Creamy Sun-Dried Tomato Chicken Orzo Recipe

This Creamy Sun-Dried Tomato Chicken Orzo is a restaurant-worthy one-skillet meal that brings together succulent chicken, tangy sun-dried tomatoes, and perfectly creamy orzo. Each spoonful delivers a comforting blend of tender pasta, lush cream sauce, and a pop of vibrant flavor that’s perfect for weeknights but impressive enough to serve to guests. If you’re craving a hearty dinner that feels like a warm hug, this is the recipe you’ll come back to again and again!

Ingredients You’ll Need

This dish comes together with a handful of simple but essential ingredients, each one playing a crucial role in building its unmistakable flavor and creamy texture. Don’t skip or substitute—every element works together for that signature color,, taste, and finish.

• Chicken breast tenderloins: Lean, tender strips that cook up juicy and flavorful in minutes.
• Olive oil: Used for both searing and sautéing, it imparts depth to the sauce and a golden crust to the chicken.
• Paprika: Adds a gentle warmth and color to the seasoned chicken.
• Italian seasoning: A blend that infuses the chicken with herby, aromatic perfection.
• Salt: Brings out all the natural flavors with just the right amount of seasoning.
• Black pepper: Gives the chicken a subtle kick and earthiness.
• Garlic (minced): Releases an irresistible aroma and sweet undertones as it cooks.
• Sun-dried tomatoes: The star ingredient for a tangy-sweet burst of flavor and vibrant color.
• Orzo (uncooked): Tiny, rice-shaped pasta that turns luxuriously creamy in the sauce.
• Chicken stock: Adds richness and deep savory flavor to cook the orzo.
• Fresh spinach: Gently wilts into the dish, adding freshness and a beautiful garden green finish.
• Heavy cream: Brings the signature silkiness to the sauce.
• Dried basil: Lends sweet, fragrant notes that tie the creamy sauce together.
• Red pepper flakes: A touch of heat to brighten the creamy richness.
• Grated parmesan: The essential salty, umami topper for a chef’s finishing touch.

How to Make Creamy Sun-Dried Tomato Chicken Orzo

Step 1: Prep and Sear the Chicken

Start by patting your chicken breast tenderloins dry, which helps them brown beautifully. Sprinkle them on both sides with paprika, Italian seasoning, salt, and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high. Once shimmering hot, add the chicken and sear for about 3 minutes per side, just until golden and cooked through. Move the chicken to a plate and set aside—these golden morsels will be nestled back in later for the grand finale.

Step 2: Sauté the Aromatics and Orzo

Don’t even think about cleaning that skillet! Keep all those irresistibly flavored bits in the pan. Add 1 tablespoon olive oil, then toss in the minced garlic, chopped sun-dried tomatoes, and dry orzo. Stir constantly for about 2 minutes; this toasting step gives the orzo a nutty flavor and helps the garlic mellow into the background.

Step 3: Simmer the Orzo

Pour in the chicken stock with an extra pinch of salt, and bring it all to a lively boil. Reduce the heat and cover the skillet, letting the orzo simmer gently for 5 to 8 minutes. Stir occasionally and keep an eye out—once the orzo turns just tender and most of the liquid is absorbed, it’s ready for the next act!

Step 4: Add Greens and Cream

Stir in the fresh spinach and watch it wilt magically into the orzo, which takes just a couple of minutes. Then pour in the heavy cream, sprinkle over the dried basil and red pepper flakes, and mix everything together. Your kitchen will fill with the richest, coziest aroma you can imagine. The sauce will become thick and glossy, just waiting for the chicken’s return.

Step 5: Finish and Serve

Return the seared chicken (including any tasty juices from the plate) back into the skillet. Let everything simmer gently together for another 2 to 5 minutes to heat the chicken through and meld all those flavors. Take the skillet off the heat and shower with grated parmesan for cheesy, salty depth. Dive in while it’s piping hot and creamy!

How to Serve Creamy Sun-Dried Tomato Chicken Orzo

Garnishes

Let your inner chef shine by scattering extra parmesan, a sprinkle of chopped fresh basil, or even a few sun-dried tomato slices right over the top. A touch of cracked black pepper or a drizzle of good olive oil brings out all those sunny Mediterranean notes, and a wedge of lemon on the side adds balance if you love a little citrus pop.

Side Dishes

This dish is so satisfying that it’s almost a meal on its own, but it pairs deliciously with a crisp green salad, roasted vegetables like asparagus or zucchini, or a hunk of crusty sourdough to swipe up every last bit of creamy sauce. If you want to really go all out, serve alongside a glass of chilled white wine or sparkling water with lemon.

Creative Ways to Present

For a show-stopping table moment, serve the Creamy Sun-Dried Tomato Chicken Orzo straight from the skillet at the center of your family-style spread. Or try spooning individual portions into shallow bowls, topped with extra basil ribbons and parmesan shavings. For a fun twist, fill baked bell pepper halves with the orzo mixture, then bake for a few minutes and watch everyone swoon!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Sun-Dried Tomato Chicken Orzo stores well—let it cool to room temperature, then tuck it into an airtight container in the fridge. It will keep beautifully for up to 3 days, making it a dream for meal prepping or enjoying an extra comforting lunch the next day.

Freezing

While this dish is at its creamy best fresh, you can freeze leftovers if needed. Place cooled portions into freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the fridge before reheating—just keep in mind the sauce may separate slightly and the texture of the orzo may soften further.

Reheating

To reheat, gently warm portions in a skillet over low heat, stirring in a splash of milk, cream, or broth to return some silkiness to the sauce. You can also use the microwave in short bursts, adding a little liquid and stirring in between to prevent dryness.

FAQs

Can I make Creamy Sun-Dried Tomato Chicken Orzo with chicken thighs instead?

Absolutely! Chicken thighs are a fantastic substitute. They’ll stay juicy and offer an even richer flavor. Just allow a couple of extra minutes for searing, and make sure they’re cooked through before you remove them from the pan.

What if I can’t find orzo?

If orzo isn’t available, small pasta shapes like ditalini, pearled couscous, or even broken spaghetti can work in a pinch. Try to stick with a similarly-sized pasta to keep the creamy texture just right.

Do I have to use heavy cream?

Heavy cream creates the signature silkiness, but you can use half-and-half for a lighter (yet still creamy) result. Avoid milk, as it won’t thicken as well and might lead to a runnier sauce.

Can this recipe be made vegetarian?

Yes, simply leave out the chicken and use vegetable stock instead of chicken stock. Sun-dried tomatoes and spinach still provide vibrant flavor, and you could add sautéed mushrooms or white beans as a protein boost.

How do I prevent the orzo from sticking or burning?

Be sure to stir the orzo occasionally while it simmers and keep an eye on the liquid. If it starts to look dry before the pasta is fully cooked, just splash in a bit more stock or water as needed. This keeps things silky and prevents sticking.

Final Thoughts

There’s nothing quite like a comforting pan of Creamy Sun-Dried Tomato Chicken Orzo to bring everyone to the table with smiles and hungry anticipation. Whether you’re serving it on a busy weeknight or at your next special get-together, I promise it’ll earn rave reviews. Go ahead—give it a try and let this dish become one of your own kitchen staples!

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