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30-Minute Creamy Sun-Dried Tomato Orzo

Indulgent 30-Minute Creamy Sun-Dried Tomato Orzo Delight

Savor the comforting flavors of this 30-Minute Creamy Sun-Dried Tomato Orzo, a delightful one-skillet meal perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540

Ingredients
  

For the Chicken
  • 1 lb Chicken breast tenderloins Quick-cooking and juicy
  • 2 tbsp Olive oil For sautéing
  • 1 tbsp Paprika Adjust based on taste
  • 1 tbsp Italian seasoning Flavorful herb blend
  • to taste Salt and black pepper Essential for seasoning
For the Aromatics and Flavors
  • 3 cloves Garlic Minced
  • 1 cup Sun-dried tomatoes (oil-packed) Key flavor component
For the Orzo
  • 1 cup Orzo Pasta-like grain
  • 2 cups Chicken stock Low-sodium recommended
For the Vegetables and Creaminess
  • 3 cups Fresh spinach Adds color and nutrition
  • 1 cup Heavy cream Creates a creamy sauce
  • 1 tsp Dried basil For Italian flavor
  • 1/4 tsp Red pepper flakes Optional for heat
For the Finish
  • 1/2 cup Grated parmesan Sprinkle on top before serving

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Season chicken with paprika, Italian seasoning, salt, and pepper. Sear for 3 minutes on each side until golden brown, then remove.
  3. In the same skillet, add 1 tablespoon of olive oil, then stir in minced garlic, chopped sun-dried tomatoes, and orzo.
  4. Toast the orzo for about 2 minutes, stirring constantly.
  5. Add chicken stock and 1/4 teaspoon of salt. Bring to a boil, then reduce heat, cover, and cook for 5-8 minutes.
  6. Stir in fresh spinach and cook for 2-3 minutes until wilted.
  7. Remove from heat and stir in heavy cream, dried basil, and red pepper flakes. Return chicken to skillet.
  8. Garnish with freshly grated parmesan just before serving.

Notes

Optional: Serve with crusty bread to soak up the creamy sauce.