Ingredients
Scale
- 1 lb. boneless skinless chicken breast, cubed
- 1 cup dry orzo pasta, uncooked
- 1 ¼ cup half and half
- 2 ½ cups chicken broth
- 1/2 chicken bouillon cube
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/3 cup sun-dried tomatoes, oil reserved
- 2 cups baby spinach, chopped
- 1/2 cup parmesan cheese, grated
- 1/4 cup cream cheese, softened
- 2 teaspoons honey
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried parsley
- 3/4 teaspoon onion powder
Instructions
- Whisk half and half, chicken broth, bouillon, honey, hot sauce, Dijon, and herbs in a measuring cup.
- Pat dry and chop the sun-dried tomatoes into thin ribbons.
- Season cubed chicken with salt and pepper.
- Heat 1-2 tablespoons reserved sun-dried tomato oil in a skillet over medium-high heat.
- Sear chicken until golden brown (5-7 minutes), then remove and set aside.
- Deglaze the skillet with a splash of broth mixed with lemon juice, scraping up browned bits.
- Add butter and garlic, cooking until fragrant.
- Stir in tomato paste and cook for 2 minutes to caramelize.
- Slowly stir in the sauce mixture.
- Add orzo and simmer until pasta is tender, about 8-10 minutes.
- Stir in cream cheese, parmesan, spinach, and sun-dried tomatoes until melted and wilted.
- Return chicken to the skillet, stir to incorporate, and serve immediately.
Notes
- Ensure you stir the sauce mixture constantly when pouring into the skillet to prevent clumping.
- Prep Time: 15
- Cook Time: 25
- Category: One Pot Chicken
- Method: Stovetop
- Cuisine: American