Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a large oven-proof skillet, heat olive oil over medium-high heat and brown chicken for 3-4 minutes per side. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant. Stir in orzo and cook for 2 minutes.
- Pour in chicken broth and bring to a simmer. Add sun-dried tomatoes and spinach.
- Nestle chicken back into the skillet, sprinkle with Parmesan cheese.
- Transfer skillet to the oven and bake for 20-25 minutes until chicken is cooked through and orzo is tender.
Notes
- For extra flavor, add a splash of white wine with the broth.
- Garnish with fresh basil or parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Mediterranean
- Diet: Comfort Food, Easy
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg