Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear chicken until golden. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, then add sun-dried tomatoes and spinach. Cook until spinach wilts.
- Add chicken broth and heavy cream, bringing to a simmer. Stir in Parmesan cheese.
- Transfer mixture to a baking dish, add orzo, and place seared chicken on top.
- Bake uncovered for 25-30 minutes until chicken is cooked through and orzo is tender.
- Garnish with fresh basil before serving.
Notes
- For extra flavor, add a splash of white wine during the sauce preparation.
- Ensure the chicken is fully cooked for safety.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 125mg