One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Ingredients
For the chicken and orzo
- 1 12 pounds boneless skinless chicken breasts, cut into 1 12-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 12 cups uncooked orzo
- 1 12 cups low sodium chicken broth
- 1 14 cups heavy cream
- 1 4 cup sun-dried tomatoes (not in oil), chopped
- 1 4 cup grated parmesan cheese, plus more for serving
- 1 4 cup chopped fresh basil
For the topping
- 1 cup shredded mozzarella cheese
- 1 4 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 4 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 400F. Season the chicken with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- 2
In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.
- 3
Stir in the orzo and toast for 1-2 minutes. Pour in the chicken broth, heavy cream, sun-dried tomatoes, parmesan, and cooked chicken. Bring to a simmer, then stir in the fresh basil. Top with mozzarella cheese.
- 4
In a small bowl, combine the panko, olive oil, and garlic powder. Sprinkle the panko mixture over the top of the orzo.
- 5
Transfer the skillet to the oven and bake for 15-20 minutes, until the orzo is tender and the top is golden brown. Serve immediately, garnished with additional parmesan if desired.
