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A skillet filled with Creamy Sun-Dried Tomato Chicken Orzo, garnished with parsley.

Creamy Sun-Dried Tomato Chicken Orzo Skillet

A one-pan meal featuring tender chicken and orzo pasta in a rich, creamy sun-dried tomato sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Orzo
  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 cups spinach fresh
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large skillet
  • Cutting board
  • Knife

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  4. Stir in the orzo pasta and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is almost tender, stirring occasionally.
  5. Stir in the heavy cream and Parmesan cheese. Return the cooked chicken to the skillet. Stir in the fresh spinach and cook until the spinach wilts, about 2-3 minutes.
  6. Season with salt and pepper to taste. Serve immediately.

Notes

You can substitute heavy cream with half-and-half for a lighter sauce. Adjust seasoning as needed.

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