Creamy Sun-Dried Tomato Chicken Orzo is a luxurious one-pan wonder that brings together succulent chicken pieces, pearl-like orzo pasta, and a decadent sun-dried tomato cream sauce that’s pure comfort in every spoonful. The tangy sweetness of sun-dried tomatoes mingles with garlic, Italian herbs, and Parmesan to create a dish that tastes like it came straight from a Tuscan kitchen.
I discovered this recipe on a particularly hectic Tuesday evening when I needed something impressive but didn’t have the energy for multiple pots and complicated steps. As the orzo simmered in that gorgeous pink-hued sauce, my kitchen filled with the most incredible aroma of garlic and tomatoes. When I took that first bite, I knew I’d stumbled onto something special—the kind of meal that makes you close your eyes and savor every forkful.
What makes this Chicken Sun Dried Tomato Orzo recipe truly remarkable is its versatility and forgiving nature. You can use chicken breasts or thighs, swap in different greens, adjust the creaminess to your liking, or even transform it into a Cajun Chicken Orzo with a few spice tweaks. Whether you’re cooking for a quiet family dinner or entertaining friends, this Mediterranean-inspired dish delivers restaurant-quality results with minimal effort.
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
For the Orzo and Sauce:
- 4 cloves garlic, finely minced
- 1½ cups orzo pasta
- ¾ cup sun-dried tomatoes in oil, drained and roughly chopped
- 2½ cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- ¾ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach or kale, roughly chopped
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons unsalted butter
- 2 tablespoons reserved sun-dried tomato oil
- Fresh basil leaves for garnish (optional)
- Extra Parmesan for serving
Ingredient Highlights
- Sun-Dried Tomatoes: The star ingredient that brings intense, sweet-tart flavor and beautiful color to the dish.
- Orzo Pasta: This rice-shaped pasta absorbs the sauce perfectly and creates a risotto-like texture without the constant stirring.
- Fresh Parmesan: Always grate your own for the best melting quality and authentic flavor.
- Chicken Thighs vs. Breasts: Thighs offer more flavor and stay juicier, but breasts work beautifully too.
- Sun-Dried Tomato Oil: Don’t discard it! This flavorful oil adds depth to your sauce.
Step-by-Step Instructions
Prepare and Cook the Chicken:
- Season the Chicken: Pat chicken pieces completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, Italian seasoning, and paprika. Toss chicken pieces with this seasoning mixture until evenly coated.
- Sear to Perfection: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add chicken in a single layer (work in batches if needed to avoid overcrowding). Sear for 4-5 minutes per side until golden brown and cooked through. The chicken doesn’t need to be completely cooked at this stage as it will finish cooking later. Remove chicken to a plate and set aside.
Build the Sauce and Cook the Orzo:
- Create the Flavor Base: In the same skillet, reduce heat to medium. Add butter and sun-dried tomato oil. Once butter melts, add minced garlic and sauté for about 45 seconds until fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- Toast the Orzo: Add the dry orzo to the skillet and stir continuously for 2-3 minutes. This toasting step adds a nutty depth to the final dish. The orzo should smell slightly toasted and some pieces may take on a light golden color.
- Add Sun-Dried Tomatoes and Liquid: Stir in the chopped sun-dried tomatoes, coating them in the garlic-butter mixture. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. These bits are pure flavor.
- Simmer the Orzo: Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the skillet with a lid and let simmer for 12-14 minutes, stirring every 3-4 minutes to prevent sticking. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed.
- Create the Creamy Sauce: Uncover the skillet and reduce heat to low. Pour in the heavy cream and stir gently to combine. Add the grated Parmesan cheese gradually, stirring constantly until it melts into a smooth, creamy sauce. If the sauce seems too thick, add a splash more broth or cream.
- Wilt the Greens: Add the chopped spinach or kale and stir until wilted, about 1-2 minutes. The greens will cook down significantly and add a pop of color and nutrition.
- Finish the Dish: Return the cooked chicken and any accumulated juices to the skillet. Gently fold everything together and let simmer for 2-3 minutes to allow the chicken to warm through and the flavors to meld. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Serve:
- Plate and Garnish: Remove from heat and let rest for 2-3 minutes to allow the sauce to thicken slightly. Serve in warm bowls, topped with extra Parmesan cheese, fresh basil leaves, and a crack of black pepper. A drizzle of quality olive oil makes a beautiful finishing touch.
How to Serve
Here are 10 fantastic ways to serve Creamy Sun-Dried Tomato Chicken Orzo:
- With Crusty Artisan Bread: Perfect for soaking up every last drop of that incredible sauce.
- Alongside a Simple Arugula Salad: The peppery greens cut through the richness beautifully.
- With Roasted Broccoli: Adds a nice textural contrast and extra vegetables to the meal.
- As a Standalone Bowl: This dish is hearty enough to shine on its own.
- With Garlic Knots: For when you want to go full Italian-American comfort food.
- Topped with Fresh Mozzarella: Tear some burrata or fresh mozzarella on top for extra decadence.
- With Roasted Cherry Tomatoes: Double down on the tomato flavor with some sweet roasted cherry tomatoes on the side.
- As Part of a Mediterranean Feast: Serve with hummus, olives, and pita for a complete spread.
- With a Glass of White Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs wonderfully.
- In Meal Prep Containers: Divide into portions for grab-and-go lunches throughout the week.
Additional Tips
- Don’t Skip the Toasting Step – Toasting the orzo before adding liquid creates a deeper, nuttier flavor that elevates the entire dish.
- Use Quality Sun-Dried Tomatoes – Look for plump, oil-packed sun-dried tomatoes rather than the dried ones that need rehydrating. The oil adds flavor to your sauce.
- Adjust Liquid as Needed – Different brands of orzo absorb liquid differently. Keep extra broth on hand to add if the mixture becomes too thick.
- Let Chicken Rest Before Cutting – If using whole breasts, let them rest for 5 minutes after cooking before slicing to retain juices.
- Fresh Parmesan is Non-Negotiable – Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your own.
- Control the Creaminess – For a lighter version, use half-and-half or even whole milk. For extra richness, add a dollop of cream cheese or mascarpone.
- Season Throughout – Taste and adjust seasoning at multiple stages rather than all at the end for more developed flavors.
- Don’t Overcook the Orzo – Remember it continues cooking slightly even after you remove it from heat, so aim for just al dente.
- Use a Large Enough Pan – A 12-inch skillet or larger ensures everything cooks evenly without overcrowding.
- Make it Ahead – The flavors actually improve after a day in the refrigerator. Just add a splash of broth or cream when reheating.
Recipe Variations
- Cajun Chicken Orzo: Add 1-2 tablespoons Cajun seasoning to the chicken and increase the red pepper flakes for a spicy Louisiana twist.
- Boursin Orzo Sun-Dried Tomatoes: Stir in 4-5 ounces of Boursin cheese instead of cream for an ultra-creamy, herbaceous version.
- Vegetarian Sun-Dried Tomato Orzo: Omit the chicken and add chickpeas, white beans, or extra vegetables like zucchini and bell peppers.
- Chicken Thigh Orzo: Use boneless chicken thighs for a richer, more flavorful option that’s harder to overcook.
- Lemon Orzo Variation: Add the zest and juice of one lemon at the end for bright, citrusy notes.
- Pesto Addition: Swirl in 2-3 tablespoons of basil pesto just before serving for an herby boost.
- Mushroom Upgrade: Sauté 8 ounces of sliced mushrooms with the garlic for an earthy depth.
- Spicy Arrabbiata Style: Double the red pepper flakes and add a splash of white wine for heat and complexity.
Storage and Reheating Tips
- Refrigerator Storage: Store in an airtight container for up to 4 days. The orzo will continue to absorb sauce, so it may thicken.
- Reheating Instructions: Add 2-3 tablespoons of chicken broth or cream to a skillet over medium-low heat. Add the leftovers and stir gently until heated through, about 5-7 minutes.
- Microwave Method: Place in a microwave-safe dish, add a splash of liquid, cover loosely, and heat in 1-minute intervals, stirring between each.
- Freezing: While possible, cream-based sauces can separate when frozen. If you plan to freeze, slightly undercook the orzo and freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Meal Prep Pro Tip: Store the chicken and orzo mixture in one container, and keep extra Parmesan and fresh herbs separate to add when serving for the freshest flavor.
Frequently Asked Questions
- Can I use regular tomatoes instead of sun-dried tomatoes?
While you can, sun-dried tomatoes provide a concentrated, sweet-tangy flavor that’s difficult to replicate with fresh tomatoes. If substituting, use halved cherry tomatoes plus a tablespoon of tomato paste for deeper flavor. - What’s the best substitute for orzo pasta?
Small pasta shapes like ditalini, mini shells, or even broken spaghetti work well. For a gluten-free option, use rice, quinoa, or gluten-free orzo. Adjust cooking times as needed. - Can I make this dairy-free?
Yes! Use full-fat coconut milk instead of cream and nutritional yeast or dairy-free Parmesan alternative. The flavor will be different but still delicious. - Why is my sauce too thick?
Orzo continues absorbing liquid as it sits. Simply add chicken broth, cream, or pasta water a few tablespoons at a time until you reach your desired consistency. - Can I use dried spinach or frozen spinach?
Fresh spinach is best, but frozen spinach works in a pinch. Thaw and squeeze out excess water before adding. Dried spinach isn’t recommended for this recipe. - How do I prevent the chicken from drying out?
Don’t overcook the chicken in the initial searing step—it will finish cooking when returned to the sauce. Using chicken thighs instead of breasts also helps, as they’re more forgiving. - Can I add other vegetables?
Absolutely! Sautéed mushrooms, bell peppers, zucchini, artichoke hearts, or roasted red peppers all complement this dish beautifully. - Is this recipe spicy?
As written, it has a mild warmth from red pepper flakes. Omit them entirely for no heat, or increase to ¾-1 teaspoon for noticeable spice. - Can I use store-bought rotisserie chicken?
Yes! Skip the chicken cooking steps and add 3 cups of shredded rotisserie chicken at the end, warming it through in the sauce. This makes the recipe even quicker. - Why do I need to toast the orzo?
Toasting orzo in oil and butter before adding liquid creates a nutty flavor and helps the pasta maintain its structure, preventing it from becoming mushy. It’s a technique borrowed from risotto-making.
Conclusion
Creamy Sun-Dried Tomato Chicken Orzo is one of those rare recipes that checks every box: it’s quick enough for weeknights, impressive enough for company, comforting without being heavy, and packed with Mediterranean flavors that transport you to a sun-drenched Italian countryside. The combination of tender chicken, perfectly cooked orzo, and that luscious sun-dried tomato cream sauce creates a harmony of flavors and textures that’s truly satisfying.
What I love most about this dish is how it adapts to your needs and preferences. Make it spicy with extra red pepper flakes, swap the protein, change up the vegetables, or adjust the creaminess—this recipe is forgiving and flexible. The one-pan approach means you spend less time cleaning and more time enjoying your meal, which is exactly how cooking should be.
I hope you love this Creamy Sun-Dried Tomato Chicken Orzo as much as my family does! When you make it, I’d be thrilled to see your creation—snap a photo and tag me on Instagram or leave a comment below sharing how it turned out. Did you add your own twist? I’d love to hear about it! Happy cooking, and may your kitchen always smell as amazing as mine does when this dish is on the stove.
Creamy Sun-Dried Tomato Chicken Orzo
Creamy Sun-Dried Tomato Chicken Orzo is a luxurious one-pan Mediterranean dish featuring tender chicken, pearl-like orzo pasta, and a decadent sun-dried tomato cream sauce infused with garlic, Parmesan, and fresh spinach. Ready in just 35 minutes, this restaurant-quality meal delivers bold flavors with minimal cleanup—perfect for busy weeknights or impressing dinner guests.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons extra virgin olive oil
For the Orzo and Sauce
- 4 cloves garlic finely minced
- 1 1/2 cups orzo pasta
- 3/4 cup sun-dried tomatoes in oil drained and roughly chopped
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3/4 cup freshly grated Parmesan cheese plus extra for serving
- 2 cups fresh baby spinach or kale roughly chopped
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 2 tablespoons unsalted butter
- 2 tablespoons reserved sun-dried tomato oil
- fresh basil leaves for garnish, optional
Instructions
- Season the Chicken: Pat chicken pieces completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, Italian seasoning, and paprika. Toss chicken pieces with this seasoning mixture until evenly coated.
- Sear to Perfection: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add chicken in a single layer (work in batches if needed to avoid overcrowding). Sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken to a plate and set aside.
- Create the Flavor Base: In the same skillet, reduce heat to medium. Add butter and sun-dried tomato oil. Once butter melts, add minced garlic and sauté for about 45 seconds until fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- Toast the Orzo: Add the dry orzo to the skillet and stir continuously for 2-3 minutes. This toasting step adds a nutty depth to the final dish. The orzo should smell slightly toasted and some pieces may take on a light golden color.
- Add Sun-Dried Tomatoes and Liquid: Stir in the chopped sun-dried tomatoes, coating them in the garlic-butter mixture. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan.
- Simmer the Orzo: Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the skillet with a lid and let simmer for 12-14 minutes, stirring every 3-4 minutes to prevent sticking. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed.
- Create the Creamy Sauce: Uncover the skillet and reduce heat to low. Pour in the heavy cream and stir gently to combine. Add the grated Parmesan cheese gradually, stirring constantly until it melts into a smooth, creamy sauce. If the sauce seems too thick, add a splash more broth or cream.
- Wilt the Greens: Add the chopped spinach or kale and stir until wilted, about 1-2 minutes. The greens will cook down significantly and add a pop of color and nutrition.
- Finish the Dish: Return the cooked chicken and any accumulated juices to the skillet. Gently fold everything together and let simmer for 2-3 minutes to allow the chicken to warm through and the flavors to meld. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Plate and Garnish: Remove from heat and let rest for 2-3 minutes to allow the sauce to thicken slightly. Serve in warm bowls, topped with extra Parmesan cheese, fresh basil leaves, and a crack of black pepper. A drizzle of quality olive oil makes a beautiful finishing touch.
Notes
- Don’t Skip the Toasting Step: Toasting the orzo before adding liquid creates a deeper, nuttier flavor that elevates the entire dish.
- Use Quality Sun-Dried Tomatoes: Look for plump, oil-packed sun-dried tomatoes rather than the dried ones that need rehydrating. The oil adds flavor to your sauce.
- Adjust Liquid as Needed: Different brands of orzo absorb liquid differently. Keep extra broth on hand to add if the mixture becomes too thick.
- Fresh Parmesan is Non-Negotiable: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your own.
- Control the Creaminess: For a lighter version, use half-and-half or even whole milk. For extra richness, add a dollop of cream cheese or mascarpone.
- Make it Ahead: The flavors actually improve after a day in the refrigerator. Just add a splash of broth or cream when reheating.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of liquid to restore creaminess.
- Freezing: Can be frozen for up to 2 months, though cream-based sauces may separate slightly. Thaw overnight in the refrigerator before reheating.
