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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
Just finished eating this for dinner. It was delicious. Thank you for sharing. I asked Santa for Super Simple. 🙂
That is so great to hear! Thank you so much April! xTieghan
Home run! I made this tonight and it was delicious and so quick and easy! I subbed pearl couscous for orzo, because that’s all I had, and frozen chopped spinach- which turned out great because it blended right into the sauce instead of having large pieces of spinach! I’m hoping your new cookbook is under my Christmas tree! If not, next Amazon 🙂
Haha that is so great! I hope the book is under the tree for you as well! Thank you so much Lesia! xTieghan
I just made this and my husband loves it. It went together fairly easy and the flavors are fresh and complementary. I’ll definitely make this again and soon!
Thank you so much Vicki! I am so glad this turned out so well for you! xTieghan
As with almost all Half Baked Harvest recipes, this was outstanding. Entire family enjoyed it. The sun dried tomatoes give it that extra special something. Thanks!
Thank you Katherine! I am so glad this turned out so well for you! xTieghan
Made this in my Staub braised for dinner last night and it is now in my top 10 dishes! So good. For us it would serve 4 rather than 6, maybe because it’s hard to stop eating it! Thank you!!
Thank you Beth! I am so glad this turned out so well for you! xTieghan
Super easy and extremely delicious. I’d love a way to lighten it up a little just because I’m kinda chubby right now and don’t need all that cream! Very flavorful, loved the combination of the mustard, sundried tomatoes and spinach with the toasted orzo. A keeper for sure.
Hi Lynda! I am so glad you loved this recipe! Everything in moderation as well! I am sure you look amazing! xTieghan
HiTieghan, I’ve been a great fan for many years, bought your first cookbook for my daughters and love your work. Any suggestions for your best dairy free recipes for Christmas. Not necessarily vegan. One daughter is nursing and her baby has a dairy allergy. (Another daughter has Chrone’s and I still like your recipes and use them for her when I can when I visit her.) love your journey.
Hi Laura!! I would recommend my roasted Brussels sprouts, winter salad, and beef tenderloin. I just share my full holiday menu today. Linked below! Please let me know if you have any other questions. I hope you love everything you make!! Thank you and happy holidays! xTieghan
https://fett-weg.today/our-2019-christmas-eve-and-christmas-dinner-menu/%3C/a%3E%3C/p%3E
I made the sun-dried tomato and chicken dish in my iron skillet today and it turned out delicious! I used skinless bone-in chicken thighs instead of boneless and added more time in the oven at a lower temp(375). The flavors are great especially if you use a smoky paprika. It’s important to use a high quality paprika and not just a generic paprika. Thanks for a great one dish meal. The spinach and sun-dried tomatoes are wonderful with the orzo and chicken.
That is so amazing to hear! Thank you so much for trying this Melissa! xTieghan
Made this tonight and it was delicious! I doubled the orzo based on comments about how good it is, and I was happy I did. When I started cooking I realized I didn’t have any wine, so I subbed in dry vermouth, and it was so good. I used coconut milk and doubled the quantity to take care of my doubled orzo.
Will definitely make this again!
Thank you so much Josie! I am so glad you loved this recipe so much! xTieghan
So easy and delicious. I took the advice of a friend and made it in my foodie which was awesome because the oven was baking christmas cookies. I also didn’t add the spinach until after the cook, just my preference on how i like spinach.
I am so glad you loved this recipe so much Maribeth! Thank you so much! xTieghan
What could I use in place of the wine? Just trying to avoid the store ?
HI! You can use an equal amount of chicken broth or apple juice. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Not a fan of dijon mustard, but wondering if I would even be able to taste? If so, is there something to substitute it with or just don’t add it in? Excited to make this (might do risotto instead too), thank you!!
HI! You don’t taste it much, but you can easily just omit the mustard. Not a big deal at all. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This was INCREDIBLE. I subbed Arborio rice for the Orzo (it’s all I had), and it was SO good! I also added mushrooms–other than that, followed exactly and it was a top 5 meal EVER. And I cook a ton 🙂 . Thanks for the amazing and easy recipe!
Thank you Kami! I am so glad this turned out so well for you! xTieghan
Do you think I could make this using Salmon instead of chicken and lessen the baking time?
HI! I am sure salmon will be delicious! Great idea! Yes, just reduce the baking time and that will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Oh my gosh, definitely going to give this recipe a go.
YES!! I hope you love! Thank you! xTieghan