Creamy, rich, and packed with flavor, this Creamy Sun-Dried Tomato Chicken Orzo is the perfect one-pan dinner for busy weeknights. Tender chicken, tangy sun-dried tomatoes, and perfectly cooked orzo come together in a luscious cream sauce that feels indulgent yet balanced. It’s hearty, high in protein, and ready in just 30 minutes.

Why You’ll Love This Recipe

This dish is ideal when you need something quick but satisfying. It’s made in one pan, which means minimal cleanup and maximum flavor. The chicken provides a generous protein boost, while the orzo absorbs the creamy tomato-infused sauce beautifully.

You’ll love how the sun-dried tomatoes add depth and a slightly sweet tang, balancing the richness of the cream. It’s comforting enough for a cozy family dinner yet simple enough for a weeknight meal. Plus, it’s easy to customize to suit different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 large boneless, skinless chicken breasts (about 500 g), cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup uncooked orzo pasta (about 180 g)
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1 cup fresh baby spinach
2 tablespoons chopped fresh parsley for garnish

Directions

1. Heat the olive oil in a large deep skillet over medium heat.
2. Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning.
3. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.
4. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
5. Stir in the chopped sun-dried tomatoes and cook for another minute.
6. Add the uncooked orzo to the pan and toast for 1–2 minutes, stirring frequently.
7. Pour in the chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan.
8. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
9. Return the cooked chicken to the skillet and stir in the Parmesan cheese and red pepper flakes if using.
10. Add the fresh spinach and cook for 1–2 minutes until wilted.
11. Remove from heat, garnish with chopped parsley, and serve warm.

Servings and timing

Servings: 4 generous portions
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Each serving contains approximately 40 grams of protein, making it a filling and satisfying main course.

Variations

For a lighter version, substitute half-and-half for heavy cream.
To make it dairy-free, use full-fat coconut milk and a dairy-free Parmesan alternative.
Add vegetables such as mushrooms, zucchini, or cherry tomatoes for extra texture and nutrients.
Swap chicken breasts for boneless, skinless chicken thighs for a juicier result.
For a gluten-free option, use gluten-free orzo or substitute with rice and adjust the liquid and cooking time as needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a skillet over medium-low heat and add a splash of chicken broth or cream to loosen the sauce. Stir gently until heated through.

You can also reheat in the microwave in 30-second intervals, stirring between each interval to ensure even heating.

Freezing is not recommended, as the cream-based sauce may separate when thawed.

FAQs

Can I use milk instead of heavy cream?

Milk can be used, but the sauce will be thinner and less rich. For better texture, mix milk with a small amount of cornstarch to help thicken it.

What can I substitute for orzo?

You can use small pasta shapes like ditalini or even arborio rice. Cooking times and liquid amounts may need slight adjustments.

How do I know when the orzo is done?

The orzo should be tender but slightly firm to the bite, similar to al dente pasta. Most of the liquid should be absorbed.

Can I make this ahead of time?

Yes, you can prepare it in advance and reheat before serving. Add a splash of broth or cream when reheating to maintain creaminess.

Is this recipe spicy?

It has a mild warmth if you add red pepper flakes. You can omit them for a completely mild dish.

Can I add more protein?

Yes, you can increase the amount of chicken or stir in cooked shrimp near the end of cooking.

What type of sun-dried tomatoes works best?

Sun-dried tomatoes packed in oil provide the best flavor and texture for this creamy sauce.

Can I make it vegetarian?

Yes, omit the chicken and use vegetable broth. Add extra vegetables or chickpeas for protein.

Why is my sauce too thick?

If the sauce thickens too much, stir in a little extra broth or cream until you reach the desired consistency.

How can I boost the flavor even more?

A squeeze of fresh lemon juice or extra grated Parmesan just before serving can enhance the overall flavor profile.

Conclusion

Creamy Sun-Dried Tomato Chicken Orzo is a comforting, protein-packed meal that proves you don’t need complicated steps to create something delicious. With just one pan and 30 minutes, you can enjoy a rich, satisfying dinner that’s perfect for busy evenings or relaxed family meals. Its creamy texture, savory chicken, and vibrant sun-dried tomatoes make it a recipe you’ll want to return to again and again.

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