Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté onion and garlic until softened, about 3 minutes.
- Add orzo, sun-dried tomatoes, and oregano. Stir to combine.
- Pour in chicken broth and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Return chicken to the skillet. Stir in heavy cream and Parmesan cheese. Cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Sun-dried tomatoes packed in oil add extra flavor but can be substituted with dried ones.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg