- 1/2 cup oil-packed sun-dried tomatoes
- These are the star of the dish. Don’t discard the flavorful oil from the jar! Use it to cook the chicken as it adds depth and seasoning.
- 6 boneless chicken breasts or thighs
- Choose chicken thighs for a juicier result or breasts for a leaner option. Seasoning is key to enhancing their flavor.
- Kosher salt and black pepper to taste
- Always season generously to bring out the best in the ingredients.
- 1/4 cup all-purpose flour
- This creates a light crust on the chicken and helps the sauce cling beautifully.
- 2 teaspoons Italian seasoning
- A blend of dried herbs like basil oregano, and rosemary delivers classic flavors with ease.
- 2 tablespoons salted butter
- Adds richness and helps toast the orzo.
- 2 cloves garlic finely chopped
- Fresh garlic is a must for its aromatic punchy flavor.
- 1 cup dry orzo pasta
- This small pasta cooks quickly and absorbs all the delicious sauces.
- A pinch of chili flakes
- Optional but highly recommended for a slight kick of heat.
- 1 1/2 cups chicken broth
- Use low-sodium broth to control the saltiness.
- 1 cup heavy cream
- For a luscious and velvety finish to the dish.
- 1/4 cup basil pesto
- Homemade or store-bought pesto adds vibrant, herby flavor.
- 1/2 cup grated parmesan cheese
- Freshly grated parmesan melts beautifully into the sauce. Avoid pre-shredded cheese.
- 2 tablespoons fresh thyme leaves
- A sprinkle of thyme adds a burst of freshness at the end.
- Use a cast-iron skillet for even heat distribution and an extra layer of flavor.
- Don’t skip toasting the orzo; it enhances its flavor significantly.
- Freshly grate your parmesan cheese right before using it for the best melt and taste.
- If the sauce thickens too much while baking, stir in a splash of extra broth before serving.
