By Corbin Garner
Creamy Sun-Dried Tomatoes, Chicken, and Orzo Skillet
7 steps
Prep:5minCook:40min
Updated at: Sun, 11 Aug 2024 00:22:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories648.5 kcal (32%)
Total Fat41.8 g (60%)
Carbs30.6 g (12%)
Sugars7.3 g (8%)
Protein36.3 g (73%)
Sodium445.2 mg (22%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
1 lbboneless skinless chicken breasts
1 tsporegano
1 tsppaprika
¼ tspred pepper flakes
salt
to taste
pepper
to taste
2 Tbspbutter
1shallot
medium, chopped
2cloves garlic
minced
1 cupdry orzo
⅓ cupdry white wine
1 cupheavy cream
2 tspdijon mustard
⅓ cupgrated parmesan cheese
2 cupsspinach
½ cupsun dried tomatoes
1juice lemon
Rosemary
optional garnish
Instructions
Step 1
Preheat oven to 400 F
Step 2
Heat 1 Tbsp olive oil in large, oven safe skillet over medium high heat
Step 3
Rub chicken with 1 tbsp olive oil, oregano, paprika, pepper flakes, salt, and pepper.
Step 4
When oil is simmering, add chicken to pan. Sear both sides, about 3-5 minutes per side, until golden brown. Remove chicken from skillet.
Step 5
Add butter and shallot to skillet, cooking for 3 minutes, until fragrant.
Step 6
Add garlic and orzo, cooking until golden brown, about 3 minutes. Add the wine and de-glaze the pan. Add 1/2 cup of water. Bring to a boil and cook 3-5 minutes. Then add the cream, mustard, parmesan, spinach, and tomatoes. Stir until spinach has wilted.
Step 7
Slide chicken back into the skillet and transfer to oven to cook. Cook for 10-15 minutes. Serve with lemon juice and rosemary.
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