Description
A comforting one-pan dish with tender chicken, chewy orzo, and a velvety tomato-cream sauce, seasoned with herbs and mild spices. Perfect for a cozy family meal or dinner party.
Ingredients
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts
1 cup orzo pasta
1 small onion, minced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Optional: cherry tomatoes or spinach for garnish
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, season with salt and pepper, and sear 2-3 minutes per side. Set aside.
In the same skillet, sauté onion and garlic until softened. Add orzo and toast for 2 minutes.
Stir in crushed tomatoes, paprika, thyme, and remaining salt/pepper. Bring to a simmer.
Return chicken to the pan, spoon tomato mixture over it, then pour in heavy cream. Transfer to the oven and bake 15-20 minutes.
Remove from oven, stir in Parmesan and parsley until blended. Adjust seasoning as needed.
Notes
Substitute orzo with Arborio rice or zucchini noodles.
Replace heavy cream with coconut milk for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can be prepared in a Dutch oven on the stovetop if oven isn’t accessible.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 serving (1.5 cups cooked)
- Calories: 420
- Sugar: 6g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg