Creamy Sun-Dried Tomato Chicken Orzo Recipe

Get ready to fall in love with this Creamy Sun-Dried Tomato Chicken Orzo! This cozy one-pan wonder is packed with juicy chicken, tender orzo pasta, and a velvety sauce that’s absolutely bursting with the bold, slightly tangy flavor of sun-dried tomatoes. The best part? It’s quick enough for a busy weeknight but fancy enough to serve for a cozy dinner with friends. The textures are incredibly satisfying — creamy, slightly chewy, and savory with every bite.

Why You’ll Love This Recipe

• One-Pan Magic: Fewer dishes to clean and all the flavor built in one skillet. What’s not to love?
• Bold and Comforting Flavors: Sun-dried tomatoes add a rich, deep flavor that pairs perfectly with tender chicken and creamy orzo.
• Quick and Satisfying: From start to finish, this dish can be on your table in about 30 minutes. Perfect for hectic evenings!
• Versatile and Family-Friendly: Easily adaptable to what you have on hand, and it’s a total crowd-pleaser.

Ingredients You’ll Need

Here’s what you’ll need to bring this creamy dream to life:

• Chicken breast: Tender, juicy protein that soaks up all the flavors. Chicken thighs are also a great option for even more richness.
• Orzo pasta: The star of the show! Small, rice-shaped pasta that cooks right in the sauce for maximum flavor absorption.
• Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the richest flavor. Chop them finely so they meld into the sauce beautifully.
• Chicken broth: Builds a savory base for the orzo to soak up all that goodness.
• Heavy cream: Adds luscious, silky richness to the sauce. You could also use half-and-half for a lighter version.
• Garlic: Essential for that deep, aromatic base flavor. Don’t be shy with it!
• Parmesan cheese: Melty, salty, and cheesy—Parmesan pulls everything together at the end.
• Spinach: A handful of fresh spinach adds a pop of color and a little extra nutrition.
• Olive oil: For sautéing the chicken and layering in rich, Mediterranean flavor.
• Seasonings: Salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Variations

Want to make it your own? Here are a few tasty ideas:

• Add Veggies: Mushrooms, peas, or roasted red peppers would fit perfectly into this dish.
• Switch Proteins: Swap chicken for shrimp or even Italian sausage for a different flavor twist.
• Go Dairy-Free: Use a dairy-free cream and cheese substitute if needed—still super creamy and delicious!
• Make it Spicy: Stir in some chili flakes or a dash of hot sauce to kick it up a notch.

How to Make Creamy Sun-Dried Tomato Chicken Orzo

Step 1: Sear the Chicken

Season the chicken generously with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear the chicken until golden and cooked through. Remove from the pan and set aside.

Step 2: Build the Flavor Base

In the same skillet, add more olive oil if needed. Sauté the garlic until fragrant, then stir in the chopped sun-dried tomatoes. Let them cook together for a minute to release all their oils and flavors.

Step 3: Cook the Orzo

Pour the orzo into the skillet, stirring to coat it in all the garlicky, tomato goodness. Add the chicken broth and bring it to a simmer. Cover and cook, stirring occasionally, until the orzo is tender and creamy.

Step 4: Make It Creamy

Stir in the heavy cream and Parmesan cheese until everything is silky and smooth. Add the spinach and cook until just wilted.

Step 5: Finish and Serve

Slice the cooked chicken and nestle it back into the creamy orzo. Give everything a good stir to coat, sprinkle a little more Parmesan on top, and serve warm.

Pro Tips for Making the Recipe

• Chop Sun-Dried Tomatoes Finely: This helps them melt into the sauce rather than stay in big chunks.
• Use High-Quality Parmesan: It melts better and tastes far superior to the pre-shredded kind.
• Simmer Gently: Keep the heat moderate when adding cream to prevent it from curdling.
• Don’t Overcook the Orzo: It should be tender but still have a slight bite to it for the best texture.

How to Serve

This dish is hearty enough to stand on its own, but if you’re looking to round out the meal:

Garnishes:

Top with fresh basil or extra Parmesan for a fresh and cheesy finish.

Side Dish:

Pair with a crisp green salad tossed in a lemon vinaigrette or some simply roasted vegetables.

Bread:

Serve with warm, crusty bread to mop up every bit of that luscious sauce. Garlic bread would be heavenly!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day!

Freezing

This dish freezes fairly well, though the texture of the orzo may soften slightly. Freeze in a tightly sealed container for up to 2 months.

Reheating

Reheat gently on the stove over low heat with a splash of chicken broth or cream to revive the sauce. The microwave works too; just stir halfway through reheating.

FAQs

Can I use dried sun-dried tomatoes instead of oil-packed ones?
Yes, but you’ll need to rehydrate them in hot water first to soften them up, and you might want to add a little extra olive oil to compensate for the missing richness.

Is it possible to make this recipe gluten-free?
Absolutely! Substitute the orzo with a gluten-free short pasta like gluten-free ditalini or small shells, adjusting the cooking time as needed.

What can I use instead of heavy cream?
You can use half-and-half for a lighter version, or even full-fat coconut milk for a dairy-free option that still keeps it creamy.

Can I prep this meal ahead of time?
Definitely! You can cook the chicken and prep all the ingredients ahead, then just finish the dish by cooking the orzo and assembling everything when you’re ready to eat.

Final Thoughts

If you’re looking for a dish that’s pure creamy, savory comfort without the stress of complicated cooking, this Creamy Sun-Dried Tomato Chicken Orzo is calling your name. It’s fast, it’s fabulous, and it’s bound to become one of those go-to dinners you’ll crave again and again. Give it a try—you won’t be disappointed!

Print