Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (65g) sun-dried tomatoes, drained and chopped
  • 1 cup (200g) uncooked orzo pasta
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 2 cups (30g) fresh baby spinach
  • 1/4 cup (15g) fresh basil, torn

Instructions:

  1. Pat the chicken cutlets dry and season generously with salt and pepper. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  2. Reduce heat to medium and melt butter into the remaining pan juices. Add minced garlic and sun-dried tomatoes, sautéing for 1–2 minutes until the garlic smells nutty and fragrant. Stir in the dry orzo, tossing for 1 minute to lightly toast the pasta grains.
  3. Pour in the chicken broth and heavy cream, stirring to scrape up all the browned bits from the bottom. Stir in the oregano and red pepper flakes. Bring to a gentle simmer, then cover with a lid. Let it cook for 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
  4. Stir in the Parmesan cheese and baby spinach, folding gently until the spinach wilts into the velvety sauce. Return the seared chicken and any resting juices to the pan. Simmer for 2 more minutes to heat through.