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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
Hi!! This is seriously one of my favorites!! we have made it many times and sometime substitute the chicken for shrimp!!! Love it!!! Which one of your cookbooks is this recipe in? I would love to purchase!!!
Thank you so much!!
Monique
Hey Monique,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) This recipe is not in either cookbook, just on the blog! xTieghan
LOVED!! Can’t wait to make this again. My fam really enjoyed this recipe. Half baked harvest has failed to let me down once again! On to the next recipe thanks to the AMAZING Tieghan.
Hey Kelly,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
It’s awesome…3rd time making it…perfect taste profile…sun dried tomatoes give it a nice zing…very popular with my Sylvia…love cooking in one pot.
They forgot 1 1/2 cup water in the ingredient list…in the instructions though
Hey Diego,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) Water is not meant to be an ingredient:) xTieghan
Do you think goat cheese crumbles or feta crumbles could be used in lieu of the parm? It’s all I have at the house.
Also just wanted to say I love, love, LOVE your blog. This is the page I go to when I want to pull out a dish that I know will impress, and it always does. Thank you for putting so much heart into what you do! <3
Hey Sheena,
Thank you so much for your kind message, sure goat cheese would be great here! I hope you love this dish, please let me know if you give it a try! xTieghan
I make this all the time in our house. Any ideas on how to make more of the orzo using the same amount of chicken? I want to feed a crowd. Thanks!
Hey Kristen,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! I would adjust the serving size right above the list of ingredients for the amount of people you are looking to serve. You might have to use 2 skillets:) xTieghan
Wondering, can I make this with Rice instead? I can’t have Gluten, so no Orzo for me. Suggestions? Thank you
Hey Nicole,
You could do rice, you could even do a short cut GF noodle. I hope you love the recipe, please let me know if you give it a try! xTieghan
I make this meal all the time. It’s a household favorite. I don’t post much on IG but I make at least 1-2 of your recipes every week ?
Hey Carrie,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
Tieghan, this is one of your best. Flavors are 12/10. I make this all the time. Living in a small city apartment, I appreciate that I can make this in one pot (I just use my dutch oven). The leftovers are to die for too. SO SO GOOD. I’ve impressed dates and my family with this and for that I am indebted to you.
Hey Margaret,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Really tasty, but this 100% will NOT feed 6 people! More like three! I didn’t have enough heavy cream for a full cup, subbed the rest with whole milk and it was amazing. Also added just a squeeze of tomato paste to make sure the rich dairy didn’t detract from the tomatoes. Even got my dad’s seal of approval and he’s very picky!! I can always rely on Tieghan’s recipes for great food. (Her recipe for gingerbread cake with salted caramel cream cheese frosting was a HUGE hit with all the family too)
Hey Sally,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
I made this recipe for three people, and it was so good we finished it all! It was super easy to put together, and the chicken turned out flavorful and juicy even though I used chicken breast.
Hey Sarah,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Absolutely delicious! This will become a meal we’ll repeat at least monthly! Easy to make with no special ingredients. I used fat-free half and half and turned out great! So many wonderful dishes – I’m hooked!
Hey Belinda,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
My family and I have made this meal so many times, it’s super easy and delicious. We love it – every time we make it it’s like a treat. Not too unhealthy either but like restaurant quality food. Highly recommend!
Hey Lee,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Oh my goodness this was SO easy. I am shocked! And so incredibly flavorful! (My fiancé had no idea how simple it was to make!) I am a newbie to cooking and usually have to double the “cook time” when planning. But this one took about an hour total, so definitely really easy! I’m so addicted to your amazing flavorful recipes….Makes everyone else feel so boring!!
Hey Alyssa,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This recipe is one of my favorite ever! I make this recipe probably 20 times. It’s so good that I want to lick the plate at the end!
I gave it to my mom and my sister, they love it too!
Hey Adrianna,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
So yummy! Thank you 🙂
Hey Heidi,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan