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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
I left a great review but forgot to rate with stars.
5 stars!!
Dear Tieghan,
My life is now complete. Thank you.
I just finished eating this with my husband and 3 young kids. It is absolutely divine.
Thank you, thank you, thank you. This recipe is a keeper and will be used very often. It’s my first of your recipes, and definitely will not be the last. I can’t wait to dive into all of your other recipes.
I used canned coconut milk in lieu of the heavy cream. Everything else, as is. So delicious.
If you’re on the fence about making this recipe, hop on over to the delicious side!
Thanks, Tieghan!
Thank you so much Christiane! I am so glad you enjoyed this recipe so much!! xTieghan
Probably one of the best recipes I have tried out lately. Wish I had remembered to take a picture cause it was amazing. Going to make it for a dinner party when I finally have an apartment big enough to have people over. Seriously awesome recipe!
Awh that is so great to hear! Thank you for trying this Tai! xTieghan
Delicious! I substituted coconut milk and it was soooo good. The skillet is key. Thanks for this awesome recipe!
Thank you so much Susan! I am so glad this turned out so well for you! xTieghan
SO GOOD! I subbed quinoa for the orzo 1:1 with no problem. I’ve made it twice in 10 days–this will be on steady rotation.
Thank you Sara! So happy to hear that! xTieghan
Delicious one skillet meal I prepared for my family this first evening of 2020- everyone loved it! And I loved having a meal to prepare in one skillet! Win-win!
Thank you so much Kristen! I am so glad you loved this recipe! xTieghan
Delicious. I’m going to add mushrooms and a little more wine next time.
I am so glad this turned out so well for you Diane! Thank you so much! xTieghan
Delicious!!! I couldn’t found orzo but I used a soup pasta called “Lengüitas” from Barilla, which has almost the same shape. It was creamy and OMG the chicken!! I used chicken thighs with skin and they were crispy. I only missed the salt in the recipe, since the Parmesan didn’t made all the job, but it was really good!! Thank you very much for sharing your recipes Thiegan!! I have both books and I love them too!!!
I am so glad this turned out so well for you Alejandra! Thank you so much for trying this! xTieghan
Just had this for dinner tonight and it’s so delicious! I used arborio rice, and I really appreciated the notes that you and others left about adding at least an extra cup of water as well as extra cooking time to help the rice cook thoroughly. The dish came out so yummy!
Thank you so much Marilu! I am so glad you loved this recipe! xTieghan
Hi! Currently making only to discover my oven is broken! Can I do All on stove top? Newbie chef here 🙂
Hi Sarah! Yes, you can finish cooking on the stove-top. Just simmer the dish, covered for 15-20 minutes, or until the chicken is cooked through. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
I’ve made this multiple times already. My husband and I love the flavors, quickness, and easiness of this dish! Plus left overs for an amazing lunch.
I am so glad to hear that Kati! xTieghan
This was SO good and super easy!! Just made for dinner tonight :).
Thank you so much Meagan! xTieghan
I knew I needed to make this when I saw the recipe on the blog. Definitely one of our new favorites!! The sauce is absolutely incredible. We recently traveled to Italy, and this sauce rivals the best of them.
Wow!! Thank you so much Cassandra! xTieghan
delicious!! my entire family really enjoyed it! will definitely make again.
Thank you so much Maureen! xTieghan
I just finished eating this meal for dinner and it was lovely! So warm, creamy and comforting. I will definitely make this again. Thank you for sharing the recipe!
Thank you for trying it! I am so glad it turned out so well for you! xTieghan