Creamy Sun-Dried Tomato Chicken Orzo
A rich, one-pan dinner ready in just 25 minutes. Tender chicken, creamy orzo, and bold sun-dried tomatoes come together in a restaurant-quality weeknight meal.
Ingredients
Chicken
- 1 lb chicken breast tenderloins cut into even pieces
- 2 tbsp olive oil for cooking chicken
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper freshly cracked
Orzo & Sauce
- 1 tbsp olive oil for sauce
- 5 garlic cloves minced
- 1 cup sun-dried tomatoes oil-packed, chopped
- 1 cup orzo uncooked
- 2 cups chicken stock low-sodium preferred
- 4 oz fresh spinach roughly 3-4 big handfuls
- 1/2 cup heavy cream or half-and-half for lighter version
- 1 tbsp dried basil or fresh basil, chopped
- 1/4 tsp red pepper flakes skip if preferred
- 2 tbsp grated Parmesan or Pecorino Romano
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken tenderloins in a single layer.
- Season the chicken with paprika, Italian seasoning, salt, and black pepper. Make sure every piece gets an even coating.
- Sear the chicken for 3 minutes per side without moving it until golden. Remove from the pan and set aside on a plate.
- Reduce heat to medium. Add 1 tablespoon of olive oil to the same pan. Add the minced garlic and chopped sun-dried tomatoes. Do not clean the pan — the browned bits carry great flavor.
- Add the dry orzo into the pan with the garlic and tomatoes. Stir and toast for 2 minutes until it develops a light nutty aroma.
- Pour in the chicken stock and season lightly with salt. Stir to combine, scraping up any caramelized bits from the bottom. Bring to a gentle boil.
- Reduce heat to low, cover the pan, and cook for 5–8 minutes. Stir every 2 minutes to prevent clumping. Orzo should be tender with a slight bite.
- Add the fresh spinach in batches, stirring until fully wilted, about 2–3 minutes.
- Pour in the heavy cream, then add dried basil and red pepper flakes. Stir thoroughly until the cream is fully incorporated.
- Nestle the seared chicken back into the pan, pressing gently into the orzo. Cover and simmer for 2–5 minutes until chicken is heated through and fully cooked.
- Remove from heat. Sprinkle grated Parmesan over the top and let sit for 1 minute before serving.
Notes
Don't skip the sear on the chicken — it builds deep flavor that carries through the whole dish. Toast the orzo for full nutty flavor. Stir the orzo every 2 minutes while simmering to prevent sticking. Leftovers keep for 3–4 days in the fridge; add a splash of stock when reheating to loosen the sauce.