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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.
Amazing. I’ve made over and over again. I add about a 1/4 cup more orzo as 1 cup of pasta doesn’t go far enough in my crowd. Additionally I add a little extra liquid in the way of chicken broth to make it “saucier”. Other than that it is perfect and easy and quick to get on the table. Yummo!!!
Hey Dana,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Hi from England 😍
Have made this about half a dozen times now. Huge success with my family and a weekly favourite. We never tire of it. Easy to make, and so flavoursome. Thank you for a great recipe.
Susan 😁
Hey Susan,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
This is an amazing dish! I added diced zucchini to it after shallots and garlic and it was a perfect addition. This dish is also perfect to make ahead and just give to someone to pop in the oven and add a little more cook time to. My in-laws raved about it! Keep ‘em coming!
Hey Betsy,
Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT
This was AMAZING, I added mushrooms and it was a great addition. I served it with roasted asparagus that i topped with lemon juice and lemon zest and it was a perfect side.
Hey Haley,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
This was so simple to make and the flavors were extraordinary!!!
Hey Tonishea,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
How would you recommend making this as a meal prep? I always worry with cream when reheating that it will separate. I need it for 3 days!
Hi Ali,
This should be just fine in airtight containers for up to 3 days:) Please let me know if I can help in any other way! xT
I’ve made this at least 7 times but this time could not find orzo at 2 stores 🙁 what would you used as a substitute? I tried boxes pilaf. Love this recipe thank you!
Hi Joanna,
Arborio rice would be a great option! I hope this helps! Thanks for making this recipe so often! xT
I will be making this again! It was very good.
Hi Davon,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
This dish turned out perfect however next time I will skip the red pepper flakes to make this more family friendly for my littlest ones. It’s a perfect balance of heat and savory flavors. I used a touch more spinach and a little more butter and used a cast iron Dutch oven dish. This will be a new staple in our winter family dinner rotation, thank you!
Hi Jennifer,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
We made this two nights in a row, it’s that good! Easy and quick dinner! Added mushrooms but followed the recipe otherwise.
Hey Rachael,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Loved this! It was huge hit and super easy! Packed with a lot of flavor! Will be putting this one in the recipe box
Hi Martha,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This was delicious! The only thing I did differently was cook the pasta in chicken stock instead of water. Prep was easy and it was quick to throw together. This will be a repeat!
Hi Krizten,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This recipe is PACKED with flavor!!! The squeezed lemon on top really gives it a sizzle of acidic. Don’t skip the wine, rosemary, or lemon 🙂
Hey Meg,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Making this for the third time tonight when we have friends over. This recipe is so easy and I love measuring everything ahead of time to make it even simpler by the time guests come. Last time I had to modify acv for the wine (not the same amount) and part milk as I ran out of cream and it was so delicious. I also love the chicken Sundried tomato pasta dish which is similar too. 10/10!!!! Every time I make a recipe it’s always one of yours.
Hey Meghan,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
I have made this once a week for the past month… I doubled it for extra leftovers the last time I made it. I literally could eat this every day, but I have to show some restraint haha. Thank you for this recipe! It is a household favorite and is staying on the dinner rotation indefinitely<3
Hey Tara,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx