Ingredients:

  • 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs total), pounded to ½-inch thickness
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp butter (15g), unsalted
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240ml)
  • 1/2 cup heavy cream (120ml)
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped (about 70g / 2.5 oz)
  • 1/4 cup grated Parmesan cheese (30g), plus more for serving
  • 1 tsp dried Italian seasoning (3g)
  • 1/4 tsp red pepper flakes (optional, for a little kick) (1g)
  • Fresh basil leaves, chopped, for garnish
  • 1 cup orzo pasta (200g / 7 oz)
  • Water for cooking, as per package directions
  • 1 tbsp olive oil (15ml), to prevent sticking
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté chicken breasts until cooked through and golden brown (about 5-7 minutes per side), checking for an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
  3. While the chicken is cooking, cook the orzo according to package directions until al dente. Drain and toss with olive oil and salt to prevent sticking.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring to a simmer and cook until the sauce has thickened slightly (about 5 minutes), stirring occasionally.
  6. Slice the chicken breasts and add them to the sauce. Simmer for a minute or two to heat through. Stir in the cooked orzo. Serve immediately, garnished with fresh basil and extra Parmesan cheese.