Creamy Sun Dried Tomato Chicken Orzo

This creamy sun dried tomato chicken orzo is a cozy one-pan meal packed with tender chicken, savory sun-dried tomatoes, garlic, spinach, and creamy orzo. It comes together in one skillet, making it a simple choice for busy weeknights when you want a flavorful homemade dinner without a lot of cleanup.

Why You’ll Love This Recipe

• Rich and flavorful: Sun-dried tomatoes, garlic, Italian seasoning, basil, and Parmesan create layers of savory flavor.
• Easy one-pan meal: The chicken and orzo cook in the same skillet for less cleanup.
• Creamy and comforting: The orzo absorbs the seasoned chicken stock and cream for a wonderfully smooth texture.
• Family-friendly: Tender chicken and mild, creamy pasta make this an easy dinner everyone can enjoy.
• Packed with vegetables: Fresh spinach adds color, freshness, and extra nutrients.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 cup chopped sun-dried tomatoes
• 1 cup uncooked orzo
• 2 cups chicken stock
• 1/4 tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated Parmesan

Instructions

1. Season the chicken: Pat the chicken tenderloins dry. Season them with paprika, Italian seasoning, salt, and black pepper.
2. Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side, or until golden on the outside. Remove the chicken and set aside.
3. Build the orzo base: Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Stir and toast for about 2 minutes.
4. Add the stock: Pour in the chicken stock and add the remaining salt. Bring the mixture to a boil.
5. Cook the orzo: Reduce the heat to low, cover the skillet, and cook for 5–8 minutes. Stir occasionally so the orzo doesn’t stick and cooks evenly.
6. Add the spinach: Stir in the fresh spinach and cook for 2–3 minutes, until it wilts into the orzo.
7. Make it creamy: Pour in the heavy cream and add the dried basil and red pepper flakes. Stir until everything is well combined.
8. Finish the chicken: Return the chicken to the skillet. Cover and simmer for another 2–5 minutes, or until the chicken is fully cooked and the sauce is hot and creamy. For food safety, chicken should reach 165°F (74°C) internally.
9. Add Parmesan: Remove the skillet from the heat and sprinkle with grated Parmesan. Stir gently or let it melt over the top before serving.

Tips & Tricks

• Don’t skip toasting the orzo: A couple of minutes in the skillet gives the pasta a deeper, nuttier flavor.
• Stir while the orzo cooks: Orzo can settle on the bottom of the skillet, so occasional stirring helps prevent sticking.
• Watch the liquid: If the orzo becomes too thick before it’s tender, add a small splash of chicken stock.
• Adjust the spice: Reduce or omit the red pepper flakes for a milder family-friendly version.
• Use freshly grated Parmesan: It melts more smoothly and gives the sauce a richer finish.
• Check the chicken: Tenderloins can vary in thickness, so use an instant-read thermometer to confirm they have reached 165°F (74°C).
• Make it extra fresh: A small squeeze of lemon juice just before serving can balance the richness of the cream.
• Swap the greens: Baby kale can be used instead of spinach, although it may need a few extra minutes to soften.

Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: One-pan / skillet
• Cuisine: Italian-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly; contains dairy and gluten

Notes

For a lighter sauce, replace part of the heavy cream with additional chicken stock or milk. You can also add sliced mushrooms, chopped zucchini, or extra spinach for more vegetables.

Serve this creamy sun dried tomato chicken orzo immediately while the sauce is silky and the orzo is tender. A simple green salad or roasted vegetables make excellent side dishes.

For a stronger tomato flavor, use sun-dried tomatoes packed in oil and drain them well before chopping.

Nutrition

Approximate per serving, based on 4 servings and the listed ingredients.

• Calories: 650–700 kcal
• Protein: 42–45 g
• Carbohydrates: 55–60 g
• Fat: 30–34 g

Actual nutrition will vary depending on the specific chicken stock, cream, Parmesan, and sun-dried tomatoes used.

FAQ

1. What is creamy sun dried tomato chicken orzo?
It is a one-pan chicken and pasta dish made with tender chicken, orzo, sun-dried tomatoes, spinach, garlic, cream, herbs, and Parmesan. The orzo cooks directly in seasoned chicken stock, making the dish creamy and flavorful.

2. Can I make this chicken orzo recipe with chicken thighs?
Yes. Boneless, skinless chicken thighs work well and can provide even more flavor. Adjust the cooking time according to the size and thickness of the pieces and cook until the internal temperature reaches 165°F (74°C).

3. How do I keep creamy orzo from becoming too thick?
Orzo continues absorbing liquid as it sits. If the finished dish becomes thicker than you prefer, stir in a small amount of warm chicken stock or cream until it reaches your desired consistency.

4. Can I make this one pan chicken orzo less spicy?
Absolutely. Simply reduce or omit the red pepper flakes. The dish will still have plenty of flavor from the garlic, sun-dried tomatoes, Italian seasoning, basil, and Parmesan.

5. Can I add more vegetables to this recipe?
Yes. Mushrooms, zucchini, bell peppers, peas, or additional spinach can all work well. Add firmer vegetables earlier so they have enough time to cook.

6. What can I serve with this easy orzo dinner?
A crisp green salad, steamed vegetables, roasted broccoli, or crusty bread are all good choices. A squeeze of fresh lemon over the finished dish also adds a bright contrast to the creamy sauce.

Storage

Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3–4 days.

Freezer: The dish can be frozen in airtight freezer-safe containers for up to 2 months. Keep in mind that cream-based sauces and cooked orzo may change texture slightly after freezing.

Reheating: Reheat gently in a skillet over low to medium heat, adding a splash of chicken stock, milk, or cream to loosen the sauce. You can also microwave individual portions in short intervals, stirring between each interval, until thoroughly heated.

Similar Recipes

• Mediterranean Chicken Recipe with Orzo
• French Onion Chicken Orzo Casserole

creamy sun dried tomato chicken orzo

Creamy sun dried tomato chicken orzo is a one-pan dinner with tender chicken, orzo, spinach, and sun-dried tomatoes.

The orzo cooks in seasoned chicken stock before being finished with cream, basil, red pepper flakes, and Parmesan.

Ready in about 35 minutes, this creamy chicken orzo is an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dinner

Cuisine Italian-inspired

Ingredients

  

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic minced
• 1 cup chopped sun-dried tomatoes
• 1 cup uncooked orzo
• 2 cups chicken stock
• 1/4 tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated Parmesan

Instructions

 

• Season the chicken: Pat the chicken tenderloins dry. Season them with paprika, Italian seasoning, salt, and black pepper.
• Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side, or until golden on the outside. Remove the chicken and set aside.
• Build the orzo base: Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Stir and toast for about 2 minutes.
• Add the stock: Pour in the chicken stock and add the remaining salt. Bring the mixture to a boil.
• Cook the orzo: Reduce the heat to low, cover the skillet, and cook for 5–8 minutes. Stir occasionally so the orzo doesn’t stick and cooks evenly.
• Add the spinach: Stir in the fresh spinach and cook for 2–3 minutes, until it wilts into the orzo.
• Make it creamy: Pour in the heavy cream and add the dried basil and red pepper flakes. Stir until everything is well combined.
• Finish the chicken: Return the chicken to the skillet. Cover and simmer for another 2–5 minutes, or until the chicken is fully cooked and the sauce is hot and creamy. For food safety, chicken should reach 165°F (74°C) internally.
• Add Parmesan: Remove the skillet from the heat and sprinkle with grated Parmesan. Stir gently or let it melt over the top before serving.

Notes

For a lighter sauce, replace part of the heavy cream with additional chicken stock or milk. You can also add sliced mushrooms, chopped zucchini, or extra spinach for more vegetables.

Serve this creamy sun dried tomato chicken orzo immediately while the sauce is silky and the orzo is tender. A simple green salad or roasted vegetables make excellent side dishes.

For a stronger tomato flavor, use sun-dried tomatoes packed in oil and drain them well before chopping.

Conclusion

This creamy sun dried tomato chicken orzo is proof that an impressive dinner doesn’t need to be complicated. With juicy chicken, creamy orzo, flavorful sun-dried tomatoes, wilted spinach, and Parmesan all coming together in one skillet, it’s an easy recipe to add to your regular weeknight rotation. Serve it hot and enjoy a comforting homemade meal with minimal cleanup.