Ingredients
Sauce Ingredients
- 1 ¼ cup half and half
- 2 ½ cups chicken broth
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce (Frank’s recommended)
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
- ¾ teaspoon onion powder
Chicken and Other Ingredients
- 1 lb boneless skinless chicken breast
- Salt and pepper (to taste)
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/3 cup sun-dried tomatoes (oil reserved)
- 1 cup orzo (uncooked)
- ½ cup Parmesan cheese, freshly grated
- ¼ cup cream cheese, softened
- 2 cups packed baby spinach, roughly chopped
Instructions
- Prepare the Sauce Mix: Combine half and half, chicken broth, chicken bouillon cube, honey, hot sauce, Dijon mustard, dried oregano, basil, parsley, and onion powder in a large measuring cup with a spout. Set aside. Pat sun-dried tomatoes dry, roughly chop them, and measure all ingredients before starting.
- Prepare the Chicken: Slice chicken breasts in half lengthwise for thinner cuts. Cover with plastic wrap and tenderize each side using a meat mallet. Pat dry, cut into desired pieces, and season well with salt and pepper.
- Sear the Chicken: Heat 1 to 2 tablespoons of reserved sun-dried tomato oil in a large wide skillet over medium-high heat. Add chicken pieces and sear until golden and fully cooked, about 5 to 7 minutes. Remove chicken from skillet and set aside. Turn the heat off.
- Deglaze with Wine: Pour white wine into the same skillet and turn heat to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides. Simmer until wine reduces by half, about 3 to 4 minutes.
- Sauté Butter, Garlic, and Tomato Paste: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in tomato paste continuously for 2 minutes to develop flavor.
- Add the Sauce Mix: Gradually add the prepared sauce mixture in small splashes to the skillet, stirring continuously. Although the mixture may seem liquidy at first, the orzo will absorb it and thicken the sauce as it cooks.
- Add Sun-Dried Tomatoes and Boil Gently: Stir in the chopped sun-dried tomatoes. Bring the mixture to a gentle boil, reducing heat if it starts boiling rapidly to avoid burning.
- Cook the Orzo: Add the uncooked orzo to the skillet, returning it to a gentle boil. Cook uncovered, stirring frequently and scraping the skillet’s bottom with a silicone spatula to prevent sticking, for about 9 minutes or according to package instructions.
- Finish the Sauce: Reduce heat to low. Stir in softened cream cheese gradually and then Parmesan cheese until both are melted and fully combined. Add baby spinach and cook just until wilted, about 1 minute.
- Combine and Serve: Return the cooked chicken and any accumulated juices back to the skillet. Stir to combine and warm through. Note that the sauce will thicken more as it stands due to orzo absorption. Serve once desired consistency is reached.
Notes
- Use reserved oil from sun-dried tomatoes for added flavor when searing the chicken.
- If you prefer not to use alcohol, substitute dry white wine with additional chicken broth.
- To tenderize chicken evenly, cover it with plastic wrap before pounding.
- Stir frequently when cooking orzo to prevent it from sticking to the pan.
- The sauce thickens significantly after resting; adjust liquid consistency as you prefer before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
