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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.
I wondered if I were to sub rice for orzo for a GF option how would I do the ratio of liquid to rice?
Hi Emily,
So sorry, I have not tested this myself so I can’t say for sure what the measurements would be! I think it has worked for others though! Let me know if you give this recipe a try! xx
Made this today. Mine turned out a bit dry rather than creamy. Do you think I should add more water and cream next time?
Hi there,
Thanks for trying this dish and sharing your feedback, sorry to hear it was dry. I would reduce your heat slightly next time and add some more cream if needed. I hope this helps! xx
I am so grateful for this recipe! I have made it at least a dozen times for my family and friends. It’s SOOO delicious and easy to make. A definite crowd pleaser!! Thank you!
Hi Heather,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
This is now a family favorite and often requested by my kids.
Sometimes I make it with portabella mushrooms and omit the chicken or sometimes I use both! So easy and FULL of flavor. Delish!
Hi Sandra,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
This was so quick and easy and soooo so good! I subbed spinach for rocket and added some fresh thyme with the shallots. 100% will make again.
Hi Bella,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
Just made this and it was delicious. Unfortunately, I used an entire box of Orzo (16 oz) not realizing the recipe only called for 1 cup. I was wondering why the pan was so full and why it wasn’t as creamy as your pictures. Can’t imagine how tasty it would be if I’d used less Orzo.
Hi Lisa,
Love to hear this!! Thanks so much for making this recipe and your feedback! Sorry about the orzo! Have a great day! xT
Absolutely love this recipe I’ve made it with chicken but also with shrimp I made extra and froze it for a delicious easy dinner One of our favourites meals
Hey Lynne,
Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) xT
Hi Teighan,
Where I live it’s hard to find some white wine (alcohol in general), what would you recommend as a substitute?
Thank you,
Millie
Hi Millie,
You can use broth in place of the wine:) Please let me know if you have any other questions, I hope you love this recipe! xT
I always use white cooking wine (no alcohol). It’s delicious!
Thanks for sharing Heather!!
This was delicious. I made it for a vegetarian friend, so I omitted the chicken and otherwise made the orzo as written. Served it with some grilled halloumi. It was a hit!
Hey Sarah,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Would love to try this; however there is no important nutrition information; i.e the potassium, salt and other information normally found and very important for some people. However the recipe looks and sounds as if it would be devine. Thank you for taking time to post,
Thanks for sharing your feedback Carol! Unfortunately, we do not have that info at this time! Let me know if you give the recipe a try! xT
Absolutely cracking recipe. So easy and so tasty. Adding this to our week night rotation for sure. Used boneless thigh cutlets, and sour cream instead of cream. Was delicious.
Hi Kate,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
Can I freeze this recipe ???
Hi Michelle,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
This is Tieghan’s best recipe by a mile. Absolutely incredible.
Hi Andrew,
I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Have a great holiday weekend! 🇺🇸🎆 xT
Amazing recipe! My family loves it and it is now in our monthly rotation!
Thanks so much Madison!! Love to hear your family has been enjoying this recipe and I appreciate you making it:) xx
This recipe is so addicting! The only things I change:
Add another garlic clove, add a little more parm, and chop up the sun dried tomatoes so they almost melt into the sauce. This dish is a winner! I made this last week and already making again.
Hi Lucy,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭