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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
Delicious ? easy and quick, not a morsel left ??♥️
That is so amazing! Thank you Sharon! xTieghan
This was a quick and delicious recipe that everyone in my house enjoyed! That is always a trick.
I would like to make this for a group of 11, could cook the chicken in batches, then do the liquid, orzo and spinach and finally put everything in a few glass dishes to cook in the oven? Thank you!
hi! Yes, I think that sounds like a great idea! I would just cook the orzo mix in a large 12 inch skillet or dutch oven, sear the chicken, then add to the orzo. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
Hi! I don’t really love sun dried tomatoes. Do you have any substitutions you recommend or can they be left out? I am planning on making this soon! Thanks! Love following you! Happy holidays.
HI! You can simply omit the sun-dried tomatoes. The dish will still be delicious with the spinach and orzo. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
I just made this recipe for some friends as a holiday dinner get together and it could not have been better. It was a warm and delicious dish… took me about an hour in total and really wow’d my friends who thought I had incredible cooking skills!!! Thanks for the recipe!!
Awh thank you for trying it!! I am so glad this turned out so well for you and your friends Colin! Happy Holidays! xTieghan
What a hit! I am a big fan of all your recipes, but this was fast, easy, and “like a fancy dish you’d get in a restaurant,” according to the boyfriend. We both went back for seconds. This will be a comfort dish in rotation! Thank you!
What a hit! I am a big fan of all your recipes but this was fast, easy and “like a fancy dish you’d get in a restaurant,” according to my boyfriend. We both went back for seconds, and this will be a staple comfort dish on rotation!
That is so amazing! I am so glad you and your boyfriend loved this dish. Thank you! xTieghan
Made this for dinner the other night and my husband insists I bring it to Christmas dinner with his family. It was THAT good. Any make ahead tips, could you prep up to the point of where it needs to be put in the oven and let set for a few hours?
This was amazing! I added the lemon juiced and rosemary about 5 mins into baking to incorporate the flavors. The rosemary added such great flavor.
Thank you so much Cassie! I am so glad this turned out so well for you! xTieghan
Made this tonight for my husband and he loved it. Thank you! Simple, well written recipe. Felt and looked like a gourmet dinner. You are amazing!
Awh you are too kind! I am so glad this turned out so well for you two!! xTieghan
Will try this without chicken/meat of any kind, as I’m a vegetarian cook. Looks good!
Thank you Todd! I hope you enjoy this!! xTieghan
Made this for dinner last night and wow was it a winner! I used risotto rice and coconut milk to make it GF and DF, and added an extra cup of spinach. I had large chicken breasts so I cooked them about 5 minutes longer. Also loved how simple and fast this was to make!
Yes! That is so great Melisa! So glad you loved this! xTieghan
Do you think adding some white beans to this would work.
HI! White beans will be delicious. I would add them with the spinach. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Also another side note- this dish fed four hungry adults with no leftovers. I would say that this would feed six if children were at the table or if you weren’t very hungry.
Love to hear that!! Thank you Miranda! xTieghan
Made for dinner last night and it was delicious! My chicken breasts were huge and took about 10 extra minutes to bake, so next time I will slice in half or smaller pieces. Will definitely make this again!
I am so glad you loved this Emmaline! Thank you for trying it! xTieghan
This was amazing! I subbed the heavy cream for coconut milk because it’s what we had on hand and this was DEFINITELY a winner. Served it with some homemade bread and leftover Pinot Grigio I used for this recipe. This was super simple and will definitely be on repeat here.
That is so amazing to hear! Thank you so much Miranda! xTieghan