Creamy Sun-Dried Tomato Chicken Orzo is a weeknight dinner I keep coming back to because it delivers restaurant-quality flavor in just 30 minutes using one pan. The combination of juicy seasoned chicken, tangy sun-dried tomatoes, and tender orzo swimming in a creamy garlic sauce creates a complete, balanced meal that my family requests at least twice a month.
Table of Contents
Ingredients for Creamy Sun-Dried Tomato Chicken Orzo
I always start with chicken breast tenderloins because they cook quickly and stay juicy. For the sun-dried tomatoes, I grab the oil-packed jar from my pantry since they bring so much more flavor than the dried variety. Fresh spinach wilts beautifully into the sauce, and good quality chicken stock makes all the difference in the final taste.
- 1 lb chicken breast tenderloins
- 3 tablespoons olive oil, divided (2 for chicken, 1 for vegetables)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock (I use low-sodium to control salt levels)
- ¼ teaspoon salt
- 4 oz fresh spinach
- ½ cup heavy cream, at room temperature
- 1 tablespoon dried basil
- ¼ teaspoon red pepper flakes
- 2 tablespoons grated parmesan
Step-by-Step Instructions
Before you start cooking, have all your ingredients prepped and measured. This recipe moves quickly once the pan heats up, and you don’t want to be mincing garlic while your orzo threatens to stick.
Step 1: Pat the chicken tenderloins dry with paper towels, then season evenly with paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 3 minutes on each side until golden brown with a nice crust. The chicken doesn’t need to be fully cooked through at this point since it will finish cooking later. Remove to a plate and set aside.
Step 2: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until your kitchen smells amazing and the garlic is fragrant but not browned. Add the uncooked orzo and toast it for 2 minutes, stirring constantly. You’ll notice the orzo starts to smell nutty and looks slightly golden. This step is key for preventing mushy pasta.
Step 3: Pour in the chicken stock and ¼ teaspoon salt, stirring well to scrape up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Cook for 6-7 minutes, lifting the lid to stir every 2 minutes to prevent sticking. The orzo is ready when it’s tender but still has a slight bite and has absorbed most of the liquid. If your orzo starts sticking to the pan, add 2-3 tablespoons of water and keep stirring.
Step 4: Stir in the fresh spinach and cook uncovered for 1-2 minutes until completely wilted and bright green. Add the room temperature heavy cream, dried basil, and red pepper flakes, mixing everything together until the sauce is smooth and creamy. The heat from the pan will warm the cream without curdling it.
Step 5: Nestle the seared chicken back into the orzo mixture, spooning some sauce over the top. Simmer uncovered for 3-4 minutes until the chicken is heated through and reaches an internal temperature of 165°F. Remove from heat, sprinkle with grated parmesan, and serve immediately. For even better flavor, you can let it rest for 5 minutes before serving, but it’s absolutely delicious straight from the pan.
Perfect Pairings for Creamy Sun-Dried Tomato Chicken Orzo
This rich, creamy dish pairs wonderfully with lighter sides that add freshness and balance to your plate.
Garlic Bread: Crusty garlic bread is perfect for soaking up every bit of that creamy tomato sauce, adding a satisfying crunch that contrasts beautifully with the tender orzo.
Caesar Salad: A crisp Caesar salad with romaine lettuce and tangy dressing cuts through the richness of the cream sauce while adding refreshing greens to your meal.
Roasted Asparagus: Tender roasted asparagus with a squeeze of lemon provides a bright, slightly bitter contrast that complements the savory, creamy chicken orzo perfectly.
Arugula Salad: Peppery arugula tossed with lemon vinaigrette adds a fresh, zesty element that balances the dish’s richness while boosting your vegetable intake.
Roasted Zucchini: Simple roasted zucchini seasoned with herbs brings a mild, slightly sweet flavor and additional vegetables to round out this protein-packed meal. If you love creamy pasta dishes, try this alongside high-protein turkey pasta with ricotta for another weeknight winner.
Storing and Reheating Your Creamy Orzo
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option. For freezing, portion the dish into individual servings and freeze for up to 1 month, though the cream sauce may separate slightly when thawed.
Reheat on the stovetop over medium heat with a splash of chicken stock or cream to restore the sauce’s creamy consistency. Stir gently as it warms to prevent the cream from curdling. For microwave reheating, cover the dish loosely and heat in 1-minute intervals, stirring between each round to ensure even warming.
This creamy sun-dried tomato chicken orzo is incredibly versatile. Serve it straight from the skillet for family-style dining, or plate it individually for a more elegant presentation. It pairs beautifully with a chilled glass of Pinot Grigio or Sauvignon Blanc for adult dinners.
FAQs
Can I use a different pasta shape instead of orzo?
Yes, small pasta shapes like ditalini or small shells work well. Keep in mind you may need to adjust the cooking time and liquid amount based on the pasta’s size and shape. Start checking for doneness 2 minutes earlier than the package directions.
How can I make this recipe dairy-free?
Substitute the heavy cream with full-fat coconut cream and use nutritional yeast instead of parmesan. The flavor will be slightly different but still delicious and creamy. The coconut cream won’t curdle like dairy cream, making it actually easier to work with.
Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully and add extra richness to the dish. Just adjust the cooking time as thighs may need an extra 1-2 minutes to reach 165°F internal temperature. The darker meat also stays juicier if you accidentally overcook it slightly.
Creamy Sun-Dried Tomato Chicken Orzo
Ingredients
Equipment
Method
- Pat the chicken tenderloins dry with paper towels, then season evenly with paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 3 minutes on each side until golden brown. Remove to a plate and set aside.
- Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until fragrant. Add the uncooked orzo and toast it for 2 minutes, stirring constantly.
- Pour in the chicken stock and 1/4 teaspoon salt, stirring well. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Cook for 6-7 minutes, stirring every 2 minutes to prevent sticking, until orzo is tender and has absorbed most of the liquid.
- Stir in the fresh spinach and cook uncovered for 1-2 minutes until completely wilted. Add the room temperature heavy cream, dried basil, and red pepper flakes, mixing until the sauce is smooth and creamy.
- Nestle the seared chicken back into the orzo mixture. Simmer uncovered for 3-4 minutes until the chicken reaches an internal temperature of 165°F. Remove from heat, sprinkle with grated parmesan, and serve immediately.
Notes
