Craving a rich, comforting dinner that won’t linger on the stove or dirty every dish in the kitchen? Meet the Creamy Sun-Dried Tomato Chicken Orzo. This one-skillet gem comes together quickly, delivering a creamy, savory sauce that coats small orzo with bite-sized chicken and bright sun-dried tomatoes. It’s the kind of dish that makes weeknights feel special, with minimal cleanup and maximum flavor. Perfect for busy parents and kitchen beginners alike.
Table of Contents
Why You’ll Love This Creamy Chicken Orzo
- One-Pot Wonder: Effortless cooking, minimal dishes.
- Quick & Easy: Ready in under an hour.
- Flavorful & Comforting: Rich, creamy, savory, with a bright sun-dried tomato note.
- Family-Friendly: A crowd-pleaser for all ages.
- Versatile Meal: Great for weeknights or entertaining.
This Creamy Sun-Dried Tomato Chicken Orzo hits all the marks: simple steps, cozy flavors, and leftovers that taste just as good the next day.
Ingredients + Notes/Substitutions
To make Creamy Sun-Dried Tomato Chicken Orzo, gather these ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or small thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4-1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot, chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes, oil drained
- juice of 1 lemon
- fresh rosemary, for serving (optional)
Notes & Substitutions
- Chicken: You can use chicken breasts cut into tenders or swap with sweet Italian sausage for a different profile.
- Cream: Half-and-half or a dairy-free cream (coconut or cashew) can work, though it will change richness slightly.
- Wine: If you skip alcohol, substitute chicken or vegetable broth for the wine and an extra splash of water.
- Spinach: Kale or other sturdy greens can substitute; chop larger greens fine.
- Sun-Dried Tomatoes: Oil-packed vs dry differ in oil depth; oil-packed adds more richness. Sun-dried tomatoes are known to be rich in vitamins, minerals, and antioxidants, as detailed by WebMD regarding the health benefits of sun-dried tomatoes.
- Herbs/Spices: Adjust heat with red pepper flakes; add fresh basil for brightness at the end.
Instructions
- Prep Chicken & Preheat: Season the chicken thoroughly with salt, pepper, oregano, paprika, and red pepper flakes. Preheat the oven to 400 degrees F.
- Sear Chicken: Heat 1 tablespoon olive oil in the skillet over medium-high heat. When shimmering, add the seasoned chicken. Sear until golden on both sides, about 3–5 minutes per side. Remove and set aside.
- Build Flavor Base: In the same skillet, add the butter and shallot; cook until fragrant, about 3 minutes. Add the garlic and orzo; toast until lightly golden, 2–3 minutes.
- Deglaze & Simmer: Pour in the white wine to deglaze, scraping up brown bits. Add 1 1/2 cups water. Bring to a boil and simmer 3–5 minutes. Add the cream, Dijon, parmesan, spinach, and sun-dried tomatoes; stir until the spinach wilts.
- Combine & Bake: Return the chicken and any juices to the skillet. Transfer to the oven and bake, uncovered, for 10–15 minutes, until the chicken is cooked through and the orzo is tender.
- Finish & Serve: Remove, stir in lemon juice, and garnish with rosemary if desired. Serve hot.
Pro Tips for Success
- Perfectly Seared Chicken: Don’t overcrowd the pan; sear in batches if needed.
- Toasting Orzo: A quick toast heightens its nutty character.
- Wine Choice: Use a dry white you’d enjoy drinking.
- Don’t Overcook Pasta: Keep an eye on the orzo; it should be al dente after simmering. Learning effective techniques for cooking orzo pasta can significantly impact its texture and flavor.
- Adjust Spiciness: Tailor red pepper flakes to taste.
Troubleshooting Common Issues
- Sauce too thick or thin: Add more water or cream in small increments; simmer till balanced.
- Dry Chicken: Sear properly, then finish with the bake to keep moisture in.
- Orzo too sticky: Ensure enough liquid and maintain steady heat; stir once after adding liquid.
- Lack of Flavor: A quick pinch more salt or broth can lift the sauce.
Serving, Storage, and Variations
- Serving Suggestions: Pair with crusty bread or a simple green salad for contrast.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Gently warm with a splash of broth or cream to restore sauciness.
- Freezing: Avoid freezing fully cooked orzo; texture may suffer.
Variations
- Vegetarian: Swap chicken for chickpeas or white beans.
- Extra Veggies: Add mushrooms, bell peppers, asparagus.
- Spicy Kick: Increase red pepper flakes or add finely chopped jalapeño.
- Herb Twist: Finish with fresh basil or thyme for a garden note.
FAQ
Can I make Creamy Sun-Dried Tomato Chicken Orzo with a different chicken cut?
Yes. Chicken tenderloins or thighs can be used; adjust searing time accordingly to keep the meat juicy.
What if I don’t have white wine?
You can substitute with chicken or vegetable broth plus a splash of lemon juice for brightness. The dish will remain delicious.
Can I make this dairy-free?
Absolutely. Use a dairy-free cream and omit the parmesan, or replace with a vegan parmesan alternative.
Conclusion
Creamy Sun-Dried Tomato Chicken Orzo proves that easy weeknight meals can be deeply satisfying. With one skillet, it yields a lush sauce, tender chicken, and al dente orzo—everything you want in a comforting dinner without the mess. Give it a try tonight, and if you love it, share your experience or leave a rating. Your busy kitchen can still feel warm, inviting, and completely in control.
Easy One-Skillet Creamy Sun-Dried Tomato Chicken Orzo
This recipe features tender chicken and orzo simmered in a rich, creamy sun-dried tomato sauce, all cooked in a single skillet for an easy weeknight meal. It’s finished with fresh spinach, Parmesan, and a squeeze of lemon.
Equipment
- Large oven-safe skillet
- Measuring spoons
- Measuring cups
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or small thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4-1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot chopped
- 2 cloves garlic minced or grated
- 1 cup orzo pasta dry
- 1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes oil drained
- lemon juice of 1 lemon
- fresh rosemary for serving (optional)
Instructions
Cooking Steps
- Preheat your oven to 400 degrees F.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with the remaining olive oil, oregano, paprika, red pepper flakes, salt, and pepper, then sear until golden on both sides before removing it from the pan.
- Add butter and shallot to the skillet and cook until fragrant. Stir in garlic and orzo, cooking until lightly golden, then deglaze with white wine. Add water and bring to a boil, then stir in cream, Dijon, Parmesan, spinach, and sun-dried tomatoes until the spinach wilts. Return the seared chicken and any accumulated juices to the skillet, then transfer to the oven and bake for 10-15 minutes until the chicken is fully cooked.
- Serve the chicken and orzo immediately, finishing with a squeeze of fresh lemon juice and optional rosemary.
Notes
For an extra burst of freshness, serve with additional chopped fresh rosemary. Adjust the amount of crushed red pepper flakes to your preferred spice level.
