Creamy Tuscan Chicken Orzo

Ingredients

• 2 boneless, skinless chicken breasts (Seasoned before searing; about 6 oz each)
• 1 tbsp Knorr chicken bouillon (Used to season the chicken and flavor the cooking liquid; exact amount inferred from the transcript)
• 2 tbsp oil from sun-dried tomatoes (Used for searing the chicken and sautéing the vegetables)
• 0.5 yellow onion (Finely diced)
• 3 cloves garlic (Minced)
• 0.5 cup sun-dried tomatoes (Oil-packed, drained and chopped; the reserved oil is used for cooking)
• 1 cup dry orzo (Toast briefly before adding the liquid)
• 2 cup water (Used to simmer the orzo; exact amount inferred)
• 0.5 cup heavy cream (Stirred in after most of the cooking liquid has been absorbed)

Steps

1. 1

   Pat the chicken breasts dry. Season both sides generously with Knorr chicken bouillon, or according to the product's sodium level and your taste.

2. 2

   Heat the oil from the sun-dried tomatoes in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 3 minutes per side, until browned on the outside. The chicken does not need to be fully cooked at this stage; transfer it to a plate.

3. 3

   Add the diced onion to the same skillet, using the seasoned tomato oil and browned bits left in the pan. Cook for several minutes, stirring occasionally, until the onion begins to soften.

4. 4

   Add the minced garlic and cook briefly, about 30 seconds to 1 minute, until fragrant. Do not let it brown deeply.

5. 5

   Add the chopped sun-dried tomatoes and stir them through the onion and garlic. Cook for a few minutes so the tomatoes flavor the oil.

6. 6

   Add the dry orzo to the skillet. Stir continuously for about 1 minute, until the grains are lightly toasted and coated with the flavored oil.

7. 7

   Pour in the water and add the remaining Knorr chicken bouillon. Stir well, scraping the bottom of the pan to loosen any browned bits.

8. 8

   Return the seared chicken and any juices on the plate to the skillet, nestling it into the orzo mixture. Bring the liquid to a gentle simmer.

9. 9

   Simmer uncovered, stirring the orzo occasionally so it does not stick, until most of the liquid has been absorbed and the orzo is tender. If the liquid disappears before the orzo is tender, add a small splash of water and continue cooking.

10. 10

    Pour in the heavy cream and stir it into the orzo. Continue cooking gently until the sauce is creamy and the chicken reaches an internal temperature of 165°F / 74°C.

11. 11

    Remove the skillet from the heat and let the dish rest for a few minutes so the sauce can thicken. Taste and adjust seasoning if needed, then serve the chicken over the creamy orzo.

Notes

The transcript does not provide exact quantities for most ingredients, so amounts are practical estimates. Keep the bouillon quantity moderate because chicken bouillon can be quite salty. The recipe is prepared in one skillet; add a little extra water during simmering if the orzo is not yet tender.

Nutrition per serving

• main
• one-pan
• chicken
• orzo
• creamy
• Italian-inspired
• easy recipe
• stovetop