One-Pan Creamy Sun-Dried Tomato Chicken Orzo by Madeandtaylored

Ingredients

• 5 chicken tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp italian seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 cloves garlic, minced
• 0.75 jar sun-dried tomatoes in oil
• 1 cup orzo, uncooked
• 2 cups chicken stock
• 3 cups fresh spinach
• 0.5 cup heavy cream
• 1 tbsp dried basil
• 0.25 tsp red pepper flakes
• 0.25 cup parmesan, grated

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Season chicken tenderloins with paprika, Italian seasoning, salt, and pepper.
3. Sear chicken for 3 minutes per side until golden brown, then remove from the pan and set aside.
4. Add a splash of oil to the same pan, then add minced garlic, chopped sun-dried tomatoes, and orzo.
5. Toast the orzo, stirring constantly, for 2 minutes.
6. Pour in the chicken stock and a pinch of salt, bring to a boil, then cover and reduce heat to a simmer
7. Cook for 5–8 minutes, stirring occasionally, until the orzo is tender.
8. Stir in the fresh spinach and cook for 2–3 minutes until wilted.
9. Stir in the heavy cream, dried basil, and red pepper flakes.
10. Return the cooked chicken to the pan and simmer for 2–5 minutes to heat through.
11. Top with grated parmesan before serving.