Sun-Dried Tomato Chicken Orzo is the kind of dinner that makes you feel like you’re cooking something fancy, but really it’s just one skillet and 30 minutes. I first made this on a Tuesday when I needed something that felt special without the fuss, and it’s been in my weekly rotation ever since.
There’s something about the way sun-dried tomatoes and garlic perfume the kitchen that reminds me of Sunday dinners at my grandmother’s farm, even though she never used sun-dried tomatoes in her life. But that same warmth and comfort is there. The orzo gets creamy without any complicated techniques, the chicken stays juicy, and the spinach wilts down into the sauce just right. My family asks for this Sun-Dried Tomato Chicken Orzo at least twice a month, and I never mind making it because cleanup is a breeze. Time to get that skillet heating.
What Makes This Sun-Dried Tomato Chicken Orzo So Special
After raising three kids and countless busy weeknights, I’ve developed a sixth sense for recipes that actually work when you’re tired and hungry. This one-pan meal checks every box.
- Takes just 30 minutes from start to finish with minimal hands-on time
- Delivers 40 grams of protein per serving, making it genuinely filling
- Uses one skillet for everything, which means less time scrubbing dishes
- Reheats beautifully for lunch the next day, maybe even better than fresh
- Adapts easily to gluten-free or dairy-free diets with simple swaps
- Creates that restaurant-quality creamy texture without any complicated steps
Understanding Your Ingredients
Chicken breast tenderloins cook faster than regular chicken breasts and stay tender in this quick recipe. I always choose tenderloins when I’m short on time because they’re done in just 6 minutes total.
Oil-packed sun-dried tomatoes bring intense flavor and a bit of their oil adds richness to the sauce. In my kitchen, I prefer the jarred kind over dried because they’re already soft and ready to use.
Orzo pasta looks like rice but cooks like pasta, and it gets wonderfully creamy when you toast it first and simmer it in broth. This technique makes the whole dish feel indulgent without adding cream until the end.
Chicken stock provides the base for cooking the orzo and creates that saucy consistency we all love. I’ve found that using good quality stock makes a noticeable difference in the final flavor.
Fresh spinach wilts down into the sauce and adds color, nutrients, and a slight earthiness that balances the rich tomato flavor. Four ounces seems like a lot, but it shrinks considerably.
Heavy cream gets stirred in at the end to create that luxurious, creamy coating on every bite of orzo. For a lighter version, half-and-half works, though the sauce will be slightly thinner.
Betty’s Tested Technique
Step 1. Betty always starts by heating the oil until it shimmers in the skillet. This ensures the chicken gets that golden sear that locks in moisture and adds flavor to the entire dish.
Step 2. I’ve learned that seasoning the chicken generously makes all the difference. Don’t be shy with the paprika and Italian seasoning because these flavors will mellow as everything cooks together.
Step 3. After years of making this, the key I discovered is searing the chicken for exactly 3 minutes per side over medium-high heat. Any longer and it starts to dry out, any less and you won’t get that beautiful golden color.
Step 4. Through trial and error, I learned that toasting the orzo with the garlic and sun-dried tomatoes for a full 2 minutes brings out a nutty flavor that makes this Sun-Dried Tomato Chicken Orzo taste so much better than skipping this step.
Step 5. My family prefers when I stir the orzo occasionally while it simmers. This prevents sticking and helps it cook evenly, which means every bite has that perfect tender texture.
Step 6. I’ve found that adding the spinach when the orzo is almost done allows it to wilt perfectly without overcooking. Overcooked spinach gets slimy, and nobody wants that.
Step 7. For the creamiest results, I always turn off the heat before stirring in the heavy cream and parmesan. The residual heat warms everything through without curdling the cream.
Making the Most of Leftovers
I typically store leftovers in an airtight container for up to 4 days in the refrigerator. The orzo will absorb more liquid as it sits, so it becomes more like a casserole than a saucy dish, but it still tastes wonderful.
Betty’s freezing method works well because the flavors actually deepen after a day or two in the fridge. You can freeze portions for up to 1 month, though the cream sauce may separate slightly when you thaw it. A good stir while reheating usually fixes that.
For the best texture, I reheat this over medium heat in a skillet with a splash of chicken stock or cream to loosen the sauce. In the microwave, cover loosely and heat in 1-minute intervals, stirring between each one to distribute the heat evenly. The key is avoiding high heat, which can dry out the chicken and make the cream curdle.
Building the Perfect Plate
This Sun-Dried Tomato Chicken Orzo is satisfying on its own, but a few simple sides turn it into a memorable meal.
- Garlic bread or crusty sourdough is perfect for soaking up every bit of that creamy sauce, and I often make extra just for this purpose.
- A crisp Caesar salad or arugula with lemon vinaigrette cuts through the richness and adds a fresh, bright element to the plate.
- Roasted vegetables like asparagus or zucchini bring color and additional nutrients without competing with the main dish flavors.
- For wine, a chilled glass of Pinot Grigio or Sauvignon Blanc complements the tomato and garlic beautifully, or try a light-bodied red like Chianti.
FAQs
I recommend cutting regular chicken breasts into strips about the same size as tenderloins. This ensures they cook in the same amount of time and stay tender.
I recommend cutting regular chicken breasts into strips about the same size as tenderloins. This ensures they cook in the same amount of time and stay tender.
Betty’s solution is to rehydrate dried sun-dried tomatoes in hot water for 10 minutes, then drain and chop them. Add an extra tablespoon of olive oil to make up for the missing oil from the jar.
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Season the chicken with paprika, Italian seasoning, salt, and pepper on both sides.
- Sear chicken for 3 minutes on each side until golden brown, then remove from skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil, then stir in minced garlic, chopped sun-dried tomatoes, and uncooked orzo.
- Toast orzo for 2 minutes while stirring constantly to develop nutty flavor.
- Pour in chicken stock and 1/4 teaspoon salt, bring to a boil, then reduce heat to medium-low and cover.
- Cook for 5 to 8 minutes, stirring occasionally, until orzo is tender but still has a slight bite.
- Stir in fresh spinach and cook until wilted, about 2 to 3 minutes.
- Remove from heat and stir in heavy cream, dried basil, and red pepper flakes until well combined.
- Return chicken to the pan and simmer for 2 to 5 minutes until heated through.
- Top with grated parmesan before serving.
