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homemade Sun Dried Tomato Basil and Parmesan Orzo with Chicken photo

Sun Dried Tomato Basil and Parmesan Orzo with Chicken

A creamy, savory orzo with tender chicken, sun-dried tomatoes, fresh basil, and Parmesan.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large sauté pan with lid
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Spatula or tongs
  • food processor (or knife)

Ingredients
  

  • 1 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 1 Tbsp olive oil plus 1 tsp more
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 1/4 cups dry orzo pasta
  • 2 3/4 cups low-sodium chicken broth plus more as needed
  • 1/3 cup sun-dried tomato halves packed in oil with herbs about 12 halves; shake off excess oil and chop fine (or pulse in a food processor)
  • 1/2 - 3/4 cup Parmesan cheese finely shredded, to taste
  • 1/3 cup fresh basil chopped

Instructions
 

  • Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering.
  • Season the diced chicken lightly with salt and pepper, add to the pan, and cook undisturbed until golden on one side, about 3 minutes.
  • Rotate the chicken pieces so other sides can brown and continue cooking until cooked through, about 3 more minutes; transfer the chicken to a plate and tent with foil to keep warm.
  • Add the remaining 1 teaspoon olive oil to the pan, add the minced garlic, and sauté about 20 seconds until just fragrant and lightly golden.
  • Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan, and bring the liquid to a boil.
  • Add the orzo, reduce heat to medium, cover the pan, and allow to simmer gently for 5 minutes.
  • Uncover, stir, and continue cooking uncovered until the orzo is tender, about 5 more minutes, stirring occasionally; some broth may remain for a saucy finish.
  • Return the cooked chicken to the pan, remove from heat, and stir in the Parmesan until melted.
  • Fold in the chopped sun-dried tomatoes and chopped basil, season with freshly ground black pepper, and add a little salt only if needed.
  • If the mixture is too thick, add additional broth to reach the desired sauciness, then serve warm.

Notes

  • Use low-sodium broth to control saltiness.
  • Pulse sun-dried tomatoes in a food processor for finer texture.
  • Adjust Parmesan amount to taste for creaminess.
  • Reserve extra broth to thin the dish as it rests.