Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 2 tablespoons olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning, then sear until golden brown on both sides. Transfer to a baking dish.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add sun-dried tomatoes, cherry tomatoes, and spinach; cook until spinach wilts.
- Stir in heavy cream and chicken broth, bringing to a simmer. Pour the mixture over the chicken.
- Add orzo around the chicken in the baking dish.
- Cover with foil and bake for 25-30 minutes until chicken is cooked through and orzo is tender.
- Remove from oven, garnish with fresh basil if desired, and serve hot.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor.
- Can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, sprinkle with grated Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing, Simmering
- Cuisine: Mediterranean
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg