Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Season chicken with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken until golden, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes and cherry tomatoes, cook for 2 minutes.
- Stir in Italian seasoning, orzo, chicken broth, and heavy cream. Bring to a simmer.
- Return chicken to skillet, spoon some sauce over the top. Transfer to oven and bake uncovered for 20-25 minutes, until chicken is cooked through and orzo is tender.
- Top with Parmesan cheese and fresh basil before serving.
Notes
- Ensure chicken is evenly seasoned for balanced flavor.
- Use high-quality cream for a richer sauce.
- Garnish generously with basil for an herbaceous finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake and Sear
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg