Sun-Dried Tomato Chicken and Spinach Orzo

I have been feeling a little uninspired with cooking lately since there isn’t much produce in season where we live, but then I saw a similar orzo recipe on reels this week and knew I had to make my own! This will absolutely be going on our meal rotation - it’s SO good and takes less than 30 minutes to make. Keep reading for the recipe!

What you’ll need -

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon italian seasoning
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
salt and pepper
3 tablespoons butter
3 cloves garlic, minced
1 cup dry orzo pasta
1/2 cup dry white wine
1 1/2 cups water
1 cup heavy cream
3 teaspoons dijon mustard
1/2 cup parmesan cheese, grated
2 cups spinach
1/2 cup sun-dried tomatoes
1/2 lemon

Instructions -

1. Begin by preheating oven to 400 degrees.

2. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Toss the chicken with 1 tablespoon of olive oil, italian seasoning, paprika, red pepper flakes, salt, and pepper. Add the chicken to the pan and sear for about 3-5 minutes per side. Remove the chicken from the pan and set aside.

3. In the same skillet, add the butter, garlic, and orzo, cooking until golden, 2-3 minutes. Add the wine to de-glaze the pan. Then add water and bring to a boil to cook 3-5 minutes. Then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, and cook for 1-2 minutes, or until the spinach has wilted. Add chicken back into the skillet and stir to combine.

4. Place pan uncovered into the preheated oven and cook for 10 minutes. Squeeze lemon juice before serving.

Enjoy!