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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
Looking to take this to friends that had a baby? Can I make it and transfer to a foil pan for them to warm or finish baking chicken?
Hey Kristen,
Sure, that should work well for you! Please let me know if you have any other questions! xT
Absolutely delicious! Creamy, rich in flavor, and oh so easy to make. Couldn’t find orzo after searching a few stores so used gemelli shaped pasta and seemed to work just fine. Highly recommend!
Hey Rosanna,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
Made this tonight it was really delicious! I didn’t have the Dijon so I didn’t add it and I also added in some of my favourite seasonings like a cold pressed Cajun and a homemade blackened seasoning I add to almost everything. This recipe is going into the lineup for dinners! Very easy to follow and really delicious, the orzo turns out so creamy, loved it!
I would love to know your blackening recipe!
Hey Samantha,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
How much salt and pepper for this recipe?
Hey there,
You can salt and pepper to taste:) Please let me know if you have any other questions, I hope you love this recipe!! xx
Hi! What can I substitute white wine with?
Hey Lareessa,
You can use broth in place of the wine:) Please let me know if you have any other questions, I hope you love this recipe! xx
The ultimate comfort skillet. Perfect for a windy, rainy day!
Thanks so much Christy!! Love to hear that this recipe was enjoyed and I appreciate you making it! xx
I absolutely loved it. Followed the recipe almost exactly. I used small pasta shells and half n half instead. It’s an easy one skillet recipe, my husband and I loved it. Great flavors.
Thank you Tieghan 😊
Hey Jody,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
This was so good! I saw this pop up on social media and made it for dinner. It was excellent. The lemon juice really made the flavors pop.
Hi Amy,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
My family and I really enjoyed this recipe. I didn’t have orzo so I substituted with elbow macaroni and it was delicious. Thank you again for being creative with your cooking.
Hey Anna,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Made this last night! I was under the weather and was making chicken soup. I had some left over breasts and thighs and I was looking for something easy for the family for dinner. This did not disappoint. They all loved it. It was so warm and comforting perfect for a winter night. My daughter asked where I got recipe from and my son said do you even have to ask??? It’s probably from that half baked person she makes all her recipes from. Lol What can I say I love your cooking style and everything is fresh ingredients and I love that everything isn’t complicated and doesn’t take forever. You offer difffent cooking methods for all your recipes which is great.
Hey Gina,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Thanks so much for your kind message and making so many recipes💕 Have a great weekend:)
Hi Tieghan,
I am not from the states buy I love your recipes! sometimes I find it hard to find some of the ingredients I need for a specific recipe. What do you think will be a good substitute for the sun dried tomatoes?
thank you!
Hey Yuvi,
Thanks for trying so many recipes!! I would try using cherry tomatoes for this dish! Let me know how it turns out! xx
Just made this dish for dinner and it’s excellent! So creamy and flavorful!
Hey Amanda,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
10/10 even my picky son loved it!
Hey there,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
I want to make this but one recipe says add water the other doesn’t. Should I add water or not.
I just made this and you definitely need to add water
Hi Sheryl,
Sorry, I am not sure what other recipe you are referring to, but you can follow these instructions as written and add 1 1/2 cups of water in step 3. Please let me know if you have any other questions! xT
Has anyone or can you make this with gnocchi instead of orzo?
Hey Hali,
I’m not sure gnocchi would be the best option here, you want to use a small noodle like orzo. Here are some gnocchi recipes you might enjoy:
https://fett-weg.today/sunday-night-gnocchi-bolognese-bake/%3C/a%3E%3Cbr /> https://fett-weg.today/spinach-and-artichoke-gnocchi/%3C/a%3E%3Cbr /> https://fett-weg.today/garlic-chicken-and-gnocchi/%3C/a%3E%3Cbr /> I hope this helps! xT
Would it be possible to substitute a noodle (like penne) for the orzo or would they not cook as well?
I just did this (the plates are actually still on the table 😅)! Used mini penne instead of orzo, worked out just fine – added a little more water though. I started with the amount in the recipe and just added a little when it became necessary. Popped the skillet in the oven when the pasta was just about to be al dente and it came out perfect!
(I also used Creme fraiche instead of heavy cream, bc personal preference, and threw in some leftover veggies)
It was amazing and will regularly be part of dinner rotation!
Hey Saskia,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This is my fiesta (auto translate from first!) recipe of yours Queen Tieghan! I have been nothing but obsessively scrolling in the last 48 hours since I first learned of you – and finally got on your instagram- and just went bonkers at 12 am wanting more more!
You’re amazing and my sister has been far too modest in mentioning you and recipes she’s tried (but she loves you too!) and most of her friends own your cookbook 😎.
Just the scope of and gamut ran on such variations of the cooking 🥘 theme is so impressive and really makes you hungry for more ;).
Can’t wait to keep cooking 🧑🍳 with your cooking for many moons and pots to come!
Thank you-
,jaelle johnson
Hey Jaelle,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Thanks for your kind message and making so many recipes! Have a great weekend:)
Hi Jennifer,
I would use a smaller noodle more similar to orzo like mini shells or macaroni. Please let me know if you have any other questions, I hope you love this recipe! xx
Thank you so much for replying! Against your wonderful advice, I used the penne because it is what I had on hand, and it worked pretty well! I did have to increase the amount of liquid (added more chicken stock) and finished the dish on the stove top rather than in the oven to allow the pasta to continue simmering in the juices with the chicken. Worked great!!
Love love love your site and all your recipes. Thank you for making approachable recipes that make me feel like a fancy chef!