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Creamy Basil Chicken with Orzo and Sun-Dried Tomatoes Recipe

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3.9 from 79 reviews

This Creamy Basil Chicken recipe is a comforting and flavorful one-pot meal featuring tender chicken breast pieces cooked with orzo pasta, broccoli, sun-dried tomatoes, and a rich creamy sauce made from evaporated milk and chicken broth. Enhanced with fresh basil, mozzarella, and Parmesan cheese, this dish is perfect for a quick and hearty family dinner that comes together in about 30 minutes.

Ingredients

Chicken and Seasonings

  • 1 1/2 pounds chicken breasts (chopped into large bite-size pieces)
  • 1/2 tsp salt (divided)
  • 1/2 tsp paprika (divided)
  • 1/4 tsp pepper (divided)

Vegetables and Aromatics

  • 3 cups broccoli (chopped into bite-size pieces)
  • 1 small onion (diced)
  • 1/2 cup sun-dried tomatoes (rinsed, chopped, patted dry)
  • 4 garlic cloves (minced)
  • 1/4 tsp red pepper flakes (optional)

Grains and Thickeners

  • 1 1/2 cups orzo pasta (uncooked)
  • 2 tablespoons cornstarch

Liquids and Broth

  • 3 cups chicken broth (divided)
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon chicken bouillon

Additional Ingredients

  • 1 can (15 oz) corn (drained and rinsed; may substitute frozen)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano

Cheeses and Herbs

  • 1/2 cup shredded mozzarella
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup packed fresh basil leaves (roughly chopped)

Instructions

  1. Season the Chicken: Pat the chopped chicken breasts dry on a cutting board. Season them evenly with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon pepper. Set aside to allow the flavors to infuse.
  2. Sauté Vegetables and Chicken: In a Dutch oven, heat the butter and olive oil over medium-high heat until hot. Add the diced onions and sauté for about 3 minutes until they’re softened. Then add the seasoned chicken pieces and broccoli, cooking until most of the chicken turns opaque but is not fully cooked through. Stir in the orzo, sun-dried tomatoes, minced garlic, and optional red pepper flakes. Continue cooking for an additional 1 1/2 minutes to combine the flavors.
  3. Prepare Sauce Base: In a small bowl, whisk together 1 cup of chicken broth with the cornstarch until smooth. Pour this mixture into the pot along with the remaining 2 cups of chicken broth. Add the evaporated milk, drained corn, chicken bouillon, dried parsley, and dried oregano, stirring to combine.
  4. Simmer the Orzo: Cover the Dutch oven and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer gently for 8-10 minutes, stirring every couple of minutes to prevent the orzo from sticking or burning. If the orzo isn’t tender and most liquid has evaporated, add a little more broth to keep it moist and cooking evenly.
  5. Finish with Cheese and Basil: Remove the lid and stir in the freshly grated Parmesan cheese until it melts, followed by the shredded mozzarella until melted. Finally, fold in the chopped fresh basil leaves. Taste and adjust the seasoning with an additional 1/4 teaspoon each of salt and pepper if desired. For a saucier texture, stir in extra broth, milk, or cream to your preference.

Notes

  • Using evaporated milk adds creaminess without the heaviness of cream while keeping the dish lighter.
  • Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
  • Make sure to stir frequently during simmering to prevent the orzo from sticking to the bottom of the pot.
  • Fresh basil should be added last to preserve its fragrant flavor and vibrant color.
  • If you prefer a spicier dish, increase the red pepper flakes to taste.
  • This dish can be prepared gluten-free by substituting the orzo with gluten-free pasta or rice.
  • Adding a splash of lemon juice at the end brightens the flavors nicely.

Find it online: https://justsosavory.com/creamy-basil-chicken-with-orzo-and-sun-dried-tomatoes-recipe/