Description
One-pan chicken dish with tons of flavor. Sun-dried tomatoes, herbs, and Parmesan make this hearty and satisfying.
Ingredients
Units
Scale
- 1 lbs (454 g) chicken breast
- 2 Tbsp olive oil
- 2/3 cup sun dried tomatoes
- 1-2 Tbsp oil from tomatoes
- 1 large onion
- 3 garlic cloves
- 1 cups (300 ml) orzo pasta
- 3 Tbsp tomato paste
- 1/4 cup wine
- 3 cups (710 ml) chicken stock
- 1/4 tsp oregano
- 1/4 tsp dry thyme
- 1/4 tsp lemon zest
- 1/4 tsp balsamic vinegar
- 1 tsp sugar
- salt
- grated Parmesan cheese
- chopped parsley
Instructions
- Cut chicken breast into bite-sized cubes and season with salt and pepper.
- Put olive oil and reserved tomato oil in a pan or skillet and heat over medium-high heat (approximately 375°F/190°C). Fry the chicken until golden. Remove from pan and set aside.
- Sauté onion until translucent. Add garlic and fry for a few seconds until fragrant.
- Add orzo and fry for 1-2 minutes, or until lightly browned.
- Stir in tomato paste, sun-dried tomatoes, wine, oregano, thyme, lemon zest, balsamic vinegar, and sugar. Return chicken cubes to the pan.
- Cook, adding chicken stock one ladle at a time and stirring often, until orzo is soft. Season with salt and black pepper to taste.
- Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.
Notes
- For richer flavor, use high-quality sun-dried tomatoes packed in olive oil.
- If you don’t have wine, substitute with an equal amount of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 100