Description
2 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup sun-dried tomatoes, chopped
1 cup uncooked orzo
1 1/2 cups spinach, chopped
1/4 cup fresh basil, chopped (for garnish)
Directions:
Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, oregano, thyme, basil, and sun-dried tomatoes.
Add the orzo to the skillet and stir well. Place the seared chicken breasts on top. Cover and let simmer for 10-12 minutes, stirring occasionally, until the
orzo is tender and the sauce is creamy.
Stir in the chopped spinach and let it wilt for about 2 minutes.
Remove from heat, garnish with fresh basil, and serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 480 kcal per serving
Servings: 4
