Ingredients
Before we get started, let’s gather our ingredients. My love for simple, flavorful meals shines through with this recipe.
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
If you’re out of orzo, feel free to substitute with another small pasta like ditalini or even rice for a different twist. Cooking is all about flexibility and creativity, after all!
Instructions
- Season the chicken breasts with salt, pepper, oregano, and thyme.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and sauté until fragrant, about 1 minute. Add the sun-dried tomatoes and stir for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
- Stir in the heavy cream and orzo, and bring back to a simmer. Nestle the chicken breasts back into the skillet, cover, and reduce the heat to low.
- Cook until the orzo is tender and the chicken is cooked through, about 15-20 minutes.
- Remove from heat and stir in the Parmesan cheese until melted and smooth. Adjust seasoning as necessary.
- Garnish with fresh basil leaves before serving.
As my abuela always said, “Taste as you go.” It’s the best way to ensure you’re happy with the flavors. This dish’s creamy, dreamy profile is a testament to that philosophy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International