Creamy Sun Dried Tomato Chicken Orzo

Craving something creamy, savory, and filling without a sink full of dishes afterward? Creamy Sun Dried Tomato Chicken Orzo packs tender chicken, tangy tomatoes, spinach, and creamy orzo into one skillet.

The chicken gets a quick sear with paprika and Italian seasoning before the orzo cooks right in the same pan. Garlic, chicken stock, heavy cream, basil, and Parmesan turn it into a rich, spoonable dinner.

Prep takes just 5 mins, followed by 25 mins of cooking, so the whole meal is ready in 30 mins. That makes it particularly handy for a busy weeknight when you still want a proper cooked dinner.

I stir the orzo several times while it simmers rather than leaving the covered pan alone. Those little pasta grains like to settle against the bottom, and stirring keeps them from sticking while helping them cook evenly.

Fresh spinach softens right into the sauce, while red pepper flakes give the creamy base a gentle bit of warmth. Each serving is substantial enough to stand on its own.

Bring the skillet straight to the table with a crisp salad or roasted vegetables alongside. With chicken, pasta, vegetables, and sauce already together, you really don’t need much else.

Why You’ll Love This Creamy Sun Dried Tomato Chicken Orzo

• One pan: The chicken, orzo, vegetables, and creamy sauce all cook in the same skillet.
• Quick dinner: Just 5 mins of prep and 25 mins of cooking gets dinner on the table in 30 mins.
• Rich flavor: Sun dried tomatoes, garlic, basil, Parmesan, and Italian seasoning give the sauce plenty of savory depth.
• Protein packed: Chicken tenderloins provide a generous protein portion alongside the creamy pasta.
• Fresh greens: Four ounces of spinach wilt directly into the skillet without requiring another pan.

Ingredients You’ll Need

The ingredient list is straightforward, but each seasoning has a job in building the creamy tomato sauce.

• Chicken breast tenderloins: 1 lb for tender pieces of chicken that cook quickly.
• Olive oil: 2 tbsp for searing the seasoned chicken.
• Paprika: 1 tsp for mild pepper flavor and color.
• Italian seasoning: 1 tsp to season the chicken with dried herbs.
• Salt: ¼ tsp for seasoning the chicken.
• Black pepper: ¼ tsp for a little savory bite.
• Olive oil: 1 tbsp for toasting the orzo with the garlic and tomatoes.
• Garlic: 5 cloves minced for a strong aromatic base.
• Sun dried tomatoes: 1 cup chopped for concentrated tomato flavor.
• Orzo: 1 cup uncooked so it can absorb the seasoned chicken stock as it cooks.
• Chicken stock: 2 cups to cook the orzo and form the base of the sauce.
• Salt: ¼ tsp to season the orzo mixture.
• Fresh spinach: 4 oz to add tender greens to the skillet.
• Heavy cream: ½ cup for the creamy finish.
• Dried basil: 1 tbsp for an herby tomato friendly flavor.
• Red pepper flakes: ¼ tsp for gentle heat.
• Grated Parmesan: 2 tbsp for finishing the skillet.

Step by Step Instructions

1. Season and sear: Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the chicken tenderloins, season with paprika, Italian seasoning, ¼ tsp salt, and black pepper, then sear for 3 mins on each side.
2. Toast the orzo: Transfer the chicken to a plate. Add the remaining 1 tbsp olive oil to the same skillet, followed by the garlic, sun dried tomatoes, and uncooked orzo, then stir and cook for about 2 mins.
3. Simmer until tender: Pour in the chicken stock and add the remaining ¼ tsp salt. Bring to a boil, reduce the heat, cover, and cook for 5 to 8 mins, stirring during cooking so the orzo doesn’t stick.
4. Wilt the spinach: Stir the fresh spinach into the tender orzo. Cook for another 2 to 3 mins, until the leaves have wilted into the mixture.
5. Make it creamy: Pour in the heavy cream and add the dried basil and red pepper flakes. Stir until the cream is evenly distributed through the orzo.
6. Finish the chicken: Return the chicken to the skillet, cover, and simmer for 2 to 5 mins, until completely cooked through and hot in the center. Remove from the heat and sprinkle the grated Parmesan over the top.

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Recipe Tips

• Use a wide skillet: Give the tenderloins enough room to make good contact with the hot pan so they sear instead of steaming.
• Stir the orzo: Check it several times during the covered simmer because orzo can catch on the bottom of the skillet.
• Watch the liquid: Keep the skillet covered while the orzo cooks so too much chicken stock doesn’t evaporate before the pasta softens.
• Check the chicken: Don’t rely on color alone when returning it to the sauce. Chicken should reach 165°F in the thickest part before serving.

Variations and Customization Ideas

• Lighter sauce: Replace the heavy cream with half and half or evaporated milk for a less rich finish.
• Different protein: Shrimp can replace the chicken when you want a seafood version.
• Plant option: Tofu or chickpeas can stand in for chicken, with vegetable stock and a dairy free cream alternative.
• Extra vegetables: Mushrooms, asparagus, artichokes, or bell peppers can add more vegetables without changing the basic dish.
• Milder heat: Leave out the red pepper flakes if you prefer the sauce without spice.

Serving Suggestions

• Green salad: A crisp salad with a light vinaigrette cuts through the richness of the cream.
• Roasted vegetables: Broccoli, asparagus, or zucchini make an easy warm side.
• Fresh vegetables: Crunchy raw vegetables provide a simple contrast to the soft, creamy orzo.
• Extra Parmesan: A small sprinkle at the table adds another savory finish.
• Simple herbs: Fresh basil makes a natural garnish when you have some available.

How to Store and Reheat

Transfer leftovers to an airtight container and refrigerate them for 3 to 4 days. Get the chicken orzo into the refrigerator within 2 hours of cooking for safe storage.

For reheating, microwave a portion for about 2 to 3 mins, stirring as needed so it heats evenly. You can also warm it gently in a skillet, which works especially well for restoring the creamy texture.

The dish can be frozen for longer storage. Individual portions are convenient because you can thaw only what you need.

When reheating refrigerated or thawed leftovers, make sure the chicken and orzo are thoroughly hot before serving. A small splash of stock or cream can help loosen orzo that has thickened during storage.

Recipe FAQ’s

How long does chicken orzo take to make?

This recipe takes 5 mins to prepare and 25 mins to cook, for a total time of 30 mins. The orzo itself needs about 5 to 8 mins of covered simmering before the spinach and creamy ingredients are added.

How do I stop orzo from sticking to the skillet?

Stir the orzo several times while it cooks in the chicken stock. Keeping an eye on the heat and making sure there’s still enough liquid in the pan also helps prevent the pasta from catching on the bottom.

Can I make sun dried tomato chicken orzo without heavy cream?

Yes. Half and half or evaporated milk can be used for a lighter dairy option, while coconut or cashew cream can provide a dairy free alternative.

Creamy Sun Dried Tomato Chicken Orzo earns its place in the weeknight rotation with a 30 minute cooking time, one skillet, and a satisfying combination of seasoned chicken, creamy pasta, spinach, and concentrated tomato flavor.

Serve it straight from the pan with a salad or roasted vegetables, and adjust the heat or add a few extra vegetables to make the skillet your own.

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