Go Back
–+ servings
A sautepan filled with orzo, sundried tomatoes, mushrooms and chicken breasts on a marble counter
Print Recipe
No ratings yet

Chicken with Orzo and Sundried Tomatoes

Savory, creamy, and rich, Chicken with Orzo is a quick, one-pot stovetop casserole featuring tender chicken, orzo pasta, spinach, sundried tomatoes, and a touch of creamy feta. Ready in under 45 minutes, it’s a Mediterranean-inspired, brain- and heart-healthy meal that also freezes well for easy weeknight dinners.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree
Cuisine: Mediterranean
Keyword: Casserole, Chicken, One pot meal, Pasta, Spinach, Sundried Tomato
Servings: 4
Calories: 350kcal

Equipment

Ingredients

  • 2 tsp Extra virgin olive oil
  • ½ cup Chopped onion
  • 1 Garlic clove minced
  • 1 cup Sliced baby bella mushrooms
  • ½ cup Sundried tomatoes, oil-packed drained
  • 4 small Chicken breasts or 2 large, sliced lengthwise in half
  • ¼ tsp Kosher salt
  • ¼ tsp Ground black pepper
  • 1 cup Orzo
  • 2 cups Chicken broth reduced sodium
  • 2 cups Baby spinach
  • ¼ cup Fresh basil sliced
  • ¼ cup Crumbled feta cheese
  • 2 tbsp Pine nuts toasted

Instructions

  • Heat olive oil in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the garlic and cook for an additional 1 minute. Remove onions and garlic to a plate.
  • Return the pan to the stove and heat to medium-high. Add the mushrooms and let them cook until browned on both sides. Add the sundried tomatoes and stir until well combined and heated through, about 1 minute. Remove to the plate with the onions and garlic.
  • Season the chicken breasts with salt and pepper on each side. Add the chicken breasts to the pan and sear on each side, about 2 - 3 minutes per side.
  • Add the orzo to the pan with the chicken broth. Return the onions, mushrooms, and tomatoes to the pan with the chicken and orzo. Stir to combine and ensure the orzo is covered with the broth.
  • Cover the pan and reduce the heat to a simmer. Cook until the liquid has been absorbed, the orzo is tender, and the chicken is cooked through, about 10 - 15 minutes. The chicken should register 165℉ on an instant-read thermometer.
  • Stir in the spinach and allow it to wilt. Add the feta and mix into the orzo and vegetables.
  • Top with fresh basil and pine nuts.

Nutrition

Serving: 1chicken breast + orzo and veggies | Calories: 350kcal | Carbohydrates: 19g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 610mg | Potassium: 690mg | Fiber: 2g | Sugar: 2g | Vitamin C: 20mg | Vitamin D: 0.2µg | Calcium: 100mg | Iron: 2.4mg