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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 really want to make this tonight, but I only have almond milk because anyone ever tried it with almond milk?
Hi Courtney,
So sorry, I have never tried this with almond milk. Please let me know if you give the dish a try! xx
We turn to this one time and time again. It’s super forgiving if you kinda measure from the heart. This evening, I wanted to double the recipe but was short 1 cup orzo, so I did one pan with orzo one with shells (but I used about 2cups shells)— turned out just great. Over time I’ve adapted this to use 1/2 mama lil peppers instead of sun-dried tomatoes – and today we didn’t have any tomatoes on hand so just did full mama lils and it might be the go to! Finally, I do arugula consistently instead of spinach- it wilts down the same but we prefer the flavor from it instead.
Hey Ren,
Wonderful!! Thanks a bunch for making this recipe so often:) Love to hear it always turns out nicely for you!🌺
I love this recipe and keep it on a regular rotation for meal prep. I double the chicken so 2 lbs chicken breast (4 breasts I cut in half) also double the spices but the rest keep the same. Comes out amazing, 8 servings = 32 G protein each, and just roast extra veggies & add to each container (usually broccoli or carrots oven-roasted). Super-yum!
Hey Deanna,
Happy Sunday! So glad to hear this recipe always turns out nicely for you! I appreciate you making it so often and your feedback! xx
I adore this recipe and have made it often enough I don’t need to reread it each time. My two daughters also make this. Thank you!
Thanks a lot, Janet! I appreciate you making this recipe so often and your comment, love to hear it always turns out well!🌼
One of my all-time favourite recipes! I have made it exactly as described.Everybody loves it!! Just wondering how it freezes?
Love to hear this, Diana!! Yes, you can definitely freeze this:) Please let me know if you have any other questions! xx
I wanted to triple this recipe for a larger crowd. Would you triple the water added (1.5 x 3 = 4 C)? And would it work to sub the wine for chicken broth? Thanks
Hi John,
Yes, you would want to triple the water and yes broth is great to use for the wine. I would just be sure your skillet is large enough to handle all of these ingredients. I hope this helps! xx
Excellent recipe! I double the seasoning for the chicken and switch out the paprika for a smoked paprika. This is a huge crowd pleaser for my family. I’m actually making the recipe tomorrow night for my cousin and husband. I pair it with a simple arugula salad with a light lemon and olive oil dressing recipe. I also prepare a baguette served with olive oil. I love your recipes and receive compliments on all them. Thank you!!!!
Hey Kathy,
Yay!! Thank you so much for making this recipe and sharing your feedback, I’m so glad to hear it turned out well for you!🌷 Happy Thursday!
This recipe has become a family favorite for us this past winter! The only change I made was to cut up the chicken after it’s done cooking because that’s easier for the kids. It’s hard to have a crowd pleaser but this dish is one for us!!
Hey Cathy,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
This is a go to recipe in our house, I just tend to switch out the spinach for broccoli for my picky husband and toddler! 12/10 always recommend this recipe to friends and family.
Hey Marie,
Happy Sunday! I’m thrilled to hear this recipe always turns out well for you, thanks a lot for making it so often! xx
Absolutely unreal. Made this for my boyfriend who generally has the palate of a toddler and he said it was the best dinner he’s ever had. Will 10/10 be making this again and sending the recipe to everyone I know.
Hey Leeann,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
I LOVE this recipe and plan to make it tomorrow for a little get-together. What kind of side or veggie would you recommend??
Thanks so much, Katie!! I love serving this with a side salad and crusty bread.
https://fett-weg.today/lemon-parmesan-sesame-salad/%3C/a%3E%3Cbr /> I hope this helps! xx
what could you substitute for orzo if someone has celiacs? Thanks!
Hi Laura,
You could use a gluten free orzo or arborio rice. Both will work nicely for you. I hope you love this recipe! x
This was so delicious! I’m not much of a cook but it was super easy to follow and so tasty. I was just wondering if this was a meal that could be frozen and reheated? If so, what temperature would you reheated at and for how long?
Hey Lizzy,
Awesome! Love to hear you enjoyed this recipe, thanks a bunch for giving it a try! Sure, that would work nicely for you! xx
Tieghan, dang so tasty. Made this for dinner on a chilly Wisconsin April evening. Hit the spot. My only stray was using bone-in thighs. Definitely a keeper.
Hey John,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
This is my favorite dish! It’s a great recipe for a beginner and tastes amazing. A lot of flavors!
Hey Morgan,
Happy Monday! So glad to hear this recipe is always enjoyed, thanks for making it so often and your comment!!
Can I use wild rice instead of orzo? If so, any recommendations on what changes would I have to make in the cooking time/liquid? Thanks!
Hi Marla,
I have never tested this recipe with wild rice. I’m assuming it would work but you would need to adjust accordingly. Let me know if you give this recipe a try! xx
How could we make this if we did not have a skillet that went in the oven? Limited cookware but feel like this could still work? I have made this many times at home and have the correct cookware and it is amazing.
Thanks so much, Kris! I would just start this on the stove and transfer to an oven safe baking dish. I hope this helps! xx
Will this affects the taste? I have it but i will be cooking this at my parents house and they dont own cast iron pan. So non stick will work?? And will it take different?
Hi Faiza,
This shouldn’t affect the taste. You can start it in a non stick skillet, but if it isn’t oven safe then definitely transfer to a baking dish. I hope this helps!