Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped
Feel free to substitute the chicken breasts with thighs for a juicier result, or swap the heavy cream for a lighter option if desired. As my mum would say, “Recipes are guidelines, not rules!”
Instructions
- Start by seasoning the chicken breasts with salt, pepper, dried oregano, and garlic powder. This step always reminds me of watching my mum season her famous roast chicken, each sprinkle of spice a promise of what’s to come.
- Heat the olive oil in a large pot over medium-high heat. Add the chicken and sear until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set it aside.
- In the same pot, add the chicken broth and bring it to a gentle boil. Stir in the orzo, ensuring it’s well coated with the broth. This is the heart of the dish, where the orzo begins to soak up all those delicious flavors.
- Reduce the heat to a simmer and return the chicken to the pot. Cover and cook for about 15 minutes, or until the chicken is cooked through and the orzo is tender.
- Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Allow it to simmer for another 5 minutes, letting the flavors meld into a creamy, irresistible sauce.
- Finish by garnishing with fresh basil and parsley. I always remember my mum’s words: “A dish isn’t complete without a touch of green.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
