Juicy Sun Dried Tomato Chicken Orzo

I never thought I’d be the type of person to get excited about orzo, but here we are. For years, I stuck to regular pasta shapes—penne, spaghetti, the usual suspects. Orzo seemed too fancy, too complicated.

Then I discovered it’s basically rice-shaped pasta that cooks just like any other noodle. No special technique required. When you toss it with sun dried tomatoes and chicken, it soaks up all those rich flavors like a little sponge. Now I keep orzo in my pantry at all times because it turns a simple weeknight dinner into something that looks way more impressive than the effort it actually takes.

What Kind of Chicken Should I Use?

You can use either boneless, skinless chicken breasts or small thighs for this orzo dish, and both will give you great results. Chicken thighs tend to stay more tender and juicy during cooking, while breasts offer a leaner option that many people prefer. If you’re using chicken breasts, try not to overcook them since they can dry out more easily than thighs. For the best flavor and texture, make sure your chicken is at room temperature before cooking, and don’t skip seasoning it well with the oregano, paprika, and salt and pepper called for in the recipe.

Options for Substitutions

This creamy orzo dish is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Orzo pasta: If you can’t find orzo, small pasta shapes like ditalini, small shells, or even arborio rice work well. Just adjust the cooking time according to package directions.
• Chicken breasts or thighs: Both work great, but thighs will give you more flavor and stay juicier. You can also use leftover rotisserie chicken – just add it during the last few minutes to warm through.
• Heavy cream: For a lighter version, try half-and-half or whole milk, though the sauce won’t be quite as rich. You can also use Greek yogurt stirred in at the end (off the heat to prevent curdling).
• White wine: Skip the wine if you prefer – just use an extra 1/3 cup of chicken broth or water. The dish will still taste great without it.
• Sun-dried tomatoes: Fresh cherry tomatoes, roasted red peppers, or even regular diced tomatoes can work. If using fresh tomatoes, add them earlier in the cooking process.
• Baby spinach: Arugula, kale (chopped fine), or even frozen spinach (thawed and drained) work as substitutes. Frozen spinach is actually more budget-friendly.
• Shallot: A small yellow onion or even the white parts of green onions can replace the shallot easily.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this orzo dish is overcooking the chicken, which can turn it dry and tough – use a meat thermometer and remove the chicken when it hits 155°F since it will continue cooking while it rests.

Another common error is not cooking the orzo with enough liquid, so keep some extra chicken broth on hand in case the pasta starts to look dry before it’s tender.

Don’t add the spinach too early or it will become mushy and lose its color – wait until the very end and just stir it in until wilted.

For the creamiest results, make sure to drain the oil from your sun-dried tomatoes well and add the lemon juice at the end to brighten up all the rich flavors without curdling the cream.

What to Serve With Sun Dried Tomato Chicken Orzo?

This creamy orzo dish is pretty hearty on its own, but I love pairing it with a simple side salad to balance out all that richness. A basic arugula or mixed greens salad with a light lemon vinaigrette works perfectly and won’t compete with the Mediterranean flavors in the orzo. Garlic bread or crusty Italian bread is also a great choice for soaking up any leftover creamy sauce from your bowl. If you want to add some vegetables to the meal, roasted asparagus or steamed broccoli make nice, light sides that complement the chicken and sun-dried tomatoes really well.

Storage Instructions

Refrigerate: This creamy orzo keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. Just keep in mind that the orzo will absorb some of the sauce as it sits, which is totally normal.

Freeze: You can freeze this dish for up to 3 months, though cream-based sauces sometimes separate a bit when thawed. I recommend freezing it in individual portions in freezer-safe containers so you can grab just what you need for a quick dinner.

Warm Up: To reheat, add a splash of chicken broth or cream to loosen up the sauce, then warm it gently on the stovetop over medium-low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each one. If the sauce looks separated, just keep stirring and it usually comes back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 95-110 g
• Fat: 110-125 g
• Carbohydrates: 85-100 g

Ingredients

For preparing the chicken:

• 2 tbsp extra-virgin olive oil, divided
• 1 lb boneless chicken breasts or small boneless thighs
• 1 tsp dried oregano
• 1 tsp paprika
• 1/4 to 1/2 tsp crushed red pepper flakes
• Kosher salt and black pepper, to taste

For the creamy orzo skillet:

• 2 tbsp unsalted butter
• 1 medium shallot, chopped
• 2 garlic cloves, finely grated or minced
• 1 cup uncooked orzo pasta
• 1/3 cup dry white wine (such as pinot grigio or sauvignon blanc)
• 1 1/2 cups water
• 1 cup heavy cream
• 2 tsp dijon mustard
• 1/3 cup parmesan cheese, grated
• 2 cups baby spinach leaves
• 1/2 cup sun-dried tomatoes packed in oil, drained

For serving:

• Juice of 1 lemon
• Fresh rosemary (optional)

Step 1: Prepare and Sear the Chicken

• 2 tbsp extra-virgin olive oil, divided
• 1 lb boneless chicken breasts or small boneless thighs
• 1 tsp dried oregano
• 1 tsp paprika
• 1/4 to 1/2 tsp crushed red pepper flakes
• kosher salt and black pepper, to taste

Preheat your oven to 400°F (200°C).

While the oven heats, rub the chicken breasts or thighs with 1 tablespoon of the olive oil, dried oregano, paprika, crushed red pepper flakes, kosher salt, and black pepper.

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

When the oil is shimmering, add the seasoned chicken to the skillet and sear for about 3-5 minutes on each side, until golden brown.

Remove the chicken from the skillet and set aside.

Step 2: Sauté Aromatics and Toast the Orzo

• 2 tbsp unsalted butter
• 1 medium shallot, chopped
• 2 garlic cloves, finely grated or minced
• 1 cup uncooked orzo pasta
• 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

Using the same skillet with residual oil and browned bits, add the butter and chopped shallot.

Cook over medium heat, stirring occasionally, until the shallot becomes fragrant and starts to soften, about 3 minutes.

Add the minced garlic and orzo pasta, stirring frequently, and cook for another 2-3 minutes until the garlic is fragrant and the orzo is just turning golden.

Pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom.

Let the wine simmer for about a minute.

Step 3: Simmer the Orzo and Make the Creamy Base

• 1 1/2 cups water
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 1/3 cup parmesan cheese, grated
• 2 cups baby spinach leaves
• 1/2 cup sun-dried tomatoes packed in oil, drained

Pour in 1 1/2 cups water to the skillet.

Increase the heat and bring the mixture to a boil, then reduce to a simmer and cook for 3-5 minutes, stirring occasionally.

Add the heavy cream, Dijon mustard, grated parmesan cheese, baby spinach leaves, and drained sun-dried tomatoes.

Stir well until everything is combined and the spinach has wilted.

I like to taste and adjust for seasoning here—adding a touch more salt or pepper if needed.

Step 4: Bake the Chicken and Orzo

• seared chicken (from Step 1)
• creamy orzo mixture (from Step 3)

Return the seared chicken along with any accumulated juices from Step 1 to the skillet, nestling the pieces into the creamy orzo mixture.

Transfer the entire skillet, uncovered, to the preheated oven.

Bake for 10-15 minutes or until the chicken is cooked through and the orzo is tender.

Step 5: Finish and Serve

• juice of 1 lemon
• fresh rosemary (optional)

Once the chicken is fully cooked, remove the skillet from the oven.

Squeeze the juice of 1 lemon over the chicken and orzo, and sprinkle with fresh rosemary if desired.

Serve hot, making sure to scoop up plenty of creamy orzo and sun-dried tomatoes with each portion.

For a burst of freshness, I always add the lemon juice just before serving.

Juicy Sun Dried Tomato Chicken Orzo

Delicious Juicy Sun Dried Tomato Chicken Orzo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 1850 kcal

Ingredients

  

For preparing the chicken:

• 2 tbsp extra-virgin olive oil, divided
• 1 lb boneless chicken breasts or small boneless thighs
• 1 tsp dried oregano
• 1 tsp paprika
• 1/4 to 1/2 tsp crushed red pepper flakes
• kosher salt and black pepper, to taste

For the creamy orzo skillet:

• 2 tbsp unsalted butter
• 1 medium shallot, chopped
• 2 garlic cloves, finely grated or minced
• 1 cup uncooked orzo pasta
• 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 1/2 cups water
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 1/3 cup parmesan cheese, grated
• 2 cups baby spinach leaves
• 1/2 cup sun-dried tomatoes packed in oil, drained

For serving:

• juice of 1 lemon
• fresh rosemary (optional)

Instructions

 

• Preheat your oven to 400°F (200°C). While the oven heats, rub the chicken breasts or thighs with 1 tablespoon of the olive oil, dried oregano, paprika, crushed red pepper flakes, kosher salt, and black pepper. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the seasoned chicken to the skillet and sear for about 3-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
• Using the same skillet with residual oil and browned bits, add the butter and chopped shallot. Cook over medium heat, stirring occasionally, until the shallot becomes fragrant and starts to soften, about 3 minutes. Add the minced garlic and orzo pasta, stirring frequently, and cook for another 2-3 minutes until the garlic is fragrant and the orzo is just turning golden. Pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom. Let the wine simmer for about a minute.
• Pour in 1 1/2 cups water to the skillet. Increase the heat and bring the mixture to a boil, then reduce to a simmer and cook for 3-5 minutes, stirring occasionally. Add the heavy cream, Dijon mustard, grated parmesan cheese, baby spinach leaves, and drained sun-dried tomatoes. Stir well until everything is combined and the spinach has wilted. I like to taste and adjust for seasoning here—adding a touch more salt or pepper if needed.
• Return the seared chicken along with any accumulated juices from Step 1 to the skillet, nestling the pieces into the creamy orzo mixture. Transfer the entire skillet, uncovered, to the preheated oven. Bake for 10-15 minutes or until the chicken is cooked through and the orzo is tender.
• Once the chicken is fully cooked, remove the skillet from the oven. Squeeze the juice of 1 lemon over the chicken and orzo, and sprinkle with fresh rosemary if desired. Serve hot, making sure to scoop up plenty of creamy orzo and sun-dried tomatoes with each portion. For a burst of freshness, I always add the lemon juice just before serving.