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30-Minute Creamy Sun-Dried Tomato Orzo

Irresistibly Easy 30-Minute Creamy Sun-Dried Tomato Orzo

This 30-Minute Creamy Sun-Dried Tomato Orzo offers a deliciously comforting meal that is quick and simple to prepare, perfect for busy weeknights.
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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 Cooks quickly while remaining juicy.
  • 2 tablespoons Olive Oil Use leftover oil from sun-dried tomatoes for extra flavor.
For the Base
  • 1 teaspoon Paprika Smoked paprika can provide a delightful twist.
  • 1 teaspoon Italian Seasoning Feel free to use fresh herbs.
  • 1 teaspoon Salt Adjust according to your preference.
  • 1 teaspoon Black Pepper Adjust according to your preference.
  • 3 cloves Garlic (minced) Fresh garlic delivers the best flavor.
  • 1 cup Sun-Dried Tomatoes (chopped, oil-packed) Brings flavor and richness.
  • 1 cup Orzo (uncooked) Swap in gluten-free for dietary alternative.
  • 2 cups Chicken Stock Opt for high-quality stock for the best results.
For the Creaminess
  • 2 cups Fresh Spinach Introduces color and nutrients.
  • 1 cup Heavy Cream Can use half-and-half or coconut cream.
  • 1 teaspoon Dried Basil Fresh basil can brighten the flavor.
  • 1 teaspoon Red Pepper Flakes Omit for a milder taste.
  • 1/2 cup Grated Parmesan Use nutritional yeast for a vegan alternative.

Equipment

  • Large skillet

Method
 

  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
  2. Generously season the chicken tenderloins on both sides with paprika, Italian seasoning, salt, and pepper.
  3. Sear the chicken in the hot skillet for about 3 minutes on each side, until golden brown. Remove the chicken and set aside.
  4. In the same skillet, add 1 tablespoon of olive oil, stirring in minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Toast for 2 minutes.
  5. Pour in chicken stock and additional salt, bringing to a boil. Reduce heat, cover, and simmer for 5-8 minutes until orzo is tender.
  6. Gently fold in fresh spinach and cook for an additional 2-3 minutes until it wilts.
  7. Remove from heat, stir in heavy cream, dried basil, and red pepper flakes. Return chicken to pan to warm through.
  8. Serve topped with grated Parmesan.

Notes

For optimal flavor, ensure the oil is hot before cooking chicken, and toast the orzo for enhanced taste.