Creamy Sun-Dried Tomato Chicken Orzo Recipe
A rich and comforting creamy sun-dried tomato chicken orzo dish that combines tender seared chicken with flavorful sun-dried tomatoes, fresh spinach, and a luscious creamy sauce, all cooked together in a skillet for an easy and satisfying 30-minute meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Orzo and Sauce
- 1 tbsp olive oil
- 5 cloves garlic (minced)
- 1 cup sun-dried tomatoes (chopped)
- 1 cup orzo (uncooked)
- 2 cups chicken stock
- ¼ tsp salt
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Season and sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Coat the chicken breast tenderloins evenly with paprika, Italian seasoning, salt, and black pepper. Place them in the skillet and sear for 3 minutes on each side until nicely browned and partially cooked.
- Remove chicken and toast orzo: Take the chicken out of the skillet and set aside. Add 1 tablespoon of olive oil to the same skillet, then add minced garlic, chopped sun-dried tomatoes, and the uncooked orzo. Stir and toast the orzo for about 2 minutes to build flavor.
- Add stock and cook orzo: Pour in the chicken stock and sprinkle salt over the mixture. Bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let the orzo cook for 5 to 8 minutes until tender, stirring occasionally to prevent sticking.
- Incorporate spinach: Stir in the fresh spinach and cook for 2 to 3 minutes until wilted and well combined into the orzo mixture.
- Add cream and seasonings: Pour in the heavy cream, then sprinkle dried basil and red pepper flakes. Stir thoroughly to blend all the flavors together.
- Simmer chicken in sauce: Return the seared chicken to the skillet, nestling it into the creamy orzo. Cover and let everything simmer for 2 to 5 minutes until the chicken is fully cooked through and heated.
- Finish and serve: Remove the skillet from heat and sprinkle grated parmesan over the dish. Serve hot for a creamy, flavorful dinner.
Notes
- Keep stirring the orzo occasionally when cooking to prevent it from sticking to the pan.
- Use chicken tenderloins for quicker cooking and tender texture, but chicken breast can be used as well.
- Sundried tomatoes add intense flavor; rehydrated ones from oil-packed jars work best.
- Adjust red pepper flakes to control heat level according to your taste.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
