Ingredients
Scale
1 lb boneless, skinless chicken thighs (or breasts)
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth
3/4 cup heavy cream
1 cup dry orzo pasta
1/2 cup grated parmesan
Fresh basil or parsley for garnish
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 4 minutes per side and set aside.
- Lower heat and add garlic, sun-dried tomatoes, and red pepper flakes. Sauté 1 minute.
- Deglaze the pan with chicken broth and stir in cream and orzo.
- Simmer uncovered for 10–12 minutes, stirring often.
- Return chicken to the skillet until cooked through.
- Stir in parmesan. Remove from heat.
- Garnish with fresh basil or parsley. Serve hot.
Notes
Sub mushrooms or chickpeas for a vegetarian version. Use coconut cream and dairy-free cheese for a dairy-free option. Leftovers keep well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 3g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg
Keywords: Sun dried tomatoes, coconut milk, skinless chicken breast, orzo pasta, chicken broth, boneless