Ingredients
Scale
- 2 tablespoons Olive Oil: A quality extra virgin olive oil is best for searing the chicken and sautéing the aromatics, providing a foundational layer of flavor.
- 1 lb (about 450g) Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes. This lean protein becomes incredibly tender when seared and then gently simmered in the sauce.
- 1 teaspoon Salt: Divided for seasoning the chicken and the final dish. Use kosher or sea salt for the best flavor.
- 1/2 teaspoon Black Pepper: Freshly ground pepper offers a pungent spice that complements the creaminess of the dish.
- 1 large Yellow Onion: Finely chopped. This is the aromatic base that builds a sweet, savory depth in the sauce.
- 4 cloves Garlic: Minced. Don’t be shy with the garlic; it’s essential for that classic, robust Italian-inspired flavor.
- 1 teaspoon Dried Oregano: Adds a classic, earthy, and slightly peppery Mediterranean note.
- 1/2 teaspoon Red Pepper Flakes: Optional, but highly recommended for a gentle background warmth that cuts through the richness. Adjust to your spice preference.
- 1/2 cup Sun-Dried Tomatoes: Packed in oil, drained and chopped. These provide an intense, concentrated sweet-tart tomato flavor that elevates the entire dish.
- 1 ½ cups (about 10oz / 300g) Uncooked Orzo Pasta: This small, rice-shaped pasta is perfect for one-pot meals as it cooks directly in the sauce, releasing starch that helps create a naturally creamy texture.
- 4 cups (32oz / 950ml) Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the saltiness of the final dish, especially since Parmesan cheese will be added later.
- 1 (15-ounce) can Diced Tomatoes: Undrained. These break down during cooking to form the bulk of the tomato sauce base.
- 1/2 cup Heavy Cream: This is the key to the luxurious, velvety texture. It transforms the broth-based sauce into a rich, creamy dream.
- 1 cup grated Parmesan Cheese: Freshly grated Parmesan melts more smoothly and has a much better flavor than pre-shredded varieties.
- 3 cups fresh Baby Spinach: Packed. The fresh spinach is wilted in at the very end, adding a beautiful color, extra nutrients, and a fresh, earthy flavor to balance the richness.
- Fresh Basil or Parsley: For garnish. A sprinkle of fresh herbs at the end brightens up the entire dish.
Instructions
- Prepare and Sear the Chicken: Begin by patting your cubed chicken breasts completely dry with paper towels; this is crucial for getting a perfect, golden-brown sear. Season the chicken generously with half of the salt (1/2 teaspoon) and the black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. The pan is ready when the oil shimmers slightly. Carefully add the seasoned chicken to the hot pan in a single layer, ensuring not to overcrowd it (you may need to do this in two batches). Sear the chicken for 2-3 minutes per side, until it’s beautifully golden brown. The chicken does not need to be cooked through at this stage, as it will finish cooking in the sauce later. Once seared, remove the chicken from the skillet with a slotted spoon and set it aside on a clean plate.
- Sauté the Aromatics: Reduce the heat to medium. In the same skillet, you’ll see browned bits (called fond) left by the chicken – this is pure flavor! Add the finely chopped yellow onion to the pan and sauté for about 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Continue to cook for another minute until the garlic is incredibly fragrant. Be careful not to burn the garlic, as it can become bitter.
- Build the Sauce Base: Add the chopped sun-dried tomatoes to the skillet and stir them into the aromatics. Now, it’s time to add the orzo. Pour the uncooked orzo directly into the skillet and stir constantly for about 1-2 minutes. This “toasting” step coats the pasta in the flavorful oil and aromatics, giving it a slightly nutty taste and helping it maintain its texture during cooking.
- Simmer the Orzo: Pour in the low-sodium chicken broth and the can of undrained diced tomatoes. Use a wooden spoon or spatula to scrape up any remaining browned bits from the bottom of the pan—this process, called deglazing, incorporates all that concentrated flavor back into your sauce. Increase the heat and bring the liquid to a boil. Once boiling, reduce the heat to a medium-low, cover the skillet, and let it simmer for 10-12 minutes. Stir the mixture every few minutes to prevent the orzo from sticking to the bottom of the pan. The orzo should be cooked to al dente (still has a slight bite) and most of the liquid should be absorbed.
- Create the Creamy Finish: Uncover the skillet. The orzo should look plump and be suspended in a thickened sauce. Return the seared chicken (and any juices that have accumulated on the plate) back to the skillet. Stir to combine.
- Add the Final Touches: Reduce the heat to low. Slowly pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently and continuously until the cheese has completely melted and the sauce has become wonderfully creamy and velvety. This should only take about 1-2 minutes. Avoid boiling the sauce after adding the cream and cheese, as it can cause it to separate.
- Wilt the Spinach and Serve: Turn off the heat. Add the fresh baby spinach to the skillet. The residual heat from the dish will be more than enough to wilt the spinach perfectly. Gently fold the spinach into the orzo mixture until it has wilted down, which usually takes about 1-2 minutes. Taste the dish and adjust seasoning if necessary, adding the remaining 1/2 teaspoon of salt or more pepper if you like. Serve immediately, garnished with fresh chopped parsley or basil for a final burst of freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 580
- Sodium: 850mg
- Fat: 25g
- Carbohydrates: 55g
- Protein: 35g