Juicy and tender chicken nestled in a creamy sun-dried tomato sauce finished with showers of Parmesan. It’s the viral chicken dish that’s so good, it has apparently made many people pop the question after eating it! Our spin on it transforms it into an easy one pan dinner with pasta and baby spinach. Even if you’re not looking for a proposal, this dish is brimming with deliciousness and we think you’ll fall head over heels in love with it.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
garlic cloves 2 (crushed)
Parmesan 50 g (grated)
plain flour 2 tbsp
chicken breast 450 g
butter 1 tbsp
sundried tomatoes 130 g
paprika 1 tsp
dried thyme 1 tsp
orzo 300 g
chicken stock cube 1
spinach 100 g
double cream 150 ml
Method
Peel and finely chop the onion. Peel and crush the **garlic cloves. Grate the Parmesan**.
Season the flour with a pinch of salt and pepper. Dredge the chicken breasts in the seasoned flour, shaking off any excess.
Heat the butter and a dash of oil from the sun-dried tomatoes container to a large frying pan on a medium-high heat, add the chicken and cook for 4 - 5 minutes until golden all over. Transfer the chicken from the pan while you make the sauce.
Using the same pan, cook the onion for a few minutes until it starts to soften. If needed, add another dash of oil from the sun-dried tomatoes. Reduce the heat and stir in the garlic, the sun-dried tomatoes, paprika and thyme and cook for 2 minutes. Tip the orzo into the pan and cook it for a few minutes to toast it, stirring well.
Make up the **chicken stock** cube with 125ml boiling water per person. (.e.g. if you are cooking for 4 people you will need 500ml water). Pour the stock into the pan and add back in the chicken. Bring to the boil then reduce the heat to simmer and cook for 10 minutes, or until the orzo is cooked, stirring occasionally. Scrape any bits from the bottom of the pan to incorporate all the flavour.
A couple of minutes before the orzo is cooked, stir in the spinach and double cream and cook until wilted. If it’s easier you can push the chicken to one side of the pan or quickly remove it from the pan.
Take the pan off the heat and stir in the Parmesan, keeping back a couple of tablespoons to sprinkle on top. Stir well and adjust the seasoning to taste. Scatter the rest of the Parmesan on top. Plate up and enjoy!
