Creamy Sun-Dried Tomato Chicken Orzo
A quick, one-pan meal with tender chicken, orzo pasta, and a vibrant, tangy cream sauce made with sun-dried tomatoes. This Mediterranean-inspired dish combines bold flavors and comfort in 30 minutes. Perfect for busy weeknights or casual gatherings.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Ingredients
2 boneless, skinless chicken breasts, sliced into strips
8 oz orzo pasta
1/2 cup sun-dried tomatoes (oil-packed, drained)
1 small onion, chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 tbsp olive oil
1 tbsp tomato paste
1 tsp dried basil
Salt and black pepper
1/4 cup grated Parmesan cheese (for serving)
Fresh basil for garnish
Instructions
Heat olive oil in a large skillet. Season chicken with salt and pepper, then cook until golden and cooked through.
Push chicken aside, add onion and garlic; sauté for 3 minutes.
Stir in sun-dried tomatoes, tomato paste, and basil; cook for 2 minutes.
Add chicken broth and bring to simmer. Stir in orzo and heavy cream.
Cover and cook for 10-12 minutes until orzo is tender. Adjust seasoning.
Serve with Parmesan cheese, garnished with fresh basil.
Notes
Use halal chicken if preferred. Substitute fresh tomatoes for a lighter flavor; drain well. Covering the pan traps steam to prevent sticking. Add steamed spinach for extra nutrients. Store leftovers in the fridge for up to 3 days.