One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Servings: 6

From: Half Baked Harvest

Notes: I halved the chicken breasts so that they were thinner. I also finely chopped up the sun-dried tomatoes. I didn't have orzo so I used some very small elbow macaroni, which everyone preferred over orzo. Cooked the pasta a little bit longer since it was bigger than the orzo.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt & pepper
2 tablespoons butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
Juice of 1 lemon
Fresh rosemany, for serving (optional)

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3.    To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any accumulated juices left of the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4.    Serve the chicken topped with lemon juice and rosemary, if desired.