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Clean recipe · halfbakedharvest.com

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.

The perfect winter dinner...quick, easy, hearty, and delicious...a cherished all-in-one dinner!

Original recipe: halfbakedharvest.com

Yield:
6 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.

Ingredients

  1. 2 tablespoons extra virgin olive oil
  2. 1 pound boneless, skinless chicken breasts or small thighs
  3. 1 teaspoon dried oregano
  4. 1 teaspoon paprika
  5. 1/4-1/2 teaspoon crushed red pepper flakes
  6. kosher salt and black pepper
  7. 2 tablespoons butter
  8. 1 medium shallot, chopped
  9. 2 cloves garlic, minced or grated
  10. 1 cup dry orzo pasta
  11. 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  12. 1 cup heavy cream
  13. 2 teaspoons Dijon mustard
  14. 1/3 cup grated parmesan cheese
  15. 2 cups fresh baby spinach
  16. 1/2 cup oil packed sun-dried tomatoes, oil drained
  17. juice of 1 lemon
  18. fresh rosemary, for serving (optional)

Instructions

  1. Preheat the oven to 400 degrees F
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet
  3. Preheat the oven to 400 degrees F.2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through
  4. Serve the chicken topped with lemon juice and rosemary, if desired