This one skillet sun dried tomato chicken and orzo is an easy and rich pasta dish with flavors of roasted sun dried tomatoes that dress up juicy chicken breasts.
- 2 boneless, skinless chicken breasts (weighing about 1.25 pounds)
- 4 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons butter, unsalted
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (32 oz carton)
- 16 oz orzo pasta
- ½ cup sun-dried tomatoes, chopped
- ½ cup grated parmesan, plus more for garnish
- 1 lemon, zested and squeezed
- sliced fresh basil, for garnish
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Cut the chicken breasts in half, lengthwise. Rub with 2 tablespoons olive oil, paprika, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add chicken to the pan. Cook 3 minutes per side until golden. Transfer to a plate. Chicken is not finished cooking just yet.
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Melt butter in same skillet. Sauté onion and garlic until translucent, about 2 minutes. Add 1 cup chicken broth and deglaze the pan. Add remaining chicken broth and bring to a boil. Add orzo to the skillet and cook for 4-5 minutes until it is semi-soft, stirring constantly.
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Stir in sun-dried tomatoes, parmesan, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon pepper into the pasta.
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Transfer chicken back to the skillet and place right on top of the pasta. Place the lid on, cook on low for 13-16 minutes, or until chicken is cooked through.
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Garnish with additional Parmesan and fresh basil. Serve.