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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
How do you suggest doubling the recipe?!
Hi Liza,
I am not sure doubling the recipe would work in a skillet as it would be too much food. I supposed you could do this in a lasagna pan in the oven. Hope this helps! xTieghan
Hi! I’ve made this dish before and love it! I’m currently in a rural area and there’s no orzo. I bought ditalini as a substitute. Is there anything I need to change in the cooking method to ensure the pasta turns out properly? Can I still sauté in a pan followed by the other steps or do I need to boil first?
Thanks!
Candice
Hi Candace,
So glad you have been enjoying this recipe! I think the ditalini pasta will be just fine if you leave the recipe as is. Hope this helps! xTieghan
Made this and tasted delicious. However, the orzo at the bottom of the pan burned in the oven. I followed the recipe but had to leave it in the oven an extra five minutes to cook the chicken through. Would you recommend just cooking the chicken longer at the beginning when browning? Or is it something about my pan (a nonstick oven safe skillet). I have made similar one skillet chicken orzo dishes many times on the stove top (greek manestra) but this is the first time I’ve finished in the oven.
Hi!
Thanks so much for trying the recipe! I would cook the chicken longer at the beginning, I do also think that a cast iron skillet works best. Please let me know if you have any other questions! xTieghan
SOOOO GOOD!!! The perfect cold rainy day dinner.
Yes!! Thank you Rachel! xTieghan
Absolutely delicious! Used coconut milk instead of heavy cream and chicken thighs…so delicious!
Thank you so much Carla! xTieghan
I use your recipes every single weeknight! Thank you so much for sharing!
Maybe I’m dumb, or maybe it’s a good observation.. but I wish the recipe said to pat dry the sun dried tomatoes before adding. I don’t Cook with them often, and the oil from the tomatoes almost ruined my dish. It was so greasy.
.. it had an amazing flavor. I just needed to soak up the oils first
I am so glad this recipe turned out so well for you Tay! Thank you so much for trying this recipe! xTieghan
Hi! We don’t have any sun dried tomatoes. Would it be weird to use a can of whole peeled tomatoes?
Hi Genevieve,
You could do that, I would maybe just do half of the can. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Husband says it’s a keeper! ?
Love that!! Thank you so much DeeDee! xTieghan
Easy, Delicious, Perfect!
Thank you so much Teresa! xTieghan
We’re obsessed with this. Made it twice this month. It’s really easy to make, very little prep and tastes restaurant quality.
Wow I am so glad this turned out so well for you! Thank you for trying it Jared! xTieghan
So! Good. Made this for my family when I visited for a bit and they loved it. Am planning on making again this weekend! I made w bone in skin on chicken thighs so I had to cook in oven about twice as long, but it allowed for more moisture to be absorbed so the orzo was just amazing!
Thank you so much Katherine! I am so glad this turned out so well for you and I hope you love it more this weekend! xTieghan
Hi,
Any way to make this vegetarian, but with some kind of protein? Would tofu work?
Hi Sandhya,
I haven’t tested this with tofu, but I think that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you taste the Dijon? Would it make a difference to the taste if I omit it?
Thanks!
Hi Sarah,
There is a hint of it, but you could totally leave it out. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this over the weekend and it was amazing! So easy and delish. Can’t wait to try more of your recipes!
Thank you so much Britt! That is so amazing to hear! xTieghan
SO good! Made twice in the past couple weeks. First time just as the recipe reads, except that I had honey Dijon. Next time I had already gotten started, thought had all the ingredients… Oops, missing shallots, cream AND parmesan. So, used yellow onion, feta & a bit of cream cheese. Still absolutely delicious, and my family still raved, not even noticing the swaps. Great recipe to follow the “method” and not worry about following exactly.
I am so glad this turned out so well for you with modifications! Amazing! Thank you Deb! xTieghan