Introduction & Inspiration
When I need a cozy, satisfying meal that feels fancy but comes together fast, this Creamy Sun-Dried Tomato Chicken Orzo is one of my go-to recipes. It’s rich, flavorful, and made all in one skillet, which makes it perfect for busy weeknights or relaxed weekends. There’s something about creamy orzo and juicy chicken that just feels like a hug in a bowl.
Nostalgic Appeal
Pasta dishes have always been my ultimate comfort food, reminding me of family dinners and special gatherings around the table. Adding sun-dried tomatoes gives this dish a nostalgic Mediterranean twist that reminds me of cozy restaurants and homemade feasts. Every spoonful brings back memories of laughter, warmth, and good food shared with loved ones.
Homemade Focus
Making this dish at home means I get to use quality chicken, fresh spinach, and rich, real cream for the sauce. I can control the seasoning, the creaminess, and the richness, adjusting it exactly to my taste. Homemade versions are always fresher, more flavorful, and filled with real ingredients that make a real difference.
Flavor Goal
The goal with this recipe was to create a rich, creamy pasta that wasn’t too heavy but packed with flavor. The chicken needed to be tender and juicy, seasoned just right to complement the creamy, herby orzo. The sun-dried tomatoes and spinach had to bring brightness and balance to the creamy sauce, making every bite exciting.
Ingredient Insights
Chicken breast tenderloins cook quickly and stay moist, perfect for a fast and tender protein. Olive oil gives the chicken a beautiful sear and adds richness to the orzo. Paprika and Italian seasoning create a warm, herby coating on the chicken. Minced garlic brings out a savory, aromatic base that infuses the entire dish. Sun-dried tomatoes add a sweet, tangy punch that contrasts the creaminess beautifully. Orzo is a rice-shaped pasta that cooks right in the sauce, soaking up every bit of flavor. Chicken stock keeps the orzo flavorful and prevents it from becoming too heavy. Fresh spinach wilts down into the sauce, adding color and nutrients without overwhelming the dish. Heavy cream and Parmesan cheese create a silky, luxurious finish that ties everything together.
Essential Equipment
A large, deep skillet or sauté pan is crucial for searing the chicken and simmering the orzo. A good sharp knife and sturdy cutting board make prepping the ingredients quick and easy. A wooden spoon or spatula is perfect for stirring the orzo and building the sauce. A lid for the skillet is essential for helping the orzo cook evenly.
List of Ingredients with Measurements
For the Chicken:
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
For the Orzo and Sauce:
1 tbsp olive oil
5 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup orzo, uncooked
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 cheese
Step-by-Step Instructions
Step 1: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken tenderloins in the skillet and season them with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for about 3 minutes per side until golden brown and coated with the spices, then remove from the skillet and set aside.
Step 2: Build the Flavor Base
In the same skillet, add 1 tablespoon of olive oil along with the minced garlic and chopped sun-dried tomatoes. Stir and cook for about 30 seconds to release their aromas. Add the uncooked orzo and stir it into the oil and garlic mixture, letting it toast for about 2 minutes.
Step 3: Cook the Orzo
Pour in the chicken stock and add a pinch of salt. Bring the mixture to a gentle boil, then lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes, stirring occasionally to prevent sticking, until it becomes tender and creamy.
Step 4: Add the Greens and Cream
Once the orzo is tender, stir in the fresh spinach until it wilts, which should take about 2-3 minutes. Pour in the heavy cream, add the dried basil and red pepper flakes, and mix well. The sauce will become rich and creamy, coating every piece of pasta beautifully.
Step 5: Finish the Dish
Return the seared chicken to the skillet, nestling it into the creamy orzo. Cover and simmer for another 2-5 minutes until the chicken is fully cooked through and heated. Sprinkle grated Parmesan cheese over the top before serving for a final burst of flavor.
Troubleshooting
If the orzo dries out too quickly, add a splash more chicken stock or cream to loosen it up. If the spinach doesn’t wilt quickly, cover the skillet for a minute to trap the steam. If the chicken is not cooked through when you return it to the skillet, let it simmer covered for a few extra minutes until done.
Tips and Variations
Use boneless chicken thighs for a richer, more flavorful version of the dish. Swap the spinach for kale or arugula depending on what you have on hand. Add mushrooms or peas to the orzo for extra texture and earthiness. Top with extra Parmesan or even a sprinkle of toasted pine nuts for added crunch.
Serving and Pairing Suggestions
Serve the Creamy Sun-Dried Tomato Chicken Orzo hot, straight from the skillet. Pair it with a crisp green salad dressed lightly in vinaigrette to balance the richness. A glass of chilled white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce beautifully. Garnish with extra sun-dried tomatoes or fresh basil for a pretty presentation.
Nutritional Information
Each serving offers a hearty balance of lean protein from the chicken and carbs from the orzo. Fresh spinach adds vitamins and fiber without weighing the dish down. Using real cream and Parmesan gives the sauce a rich flavor with a reasonable amount of indulgence. It’s a meal that feels luxurious while still fitting into a balanced lifestyle.
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Creamy Sun-Dried Tomato Chicken Orzo
Description
Learn how to make Creamy Sun-Dried Tomato Chicken Orzo, a rich and flavorful one-skillet meal packed with tender chicken, creamy orzo, and vibrant spinach. Ready in under 30 minutes!
Ingredients
For the Chicken:
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
For the Orzo and Sauce:
1 tbsp olive oil
5 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup orzo, uncooked
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 cheese
Instructions
Step 1: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken tenderloins in the skillet and season them with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for about 3 minutes per side until golden brown and coated with the spices, then remove from the skillet and set aside.
Step 2: Build the Flavor Base
In the same skillet, add 1 tablespoon of olive oil along with the minced garlic and chopped sun-dried tomatoes. Stir and cook for about 30 seconds to release their aromas. Add the uncooked orzo and stir it into the oil and garlic mixture, letting it toast for about 2 minutes.
Step 3: Cook the Orzo
Pour in the chicken stock and add a pinch of salt. Bring the mixture to a gentle boil, then lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes, stirring occasionally to prevent sticking, until it becomes tender and creamy.
Step 4: Add the Greens and Cream
Once the orzo is tender, stir in the fresh spinach until it wilts, which should take about 2-3 minutes. Pour in the heavy cream, add the dried basil and red pepper flakes, and mix well. The sauce will become rich and creamy, coating every piece of pasta beautifully.
Step 5: Finish the Dish
Return the seared chicken to the skillet, nestling it into the creamy orzo. Cover and simmer for another 2-5 minutes until the chicken is fully cooked through and heated. Sprinkle grated Parmesan cheese over the top before serving for a final burst of flavor.
Recipe Summary and Q&A
Today, I shared how to make a luscious Creamy Sun-Dried Tomato Chicken Orzo, a complete one-skillet meal. We covered seasoning and searing the chicken, toasting the orzo, simmering everything to perfection, and creating a silky, flavorful sauce. Can you make it ahead? Yes — it reheats beautifully with a splash of extra stock or cream. Can you freeze it? It’s best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. This is one of those recipes that feels fancy enough for guests but easy enough for any weeknight, and once you try it, you’ll see why it’s a favorite in my kitchen!