Creamy Baked Chicken & Spinach Tomato Orzo
Creamy Baked Chicken & Spinach Tomato Orzo. Another skillet dinner...because why not?! They’re quick, they’re easy, and this one is, well, pretty delicious. It’s creamy, loaded with crispy chicken, there’s plenty of spinach, sun-dried tomatoes, and fire roasted tomatoes. Toppred with fresh herbs. SO simple, SO good. Serve with crusty bread and a good glass of wine...have to live it up on Tuesday night, you know?!
Two skillet dinners in a row?! Oh. Yes. They are so perfect for this time of year, and who doesn’t love an easy meal on a weeknight?!
Honestly, this week seems to be dragging on. It’s the middle of January, the middle of the week, and, well, there’s nothing too exciting about that. So, fun yet simple dinners like these skillet dishes are totally necessary.
This one is the perfect combination of colors, flavors, and ingredients. It’s got the veggies that add the color, the creamy white wine orzo that brings the flavor, and the chicken with makes this meal hearty and super feel-good delicious. And a glass of red wine for pairing, definitely necessary.
Sooo….anyone else looking forward to the weekend already?!
Ingredients
1 1/2 pounds chicken cutlets
3 tablespoons olive oil; divided
salt and pepper
dried oregano
red pepper flakes
2 tablespoons butter
1 shallot; chopped
1 garlic clove; minced
1 1/4 cups orzo pasta
1/2 cup white wine
2 - 3 cups chicken broth
1 cup heavy cream
1/3 cup parmesan cheese
2 cups baby spinach
1/4 cup sun-dried tomatoes; sliced
1 (14 ounce) can fire-roasted diced tomatoes; drained
fresh oregano and rosemary
Directions
Drizzle the chicken with 1 - 2 tablespoons of olive oil. Sprinkle with salt, pepper, dried oregano, and red pepper flakes. Add the remaining olive oil to a large skillet. When the oil is hot, add the chicken and sear on both sides until golden. About 5 minutes per side. Remove the chicken and set aside.
To the same skillet, add the butter and the shallot. Sauté until shallot starts to caramelize, about 3 - 5 minutes. Add the garlic and cook another 2 minutes. Add the orzo and stir for about 2 - 3 minutes. Add the wine and let it sizzle to deglaze the pan. Add 2 cups of chicken broth. Let it simmer for 3 - 4 minutes. Add the cream, parmesan, spinach, and both tomatoes. Cook until sauce has thicken, about 3 - 5 minutes. Add the chicken and any juices that have accumulated on the plate back to the skillet.
Transfer to a 450 degree oven and cook for about 20 minutes until chicken is cooked through. Serve topped with the fresh herbs.
