Easy Creamy Sun-Dried Tomato Chicken Orzo Recipe

Introduction

This easy creamy sun-dried tomato chicken orzo dish combines tender chicken with flavorful sun-dried tomatoes and a rich, velvety sauce. Perfect for a weeknight meal, it’s comforting, quick to prepare, and packed with Italian-inspired flavors.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup orzo, uncooked
• 2 cups chicken stock
• ¼ tsp salt (additional)
• 4 oz fresh spinach
• ½ cup heavy cream
• 1 tbsp dried basil
• ¼ tsp red pepper flakes
• 2 tbsp grated parmesan cheese

Instructions

1. Step 1: Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil and the chicken breast tenderloins.
2. Step 2: Season the chicken with paprika, Italian seasoning, salt, and black pepper, making sure each piece is well coated.
3. Step 3: Cook the chicken, searing each side for about 3 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
4. Step 4: In the same pan, add 1 tablespoon olive oil, minced garlic, chopped sun-dried tomatoes, and the uncooked orzo.
5. Step 5: Stir the mixture well and cook for about 2 minutes to blend flavors.
6. Step 6: Pour in the chicken stock and add ¼ teaspoon salt. Bring to a boil, scraping the bottom of the pan to lift any browned bits.
7. Step 7: Reduce heat to low, cover the pan with a lid, and simmer for 5-8 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
8. Step 8: Add the fresh spinach to the pan and stir until it wilts, about 2-3 minutes.
9. Step 9: Pour in the heavy cream, then add the dried basil and red pepper flakes. Stir to combine thoroughly.
10. Step 10: Return the cooked chicken to the pan, cover, and let simmer for 2-5 minutes until heated through.
11. Step 11: Remove from heat and sprinkle grated parmesan cheese over the dish before serving.

Tips & Variations

• For a plant-based option, substitute chicken with tofu and use vegetable stock instead of chicken stock.
• If you prefer a lighter sauce, substitute heavy cream with half-and-half or evaporated milk, or use coconut or cashew cream for dairy-free.
• Try adding fresh basil instead of dried for a brighter flavor.
• Swap orzo for quinoa or couscous if you want a different grain texture.
• Use fresh tomatoes if you don’t have sun-dried tomatoes, though the flavor will be milder.
• If you don’t like spice, simply omit the red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, just make sure to thaw the chicken completely before cooking to ensure even cooking and food safety.

Is orzo gluten-free?

Traditional orzo is made from wheat and contains gluten. For a gluten-free option, substitute orzo with quinoa or a gluten-free pasta alternative.

Easy Creamy Sun-Dried Tomato Chicken Orzo Recipe

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4.4 from 743 reviews

This Easy Creamy Sun-Dried Tomato Chicken Orzo is a delightful one-pan meal that combines tender chicken breast tenderloins with flavorful sun-dried tomatoes, creamy sauce, and fresh spinach. The orzo pasta cooks perfectly in chicken stock, absorbing the rich flavors of Italian seasoning, garlic, and a hint of spice from red pepper flakes. Finished with Parmesan cheese, this comforting dish is quick to prepare and perfect for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper

Orzo & Vegetables

• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup orzo, uncooked
• 2 cups chicken stock
• ¼ tsp salt (for orzo)
• 4 oz fresh spinach

Creamy Sauce & Finishing

• ½ cup heavy cream
• 1 tbsp dried basil
• ¼ tsp red pepper flakes
• 2 tbsp grated Parmesan cheese

Instructions

1. Heat and Sear Chicken: Place a large pan over medium-high heat and add 2 tablespoons of olive oil. Add the chicken breast tenderloins to the pan.
2. Season Chicken: Coat the chicken with paprika, Italian seasoning, salt, and black pepper evenly on all sides for a well-rounded flavor.
3. Cook Chicken: Sear the chicken tenderloins for about 3 minutes on each side until nicely browned and partly cooked. Ensure each piece is well-seasoned.
4. Remove Chicken and Start Orzo: Take the chicken out of the pan and set aside. In the same pan, add 1 tablespoon of olive oil, minced garlic, chopped sun-dried tomatoes, and uncooked orzo.
5. Sauté Ingredients: Stir everything together and cook for approximately 2 minutes to blend the flavors and toast the orzo slightly.
6. Add Stock and Season: Pour in the chicken stock and add ¼ teaspoon of salt. Stir, bring the mixture to a boil, and scrape any browned bits from the pan to enhance flavor.
7. Simmer Orzo: Lower the heat and cover the pan with a lid. Let the orzo cook for about 5-8 minutes until tender, stirring occasionally with a spatula to prevent sticking.
8. Add Spinach: Stir in the fresh spinach and cook until wilted, approximately 2-3 minutes, mixing well to incorporate the greens.
9. Add Cream and Seasonings: Pour in the heavy cream, sprinkle dried basil and red pepper flakes over the mixture, and stir thoroughly to combine.
10. Simmer with Chicken: Return the cooked chicken to the pan, cover, and let everything simmer together for 2-5 minutes until the chicken is fully cooked and heated through.
11. Finish and Serve: Remove the pan from heat and sprinkle grated Parmesan cheese over the top before serving for a rich, savory finish.

Notes

• Use chicken breast tenderloins for quicker cooking and better flavor absorption; shrimp or tofu are good alternatives.
• For a lighter cream base, substitute heavy cream with half-and-half or evaporated milk, or use coconut/cashew cream for dairy-free versions.
• If you don’t have sun-dried tomatoes, fresh tomatoes can be used though the flavor will be milder.
• Scraping the bottom of the pan while boiling the stock prevents burnt bits from affecting taste and helps incorporate flavors.
• Stir the orzo frequently during cooking to avoid sticking and ensure even cooking.
• Red pepper flakes can be omitted for a milder dish.

Keywords: sun-dried tomato chicken orzo, creamy chicken orzo, easy chicken pasta, Italian chicken recipe, one-pan chicken dinner