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This One Skillet Creamy Sun-Dried Tomato Chicken and Orzo is the perfect winter dinner…quick, easy, hearty, and delicious! Pan-seared Italian seasoned chicken breasts in a creamy sun-dried tomato and spinach sauce. Cooked together with orzo pasta for a complete dinner made in just ONE skillet. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner.
It’s hard to believe that we’re entering the second week of December and are only just two and half weeks out from Christmas…and only three and half weeks from the New Year. Where is the time going!?
As I type this up I’m getting ready to take-off for NYC. By the time you all read this, I will be in the city. I have to say, I’m really excited for this trip, but equally excited to return home on Thursday, and finally be HOME for the remainder of the year. I know many of you travel for work weekly, but as you all know, I’m such a homebody at heart. So I’m excited to have some time to enjoy the remainder of December with my family. Anyone else in the same mindset?
With that in mind, I’m always looking for the easiest recipes this time of year. The days are incredibly short and things are busy between work and holiday prep. Quick and simple dinners that everyone at the dinner table will eat are what I strive to create.
Enter this skillet creamy sun-dried tomato chicken and orzo.
To make this all-in-one dinner…
Start with a skillet. I love using a cast iron skillet, but any oven-safe skillet or even dutch oven works great. You’ll want to season the chicken up with a few dried herbs and spices…oregano, paprika, and just a pinch of crushed red pepper flakes. Then sear the chicken until it’s golden.
PS. if you don’t have a cast iron skillet, check out the current Staub giveaway we’re hosting on Instagram!
Next up, remove the chicken from the skillet, add a bit of butter, plus some shallots, garlic, and orzo. I love toasting the dry orzo pasta in butter for additional flavor. The butter browns and the orzo takes on a delicious nutty flavor.
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Moving along, add a splash of white wine. Then add pretty much everything else. Cream, a little parmesan cheese, fresh spinach and of course sun-dried tomatoes. Slide the chicken right into the sauce, then transfer the whole skillet right to the oven. Bake for about ten to fifteen minutes…
And then? Dinner is done. Yes, this is that SIMPLE.
So how does it taste?
I know simple skillet dinners can get a bad rap for being boring, but this is anything but boring. The sauce is creamy, hinted with lemon, garlic, and just a touch buttery too. The orzo is perfectly cooked and has a little nutty flavor.
And the chicken has a wonderful herbed flavor with a bit of heat from the crushed red pepper. It’s everything you’d expect out of a multi-step recipe, but made all in one skillet…and all SO GOOD.
What I love most about this recipe is the fact that it’s a complete dinner all-in-one. You have your protein, your carbs, and even your vegetables. I can serve this up on busy weeknights, but it’s equally great for holiday dinners with friends and family. I’ll be remaking this as soon as I get home. My family members are slowly starting to make their way back to Colorado for Christmas, so this is going to be on repeat.
Looking for other one skillet dinner ideas…check out these.
If you make this one skillet creamy sun-dried tomato chicken and orzo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.
Servings: 6
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or small thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4-1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot, chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes, oil drained
- juice of 1 lemon
- fresh rosemary, for serving (optional)
Instructions
- 1. Preheat the oven to 400 degrees F.2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.4. Serve the chicken topped with lemon juice and rosemary, if desired.
So yummy! We were licking the skillet. It seemed like a lot of ingredients but it came together quickly. A keeper!
Hey Alice,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Hi! My daughter made this for dinner last night. It was amazing. She added artichokes and mushrooms too. I would like to make it for a girls night, is there anyway it could be made ahead of time and heated up later?
Also could you use chicken broth instead of water with the wine?
Hey Gail,
Sure, you can make ahead of time and then cover with foil and reheat in the oven on low and yes chicken broth is a great option. Please let me know if you give the recipe a try, I hope you love it! xx
What a great recipe! My husband said “keep this recipe!” But, then, he has loved every recipe I’ve made from Tieghan. Just so easy and so tasty, with a rerun for tomorrow night. And this is dinner party worthy in my book. Thanks, Tieghan, for another “keeper” recipe.
Hi Susan,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
This is a fantastic recipe! I appreciate that it doesn’t require a lot of chopping, and is very filling. I used 3 lbs of chicken thighs to get us through several dinners. I don’t think the feta is absolutely necessary. We added it to one half of the pot for a dietary restriction and the half without the feta was still delicious!
Hey there,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Would rice work as a substitute for the orzo, I need to make this gluten free. Thanks!
Hi Nancy,
Yes, rice will work but it is going to take a little longer to fully cook. I hope you love this recipe, please let me know if you give it a try! xx
I made this the other night and it was soooo good! There were no leftovers. Anything with sundried tomatoes, you can’t go wrong. Our new favourite. YUMMY!!!
Hey Mary Ellen,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Hi, made this twice and LOVED the flavor!! My only issue is it has turned out very oily both times. I am using sun dried tomatoes (soaked in oil) but remove them from the oil before using. Is there anything I can do differently to make it less oily?
Hey Marie,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! I would say to make sure they are totally drained from the oil. xxT
I made this two ways tonight: 100% VEGAN, and then as written. My family loved both versions! Literally the only thing I subbed was soaking 1 pound of soy curls in warm water and then cooking it as if it were the chicken. I also subbed almond milk (for both vegan and regular chicken) with 2 tsp added flour and whisked it before putting in the pan. Both versions will 100% be in our normal rotation. Thank you so much for this fantastic recipe! (I’m learning how to transform recipes to meet vegan requirements and this one worked perfectly for it.)
Hey Kim,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
What can substitute for the heavy cream?
Hey Betty,
You can use another milk of your choice in place of the heavy cream. I hope this recipe turns out amazing for you, let me know if you give it a try! xT
So delicious! We always look forward to this and it’s in our common rotation! Easy, quick, and so tasty.
Hi Leigh,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
How would you recommend cooking this if you don’t have an oven-safe skillet? Would you cook the chicken in the oven on its own first and then transfer into the skillet on the stove top?
You could use a casserole dish or pie plate 🙂
Hi Nicole,
I would follow the recipe in the skillet for the stove top, at the point of baking I would transfer to an oven safe baking dish. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xx
Hubby was literally licking his plate clean tonight – this was so delicious!
Hi Amy,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
I made this recently for friends and they loved it! I’d like to make it for a friend who is vegan substituting or adding a plant-based protein. Would you have any substitution recs for the heavy cream?
Hi Jennifer,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Coconut milk will work well for you. xxT
I often use unseeetened oatmilk or almond milk as a sub for heavy cream. (Be careful!! I have accidentally added vanilla flavored to a recipe. Uggg) Measure it out, add in about 2 tsp flour (I’ve used both whole wheat or all-purpose with good results) and stir it together. Then just add it where it says to in the recipe. You get the “creamy” factor without the dairy. You could add more flour if you want a thick creamy, just be sure to cook it long enough to get that “raw flour” taste out of it.
As for a plant based protein, I’ve used soy curls (found in bulk at health food stores or online) MANY times in place of chicken breasts. Season it as the recipe calls for (after you have soaked them per directions) and it’s like little chicken strip pieces. Delicious!
Ever since I saw this recipe on your Instagram I have been meaning to try it. I sent it around to my entire family who have all tried and LOVED it. My husband and I finally made this absolutely delicious dish last night and we will be adding it to our rotation of dinner dishes. Quick, easy, one skillet and so tasty! As always… thank you Tieghan for sharing such great recipes!
Hey Kristen,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
This was fantastic! I added a bit more dijon bcs we really like that flavor.
Hi Liz,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
We loved loved loved this one. I can’t wait to make this when friends come over for dinner. This will definitely be a family go to during the week. So simple and so delicious.
Hey Kelly,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
I made this tonight, and I absolutely loved it! I’m looking forward to making a regular in the dinner rotation. Thank you so much for the recipe!
Hey Heather,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
Such a good recipe! All the flavors blend together so well and it is delicious!
Hey Suzanne,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx