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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
We make this most of the time we have company over. It has always been a hit!!
Hey Carolyn,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
One of my all time favorite recipes! Easy and SO DELICIOUS. The flavor profile is absolutely out of this world
Hey Marissa,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Wow! This was absolutely delish and had me licking the spoon for more!
I substituted the sun dried tomatoes with 1 tablespoon of sun dried tomato paste instead (it’s a texture preference for me – brand I used was Sacla Cook’s Paste) and it turned out fab!
I served this dish with a green side salad and I would say that it’s more like 4 servings rather than 6 personally (but that’s probably because it’s so tasty and we couldn’t resist having a bit more)!
Hey there,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Delicious!! I had to substitute with heavy whipping cream and arborio rice with what was at the grocery store, but didn’t notice any difference! This dish was so filling and is the perfect comfort food.
Hey Halley,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Could I use chicken thighs, with skin and not deboned?
Thank you!
Hey Robbyn,
Sure, chicken thighs will also work well here, you will probably need to increase your cooking time slightly. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
the orzo is so creamy, the chicken is tender and all the flavors meld beautifully! Made this for a dear friend recently and she is now a big fan of Half Baked Harvest!!!
Hey Christine,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Delicious! This one will be put in our rotation for sure. Big hit with everyone in the family.
Hey Sara,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
This recipe was soooo delicious with so much flavor. I subbed oat milk for the heavy cream to make it a little healthier and it turned out so well. Thank you for the recipe 🙂
Hey Alex,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Delicious! Had to sub white wine with chicken broth, but it turned out amazing! Will make again with white wine for sure!
Hey Aubrey,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Quick and easy. I used Swiss chard instead of spinach and added more water to make the sauce looser so it could be mopped up with crusty baguette. Spooned the orzo mixture on each plate and placed a piece of chicken breast on top (I wish I’d taken a picture because it was really pretty!). Paired it with a glass of Champagne (19.99/btl at Costco) – the lemon juice squeezed over the dish made it a delicious pairing. Will definitely make this again soon.
Hey Karen,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
This recipe has become a family favorite. So satisfying! I visited my mom in a small town in Florida recently. The grocery store there didn’t have sun-dried tomatoes or orzo so I improvised with sun-dried tomato pesto and orecchiette. It was still amazing! Can’t wait to make it the improvised way for my family at home!
Hey Susan,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
hi! i’m looking forward to making this dish, it looks delicious! i was wondering if there are replacements for the orzo and wine, can’t use either of those. also, can onions be used instead of the shallots since those aren’t easily available where i live
This was absolutely everything I wanted it to be. It was my first new recipe in a long time after being in a cooking run and it did not disappoint. I used coconut cream + almond milk for no lactose. You get a mild coconut flavor but still delicious! I think next time though I’d just fully sub a mild flavored non dairy milk even if it makes it a little less creamy.
Hey Shelby,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
My wife is mildly lactose intolerant so I swapped the heavy cream for coconut cream. Also forgot to buy sundried tomatoes so I used cherry tomatoes. Kept everything else the same, as she seems to be ok with Parmesan most of the time. Tasted amazing and will definitely be making it again.
Hey Cory,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
My daughter in law made this for dinner tonight! It was awesome!
Hey Gail,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I made this for dinner tonight! It was such a hit! So delicious!!!
Hey Kate,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Absolutely delicious but next time I will add the spinach just before the dish has finished cooking to just wilt it.
Hey there,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan