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- 2 chicken breasts, diced - 1 cup orzo pasta - 1 cup sun-dried tomatoes, chopped (in oil, drained) - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups chicken broth - 1 cup fresh spinach, chopped - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - ½ teaspoon red pepper flakes (optional for heat) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil and grated Parmesan cheese for garnish I love this ingredient list. It has a great mix of flavors. The chicken gives protein, while the orzo adds a nice texture. Sun-dried tomatoes bring a sweet, tangy taste that makes the dish pop. Onions and garlic add depth to the flavor. I always use fresh spinach because it wilts nicely and gives vitamins. The Italian herbs bring a warm, comforting essence to the meal. Don't forget the red pepper flakes if you like a kick. If not, you can skip them. Olive oil is key here. It helps everything cook smoothly and adds richness. For the best taste, season with salt and pepper. Finally, fresh basil and Parmesan cheese make for a lovely finish. They add color and additional flavor to your dish. Gather these ingredients before you start cooking. It will make your cooking process smoother and more enjoyable. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Season 2 diced chicken breasts with salt, pepper, and optional red pepper flakes. - Sauté the chicken for 5-7 minutes until browned and cooked through. - Remove the chicken from the pan and set it aside on a plate. - In the same pan, add 1 medium diced onion and 2 minced garlic cloves. - Sauté for about 3-4 minutes until the onion turns translucent. - Stir in 1 cup of chopped sun-dried tomatoes and 1 teaspoon of dried Italian herbs. - Cook for another 2 minutes to let the flavors blend together. - Add 1 cup of orzo pasta to the skillet and toast it for 1-2 minutes. - Stir constantly to give the orzo a nutty flavor. - Pour in 2 cups of chicken broth, then bring to a boil. - Reduce the heat to a simmer, cover, and cook for 10-12 minutes. - Stir occasionally until the orzo is al dente and has absorbed most of the liquid. - Once cooked, return the sautéed chicken to the skillet. - Add 1 cup of chopped fresh spinach and stir everything together. - Cook until the spinach wilts and the chicken heats through. - Taste and adjust the seasoning with salt and pepper if needed. To cook orzo well, watch the liquid closely. The orzo will soak up the broth as it cooks. Stir it every few minutes. This keeps it from sticking to the pan. A good trick is to leave a little broth in the pot. This helps the orzo stay creamy. Aim for al dente texture, which means it should be firm but not hard. Cook it for about 10-12 minutes. Taste it a minute or two before the time is up. This way, you can check if it’s just right. Using the right herbs makes a big difference. I love using dried Italian herbs like oregano, basil, and thyme. They add a nice depth to the dish. You can also play with heat. If you like it spicy, add more red pepper flakes. Start with a small amount and taste. You can always add more, but you can’t take it out. Garnishing your dish creates appeal. Fresh basil adds a pop of color and flavor. Grated Parmesan cheese brings a rich taste. Sprinkle these on just before serving. For the best look, serve in shallow bowls. This makes the meal look inviting. You can also pair it with a simple green salad for a balanced meal. {{image_2}} You can easily switch proteins in this dish. Shrimp makes a great choice. Just cook it until it turns pink. Tofu is another option. It adds a nice texture. For veggies, feel free to get creative. Bell peppers add sweetness and color. Zucchini brings a fresh crunch. Use what you have on hand! If you need a gluten-free meal, swap orzo for gluten-free pasta. Brown rice or quinoa also works well. For a dairy-free option, skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor without dairy. These swaps keep the dish tasty and friendly for all diets. To change the heat, add more spices or hot sauce. Paprika or cayenne will give it a kick. If you want milder flavors, leave out the red pepper flakes. You can also use sweet paprika for a different taste. Adjust to your liking for the perfect dish! To store your One-Pan Sun-Dried Tomato Chicken Orzo, let it cool first. Transfer the dish to airtight containers. This helps to keep it fresh. You can keep it in the fridge for up to three days. Make sure to seal the containers well to prevent moisture loss. When it's time to reheat, use a skillet on low heat. Add a splash of chicken broth or water. This keeps the orzo moist and tasty. Stir gently to prevent sticking. For the best texture, avoid using a microwave, as it may make the orzo mushy. If you do use a microwave, heat it in short bursts, stirring in between. This method helps maintain the dish’s flavor and texture. Yes, you can prepare One-Pan Sun-Dried Tomato Chicken Orzo ahead of time. To do this, cook the dish as directed but stop before adding the spinach. Let it cool, and then store it in an airtight container in the fridge for up to three days. When you are ready to eat, reheat it gently. Stir in the spinach at the end to keep it fresh. You can freeze this dish. Cool it completely before putting it in a freezer-safe container. It will stay good for up to three months. To thaw, move it to the fridge overnight. Reheat it on the stove over low heat. If it appears dry, add a splash of chicken broth to bring it back to life. This dish pairs well with many sides. Here are some great options: - Garlic bread: Perfect for soaking up the flavors. - Mixed green salad: A light option to balance the meal. - Roasted vegetables: Adds color and nutrition to your plate. - Grilled asparagus: A tasty, crunchy side that complements the orzo. These sides create a full meal that everyone will love! This recipe for One-Pan Sun-Dried Tomato Chicken Orzo brings flavors together simply and deliciously. You learned the key ingredients, step-by-step cooking instructions, and tips for the best results. Remember, you can swap ingredients and customize to your taste. Proper storage ensures that leftovers remain tasty for later enjoyment. Keep exploring variations, and find what you love most. Cooking should be fun, so enjoy the process and share your dish with family and friends!

One-Pan Sun-Dried Tomato Chicken Orzo

Discover the flavors of this One-Pan Sun-Dried Tomato Chicken Orzo recipe that's both simple and delicious! This easy meal combines tender chicken, savory sun-dried tomatoes, and creamy orzo in just one skillet. Perfect for busy weeknights, you'll love how quick it is to prepare and clean up. Click through for step-by-step instructions and elevate your dinner game tonight with this mouthwatering dish!
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Ingredients
  

2 chicken breasts, diced

1 cup orzo pasta

1 cup sun-dried tomatoes, chopped (in oil, drained)

1 medium onion, diced

2 cloves garlic, minced

2 cups chicken broth

1 cup fresh spinach, chopped

1 teaspoon dried Italian herbs (oregano, basil, thyme)

½ teaspoon red pepper flakes (optional for heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil and grated Parmesan cheese for garnish

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, and red pepper flakes if using. Sauté for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

    In the same pan, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

      Stir in the chopped sun-dried tomatoes and dried Italian herbs, cooking for another 2 minutes to allow the flavors to meld.

        Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring constantly. This will give the orzo a nutty flavor.

          Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.

            Once the orzo is cooked, return the sautéed chicken to the pan along with the chopped spinach. Stir everything together until the spinach is wilted and the chicken is heated through.

              Taste and adjust seasoning with salt and pepper if necessary.

                Serve warm, garnished with fresh basil and grated Parmesan cheese on top.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4