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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.
Watch the How-To Reel
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.
This post was originally published on December 9, 2019
This tasted great – thank you! I did use chicken thighs with the bone in, and it worked. I will certain make this again. Having a cast-iron skillet helped a lot.
Thank you so much Sar! That is so amazing to hear! xTieghan
Could I make this recipe with chicken stock instead of the heavy cream to make it lighter in fat and calories? Would the amount be the same?
Hi Jessica,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made as per instructions, however I did add some morel mushrooms that I had left in the cupboard. I rehydrated them and then added along with the spinach and tomatoes. It was to die for! Going to make for the second time tomorrow night. Wish I had some morels left, but will pick some other kind up from the store tomorrow and give them a try.
That is so great! Thank you for trying this one, Sandra! xTieghan
This dish is absolutely delicious! So easy as well. My husband said many times how good it was! Love your recipes!
Wow that is so amazing! Thank you for trying this one, Stephanie! xTieghan
Made this tonight with Barilla gluten free elbows since I couldn’t find gluten free orzo. Didn’t change a thing otherwise and SO GOOD. And now I have extra garlic and rosemary to make quarantine focaccia this weekend!
Thank you so much Smita! I am so glad this recipe turned out so well for you all! xTieghan
I made this for dinner tonight. It was soooo GOOD! I followed directions (only change, was I added some roughly chopped baby bella mushrooms.
So easy to make in the one skillet! Definitely will be making again!
Thank you so much Catherine! That is so amazing to hear! xTieghan
Hello, this is my kind of dinner and I have all the ingredients except fresh spinach. I do have frozen leaf spinach. What are your thoughts for using that and how much? Thanks.
Hi Jude,
You could skip the spinach or you could use your frozen spinach just be sure to drain any excess liquid! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this tonight. I used whole wheat orzo because that’s what we had in the pantry, added some extra asparagus to the spinach, and used apple cider vinegar instead of wine because I didn’t have any on hand. Recipe was very easy to follow and it came out deliciously! Would definitely make again.
Hi Meghan! I am so glad this turned out so well for you! Thank you so much for trying it! xTieghan
I couldn’t find orzo at the grocery store with all the grocery stores being so scarce these days.. any suggestions on subbing the orzo?? Thank you!
Hi Shellie! I would sub the orzo for risotto! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Very delicious! Loved it, thank you so much for the recipe! For us it was 3 servings hahah.
Amazing! I am so glad you all enjoyed this Eva! Thank you for trying it! xTieghan
I made this tonight for dinner! It was absolutely delicious!!!! I shared the cooking process with my mom since we can’t be together (ugh…covid-19) and she was very jealous over the finished product! I will most certainly make this again…and again…and again! Thank you Tieghan!!!
Thank you! I am really glad this turned out so well for you Joseph! I hope your mother loves it as well if she gets a chance to try it! xTieghan
Oh my word We are in love with this one!
Next time I will double the orzo, sundried tomato and cream sauce!
SO GOOD! Nailed it!
Thank you so much Anita! I am so glad this turned out so well for you! xTieghan
My whole family loved this recipe! Made this recipe with the chicken cut up into bite size pieces for ease of eating.
Thank you so much Tara! xTieghan
Hi! Making this now. So all the lemon juice goes on everything while its still in the skillet – after it cooked in the oven correct??
Hi Alisha! It can go on the skillet or on the individual servings! Which ever you prefer! I hope you love this recipe! xTieghan
This was absolutely incredible!
On average, I make at least 3 of your recipe’s a week. This was a wonderful and simple Monday night meal. I am a nurse and it is rough right now so having the ability to make a great dinner for my family after a long day without a whole lot of prep or cleanup is a blessing.
Thank you!!
Thank you so much Candice! That is so amazing to hear! Thank you for trying this! xTieghan