Creamy Sun-Dried Tomato Chicken Orzo

Why You’ll Love This Recipe

This dish has it all—tender chicken, creamy sauce, and a delicious burst of flavors from sun-dried tomatoes, spinach, and Parmesan. The orzo acts as the perfect base, absorbing the creamy sauce while still maintaining its slight chewiness. The balance of Italian seasoning, garlic, and red pepper flakes brings warmth and complexity, while the spinach adds a touch of freshness. It’s a one-pot dish that comes together quickly, making it perfect for a cozy weeknight dinner or a delicious meal prep option.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil (divided)
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• 1/4 tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated Parmesan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken tenderloins with paprika, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Prepare the sauce base: In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 1-2 minutes to allow the flavors to combine.
3. Cook the orzo: Add the uncooked orzo to the skillet and stir to coat it in the garlic and sun-dried tomato mixture. Pour in the chicken stock and 1/4 teaspoon of salt, and bring to a simmer. Cook the orzo for about 8-10 minutes, stirring occasionally, until it is tender and the stock has mostly been absorbed.
4. Add the spinach and cream: Stir in the fresh spinach and cook for 2 minutes until wilted. Pour in the heavy cream, dried basil, and red pepper flakes. Stir to combine and let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Finish the dish: Slice the cooked chicken into strips and add it back into the skillet. Stir to combine the chicken with the creamy orzo. Let everything cook together for 2-3 minutes, allowing the flavors to meld.
6. Serve: Top with grated Parmesan cheese and serve immediately. Garnish with additional fresh basil if desired.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Vegetarian Version: Skip the chicken and replace it with grilled vegetables like zucchini, bell peppers, or mushrooms for a hearty vegetarian dish.
• Spicy Kick: Increase the amount of red pepper flakes or add a sliced jalapeño for more heat.
• Dairy-Free Option: Substitute the heavy cream with coconut cream or a dairy-free alternative, and use dairy-free Parmesan to make this dish dairy-free.
• Pasta Substitute: If you don’t have orzo, you can substitute it with other small pasta shapes like farfalle, penne, or fusilli.

Storage/Reheating

• Storage: Store any leftover Creamy Sun-Dried Tomato Chicken Orzo in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, simply warm it in a skillet over medium heat, adding a splash of chicken stock or water to loosen the sauce if needed. You can also microwave individual portions for a quick meal.

FAQs

1. Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts work perfectly fine in this recipe. Just make sure to cook them through and slice them thinly before adding them to the orzo.

2. Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time and store it in the refrigerator. Reheat before serving, and add a little extra cream or broth if the sauce has thickened too much.

3. Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the dish.

4. Is there a substitute for orzo?

If you don’t have orzo, you can use other small pasta types like couscous, small shells, or even rice in place of orzo for a similar texture.

5. How do I know when the chicken is cooked through?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. You can use a meat thermometer to check for doneness.

6. Can I freeze this dish?

Yes, you can freeze the creamy orzo with chicken in an airtight container for up to 2-3 months. When reheating, you may need to add a little extra cream or broth to restore the sauce’s consistency.

7. Can I use store-bought sun-dried tomatoes?

Yes, store-bought sun-dried tomatoes (either in oil or dry) work perfectly in this recipe. Just be sure to chop them before adding to the dish.

8. Can I make this dish spicier?

If you prefer a spicier version, add more red pepper flakes, or toss in a diced jalapeño for extra heat.

9. Can I use a different type of cheese instead of Parmesan?

You can substitute Parmesan with Pecorino Romano, Asiago, or even mozzarella for a different flavor profile.

10. What can I serve with this dish?

This creamy orzo dish pairs beautifully with a simple side salad, garlic bread, or roasted vegetables like broccoli or asparagus.

Conclusion

Creamy Sun-Dried Tomato Chicken Orzo is a rich and flavorful dish that brings comfort with every bite. The creamy sauce, tender chicken, and the tangy sun-dried tomatoes combine for a meal that’s bursting with flavor and texture. Whether you’re looking for a quick weeknight dinner or a dish that’s perfect for meal prep, this recipe is sure to become a favorite in your rotation. With the perfect balance of creaminess and seasoning, it’s a comforting, satisfying meal you’ll love to make again and again!

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