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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
Made for dinner tonight as I had all the ingredients. It was very tasty! I used smaller bone-in chicken thighs (with skin on) and I didn’t have to adjust the cooking time much, just a minute or two extra.
Hey Jenna,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
What is a substitute for chicken? My husband does not eat chicken and you make so many recipes that look so delicious with chicken! If its meat balls i usually substitute with pork or beef… But when it’s chicken breast or thighs is there something I can use?
Hey Yvonne,
I think pork chops would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
HI! LOVE all your recipes! i have been dying to try this recipe but I don’t have a cast iron, can i make it in an oven safe non-stick all clad pan instead?
thanks in advance!
Hey RJ,
Yes, any oven safe skillet will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This has become a go-to recipe of mine. I’ve made it 3-4 times now and it’s a keeper. Thank you as always, Tieghan!
Hey Jackie,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
YUM! This was delicious and creamy, and the chicken was moist and flavorful. Perfect for a cold winter night — and so easy to put together! My husband already requested that we have it again soon.
Hey Alexis,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Oh my gosh another winner of a recipe!!! I only used 1/2 cup heavy cream and it was still so decadent!
Hey Kaitlin,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
I’ve made a bunch of your recipes, I love them all so much. But this is my favorite! So delicious and my kids love it too!
Hey Carrie,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
I LOVE this recipe! What would the best salad or appetizer to pair with this dish? Thank you!
Thanks so much Mary! Here are some salad recipes that would work well:
https://fett-weg.today/super-green-sun-dried-tomato-herb-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway%3C/a%3E%3Cbr /> https://fett-weg.today/shredded-brussels-sprout-bacon-salad/%3C/a%3E%3Cbr /> I hope you love the recipes, please let me know if you have any other questions! xTieghan
I made this tonight for the second time. My boyfriend told me that I could make this twice a week for the rest of his life and he would never get sick of it. All of your recipes come out amazing! Thank you for helping to fill our bellies with such wonderful food.
Hey Jenica,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Delicious!!!
Thanks Tamara!
Excellent..I made a few changes mostly out of necessity but the recipe is easy to tweak and the results amazing. I used bone in drums/thighs and added hot Italian sausage decased and quartered..added mushrooms only had dry sun dried tomatoes and substituted quinoa for orzo and cooked covered 15 then off for 10 and let sit for a while.. broth instead of water.. let sit for 20 covered!
Hey Rita,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
This is my first HBH recipe and it was so awesome! I’m a fan and already looking forward to making your peanut soup you just posted. Keep the recipes coming!
Diego
Hey Diego,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
My husband and I are trying to eat Keto. Could cauliflower rice work in place if the orzo? I know the flavor is not the same ….Thank you for your delicious recipe ideas!
Hey Sandi,
Sorry I have not tested this with cauliflower rice, I think it would work well, but I am thinking you would need to reduce the liquid a bit. Let me know how it turns out! xTieghan
Hi Tieghan, new to this recipe but very excited to make it– is there a way to do this without an oven-safe skillet? Would I just cook the chicken separately, and the rest on the stovetop? Thanks!
Hey Emma,
You could do this in a skillet and finish cooking on the stove top. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The chicken was perfectly seasoned and juicy. The orzo was creamy and delicious. Definitely going to make this again!
Hey Jolene,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan