Sun-Dried Tomato Chicken Orzo Skillet
540kcal
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts
- to taste Salt
- to taste Pepper
For the Skillet
- 2 tablespoons Olive oil
- 1 small Onion chopped
- 3 cloves Garlic minced
- 1 cup Sun-dried tomatoes chopped
For the Sauce
- 3 cups Chicken broth
- 1 cup Orzo pasta
- 1 tablespoon Italian seasoning
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
For Garnishing
- 1/4 cup Fresh basil leaves for garnish
Method
Cooking Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken in the skillet for about 5-7 minutes until browned and fully cooked through.
- Sauté the chopped onion in the same skillet for 3-4 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the chopped sun-dried tomatoes and cook for about 2 minutes.
- Pour in the chicken broth and bring it to a gentle simmer.
- Add the orzo and Italian seasoning, stirring to combine.
- Cover the skillet and reduce the heat to medium-low. Cook for 10-12 minutes.
- Return the cooked chicken to the skillet and mix well.
- Stir in the heavy cream and grated Parmesan cheese.
- Garnish with fresh basil leaves right before serving.
- Serve warm and enjoy!
Nutrition
Serving1servingCalories540kcalCarbohydrates50gProtein30gFat25gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol100mgSodium800mgPotassium600mgFiber4gSugar3gVitamin A500IUVitamin C15mgCalcium250mgIron2mg