This one-pot sun-dried tomato chicken orzotto is tangy, creamy and savory. It is up for changes and ready to satisfy!
- 3 cups chicken stock
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 1/2 cups orzo pasta
- 1/3 cup Parmesan cheese
- 1/4 cup heavy cream
- 1/2 cup oil-packed chopped sun-dried tomatoes, rinsed and patted dry
- 1/4 cup minced fresh chives
- Add chicken stock to a small saucepan and set over medium low heat. Bring to a low simmer while preparing the other ingredients.
- Set a large skillet over medium high heat. Once the pan is heated, add the chicken thighs. Season with salt and pepper. Saute until the chicken is cooked through, about 10 minutes. Remove the chicken from the pan with a slotted spoon onto a plate and set aside.
- Reduce the heat to medium and add the butter. Once the butter is melted, add the shallot, garlic, salt and pepper. Saute until vegetables are softened, about 10 minutes. Increase heat to medium high and add orzo pasta, stirring well to combine. Saute for an additional 2 minutes.
- Add chicken stock about 1/2 cup at a time, stirring well between additions. The whole process of adding and simmering the stock should take 10 minutes. Once all the stock is incorporated, reduce the heat to medium low and cover. Allow orzotto to simmer for 15 minutes, stirring occasionally. The orzotto will soak up almost all of the stock during simmering.
- Once the orzotto is tender and the stock is absorbed, add the chicken back in the pan along with the Parmesan cheese and heavy cream. Remove the pan from the heat and stir gently until the cheese is melted. Add the sun-dried tomatoes and the fresh chives.
- Category: pasta
- Method: stove-top
Keywords: one-pot meal, chicken, sun-dried tomatoes, orzotto, pasta