Creamy Garlic Chicken Orzo with Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Chop the chicken into consistent one-inch pieces to ensure they cook at the same rate. Mince the garlic finely so it distributes evenly through the sauce. Roughly chop the sun-dried tomatoes to make them easier to eat.

Wash and dry the spinach leaves thoroughly. Having all components prepped before you turn on the stove is key to a smooth cooking experience, especially since this dish comes together quickly once the heat is applied to the pan.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat a large enameled braiser over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer. Once cooked, remove the chicken from the pan and set aside on a clean plate.
   Look for The chicken should be browned on all sides and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan to ensure the chicken sears rather than steams.

The chicken should be golden brown on the exterior and fully opaque inside. It should look crisp around the edges, and the pan should have a light layer of browned bits, known as fond, which will flavor the entire sauce. Ensure the chicken pieces are set aside on a warm plate to keep them succulent while you prepare the base of the dish.

Simmering the orzo

2. 2Cook the orzo and sauce
   In the same braiser, add the minced garlic and sauté until fragrant. Stir in the orzo pasta, sun-dried tomatoes, and heavy cream. Simmer the mixture, stirring occasionally, until the orzo is tender and the liquid has thickened into a velvety sauce that coats the pasta.
   Look for The orzo should be al dente, and the liquid should reduce to a creamy consistency.
   Tip Keep an eye on the heat so the mixture does not boil over or scorch.

The orzo will begin to absorb the liquid and expand in size. The sauce will transition from a thin liquid to a rich, glossy coating. You should be able to smell the garlic and sun-dried tomatoes as they meld with the liquid. Check that the pasta is cooked through and the sauce is sufficiently thickened before proceeding to the final assembly of the dish.

Final assembly

3. 3Combine and serve
   Add the cooked chicken back into the braiser along with the fresh spinach. Stir gently until the spinach is wilted and the chicken is warmed through. Serve immediately while hot, ensuring each portion includes plenty of the creamy sauce and sun-dried tomatoes.
   Look for The spinach should be wilted but still bright green, and the sauce should look glossy.
   Tip If the sauce becomes too thick, add a splash of water to loosen it.

Once the spinach is added, it should wilt quickly in the residual heat. The chicken should be warmed through and perfectly coated in the creamy sauce.

The final dish should look vibrant, with the green spinach and red tomatoes providing a beautiful visual contrast against the creamy pasta. Everything should be combined into a cohesive, steaming, and fragrant meal ready for immediate serving.

Common mistakes

A common mistake is overcrowding the pan during the searing phase, which causes the chicken to steam rather than brown, leading to a loss of flavor. Another error is boiling the liquid too aggressively, which can cause the sauce to become grainy.

Additionally, failing to stir the orzo frequently while it simmers can lead to the pasta sticking to the bottom of the pan. Always keep the heat at a manageable level to prevent the garlic from burning, which would impart a bitter taste.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The orzo should be tender to the bite but not mushy, maintaining a slight chew. The sauce should be thick enough to coat the back of a spoon without being oily or broken.

If the sauce appears too thin, continue to simmer for an additional minute. If it is too thick, incorporate a small amount of warm water or chicken stock to adjust the consistency to your preference.

• Poultry: 165°F (74°C) in the thickest part