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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
Anytime I ask my husband what he wants for dinner this is the the meal he picks!
Love to hear that! Thanks Christen! xT
I would like to make this dish for 12 guests for dinner. I want to prepare it ahead of time so I won’t be making the meal while I entertain guests. I don’t want the quality to be lessened, so I need specific instructions. Can I make it a day ahead or a few hours ahead? How to reheat, covered or not? Oven temp? Thanks!
Hi Rhonda! I haven’t ever made this ahead of time, so I don’t have recommendations! This one is a bit tricky to prep ahead of time since it’s a one skillet dish and all needs to cook together!
I have made this dish and it was amazing!! I was wondering if this could be made ahead and reheated? Any suggestions or recommendations would be appreciated!
Hey Rhonda! I would just reheat in the oven for about 15-20 mins! xT
I’ve made this several times now, it’s so easy and delicious!! My picky husband also loves it and asked for it to be on regular rotation lol!
Thank you so much for giving the recipe a try! Have a great day! xT
Excellent. Everyone who has it always asks for the recipe to take home.
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Delish! Super Easy. Followed the directions exactly, but added an extra cup of spinach. Very flavorful for such an easy one pot dish. Family loved it. Will make again.
Thank you so so much Kristin! Love to hear that! xT
Could you marinate the thighs with a bit of full fat Greek yogurt with the seasonings?
Hey Valerie! That should work fine, although I haven’t ever tried that with this recipe! xT
Have made this before and it was delicious.
Making it a second time and wondering if a different pasta would work?
Hi there! A different pasta should work, you just might have to use more liquid! xT
Ist’s my familys favorite!
Thank you Gabriele! xT
Super delicious—even my picky Midwestern husband liked it. The only thing I changed was I marinated the chicken in the oil and spices for a few hours before cooking. Served with oven roasted carrots for a really fantastic meal.
Awesome! So glad you and your husband enjoyed this recipe! xT
Absolutely delicious!!
Thank you so so much for giving this recipe a try! I’m so glad you loved it! xT
We thoroughly enjoyed this recipe! Is this recipe in one of your cookbooks?
HI Sandi! Nope, this recipe is just on the blog! So sorry! xT
Do you think the taste would change much with omitting the Parmesan cheese? I am dairy free due to an allergy, have found a heavy cream substitute, but have never liked the “fake” cheeses on the market.
Hi Ashley,
Yes, I think that would be just fine for you to do! Please let me know if you give this dish a try, I hope it’s a hit! xT
Hi there! We love this recipe! Just wondering if this can be frozen?
Hi Elise! I haven’t ever tried to freeze this recipe, but let me know if you give it a try! xT
Pecorino Romano is sheep milk – try that instead of the Parmesan!
Curious how to do this recipe on the stovetop without having to put a skillet in the oven?
Hi Rob,
I personally have not fully finished this dish on the stove top, but I would cover and let it simmer until fully cooked, I don’t see why that wouldn’t work for you! Please let me know if you have any other questions! xT
I made this dish for dinner tonight and it was very good. Easy to make and didn’t take long. I want to add mushrooms next time.
Mushrooms would be so so good! Thanks for trying out the recipe! xT
I just cook the chicken through and follow the test of the recipe without putting it in the oven. Works a treat.
We enjoyed this recipe! It was actually super easy to bring together quickly. I used chicken thighs and used chicken broth instead of water, which I usually prefer to do.
Would probably chop the sun dried tomatoes next time.
Hi Dominique,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment!🌼🌸 xx