Description
A simple and scrumptious one-pan chicken dish that’s perfect for a weeknight dinner.
Ingredients
Scale
- 680 g boneless skinless chicken breast, cut into cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 90 g sun-dried tomatoes, drained if packed in oil
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 0.5 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 170 g orzo
- 600 ml chicken broth or water
- 180 ml full-fat coconut milk or heavy cream
- 2 large handfuls fresh spinach leaves
- 60 g freshly grated Parmesan cheese
Instructions
- Pat chicken breasts dry and cut into uniform cubes. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 2–3 minutes until golden edges form.
- Add sun-dried tomatoes, minced garlic, Italian seasoning, paprika, salt, and black pepper to the skillet. Sauté for 3–4 minutes to release flavors.
- Stir in the orzo and pour in chicken broth. Mix thoroughly and reduce heat to medium.
- Cover skillet and simmer for 12 minutes, stirring occasionally to prevent sticking. Continue cooking until orzo is tender, adjusting time as needed.
- Add coconut milk or cream and spinach. Stir gently until spinach wilts, about 1 minute. Sprinkle in Parmesan cheese and fold to combine.
- Remove skillet from heat and portion the finished dish onto plates.
Notes
- For a spicier dish, add crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Try using different vegetables like bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg