Juicy seared chicken, tender orzo, and tangy sun-dried tomatoes simmer in a silky, garlicky sauce that comes together in one pan. Comforting, restaurant-level flavor in about 30 minutes—perfect for busy weeknights and meal prep.
1lbboneless skinless chicken breasts or thighs, cut into bite-sized pieces
1tablespoonolive oil
kosher salt and black pepper, to taste
1teaspoonpaprika
1teaspoonItalian seasoning
2clovesgarlic, minced
1/2cupsun-dried tomatoes in oil, drained and chopped
1cuporzo pasta (dry)
2cupslow-sodium chicken broth
1/2cupheavy cream (or full-fat coconut milk for dairy-free)
1/4cupfreshly grated Parmesan cheese, plus more for serving
2cupsfresh baby spinach
1/4teaspoonred pepper flakes (optional)
1tablespoonfresh lemon juice (optional, to finish)
fresh basil or parsley, for garnish (optional)
Instructions
Pat chicken dry and season with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
Lower heat to medium. In the same skillet, add minced garlic and chopped sun-dried tomatoes; sauté 1–2 minutes until fragrant.
Stir in dry orzo and toast 1 minute, coating it in the tomato-garlic oil.
Pour in chicken broth, scraping up browned bits. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
Reduce heat to low. Stir in heavy cream (or coconut milk) and Parmesan until the sauce is creamy and glossy.
Return cooked chicken and any juices to the skillet. Fold in spinach and cook 1–2 minutes until wilted. Add red pepper flakes if using; taste and adjust salt and pepper.
Finish with lemon juice if desired. Serve warm, topped with extra Parmesan and chopped basil or parsley.