Ingredients
- Chicken breasts: 1.5 pounds, boneless and skinless, cut into 1-inch pieces
- Orzo pasta: 1 cup
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Chicken broth: 3 cups
- Sun-dried tomatoes: 1/2 cup, oil-packed, drained and chopped
- Fresh spinach: 5 ounces
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the orzo pasta and cook for 1 minute, toasting it slightly. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and the liquid is absorbed.
- Step 4: Stir in the sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted, about 1-2 minutes.
- Step 5: Return the cooked chicken to the skillet and stir to combine. Heat through for another minute. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the orzo chicken with a splash of chicken broth to loosen it up and prevent it from drying out.
- Serve this flavorful dish with a sprinkle of grated Parmesan cheese and a lemon wedge for extra zing!
- For a richer flavor, use the oil from the sun-dried tomatoes to sauté the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American