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30-Minute Creamy Sun-Dried Tomato Orzo

Creamy Sun-Dried Tomato Orzo: The Best 30-Minute Delight

This 30-Minute Creamy Sun-Dried Tomato Orzo is a comforting dish that combines creamy orzo, tender chicken, and sun-dried tomatoes for a quick, delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Tenderloins Regular chicken breasts cut into strips work as well.
  • 2 tablespoons Olive Oil Opt for extra virgin for a richer taste.
  • 1 teaspoon Paprika Adds mild heat and vibrant color.
  • 1 teaspoon Italian Seasoning Provides a harmonious blend of herbs.
  • 1 teaspoon Salt Essential seasoning for flavor.
  • 1 teaspoon Black Pepper Essential seasoning for flavor.
For the Base
  • 3 cloves Garlic Use fresh for the best taste.
  • 1/2 cup Sun-Dried Tomatoes (Oil-Packed) Rehydrate dried tomatoes in hot water if needed.
  • 1 cup Orzo Feel free to substitute with gluten-free orzo.
  • 3 cups Chicken Stock Choose high-quality for enhanced taste.
For the Final Touch
  • 2 cups Fresh Spinach Fold in towards the end.
  • 1 cup Heavy Cream Half-and-half or coconut cream can be used for lighter options.
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste.
  • 1/2 cup Grated Parmesan Adds richness and depth.

Equipment

  • Large skillet

Method
 

How to Make 30-Minute Creamy Sun-Dried Tomato Orzo
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  2. Season the chicken breast tenderloins with paprika, Italian seasoning, salt, and pepper. Sear for about 3 minutes on each side until golden brown, then transfer to a plate.
  3. In the same skillet, add 1 tablespoon of olive oil, minced garlic, sun-dried tomatoes, and uncooked orzo. Toast for around 2 minutes.
  4. Pour in the chicken stock and a pinch of salt. Bring to a boil, then cover and lower the heat to simmer for 5-8 minutes, until orzo is tender.
  5. Stir in fresh spinach leaves, cooking until wilted, about 2-3 minutes.
  6. Remove from heat, incorporate heavy cream, dried basil, red pepper flakes, and return the chicken to the pan, tossing gently.
  7. Serve with a generous sprinkle of grated Parmesan on top.

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.