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- 2 chicken breasts, diced into bite-sized pieces - 1 cup orzo pasta - 1 cup sun-dried tomatoes, finely chopped (in oil, drained) These main ingredients create the heart of the dish. The chicken gives protein and flavor. Orzo adds a fun pasta twist, while sun-dried tomatoes bring a rich, tangy taste that shines through. - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (like oregano, basil, and thyme) - ½ teaspoon red pepper flakes (optional, for a spicy kick) - 2 tablespoons olive oil The aromatics enhance the dish with warmth and depth. Onion and garlic are key for building flavor. The Italian herbs blend wonderfully, while red pepper flakes add a touch of heat if you like it spicy. - 2 cups chicken broth - 1 cup fresh spinach, chopped - Fresh basil leaves and grated Parmesan cheese for garnishing Chicken broth serves as the base for cooking the orzo. It infuses the pasta with savory notes. The spinach adds freshness and color. Basil and Parmesan finish the dish beautifully, adding aroma and creaminess that elevate every bite. 1. Heat olive oil in a skillet over medium heat. Wait until it shimmers. 2. Season the diced chicken with salt, pepper, and optional red pepper flakes. 3. Add the chicken to the skillet. Sauté it for 5 to 7 minutes. 4. Look for a nice golden brown color. Make sure it is fully cooked. 5. Remove the chicken using a slotted spoon. Set it aside on a plate. 1. In the same skillet, add diced onion and minced garlic. 2. Sauté the mixture for 3 to 4 minutes. Stir occasionally until the onion is soft and clear. 3. Next, mix in the chopped sun-dried tomatoes and dried Italian herbs. 4. Cook this blend for 2 minutes. This helps all the flavors come together. 1. Add the orzo pasta to the skillet. Stir well to combine. 2. Toast the orzo for 1 to 2 minutes while stirring. This adds a nice nutty flavor. 3. Pour in the chicken broth and stir again. 4. Increase the heat to bring the broth to a boil. Then, reduce the heat to low. 5. Cover the skillet and let it simmer for 10 to 12 minutes. Stir occasionally to prevent sticking. 1. When the orzo is tender, return the cooked chicken to the skillet. 2. Add the chopped spinach. Stir well until the spinach wilts. 3. Taste the dish and adjust the seasoning. Add more salt or pepper if needed. 4. Serve warm, garnished with fresh basil and grated Parmesan cheese. Enjoy the delightful flavors! - To ensure your orzo cooks perfectly, watch the broth. Bring it to a boil before adding the orzo. Stir it well to prevent sticking. Let it simmer gently until it is al dente, about 10 to 12 minutes. - To sauté chicken evenly, cut it into uniform pieces. This helps it cook at the same rate. Don’t overcrowd the pan; give each piece space to brown. - For added spice, try cayenne or smoked paprika. A pinch can elevate the dish. Fresh herbs like parsley or thyme can also add a nice touch. - To enrich the flavor, use homemade chicken broth if possible. Adding a splash of white wine while cooking the onions brings depth to the taste. - For garnishing, fresh basil leaves and grated Parmesan cheese add color and flavor. Place them on top just before serving. - Serve in deep bowls to showcase the vibrant colors. Pair with crusty bread for a delightful meal experience. {{image_4}} You can switch the chicken for shrimp or turkey. Shrimp cooks fast and adds a nice seafood twist. Use about 1 pound of shrimp, peeled and deveined. For turkey, use ground turkey or turkey breast diced into small pieces. Both options work well in this recipe. If you want a vegetarian dish, try plant-based proteins like chickpeas or tofu. They soak up flavors and still taste great. If you don’t have orzo, use other pasta types like penne or farfalle. Keep the cooking time in mind, as different pasta shapes may take longer. Whole grain pasta is a healthy swap that adds fiber. For gluten-free options, use gluten-free orzo or any gluten-free pasta. Both will still give you a tasty meal. Adding different vegetables can change the dish a lot. Try bell peppers, zucchini, or mushrooms. They add color and taste. For extra flavor, use Mediterranean spice blends. Mix in some cumin, coriander, or smoked paprika for a unique twist. These changes keep the dish fresh and exciting every time you make it. Store your One-Pan Sun-Dried Tomato Chicken Orzo in an airtight container. This keeps it fresh. Make sure it cools down first. Place it in the fridge for up to three days. After that, it may lose flavor and texture. Always check for any signs of spoilage before eating. If you want to save leftovers for later, freezing is a great option. First, let the dish cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze it for up to three months. When you are ready to eat, take it out of the freezer. Thaw it overnight in the fridge. Reheat it on the stove over low heat. Add a splash of chicken broth to keep it moist. Stir often until it is heated through. Enjoy your meal just like the first time! Can I make this recipe ahead of time? Yes, you can make this dish ahead. Prepare it and store it in the fridge. Reheat it on the stove or microwave before serving. What can I use instead of sun-dried tomatoes? You can use fresh tomatoes or roasted red peppers. Both options add great flavor. Is this dish suitable for meal prep? Absolutely! This recipe is perfect for meal prep. It holds well in the fridge and reheats nicely. How do I make a creamy version of this dish? To make it creamy, add a splash of heavy cream or cream cheese. Stir it in just before serving for a rich, smooth finish. In this blog post, I shared how to make One-Pan Sun-Dried Tomato Chicken Orzo. We explored the main ingredients like chicken, orzo, and sun-dried tomatoes. I outlined each cooking step, from prepping the chicken to combining all elements. You learned tips for perfecting flavor and presentation, plus variations and storage options. Remember, this dish is versatile and can adapt to your tastes. Experiment with flavors and ingredients. Enjoy making this easy, delicious meal!

One-Pan Sun-Dried Tomato Chicken Orzo

Discover the delicious flavors of One-Pan Sun-Dried Tomato Chicken Orzo in this easy-to-follow recipe! Perfect for busy weeknights, this dish combines tender chicken, savory sun-dried tomatoes, and creamy orzo pasta all cooked in one pan for minimal cleanup. With fresh spinach and Italian herbs, it's a tasty meal that the whole family will love. Click through to explore this quick recipe and make dinner a breeze tonight!
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Ingredients
  

2 chicken breasts, diced into bite-sized pieces

1 cup orzo pasta

1 cup sun-dried tomatoes, finely chopped (in oil, drained)

1 medium onion, diced

2 cloves garlic, minced

2 cups chicken broth

1 cup fresh spinach, chopped

1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)

½ teaspoon red pepper flakes (optional, for a spicy kick)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves and grated Parmesan cheese for garnishing

Instructions
 

In a large skillet, heat the olive oil over medium heat until shimmering. Season the diced chicken with salt, pepper, and optional red pepper flakes, then add it to the skillet. Sauté the chicken for 5 to 7 minutes, or until it is golden brown and fully cooked. Use a slotted spoon to remove the chicken from the skillet and set it aside on a plate.

    In the same skillet, add the diced onion and minced garlic. Sauté the mixture for about 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent.

      Incorporate the chopped sun-dried tomatoes and dried Italian herbs into the skillet, allowing them to cook for an additional 2 minutes to let the flavors blend beautifully.

        Gently add the orzo pasta to the skillet, stirring it into the mixture. Toast the orzo for 1 to 2 minutes while stirring constantly; this enhances the pasta's flavor, giving it a pleasant nutty note.

          Pour in the chicken broth, stirring to combine. Increase the heat to bring the broth to a rolling boil, then reduce the heat to low and cover the skillet. Let it simmer for approximately 10 to 12 minutes, or until the orzo is al dente and most of the liquid is absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.

            Once the orzo is tender, return the sautéed chicken to the skillet along with the chopped spinach. Stir vigorously until the spinach has wilted and the chicken is heated through, approximately 2-3 minutes.

              Taste the dish and adjust the seasoning with additional salt and pepper if needed, ensuring it is perfectly seasoned to your preference.

                Serve the dish warm in bowls, and finish by garnishing each serving with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for added flavor and visual appeal.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4