Creamy Sun-Dried Tomato Chicken Orzo Recipe
This Creamy Sun-Dried Tomato Chicken Orzo is a delicious and comforting one-pan meal combining tender chicken breast, creamy sauce, vibrant spinach, and flavorful sun-dried tomatoes with tender orzo pasta. Perfect for an easy weeknight dinner, it delivers a hearty and satisfying dish with Mediterranean-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Scale
Chicken & Seasoning
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil (for searing chicken)
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Orzo & Vegetables
- 1 tbsp olive oil (for cooking orzo)
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock
- ¼ tsp salt
- 4 oz fresh spinach
Creamy Sauce & Garnish
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Season and Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Coat the chicken tenderloins with paprika, Italian seasoning, salt, and black pepper. Place the chicken in the skillet and sear for 3 minutes on each side until golden and cooked through, about 6 minutes total. Remove chicken from skillet and set aside.
- Cook Orzo with Vegetables: In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic and chopped sun-dried tomatoes, stirring until fragrant. Add the uncooked orzo and roast it for about 2 minutes, stirring constantly to toast the pasta slightly.
- Add Stock and Simmer: Pour in the chicken stock and ¼ teaspoon of salt, bring the mixture to a boil. Reduce heat to low, cover the skillet with a lid, and simmer the orzo for 5-8 minutes, stirring occasionally to avoid sticking, until the pasta is tender and has absorbed most of the liquid.
- Add Spinach: Stir in fresh spinach and cook for 2-3 minutes until wilted and fully incorporated into the orzo mixture.
- Create Creamy Sauce: Pour in the heavy cream, sprinkle dried basil and red pepper flakes on top, and mix well to combine the creamy flavors throughout the dish.
- Reintroduce Chicken: Nestle the cooked chicken tenderloins back into the skillet atop the orzo. Cover and let it simmer for another 2-5 minutes until the chicken is heated through and the flavors meld together.
- Finish & Serve: Remove the skillet from heat and sprinkle grated parmesan cheese over the top. Serve warm for a rich, creamy, and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy creamer of choice.
- If sun-dried tomatoes are packed in oil, drain them well before chopping to avoid excess oil in the dish.
- Fresh spinach can be substituted with baby kale or Swiss chard, adjust cooking time accordingly.
- Adjust the red pepper flakes to your heat preference or omit for a milder flavor.
- Ensure to stir orzo frequently during cooking to prevent it from sticking and burning at the bottom.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (13 oz)
- Calories: 618 kcal
- Sugar: 9.4 g
- Sodium: 608 mg
- Fat: 27 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: 14.9 g
- Trans Fat: 0.4 g
- Carbohydrates: 54 g
- Fiber: 4.6 g
- Protein: 40 g
- Cholesterol: 122 mg
Keywords: creamy chicken orzo, sun-dried tomato chicken, one-pan dinner, Mediterranean chicken recipe, creamy pasta with chicken, easy chicken dinner
