Creamy Sun-Dried Tomato Chicken and Orzo

Season chicken breasts generously on both sides with salt and pepper.

Roughly chop the sun-dried tomatoes and mince the garlic cloves.

In a large, deep pan over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.

Sprinkle the chicken with paprika, then add to the hot pan.

Sear the chicken for 3-4 minutes per side, until golden brown. It does not need to be cooked through.

Remove the seared chicken from the pan and set aside.

To the same pan over medium heat, add another tablespoon of olive oil. Add the tomato paste, chopped sun-dried tomatoes, and minced garlic.

Sauté for about 1 minute until fragrant. If using, add the Calabrian chili paste and stir for another 30 seconds.

Add the orzo to the pan and toast for about 1 minute, stirring to coat.

Pour in the bone broth and heavy cream. Season with dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Nestle the seared chicken breasts back into the pan.

Bring the mixture to a simmer, then cover with a lid, reduce heat to low, and cook for 15-18 minutes, or until the orzo is tender and the chicken is cooked through. Stir the orzo occasionally to prevent it from sticking.

Remove from heat. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.