This Creamy Sun-Dried Tomato Chicken Orzo comes together in about 30 minutes; yes, you heard that right! It’s made all in one pot for a quick and easy weeknight dinner that your family will love! Let’s dive in!
Ingredients You’ll Need
Here’s a breakdown of the ingredients for this utterly delicious dish:
1 pound Chicken breast tenderloins: The star protein! These are tender and cook super quickly; a pound usually feeds about four folks.
2 tablespoons Olive oil: Used for searing and sautéing that chicken to perfection.
1 teaspoon Paprika: This adds a subtle smokiness and a gorgeous color!
1 teaspoon Italian seasoning: A classic herb blend that adds wonderful flavor.
1/4 teaspoon Salt (divided): Just a couple pinches for taste!
1/4 teaspoon Black pepper: A gentle hint of spice goes a long way.
5 cloves Garlic: Yes, you read that right. Minced garlic is a must for that fantastic aroma.
1 cup Sun-dried tomatoes: Chopped. Go for the oil-packed variety for the best flavor!
1 cup Orzo: Uncooked. This little pasta cooks up deliciously and adds substance.
2 cups Chicken stock: The magic liquid base to bring everything together.
4 ounces Fresh spinach: It wilts down beautifully, gotta sneak in that healthy spinach!
1/2 cup Heavy cream: The secret ingredient for that luscious texture.
1 tablespoon Dried basil: For that aromatic herbal note!
1/4 teaspoon Red pepper flakes: A whisper of warmth that’s totally optional, but highly recommended!
2 tablespoons Grated Parmesan: For a savory umami finish.
Now, that’s a lineup of good stuff! If you don’t have something on hand, don’t sweat it, this recipe is super flexible.
How to Make Creamy Sun-Dried Tomato Chicken Orzo
Now that we’ve got the ingredients in front of us, let’s get cooking!
Sear the Chicken (about 5-7 minutes)
In a large pot or deep skillet, heat the olive oil over medium-high heat. Once shimmering, toss in the chicken, sprinkle it with paprika, Italian seasoning, salt, and black pepper. Sear it for about 5-7 minutes, stirring occasionally, until the chicken turns golden brown. It should smell amazing by now!Add the Garlic (1 minute)
Next, add the minced garlic to the pot. Stir it in for just about a minute, or until fragrant; watch that it doesn’t burn!Scrape the Yummy Bits
You’ll notice some delicious bits stuck to the bottom of the pot. Use a wooden spoon to scrape them up; this is where the flavor is!In with the Tomatoes (2 minutes)
Toss in the chopped sun-dried tomatoes and cook for another 2 minutes, stirring frequently until everything is combined.Stir in the Orzo
Add the uncooked orzo to the pot, followed by the chicken stock. Bring it to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.Add Spinach & Cream (3-4 minutes)
Stir in the fresh spinach, heavy cream, dried basil, and red pepper flakes. Keep cooking until the spinach is wilted down and the dish is creamy, about 3-4 minutes. If it seems too thick, you can always splash in a little more chicken stock or water.Finish with Parmesan (1 minute)
Finally, remove from heat and stir in the grated Parmesan. The best part is definitely tasting it, so dive right in!
If you loved this recipe, be sure to check out my Boursin Cheese Chicken or my French onion chicken rice casserole!
Why This Recipe Works
Quick & Easy
This incredible dish comes together in under 30 minutes, making it perfect for those busy weeknights when you want something delicious but don’t have a ton of time.
One Pot Wonder
Minimal cleanup required! Everything cooks right there in one pot, which means fewer dishes and more family time.
Customizable
Use whatever ingredients you have! If you’ve got other proteins or veggies, chicken sausage? Broccoli? Throw ‘em in! Just don’t forget the sun-dried tomatoes; they’re a must for that rich flavor.
Packed with Flavor
The combination of chicken, sun-dried tomatoes, and creamy goodness makes this dish loaded with tons of flavor. Seriously, it’s as comforting as a bowl of your Grandma’s best mac and cheese.
Comfort Food at Its Finest
This recipe is pure comfort food, with its creamy texture and vibrant sun-dried tomato infusion. It wraps you up like a warm hug after a long day.
Serving and Storage Tips
Serving Suggestions
Pair this dish with a crisp green salad or some garlic bread to soak up all that creamy goodness. It’s the perfect complement to balance those rich flavors!
Storage
This dish will keep well in the refrigerator for up to 3 days. Make sure you let it cool before transferring it to an airtight container.
Reheating Instructions
Reheat on the stovetop over medium-low heat, stirring in a splash of chicken stock or water to break up any thickening. You could also microwave it in a bowl, covered with a damp paper towel, for about 2 minutes, stirring halfway through.
Freezer Friendly?
Yes! This recipe can be easily frozen. Just make sure to store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat as directed.
This Irresistible Creamy Sun-Dried Tomato Chicken Orzo comes together quick and easy, making it a perfect recipe to bring into your weeknight rotation! The mix of flavors and the slick, creamy texture is a guaranteed crowd-pleaser that your family will adore. Plus, there’s just something special about a one-pot meal that makes dinner feel less overwhelming.
So, kick back, relax, and enjoy this cozy dish that’ll have everyone around the table smiling and asking for more.
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Creamy Sun-Dried Tomato Chicken Orzo
Ingredients
Method
- In a large pot or deep skillet, heat the olive oil over medium-high heat.
- Sear for about 5-7 minutes, stirring occasionally, until the chicken is golden brown.
- Add the minced garlic and stir it in for about a minute, or until fragrant.
- Scrape the yummy bits stuck to the bottom of the pot.
- Toss in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add the uncooked orzo and chicken stock to the pot.
- Bring to a simmer, then reduce heat to medium-low.
- Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender.
- Stir in fresh spinach, heavy cream, dried basil, and red pepper flakes.
- Cook until spinach wilts and dish is creamy, about 3-4 minutes.
- Remove from heat and stir in grated Parmesan.