One Pan Sun Dried Tomato & Feta Orzo with Chicken

This one pan meal is super easy to throw together for a delicious weeknight dinner with minimal clean up. This pasta is packed with herbs, sun dried tomatoes and feta, is slightly creamy, and super flavorful. Perfect for when you’re craving pasta, but want something a little lighter: an ideal dish for late summer.

If you want to make this dish vegetarian, just omit the chicken 🙂

What You’ll Need

Weeknight dinners should be simple, with minimal prep, and minimal clean up, so for this pasta, you’ll just need orzo, sun dried tomatoes in juices, feta, butter, broth, basil & oregano, shallots, chicken, heavy cream and some salt & pepper. If you love basil as much as I do, throw in some fresh basil leaves for garnish.

Getting Started

Melt the butter in a large walled skillet over medium heat, once the butter is melted and foaming, add the shallots and cook until beginning to caramelize.

Add the orzo and toss until evenly coated with the butter and orzo.

Add the chicken and raise the heat to medium-high. Stir constantly until the chicken is almost cooked through, about 8 minutes, taking care not to burn the orzo.

Once the chicken is nearly cooked through, add in the herbs, salt & pepper to taste, and sun dried tomatoes in juices. Stir until fragrant and the chicken has fully cooked, about 2-3 more minutes.

Add 2 cups of broth and bring to a boil.

Reduce heat to low, then cover and cook until most (but not all) of the broth is absorbed, adding more broth, a 1/4 cup at a time, as needed, until the pasta is al dente, about 5 minutes. Remove from heat.

Stir in heavy cream, feta and salt and pepper to taste.

Assemble and Serve

Divide the past between serving bowls and top with fresh basil. Serve immediately.

One Pan Sun-Dried Tomato and Feta Orzo with Chicken

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts, cubed
  • 2-3 cups vegetable or chicken broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 1/4 cup sun dried tomatoes in juices, roughly chopped
  • 2 shallots, finely diced
  • 4 tablespoons unsalted butter
  • 1 cup crumbled feta cheese
  • 1 pound orzo pasta
  • 1/4 cup heavy cream
  • fresh basil for garnish (optional)

Instructions

  1. Melt the butter in a large walled skillet over medium heat.
  2. Once the butter is melted and foaming, add the shallots and cook until beginning to caramelize.
  3. Add the orzo and toss until evenly coated with the butter and orzo.
  4. Add the chicken and raise the heat to medium-high. Stir constantly until the chicken is almost cooked through, about 8 minutes, taking care not to burn the orzo.
  5. Once the chicken is nearly cooked through, add in the herbs, salt & pepper to taste, and sun dried tomatoes in juices. Stir until fragrant and the chicken has fully cooked, about 2-3 more minutes.
  6. Add 2 cups of broth and bring to a boil.
  7. Reduce heat to low, then cover and cook until most (but not all) of the broth is absorbed, adding more broth, a 1/4 cup at a time, as needed, until the pasta is al dente, about 5 minutes. Remove from heat.
  8. Stir in heavy cream, feta, and salt and pepper to taste.
  9. Divide the past between serving bowls and top with fresh basil. Serve immediately.

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