Go Back
–+ servings
Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo in One Pan for Cozy Nights

This Creamy Sun-Dried Tomato Chicken Orzo is a quick and easy one-pan recipe that transforms simple ingredients into a comforting dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast tenderloins
For the Cooking Base
  • 2 tablespoons olive oil can be swapped with avocado oil
  • 1 teaspoon paprika or chipotle powder or cayenne pepper
  • 1 teaspoon Italian seasoning essential for authentic taste
  • to taste salt
  • to taste black pepper
  • 3 cloves garlic, minced or pre-minced garlic in oil
For the Pasta
  • 1 cup sun-dried tomatoes, chopped fresh tomatoes are an option
  • 1 cup orzo, uncooked can substitute with quinoa or couscous
  • 2 cups chicken stock vegetable stock as a plant-based alternative
For the Creamy Finish
  • 2 cups fresh spinach can substitute with Swiss chard or kale
  • 1 cup heavy cream use half-and-half for lighter option
  • 1 teaspoon dried basil or fresh basil for vibrant taste
  • 1 teaspoon red pepper flakes omit if not a fan
  • 1/2 cup grated parmesan or Pecorino Romano, Asiago

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Creamy Sun-Dried Tomato Chicken Orzo
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season chicken with paprika, Italian seasoning, salt, and black pepper. Sear in oil for about 3 minutes on each side until golden brown.
  3. Remove the chicken and add olive oil, garlic, and sun-dried tomatoes to the skillet. Sauté for 2 minutes.
  4. Add uncooked orzo, stirring to toast for 2 minutes.
  5. Pour in the chicken stock and a pinch of salt, bringing to a boil.
  6. Lower heat, cover, and simmer for 5-8 minutes until orzo is tender.
  7. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
  8. Add heavy cream, dried basil, and red pepper flakes; mix until combined.
  9. Return the chicken to the skillet and simmer for an additional 2-5 minutes.
  10. Serve topped with grated parmesan.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 55gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days in the fridge; freeze for up to 3 months.

Tried this recipe?

Let us know how it was!