Chicken And Orzo 30 Minute Skillet

5 from 4 votes

This Chicken and Orzo Skillet comes together in about 30 minutes and it's all made in one pan. Full of feel good flavors you will love.

Prep Time5

Cook Time25

Course: dinner

Cuisine: American

Servings:

Author: Bailey

Preheat the oven to 400 degrees F.
Heat 1 tsp olive oil in a large oven-safe, cast iron skillet set over medium-high heat. Cut the chicken breasts in half. Place them in a large bowl, add the seasonings and 1 tsp of oil. Massage the chicken well with hands or with tongs to ensure they are evenly coated in seasoning.
When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet, place on a plate to the side.
Wipe any burnt pieces off the skillet if needed. To the same skillet, add the butter and chopped onion, cook until fragrant (about 3 minutes). Add the minced garlic and raw orzo, toasting until lightly golden, about 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups broth.
Bring everything to a boil, cook for 3-5 minutes, then add the cream, parmesan, spinach, and sun-dried tomatoes in oil, stirring until the spinach has softened.
Add the chicken back into the skillet, wiggle it into the orzo mix well. Transfer to the oven and cook, uncovered for 15-20 minutes, until the chicken is cooked through. Add any additional Parmesan and balsamic glaze if using. Serve and enjoy hot!

*chicken thighs will also work well.

*use any milk of choice, dairy free alternatives will also work.

*if you need to substitute the wine out, just use extra broth or water in place.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.