Description
Legend says this dish is so irresistible, it sparks proposals. Whether you believe the food-lore or not, one thing’s certain—this creamy, cheesy, sun-dried tomato orzo with juicy chicken and spinach will steal hearts (and forks). All in ONE pan, minimal cleanup, max flavor!
Ingredients
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1.5 lbs boneless, skinless chicken breast, cubed (or thighs for extra richness)
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2 tbsp olive oil (or avocado oil)
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4–5 garlic cloves, smashed (1½ tsp jarred minced garlic in a pinch)
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¾ cup sun-dried tomatoes, drained (oil-packed preferred; soak dry-packed in warm water)
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2 tsp Italian seasoning (or mix: 1 tsp oregano, ½ tsp basil, ½ tsp thyme)
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2 tsp paprika (smoked for depth, sweet for mild version)
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½ tsp kosher salt + 1 tsp cracked black pepper
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1 cup orzo pasta (looks like rice, cooks like pasta)
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2¾ cups chicken broth (homemade or water + bouillon works)
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¾ cup full-fat coconut milk or heavy cream (coconut milk adds subtle sweetness, cream = classic decadence)
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2 large handfuls fresh spinach (or ½ cup thawed, squeezed-dry frozen spinach)
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¾ cup freshly grated Parmesan (Pecorino Romano for saltier kick)
Instructions
Heat oil in a large skillet or Dutch oven over medium-high. Add chicken in a single layer (work in batches if needed). Season with salt, pepper, Italian seasoning, and paprika. Sear 5–7 minutes until golden with crispy edges. Pro tip: Don’t stir for the first 3 minutes—let that crust form! Remove chicken to a plate.
Lower heat to medium. Add garlic and sun-dried tomatoes to the same pan. Sauté 1–2 minutes until fragrant, stirring constantly.
Add orzo. Stir 1 minute to toast lightly. Pour in broth, scraping browned bits from the pan bottom (flavor jackpot!).
Return chicken (plus any juices) to the pan. Cover, reduce heat to low, and simmer 10–12 minutes, stirring halfway. Orzo should be tender with minimal liquid remaining. Too dry? Add ¼ cup broth.
Stir in coconut milk or cream, spinach, and Parmesan. Cook uncovered 3–4 minutes until spinach wilts and sauce thickens. Remove from heat before adding cheese to avoid grainy texture. Taste—add salt or lemon zest if desired.
Notes
Q: Can I prep ahead?
A: Yep! Cook chicken & flavor base (steps 1–2), store separately. Finish with orzo & broth when ready.
Q: Why coconut milk?
A: Adds creamy texture without tasting tropical—garlic, tomatoes, and Parmesan dominate flavor.
Q: Spinach options?
A: Fresh preferred; frozen works if squeezed super dry.
Q: Rescue sticky orzo?
A: Stir in extra broth or cream to loosen. Avoid overcooking next time—set a timer!
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 38g