Description
A comforting one-pot Tuscan-inspired dish featuring tender chicken breasts simmered with sun-dried tomatoes, garlic, onions, and spinach in a creamy Parmesan sauce, cooked to perfection in a slow cooker with orzo pasta. This easy, no-fuss meal delivers robust Italian flavors with minimal effort, ideal for busy weeknights.
Ingredients
4 boneless, skinless chicken breasts
1 cup dry orzo pasta
1/2 cup sun-dried tomatoes, oil-packed (drained)
1/2 cup butter (use plant-based for halal/vegetarian option)
1/2 cup heavy cream
1 cup grated Parmesan cheese (ensure vegetarian/halal if needed)
3 cups chicken broth
2 garlic cloves, minced
1 small yellow onion, chopped
1 tbsp Italian seasoning
1 handful fresh spinach leaves
Salt and black pepper, to taste
Instructions
Pat chicken breasts dry and season with salt, pepper, and half the Italian seasoning
Heat butter in a skillet over medium-high heat and quickly brown chicken breasts on both sides
Transfer browned chicken to slow cooker and add onions, garlic, sun-dried tomatoes, and chicken broth
Stir in orzo pasta, cover, and cook on low for 5-6 hours or high for 2-3 hours until orzo is tender
Mix in heavy cream and remaining Italian seasoning, then cover and cook for 15 minutes or until sauce thickens
Off heat, stir in fresh spinach; let sit 10 minutes before serving
Notes
Use halal-certified Parmesan if not vegetarian
Sun-dried tomatoes can be substituted with rehydrated dried tomatoes in olive oil
For extra garlic flavor, increase to 3 cloves
Leftovers store in the refrigerator for up to 3 days in an airtight container
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 0g
- Sodium: 2300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg