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Sun-Dried Tomato Chicken Orzo

A comforting dish that combines tender chicken breast with chewy orzo pasta and tangy sun-dried tomatoes, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 cup orzo pasta
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups chicken broth
  • 1 cup spinach
  • 2 cloves garlic, minced
  • 1/2 cup feta cheese, crumbled
  • Olive oil For cooking
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large skillet, heat a splash of olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is browned and fully cooked through, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
Cooking
  1. Add the orzo pasta to the skillet, stir, and pour in the chicken broth. Bring to a gentle boil, then reduce the heat and let it simmer uncovered, stirring occasionally, for about 10-12 minutes, or until the orzo is al dente.
  2. Once the orzo is cooked, stir in the sun-dried tomatoes, cooked chicken, and spinach. Cook for another 2-3 minutes until the spinach is wilted.
  3. Remove from heat and gently stir in the crumbled feta cheese. Taste and adjust seasoning with salt and pepper if necessary. Serve warm and enjoy!

Notes

Substitutions: Try using whole wheat orzo for a healthier twist, or substitute chicken with turkey if preferred. Ensure to not overcook the orzo; it should be al dente for the best texture. Avoid adding too much liquid; if the orzo absorbs all the broth before it’s done, you may need to add a splash of water.