Food Recipes Chicken Orzo Skillet Is a Scrumptious One-Pan Dinner Idea 4.3 (3) 1 Review A lip-smacking chicken dinner studded with sun-dried tomatoes and sharp pecorino cheese is here to win everyone over. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on March 22, 2024 Rate PRINT Share Close Photo: Jennifer Causey Prep Time: 40 mins Total Time: 40 mins Servings: 4 If you’re not sure what to make for dinner, make this. It’s an easy one-skillet meal guaranteed to have everyone swooning, including you, since you’ll only have one pot to clean. You’ll first sear chicken breasts until golden and then toast orzo, a rice-shaped pasta, in the flavorful drippings. A touch of wine to dislodge the browned bits also adds the right level of acidity before adding the chicken stock and sun-dried tomatoes. It all simmers merrily in the skillet until the orzo mixture is creamy and the chicken is cooked through. And it’s got greens too! Handfuls of spinach are stirred in at the end of cooking along with a generous splash of half-and-half for even more creaminess in this chicken orzo skillet recipe. Looking to save time? Swap in rotisserie chicken. Skip cooking the chicken breasts and start cooking the orzo in a drizzle of olive oil. At the end of cooking, top the orzo mixture with sliced rotisserie chicken breasts. Ingredients 1 2-oz. chunk Pecorino Romano or Parmesan cheese 2 Tbsp. extra-virgin olive oil 1 lb. boneless, skinless chicken breasts 1 1/2 tsp. kosher salt, divided 1 1/2 cups orzo 1/2 cup dry white wine 3 cups unsalted chicken stock, plus more if needed 3/4 cup chopped sun-dried tomatoes 3 cups fresh baby spinach 1/2 cup half-and-half Freshly ground black pepper and fresh basil leaves (optional), for topping Directions Grate half of cheese on medium holes of a box grater; set aside. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and place in skillet. Cook until golden brown on bottom, 4 to 5 minutes. Flip; cook until golden brown on other side, 3 to 4 minutes. Transfer to a plate. (Chicken will not be cooked through.) Add orzo to skillet; stir until toasted, about 1 minute. Add wine, stirring to loosen any browned bits. Stir in stock, tomatoes, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to medium and nestle chicken into orzo. Cook, uncovered, stirring occasionally and flipping chicken 2 or 3 times, until orzo has absorbed most of liquid and chicken is cooked to 160°F, 12 to 15 minutes. If orzo starts to stick, stir in up to 1 cup more stock, 1/4 cup at a time. Transfer chicken to a cutting board and tent loosely with foil to keep warm. Add spinach to skillet; stir until just wilted, about 1 minute. Remove skillet from heat and stir in half-and-half and grated cheese. Slice chicken and return to skillet. Shave remaining cheese over chicken and orzo. Top with pepper and, if desired, basil. To reheat leftovers, cover them with a damp paper towel and heat in the microwave in 60-second intervals until desired temperature. Rate It Print