Hearty and velvety creamy orzo with chicken, spinach, and sun-dried tomatoes comes together in one skillet. First, we sear the chicken pieces with garlic powder and oregano, then add the orzo and broth. A few minutes before it is done, stir in the cream, spinach, and sun-dried tomatoes, and finish with Parmesan for a sauce that tastes especially rich.
Ingredients
- Orzo — 3.5 oz | 100 g
- Chicken breast — 8.8 oz | 250 g
- Chicken or vegetable broth — 1 cup | 250 ml
- 20% cream — 7 tbsp | 100 ml
- Sun-dried tomatoes — to taste
- Fresh spinach — to taste
- Grated Parmesan — to taste
- Garlic powder — to taste
- Dried oregano — to taste
- Salt and black pepper — to taste
- Olive oil — 1 tbsp | 15 ml
Step-by-Step Recipe
- Cut the chicken breast into small pieces and pat dry. Season with salt, pepper, garlic powder, and oregano.
- Heat a skillet with the olive oil over medium heat and sear the chicken until golden, 4–5 minutes.
- Add the orzo, stir so the grains are coated in the pan juices, and warm for about 1 minute.
- Pour in the hot broth, bring to a boil, reduce to medium heat, and cook, stirring occasionally, for 8–10 minutes until the orzo is almost done.
- About 3 minutes before it is ready, stir in the cream, add the sun-dried tomatoes and spinach, and sprinkle in the grated Parmesan. Mix well and cook until the sauce turns creamy. Adjust salt and pepper if needed.
- Remove from the heat, let stand for 2 minutes, and serve immediately.
Nutrition
Per 1 serving, approximately
| Calories | 566 kcal |
|---|---|
| Protein | 39 g |
| Fat | 24 g |
| Carbohydrates | 45 g |
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Tips and Variations
- Use hot broth so the orzo cooks faster and stays pleasantly al dente.
- If the liquid evaporates too quickly, add broth or water 2–3 tbsp at a time, stirring until you reach the desired creamy texture.
- Heavy cream with 10–20% fat works well. Without cream, you can replace it with milk plus a spoonful of cream cheese, or with coconut cream.
- Add the Parmesan at the end — it thickens the sauce and adds a savory depth.
- No orzo? Use risoni or another small pasta of similar size and adjust the cooking time according to the package.
- Storage: up to 2 days in the refrigerator in a sealed container. When reheating, add a little water or milk to bring back the creamy texture.
Frequently Asked Questions
What can I use instead of orzo if I don’t have any?
Risoni or any small pasta shape such as small shells will work well. Follow the package cooking time and add a little broth if needed.
Can I make it without cream?
Yes. Replace the cream with milk and add a spoonful of cream cheese or a knob of butter for a creamy texture. A plant-based option is coconut cream.
Which sun-dried tomatoes are best to use?
Tomatoes packed in oil are ideal — they are more fragrant and give the sauce a gentle savory note. Pat off any excess oil with a paper towel before adding.