# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian herb seasoning
05 - 2 tablespoons olive oil
→ Sauce and Orzo
06 - 3 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
09 - 1 cup uncooked orzo pasta
10 - 2 cups low-sodium chicken broth
11 - 1/2 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1/2 cup baby spinach leaves (optional)
14 - 1 tablespoon fresh basil, chopped (plus extra for garnish)
15 - 1 tablespoon fresh parsley, finely chopped
# Steps to Follow:
01 - Pat chicken breasts dry with paper towels and season both sides with kosher salt, black pepper, and Italian herb seasoning.
02 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Place chicken breasts in the pan and sear for 3–4 minutes per side until golden. Transfer chicken to a plate; it will finish cooking later.
03 - Reduce heat to medium. In the same pan, add garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, scraping up any browned bits.
04 - Stir in sun-dried tomatoes. Add orzo, chicken broth, and heavy cream to the pan. Combine thoroughly and bring to a gentle simmer.
05 - Nestle seared chicken breasts back into the pan. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and chicken is cooked through to 165°F internal temperature.
06 - Transfer chicken to a plate. Stir Parmesan cheese, spinach, basil, and parsley into the orzo. Let spinach wilt for 1–2 minutes.
07 - Return chicken to the pan. Spoon sauce over chicken and garnish with additional basil if desired. Serve immediately while hot.
