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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 have made this recipe so many times and every time it’s a hit! But I’m curious, is it possible to make this in a croc pot?
Hey Erica,
Thanks for making this recipe so often, so glad it is always enjoyed!! I’ve never tried this in the crockpot, I would think it would work for you! xx
Sorry, forgot to add my rating to the comment below! Five stars.
Thanks again, Mandie:)
My husband said, “I could eat three more bowls of this but I’m going to exercise self-control.” 🙂 Thank you!
Hey Mandie,
Yay! So glad to hear this dish turned out well for you, thanks for trying it! Have a great day! Xx
This was so delicious!!! So creamy and comforting! I did half heavy cream and half milk and it was still rich!! Thank you for the great recipe!
Hey Jennifer,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Made a lot for 2 people, does it freeze well?
Hi Dianne,
Thanks for making this recipe! Yes, you can totally freeze the leftovers. Please let me know if you have any other questions! xT
Can this be made in advance and if so how long?
Hey Barbara,
Sure, are you wanting to make this the morning of? That would work and then reheat on low in the oven! I hope this helps! xT
This looks amazing. Have you ever known anyone to use quinoa instead of orzo? Just need to stay away from gluten.
Hi Cynthia,
So sorry, I have not. But, arborio rice would work nicely for you or a gluten free orzo. I hope this helps! xT
I love this recipe, however, I find that the orzo doesn’t cook all the way and always needs to add a bit more liquid for it to cook fully. The directions state 3-5 minutes, but it needs about 11-13 mins. Otherwise, a great dish!
Hey Adriana,
Happy Sunday! Thanks so much for giving this recipe a try:) So glad it turned out nicely for you! Thanks for your feedback regarding the orzo. x
I did this tonight, with a few edits based on food in my fridge-so so good 🥰 thank you!
Hey Jenn,
Awesome! Thank you so much for trying this recipe, love to hear that it was enjoyed! x
We love this and have made it many times – perfect for a rustic Italian-themed dinner!
Aside from yummy crusty bread or focaccia, still can’t find a perfect side to pair with this dish. Any suggestions?
Hey Ann,
Happy Friday! Thanks a bunch for making this recipe so often, love to hear that it always turns out well for you! You might enjoy this salad:
https://www.halfbakedharvest.com/lemon-parmesan-sesame-salad/
Xx
Used chicken tenders, whoa…SO much flavor!! I’ve been a Mom for 25 years and wish I had this fast family meal much sooner! Deliciousness 💕
Hey Christine,
Thanks so much for making this recipe and your comment, so glad to hear it was a winner! Have a great Thursday! x
Anyone try substituting the heavy cream with full fat coconut milk?
Hi Kim,
You could definitely use that! Let me know if you give this recipe a try, I hope you love it! xT
any substitutes you recommend for wine? can a chicken broth work?
Hey Meghan,
You bet! Chicken broth will work nicely for you:) I hope you love this recipe, please let me know if you give it a try! xT
I’ve made this half a dozen times now. It is foolproof. I’ve been in a rush and skipped the oven, instead finishing off the chicken (cut into small pieces instead of large thigh or breast pieces) in the skillet. Excellent flavor and impressive one dish main for the amount of time it takes.
Thanks so much, Marian! So glad to hear this recipe is always enjoyed, thank you for making it so often! Enjoy the short week:) x
This is the absolute best!!! So flavorful! I’ve made with sliced chicken breasts and boneless thighs. My family loves it!
Hi Mary,
Happy Sunday! So glad to hear that this dish turned out nicely for you, thanks for making it! xT
This is one of my go to recipes!!! This time, I want to try it with a different pasta. Have you ever used penne or bow tie for this recipe? Any tips?
Hey Cameron,
Fantastic!! So glad to hear that this recipe is always enjoyed! I appreciate you making it so often! I’ve only tried this with orzo, I think you would just need to increase your liquid and cook time for a larger noodle. I hope this helps! xT
This is a wonderful recipe. It is rich in flavour and a fantastic one pot dinner. I did use Creme fraiche instead of heavy cream because I had it on hand.
one question – is this regular size orzo or jumbo size?
Hi Brenda,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! I used regular size orzo:) xT