Description

Indulge in a rich and creamy chicken dish featuring tender pan-seared chicken breasts in a basil-infused cream sauce, served over Parmesan orzo and topped with luscious burrata cheese. Perfect for a comforting dinner that feels elegant.

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts (about 2 large)
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil leaves, plus more for garnish
1 tbsp unsalted butter
8 oz dried orzo pasta
2 cups water or chicken broth for cooking orzo
4 oz burrata cheese (1 ball), room temperature

Instructions

Season chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–7 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a simmer and let cook for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese and basil until smooth. Add the butter and stir until melted.
Return the chicken to the skillet, turning to coat with sauce. Reduce heat to low and keep warm.
Meanwhile, cook orzo according to package directions in salted water or broth until al dente. Drain (reserve a little pasta water if needed) and set aside.
Break the burrata into pieces over the orzo. Spoon the chicken and sauce over the orzo. Garnish with extra basil and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream. Burrata is best added just before serving to preserve its creamy texture. You can also add sun-dried tomatoes or spinach to the sauce for extra flavor.

Prep Time: 15 mins
Cook Time: 25 mins
Method: Main Course
Cuisine: Italian

Nutrition

Calories: 620 kcal
Sugar: 4 g
Fat: 38 g
Carbohydrates: 32 g
Protein: 42 g