Smart Recipe Kitchen

2026-03-01

Serves: 4 | Total time: ~35 minutes | Why it works: Orzo releases starch to thicken sauce; sun-dried tomatoes add umami.

Ingredients

• 1 lb boneless skinless chicken thighs, diced
• 1 tsp kosher salt, 1/2 tsp pepper
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken broth
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan
• 2 cups baby spinach
• 1/2 tsp red pepper flakes (optional)
• Juice of 1/2 lemon

Method

1) Heat oil in deep skillet over medium-high. Season chicken; brown 5–6 minutes. Remove.

2) In same pan, cook garlic and sun-dried tomatoes 1 minute. Add orzo; toast 1 minute.

3) Pour in broth; scrape browned bits. Simmer 10–12 minutes, stirring, until orzo is just tender.

4) Return chicken, add half-and-half, Parmesan, spinach, pepper flakes. Stir 2–3 minutes until creamy and spinach wilts. Finish with lemon juice. Adjust salt.

Tips

• If too thick, splash in broth. If too loose, simmer 1–2 minutes more.