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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 had nice flavor but I ended up making another 3/4 cups of orzo to absorb some of the sauce. Also, I used rosemary as a garnish but it didn’t really enhance flavor, should I have done something else to the rosemary? I’d make this again but I’d probably use more spinach and def more orzo.
Hey Anne,
Thanks for giving the recipe a try! I simply garnish with the rosemary, but if you would like to cook it in with the dish that works too. Please let me know if you have any other questions! xTieghan
How big is your staub? I feel like mine is too small? It’s 10inch
Hey Connie,
I use a 10 and 12 inch Staub for this recipe. Please let me know if you have any other questions! xTieghan
Delicious!! Made for dinner tonight and I can’t stop eating it.
Hey Carly,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan
This recipe is perfect! One of my favorite meals I’ve ever made. The orzo is so creamy, the chicken is perfectly cooked, the flavors are so hearty and warm. I used fresh baby tomatoes cut in half because I don’t like the texture of sundried tomatoes, and they were SO GOOD.
Hey Kelly,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Any alternative cheese recommendation besides parmesan (can’t eat due to headaches)?
Thank you! You are my go to website for great recipes!
Hey Elizabeth,
I would use another grated cheese that you enjoy:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Just made this for dinner tonight and WOW! It was such a hit (and easy)!! Thank you for such a great recipe! 🙂
Hey Tanner,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Try grated Asiago or primadonna
I made this for my husband and guests and everyone loved it. It was so simple, and super fun to make! My only suggestion is perhaps using a chicken broth when adding to the orzo. I haven’t tried it yet, but my orzo was a little bland. The chicken came out amazing though! Can’t wait to make this one again.
Hey Jessica,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
I made this with chicken breast cutlets. I used ff half and half instead of heavy cream. It was still delicious and creamy. It was a hit with the whole family. I did increase the orzo to 1 1/2 cups. I increased the sauce ingredients to match. Will definitely make again. Thanks!
Hey Beth,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Omg. My oven was broken and wasn’t turning on. It took 40 minutes in the oven to cook and I was so scared it was going to be a huge flop. Boy was I wrong. One of the best meals I’ve ever made from scratch. Thank you thank you THANK YOU!
Hey Bella,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
My boyfriend and I are obsessed!
Hey Megan,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
Loved this!!!!!
Not sure how/why the recipe says it serves 6 though..1lb of chicken and a cup of pasta was barley enough for 2 of us. Will be doubling next time as it was sooooo good!
Hey Jen,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
This recipe is fabulous! Time to prep and cook is spot on and highly recommend. Will definitely be one of my go to recipes from now on!
Hey Julie,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
So good!! I’ve made this a few times now, the last time with portobello mushrooms instead of chicken and both are amazing. Love the flavor combo and the fact everything is made in one dish!
Hey Selena,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
This was one of the best (I might go as far as saying The best) meals I’ve ever prepared. The flavor profile was fantastic. This will be a regular for our family! Thanks, Thiegen, for continually providing your followers with delicious, easy to prepare recipes.
Hey Debbie,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Does anyone know how much water to add?
Hey Nikki,
The recipe calls for 1 1/2 cups of water in step 3. I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
It was absolutely fab! Thanks for the reply-sorry I missed that somehow…I was obviously skim reading while cooking! Making it again tonight…it will be on my fave dinner rotations
Hey Niki,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Can you use a Chenin Blanc in this recipe?
Hey Kalie,
Yes, any white wine that you enjoy will work well here. I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
So yummy! Husband and I enjoyed this recipe so much! Will definitely make again!
Hey Megan,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan