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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.
Love this dish! Always bring it for friends. Is there a gluten free alternative you can suggest for the orzo?
Hi Brandy,
Fantastic!! I love to hear that this recipe is always enjoyed, thanks a lot for making it so often! Your local grocery store should carry gluten free orzo. If not, I would use another GF mini pasta or arborio rice! xx
Thanks for such a great flavorful recipe. Turned out perfect the first time I made it. This has become a standard recipe in the house, we all <3 it!
Hi Emily,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
I made this recipe for my first ever dinner party with my college girlfriends. They LOVED it! It was so easy and I love that you can make it all in one pot! It also pairs super will with a cold glass of white wine and a fresh salad. I will be making this again for sure! *Chefs Kiss*
Hey Kelsey,
Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! xT
One of my favourite recipes ever! I have made many times and would like to make a bigger batch for more people – have you tried doubling the recipe & just using a Dutch oven? do you think it would turn out the same? 🙂
Hi there,
Happy Sunday!! So glad to hear you enjoyed this recipe, thanks a lot for making it and your review! I would think the dutch oven would work well for you to double the recipe:) xT
So so good! My daughter took it to work the next day and texted me saying mom everyone is smelling my food, and they want the recipe. We LOVED this meal!! Thank you!
Hi Jennifer,
Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx
This is my new favorite dish. It was a huge hit. The splash of lemon on top *chefs kiss*
Hey Megan,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
Love this dish! Today was the fourth time I’ve made it. It’s always a hit!! You are so talented Tieghan!
Hi Christine,
Fantastic!! 🍇🍌 I love to hear that this recipe turned out well for you, thanks for making it and your comment! xx
Will this recipe work as written with whole milk instead of heavy cream? Don’t have the cream on hand! Thanks~
Hi Alisha,
Yes, whole milk will be just fine for you to use! Please let me know if you have any other questions, I hope you love this dish! xT
This is one of my favorite Friday night dinners- I follow the recipe exactly and it is so flavorful and filling! My little 14 month old son loves eating this, too! It comes together quick and tastes like it’s much more work than it is. Thank you!
Hi Abigail,
Happy Friday!!😎 I love to hear that this recipe is always a hit, thanks for making it so often and your comment! xx
delish- added blobs of cream cheese on top and it was a great addition. used broth instead of wine and water also subbed frozen spinach cause it is what i had – turned out great!
Hi Grace,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Made this for guests and it is so quick and delicious! Definitely a must-try! And it is even better that it is all made in ONE pan <3 Just make sure you double it because you are going to want leftovers!
Hi Rachel,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
This looks amazing, reading through the comments it also sounds like it!
I would like to make it, though I don’t have a skillet or an over.. is it possible to make it only on the stove?
Thanks! 🙂
OVEN not ‘over’, sorry for the typo
Hi Jas,
Sure, you could finish this on the stove top, but you’re going to need a skillet for cooking:) Please let me know if I can help in any other way! xx
Can i make this without the chicken in it?? If so – how long do I bake it for?! We are doing a roast chicken instead!
Hi Jessie,
Sure, that would work well for you, just cook until the orzo is fully cooked:) Please let me know if you have any other questions, I hope you love this recipe! xT
This is AMAZING!!! It’s my families new favorite dinner! They keep requesting it! We love it!!!
Hi Pam,
Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try!🥑🥝 xT
We loved this recipe so much! We used chicken thighs with skin on which made it extra crispy and delicious! Wondering how this would be without meat for a vegetarian option for a dinner party?
Hey Katie,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! No meat would be great too! xT
We LOVE this dish! However, it takes 2 of us 50 minutes to prep it (we just now put it in the oven so can’t wait). Worth the time, but I’m not sure how it could be 15 mins prep.
Hey Peggy,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! Sorry to hear this took longer than expected! xx