This cozy one-pan chicken and orzo dish delivers tender, herb-seasoned chicken nestled in a creamy, sun-dried tomato sauce with fresh spinach and perfectly cooked orzo. It’s hearty, flavorful, and ideal for both busy weeknights and elegant gatherings.
Why You’ll Love This Recipe
This dish brings together everything you need for a complete meal—protein, pasta, and vegetables—in one skillet. The combination of seared chicken, nutty toasted orzo, and a luxuriously creamy tomato-spinach sauce creates layers of flavor without complicated steps. It’s simple enough for a quick dinner yet refined enough to serve for guests. Plus, minimal cleanup makes it an easy favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 2 tablespoons olive oil, divided
• 4–6 boneless skinless chicken breasts (about 2 pounds total)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups dry orzo pasta
• 1/2 cup dry white cooking wine (or extra water if preferred)
• 1 1/2 cups water
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 cup grated parmesan cheese
• 2 cups fresh spinach
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 tablespoon fresh lemon juice (optional for serving)
• Fresh rosemary for garnish (optional)
Directions
Preheat the oven to 400°F (200°C).
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Rub the chicken with the remaining 1 tablespoon olive oil, oregano, paprika, crushed red pepper flakes, salt, and pepper.
When the skillet is hot, add the chicken and sear for 3–5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the butter and chopped shallot. Cook for about 3 minutes until fragrant.
Add the garlic and orzo, stirring for 2–3 minutes until the orzo is lightly toasted.
Pour in the wine and de-glaze the skillet, scraping up any browned bits.
Add the water and bring to a boil. Cook for 3–5 minutes to begin softening the orzo.
Stir in the cream, Dijon mustard, parmesan, spinach, and sun-dried tomatoes until the spinach wilts.
Return the chicken and any juices to the skillet, nestling the pieces into the orzo mixture.
Transfer the skillet to the oven and bake, uncovered, for 10–15 minutes, or until the chicken is fully cooked and the orzo is tender.
Finish with a squeeze of lemon juice and garnish with rosemary if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
• Swap chicken breasts for chicken thighs if you prefer richer flavor.
• Use vegetable broth or chicken broth instead of water for deeper taste.
• Substitute kale for spinach for a heartier green.
• Replace heavy cream with half-and-half for a lighter version.
• Add mushrooms or cherry tomatoes to increase the vegetable content.
• Use whole-wheat orzo for a nuttier, higher-fiber option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of water or cream to loosen the sauce if it thickens.
This dish is not recommended for freezing, as creamy sauces tend to separate after thawing.
FAQs
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Can I make this without wine?
Yes, simply replace the wine with water or broth.
Can I use gluten-free pasta?
Orzo is traditionally wheat-based, but you may substitute gluten-free orzo-style pasta and adjust the liquid slightly as needed.
Can I make this dairy-free?
Use coconut cream instead of heavy cream and omit or replace the parmesan with a dairy-free alternative.
Do I need an oven-safe skillet?
It’s ideal, but you can transfer the mixture to a baking dish before baking if necessary.
Can I add more vegetables?
Yes—mushrooms, peas, broccoli florets, or bell peppers all work well.
Can I prepare this ahead of time?
You can prepare the components ahead, but the orzo absorbs liquid as it sits. Reheat with added cream or water.
How do I prevent the orzo from sticking to the pan?
Stir frequently when toasting and make sure there’s enough liquid during cooking.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out excess moisture before adding.
Does the dish taste spicy?
Only slightly, and you can omit the crushed red pepper flakes for a mild version.
Conclusion
This One Skillet Creamy Sun-Dried Tomato Chicken and Orzo is a comforting, flavorful, and efficient meal perfect for any night of the week. With its creamy sauce, tender chicken, and perfectly cooked orzo, it turns simple ingredients into a restaurant-worthy dish—all with minimal cleanup. Enjoy it as a go-to weeknight dinner or a warm, shareable meal for family and friends.
This creamy sun-dried tomato chicken and orzo is a one-skillet meal featuring seared chicken, tender orzo, fresh spinach, and a rich sun-dried tomato cream sauce. It’s easy, comforting, and perfect for weeknights or gatherings.
