Ingredients:
- 1/2 cup sun-dried tomatoes, drained and chopped
- 6 boneless chicken breasts or thighs
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup orzo pasta
- A pinch of chili flakes
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup basil pesto
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh thyme leaves
Directions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Set aside 3 tablespoons of the oil from the sun-dried tomatoes. Heat it in a large oven-safe skillet.
2. Prepare the Chicken: Pat the chicken dry and season with salt and pepper. In a shallow bowl, mix the flour with 1 teaspoon of Italian seasoning. Lightly coat the chicken in the flour mixture.
3. Sear the Chicken: In the heated skillet, add the chicken and sear for about 3-5 minutes on each side until golden brown. Remove the chicken and place it on a plate.
4. Build the Base: In the same skillet, melt the butter. Stir in the remaining Italian seasoning, minced garlic, orzo, and chili flakes. Cook for 2 minutes to toast the orzo slightly.
5. Create the Sauce: Pour in the chicken broth and bring to a gentle boil. Let it simmer for 3-5 minutes, then reduce the heat. Stir in the heavy cream, basil pesto, and chopped sun-dried tomatoes. Mix well.
6. Combine and Bake: Return the seared chicken to the skillet, placing it in the creamy orzo mixture. Sprinkle the grated parmesan cheese on top. Transfer the skillet to the oven and bake, uncovered, for about 10 minutes, until the sauce is bubbling and the chicken is cooked through.
7. Garnish and Serve: Remove from the oven and sprinkle fresh thyme over the dish. Serve hot, ensuring everyone gets a hearty portion of chicken, orzo, and creamy sauce.
Your delightful Creamy Sun-Dried Tomato Chicken & Orzo Bake is now ready to enjoy! Bon appétit!