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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.
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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious !! This is on rotation in my home ! I chop the chicken into small chunks so the flavor really gets into the chicken and I marinate it in the spices and olive oil for about an hour or 2 . Love love love
Thank you 🙏
Hey Jennifer,
Happy Sunday! Big thanks for making this recipe so often and sharing back. So glad it always hits the spot!
A weekly staple in our home! Delicious and easy comfort food!
Hey there,
Happy Friday! Thanks for trying this recipe and for the feedback, I can’t wait to hear what you make next!
My favorite! I cut a corner by using Grated Parmesan and Romano Cheese powder and it tastes amazing!! I also noticed the recipe time for the Orzo is too short so I end up cooking it for 10. minutes instead. I absolutely looooove this dish!
Hey Adriana,
Awesome! Love to hear you enjoyed this recipe, thanks for making it and taking the time to leave feedback.
Have a great weekend!
This is delicious. My entire family loves it and I love that it’s all on one pan!
Hey Wendee,
Love to hear this recipe turned out well for you, thanks a lot for making it and your comment!
Have a great weekend!
We love this recipe as we do all of your recipes. We live overseas and sometime struggle to find the right ingredients. Baby spinich in our country – non existant. Our fresh kale is very good. Can I substitute fresh kale for the spinach?
When we made this I used the spinach I could find here – just thought it could be better.
Thanks!
Hey Linda,
Thanks so much for your kind message and making so many recipes. Kale would be a great option here in place of the spinach. Thanks again!
This is such a delicious meal! Thank you for the recipe!
Hey Shelley,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it!
Have a great weekend!
Love this recipe and it’s always a hit. I’ve sub’d salmon and shrimp as the protein too, adjusting the cook times with the protein.
Hey Emily,
Wonderful! I appreciate you making this recipe and taking the time to comment, so glad it was enjoyed!
Have a great Sunday!
This is a fabulous recipe. Delicious results with minimal effect.
Hey Cindy,
Thanks for making this recipe. Love that it turned out well for you—thanks so much for sharing back!
We love this meal! It’s a family favourite and my husband gets so excited when he sees it on the dinner table! So delicious and easy!
Hey Stephanie,
Your feedback means a lot—thanks for making this recipe so often! I’m happy it always delivers!
I’ve made this too many times to count.
Always outrageously good.
A definite mis en place recipe that never fails to impress. 👍💯
MichaelM
Hey Michael! Thank you so much! Love to hear you’re enjoying this one skillet recipe! 🙂 xT
I love this skillet dinner! Always a hit!
Hey Tina,
Fantastic! Love to hear this recipe turned out nicely for you, thanks so much for making it!
Have a wonderful week!
How would you prepare this to freeze for later?
Hey Myra! Just make a couple small tweaks so it reheats well 🙂
I’d cook it until the orzo is just slightly underdone and keep it a little extra saucy (add a splash more broth/cream). Let it cool completely, then freeze in airtight containers. When reheating, thaw in the fridge overnight and warm on the stove with another splash of liquid to bring it back to creamy.
If you want the absolute best texture, you can also freeze the chicken and sauce separately and make the orzo fresh! xT
Followed the recipe and it tasted great! My husband also really like it
Hey Sophia,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Looks great. Any suggestions to make this dairy free?
Thanks so much, Leena! Sure, you could use any dairy free milk that you enjoy!
I hope you love this dish, please let me know if you give it a try!
Are you really supposed to add the dry orzo pasta before adding the liquid ingredients? Is the goal to toast it?
Yes, that is correct:)
Hi, I think I originally saw you used cream cheese for this , has the recipe changed and can I still use cream cheese instead of cream? Thanks!
Hey Sheila,
It’s always been cream for this recipe:) I would stick with the cream if you are able to. Please let me know if I can help in any other way!
Haven’t tried this yet, but want to! Can you substitute heavy cream with plain Greek yogurt by chance? Thanks!
Hey Katie,
I haven’t personally tried this, but I don’t see why it wouldn’t work for you!
I hope you love this recipe!
One of my favorites that I’ve tried from you! Super easy and delicious
Hey Helena,
Happy Friday! Big thanks for making this recipe and sharing back. So glad it hit the spot!