Sun Dried Tomato Chicken: 10-Minute Creamy Delight

A delicious and creamy sun-dried tomato chicken orzo skillet that’s quick to prepare.

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Season the chicken pieces with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in the chicken broth and bring to a simmer. Add the orzo and Italian seasoning, stirring to combine.
Reduce the heat to medium-low and cover the skillet. Cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally.
Return the cooked chicken to the skillet and stir to combine.
Stir in the heavy cream and grated Parmesan cheese, mixing until well combined and creamy. Cook for an additional 2-3 minutes until heated through.
Remove from heat and garnish with fresh basil leaves.
Serve warm, and enjoy your delicious Sun-Dried Tomato Chicken Orzo Skillet!