Quick and Easy Weeknight Dinner Recipe

Why You’ll Love This Recipe

• Comforting one-pan dinner with creamy orzo and juicy, golden-seared chicken.
• Balanced flavors: bright lemon, savory Parmesan, and sweet-tart sun-dried tomatoes.
• Weeknight-friendly: 45 minutes start to finish, minimal cleanup.
• Flexible: swap wine for broth, adjust heat, add veggies or different proteins.

Grocery List

• Produce: Shallot, garlic, lemon, baby spinach, fresh basil or parsley.
• Dairy: Unsalted butter, heavy cream, Parmesan cheese.
• Pantry: Boneless skinless chicken breasts, orzo, sun-dried tomatoes in oil, low-sodium chicken broth, dry white wine (optional), olive oil, Italian seasoning, smoked paprika, crushed red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the Chicken

• 1.5 lb boneless, skinless chicken breasts (about 4 thin cutlets, 1/2-inch thick)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp olive oil (use some from the sun-dried tomato jar if you like)

For the Orzo and Sauce

• 2 tbsp unsalted butter
• 1 large shallot, finely chopped (about 1/2 cup)
• 4 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup (200 g) dry orzo
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio), or sub 1/2 cup more broth
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1 cup heavy cream
• 1 oz (30 g) Parmesan, finely grated (about 1/2 cup lightly packed), plus more for serving

To Finish

• 3 cups (about 90 g) baby spinach
• Zest of 1 lemon, plus 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh basil or parsley
• Extra Parmesan and black pepper, for serving

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken dry. In a small bowl, combine the kosher salt, black pepper, Italian seasoning, and smoked paprika. Sprinkle evenly over both sides of the chicken cutlets and gently press to adhere.

Step 2: Sear to golden perfection

Heat a large 12-inch skillet over medium-high heat. Add the olive oil. When shimmering, add the chicken in a single layer. Sear until deep golden, 4–5 minutes per side, or until the thickest part reaches 160°F/71°C (it will finish to 165°F/74°C later). Transfer to a plate and tent loosely with foil.

Step 3: Build flavor with aromatics and toast the orzo

Reduce heat to medium and add the butter. Stir in the shallot, cooking 1–2 minutes until translucent. Add the garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in the orzo and cook 1 minute, stirring to coat the grains in the flavorful fat—this helps them cook evenly and stay pleasantly al dente.

Step 4: Deglaze and simmer the orzo

Pour in the white wine and scrape up any browned bits. Let it reduce for about 1 minute. Add the chicken broth and bring to a brisk simmer. Cook 10–12 minutes, stirring every couple of minutes to prevent sticking, until the orzo is just tender and most of the liquid is absorbed.

Step 5: Make it creamy and return the chicken

Stir in the sun-dried tomatoes, heavy cream, and grated Parmesan. Nestle the seared chicken and any juices back into the skillet, pressing them into the creamy orzo. Simmer gently 3–5 minutes, turning once, until the chicken reaches 165°F/74°C and the sauce is silky.

Step 6: Wilt the greens and brighten

Fold in the baby spinach until just wilted, 30–60 seconds. Remove from heat and stir in the lemon zest, lemon juice, and chopped basil or parsley. Taste and adjust with a pinch more salt, pepper, or lemon as needed.

Step 7: Rest and serve

Let the skillet rest 2 minutes to thicken slightly. Serve hot, topped with extra Parmesan and freshly cracked black pepper. A squeeze of lemon at the table is lovely.

Pro Tips

• Use a wide skillet so the chicken sears rather than steams—crowding prevents browning.
• Stir the orzo every couple of minutes; it behaves like risotto and loves gentle movement.
• For extra flavor, sear the chicken in a tablespoon of the oil from the sun-dried tomato jar.
• Grate Parmesan finely so it melts smoothly into the sauce without clumping.
• Finish with lemon off heat to keep the citrus bright and the cream from curdling.

Variations

• Shrimp Tuscan Orzo: Swap chicken for 1 lb large shrimp; sear 1–2 minutes per side and add back at the very end.
• Mushroom Spin: Add 8 oz cremini mushrooms after the shallot; cook until browned before adding garlic.
• Lighter Cream: Use 1/2 cup heavy cream + 1/2 cup whole milk; simmer gently to avoid breaking.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently over low heat with a splash of broth or milk to loosen the sauce. This dish is best fresh, but it can be frozen up to 2 months; thaw overnight and reheat gently (the sauce may separate slightly—whisk in a bit of warm cream to restore). You can also season and sear the chicken up to 24 hours ahead; refrigerate, then finish the dish as directed.

Nutrition (per serving)

Approx. 780 calories; 43 g protein; 42 g carbohydrates; 52 g fat; 3 g fiber; 980 mg sodium. Values are estimates and will vary with specific ingredients and portion sizes.