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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.

overhead photo of One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

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.

One Skillet Greek Sun-Dried Tomato Chicken and Farro | halfbakedharvest.com #skilletrecipes #chicken #healthyrecipes #onepan #easyrecipes

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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A post shared by Tieghan Gerard (@halfbakedharvest)

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.

overhead photo of One Skillet Creamy Sun-Dried Tomato Chicken and Orzo with spoon in skillet

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.

overhead photo One Skillet Creamy Sun-Dried Tomato Chicken and Orzo plated with fork on plate

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!

@halfbakedharvest

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♬ The Hustle – Van McCoy

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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.
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horizontal photo of One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
This post was originally published on December 9, 2019
4.47 from 3317 votes (2,457 ratings without comment)

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Comments

  1. 5 stars
    I love this recipe! I made it with chicken for our New Years Eve dinner, but I am going to try and sub shrimp tonight because I have a lot of frozen shrimp taking over my freezer!

    Reply

  2. 5 stars
    So easy to make! Tastes soooo good!! Thank you!!!! i am really enjoying all of your recipes and i just purchased your latest book.

    Reply

  3. Hi! Would it be possible to make this with different pasta? I would love to make with fresh linguine. Would that cook too quickly and get mushy though? Looks delicious!

    Reply

    1. Hey Katie! If using fresh pasta I would recommend only adding 1 cup water and cooking the pasta for 3-4 minutes in the water. I have not tested this, but this would be my recommendation. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  5. 5 stars
    Oh. My. Goodness. This is the second recipe I’ve made this week from this site and it was literally one of the tastiest meals I’ve ever had. So satisfying and simple!

    Reply

  6. 5 stars
    Made this for dinner tonight and it was delicious! I ended up using risotto instead of orzo bc that’s what I had on hand, and just adjusted the cooking time accordingly. I’ll definitely be making this again!

    Reply

  8. 5 stars
    This dish was so delicious, we were scraping our plates!! It was also beautiful and super easy. I wouldn’t change a single thing! ❤️❤️❤️

    Reply

  9. I have made this recipe probably four times in the last month….so very good! My daughter is gluten free….could rice be swapped for the orzo? If so, would the other ingredients and timing be different? Love all your recipes I have tried so far…especially the cast iron skillet ones!

    Reply

    1. Hi Karin! Rice will take longer to cook, but I am sure it will work well. You could also use GF orzo.

      If you use rice, just add 10 minutes of cooking time. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

      Reply

    1. HI! I think that could work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  12. Hello – this is a question – Can I substitute Evaporated Milk for the heavy cream in this recipe? I’d love to make it but I need to lower the fat content for my husband. Thank you! MW

    Reply

    1. HI! Yes, I think that will work. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  13. 5 stars
    This was so good! I was hesitant to try these recipes. They looked good but I was hoping they tasted good too and they definitely do!!! I had 10 of my closest friends as my Guinea pigs for a going away dinner and these recipes did not disappoint! Everything was delicious!!

    Reply

  14. Dinner tonight and it was FANTASTIC! I used chicken borth instead of water, because I had it on hand. I used about 1.5 lbs of boneless thighs. Everything else was pretty much as written. I used my cast iron skillet and could probably shorten some of those stove-top times …
    I recommend tasting the sauce for seasoning right before you slide the chicken back in, and don’t skip the lemon! It adds the perfect zing. Thanks for another keeper 🙂

    Reply

  15. 5 stars
    Making this recipe for the third time tonight. This is absolutely delicious!
    Received your two cookbooks as Christmas gifts- Enjoyed looking through them and now ready for cooking & baking!

    Reply

    1. That is so great! I hope you love all of the recipes in the book! Also, so glad you have been loving this recipe Lora! Thank you! xTieghan

      Reply