Easy one-pan creamy chicken and orzo

A deliciously speedy meal!

This dish is so tasty that it’s hard to believe it takes less than 30 minutes to prepare. To speed things up at supper time, you can cook the chicken, onions, garlic, herbs and white wine ahead of time, then remove from heat, stir in chicken broth (to keep the chicken from drying out) then cover and refrigerate for up to 48 hours. When ready to proceed, bring the mixture to a simmer then stir in orzo and complete as indicated below. Should you wish to make this a dairy-free recipe, you can use coconut milk (not the ‘light’ kind) in place of the cream or yogurt. We like a slightly ‘soupy’ consistency to this dish, so I typically add an extra half cup (125 mL) or more of broth once the orzo has cooked (make sure you give it a few minutes to warm up while the kale wilts). If you have leftovers, you will likely want to add some chicken stock (and a couple of spoonsful of cream) when reheating as the orzo will have absorbed all the liquid. For another super one-pan meal, check out this creamy orzo with vegetables.

Ingredients

• 1 1/2 pounds (675 g) boneless, skinless chicken breasts
• 2 tablespoons (30 mL) olive oil
• 1/2 teaspoon each kosher salt and ground black pepper
• 1/2 cup (75 g) chopped onion
• 1 tablespoon (15 g) minced fresh garlic
• 3/4 cup (40 g) sliced oil-packed sun-dried tomatoes, drained
• 1/2 teaspoon each dried oregano, basil, thyme and smoked paprika
• Few pinches red pepper flakes, optional
• 2 tablespoons (30 mL) white wine or water
• 1 1/4 cups (225 g) orzo
• 3 cups (750 mL) chicken broth (or more, to suit your preference)
• 3/4 cup (184 g) sour cream, heavy cream or Greek yogurt
• 1 cup (67 g) chopped fresh kale or spinach
• 3/4 cup (60 g) freshly grated parmesan
• 1/4 cup (15 g) chopped fresh parsley (optional)

Method

• Start by cutting the chicken into 3/4 inch (2 cm) cubes.
• Place a very large skillet over medium heat; add oil and once it has heated, add the cubed chicken. Sprinkle generously with salt and pepper then sauté for 5-6 minutes, turning pieces often, until chicken is beginning to turn golden brown. Add onions and cook for 2 minutes, stirring often.
• Add the garlic, sun dried tomatoes and seasonings. Cook, stirring often, for 2-3 more minutes, until garlic has softened. Stir in the white wine, scraping up any yummy bits stuck to the bottom of the pan.
• Stir in orzo and chicken broth. Cover pan and let broth come to a boil, then reduce heat to medium low and let pasta cook for 13-15 minutes, until al dente (just tender). Check on the orzo every 4 minutes or so, stirring gently, to ensure it isn’t sticking to the bottom of the pan.
• Once the orzo is tender, stir in the sour cream, cream or yogurt along with the kale. Cook just until kale has wilted. Top with parmesan and parsley and serve hot.

Serves 4-6.