Sun Dried Tomato Chicken Orzo

Chicken and sun dried tomato orzo in skillet topped with basil leaves.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 590kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Large Skillet
Shallow Bowl
Knife

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!

Video

Notes

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.

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.
Orzo substitutes – Replace the orzo with another short-cut pasta like couscous, ditalini, or acini di pepe. Whole grains, like quinoa and rice, work well, too. Just adjust the cooking time based on the substitution you choose.
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.

Nutrition