This one-skillet Sun Dried Tomato Chicken Orzo recipe combines seared chicken and tender orzo pasta with a rich sun dried tomato cream sauce. It’s a comforting Italian-inspired meal in just 30 minutes!
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Weeknights are hectic and sometimes you just can’t be bothered to put an extravagant meal together. That’s perfectly okay—it’s exactly why one skillet dinners exist!
From my French Onion Chicken to my Creamy Mushroom Chicken to this delicious and creamy Sun Dried Tomato Chicken Orzo Skillet, you have endless one-skillet recipes to choose from for those busy nights.
This sun dried tomato chicken recipe is special, but not just because it’s quick and easy to whip up at the last minute. The ingredients are also incredibly simple—all you need is chicken, orzo pasta, a jar of sun dried tomatoes, and a handful of pantry staples! Nothing fancy required.
All cooked together in the same skillet, this sun dried tomato and pasta recipe brings a restaurant-worthy gourmet meal to your table without spending hours in the kitchen. It’s a lifesaver of a meal!
Looking for more chicken pasta recipes? This collection of 35+ Chicken Pasta Recipes has you covered!
Ingredient notes
- Chicken breasts – I prefer boneless, skinless chicken breasts, but you can use boneless chicken thighs for a richer flavor.
- Kosher salt and black pepper
- All-purpose flour – The chicken breasts are coated in a seasoned flour mix, then pan-fried until they’re golden and crispy around the outside.
- Garlic powder
- Extra virgin olive oil
- Butter
- Shallot and garlic cloves
- Orzo pasta – AKA risoni! There’s no need to boil the orzo in a separate pot of water. The small, rice-shaped pasta cooks directly in the skillet with everything else, absorbing the flavors of the broth and sauce.
- Sun dried tomatoes – Make them yourself or use a quality jar of oil-packed sun dried tomatoes for added richness. If using dry-packed tomatoes, rehydrate them in hot water before chopping. You’re likely to end up with extra tomatoes but luckily, there are endless delicious ways to use them.
- Chicken broth – The liquid base of the sun dried tomato cream sauce. Vegetable broth should work well as a substitute.
- Dry white wine – Like Pinot Grigio or Sauvignon Blanc.
- Cream cheese – Cream cheese melts into the pasta sauce to make it creamy and luxurious. You can also use crème fraîche, Greek yogurt, or sour cream.
- Parmesan cheese
- Baby spinach leaves – Feel free to swap this with kale or another leafy green you like.
- Lemon zest and lemon juice
- Fresh basil – It’s used as a garnish. Drizzling a bit of basil pesto over the top would also be a delightful finishing touch.
How to make sun dried tomato chicken orzo
- Season the chicken breasts with salt and pepper. Combine the flour and garlic powder in a shallow bowl and coat the chicken pieces.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for a few minutes per side until golden. Add the butter to the pan and cook for another 2 minutes, then transfer the chicken to a plate and set it aside.
- Add the shallots, garlic, and a pinch of salt and pepper to the now-empty skillet. Sauté until fragrant, then add the orzo.
- Stir the sun dried tomatoes, chicken broth, and white wine into the skillet. Heat to a simmer and scrape up any browned bits stuck on the bottom of the skillet. Cook, stirring occasionally, until the orzo is just shy of al dente (about 10 minutes).
- Stir in the cream cheese and parmesan until they’re melted. Add the spinach and cook until the leaves wilt. Lastly, mix in the lemon zest and juice, and finish with some salt and pepper to taste.
- Nestle the chicken back into the skillet with the orzo. Simmer until the chicken is warmed through, then garnish with fresh basil and serve.
Tips and tricks
- Always take the time to get the pan nice and hot before adding the chicken! A sizzling skillet is the key to juicy chicken with a gorgeous golden crisp sear.
- Before adding the liquids, toast the orzo by stirring it in the skillet with the aromatics for about 2 minutes. This quick step enhances the pasta’s nutty flavors and prevents it from becoming mushy.
- Keep an eye on the orzo and stir it occasionally as it cooks to prevent it from sticking to the bottom of the pan. Add more broth if needed.
- Always taste the dish before seasoning it with extra salt and pepper.
Variations
- Wine-free option – Substitute the white wine with a splash of lemon juice or more chicken broth.
- Gluten-free option – Coat the chicken with a gluten-free flour blend and substitute the orzo with gluten-free pasta or a grain like quinoa or rice.
- Add more veggies – Artichoke hearts, bell peppers, mushrooms, and zucchini are all great options. Chop the veggies into bite-sized pieces and sauté them with the shallots and garlic.
Serving suggestions
This sun dried tomato chicken and orzo recipe is a satisfying meal on its own, but you could always pair it with simple sides to make the meal extra special. Here’s what I recommend:
- More → 50+ Best Sides for Chicken
Storing
Wait for the leftover chicken and orzo to cool before transferring them to an airtight container. Store in the fridge for 3 to 4 days.
To reheat, add the leftovers to a saucepan and heat over medium heat until they’re warmed through. Add a splash of chicken broth or heavy cream to make the sauce creamy again, if needed.
Erin’s wine pairings
Here are my top wine recommendations to pair with this dish:
- A rich, full-bodied Chardonnay complements the creaminess while balancing the sun dried tomatoes’ tanginess.
- A light and crisp Pinot Grigio offers a refreshing contrast to the richness of the sun dried tomato cream sauce and chicken.
- Zesty Sauvignon Blanc pairs beautifully with the herby, lemony flavors while cutting through the rich sauce.
More dinner recipes with orzo
Did you make this chicken and sundried tomato orzo?
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Full Recipe
Sun Dried Tomato Chicken Orzo
Equipment
- Shallow Bowl
Ingredients
- 2 chicken breasts (boneless & skinless, sliced in half horizontally)
- Kosher salt and pepper (to taste)
- 1/4 cup flour (all-purpose )
- 1 teaspoon garlic powder
- 1 Tablespoon olive oil (extra virgin )
- 2 Tablespoons butter
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- ½ cup sun dried tomatoes (chopped)
- 2 cups chicken broth (low sodium )
- 1/4 cup dry white wine
- 4 ounces cream cheese
- ⅓ cup parmesan cheese (grated)
- 2 cups baby spinach leaves
- 1 teaspoon lemon zest (+ 1 Tablespoon lemon juice)
- Fresh basil (to garnish)
Instructions
- Season the 2 chicken breasts with salt and pepper. Place the 1/4 cup flour and 1 teaspoon garlic powder in a shallow bowl and coat the chicken pieces in the flour.
- Heat the 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Add the 2 Tablespoons butter and cook 2 minutes longer. Remove the chicken from the skillet and set aside.
- Add the 1 shallot, 3 cloves garlic, and a pinch of salt and pepper to the empty skillet. Cook 2-3 minutes, until fragrant. Add the 1 cup orzo pasta. Cook another 2 minutes.
- Add the ½ cup sun dried tomatoes, 2 cups chicken broth and 1/4 cup dry white wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.
- Stir in the 4 ounces cream cheese and ⅓ cup parmesan cheese, until melted and combined. Add 2 cups baby spinach leaves and stir until wilted. Stir in 1 teaspoon lemon zest and 1 TBSP lemon juice and season with salt and pepper, to taste.
- Nestle the chicken in the orzo and simmer for 5 minutes, or until warmed through. Enjoy!
Notes
- Wait for the leftover chicken and orzo to cool before transferring them to an airtight container. Store in the fridge for 3 to 4 days.
- To reheat, add the leftovers to a saucepan and heat over medium heat until they’re warmed through. Add a splash of chicken broth or heavy cream to make the sauce creamy again, if needed.
-
Always take the time to get the pan nice and hot before adding the chicken! A sizzling skillet is the key to juicy chicken with a gorgeous golden crisp sear.
-
Before adding the liquids, toast the orzo by stirring it in the skillet with the aromatics for about 2 minutes. This quick step enhances the pasta’s nutty flavors and prevents it from becoming mushy.
-
Keep an eye on the orzo and stir it occasionally as it cooks to prevent it from sticking to the bottom of the pan. Add more broth if needed.
-
Always taste the dish before seasoning it with extra salt and pepper.
-
Wine-free option – Substitute the white wine with a splash of lemon juice or more chicken broth.
-
Gluten-free option – Coat the chicken with a gluten-free flour blend and substitute the orzo with gluten-free pasta or a grain like quinoa or rice.
-
Add more veggies – Artichoke hearts, bell peppers, mushrooms, and zucchini are all great options. Chop the veggies into bite-sized pieces and sauté them with the shallots and garlic.
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