This creamy Sun-Dried Tomato Chicken Orzo is flavorful, tomatoey, and filling. It’s high in protein and made in just one pan.

Picture this: a creamy, luscious bowl of sun-dried tomatoes, orzo, chicken, and all the great Italian spices. Just thinking about it makes my mouth water! (And I’m pretty sure you are, too).

This dish has been a kitchen must-have in my family. Every time I’m having a bad day or I know my family needs a pick-me-up, I always reach for the ingredients in this delicious recipe.

While this meal may sound intimidating, know that it is very easy to make. In no time, you’ll have a homecooked, heartwarming meal that will provide all the nutrients you and your family need to stay healthy.

So, where does this dish come from?

This delightful dish has roots in Mediterranean cuisine, which I love because it’s known for its fresh, flavorful ingredients. While I cannot exactly tell you where this recipe comes from, you can find different variations of it in countries like Italy, Greece, and Spain.

There is something I find very comforting about a pasta dish. And, what makes this dish extra special is the Orzo.

Orzo is a rice-shaped pasta, which is an excellent source of carbs. But, what I love about it is that it can soak up any sauce you pair it with.

The other two ingredients that make this recipe unique are the chicken and the sun-dried tomatoes. The chicken provides a lean source of protein, while the sun-dried tomatoes not only provide essential nutrients but also add a tangy flavor.

Now, if you are still not convinced about trying this dish, I’ve got the push you need. It’s a one-pot recipe. I love one-pot recipes!

And, if you are like me, you know why one-pot recipes are simply the best. Not only does it make cooking so much easier, but it also cuts down the utensils you use. This means there are fewer dishes to wash!

Ingredients and Substitutes

Chicken breast tenderloins (1 lb) – I love using tenderloins since they cook quickly and can absorb the flavors very well. You could also use shrimp here. For a plant-based option, switch to tofu.

Olive oil (2 tbsp) – You can also use avocado oil.

Paprika (1 tsp) – This adds some mild, sweet pepper flavor (and a boost of color). If you don’t have any, you can use chipotle powder or cayenne pepper.

Italian seasoning  (1 tsp) – Don’t skip this ingredient since it packs a lot of flavor (it brings all the Italian flavors).

Salt (¼ tsp)

Black pepper (¼ tsp)

Olive oil (1 tbsp)

Garlic, minced (5 cloves) – Try keeping a jar of minced garlic in olive oil. This can help you save time in the kitchen and prevent you from smelling like garlic all day. If you don’t have any, you can use garlic flakes.

Sun-dried tomatoes, chopped (1 cup) – While I recommend keeping this ingredient if you don’t have any, you can use fresh tomatoes (but they have a milder taste).

Orzo, uncooked (1 cup) – Even though this is the star of the dish, you can also use quinoa or couscous.

Chicken stock (2 cups) – For a plant-based option, choose vegetable stock. Use low-sodium stock to control the amount of salt you add to the meal.

Salt (¼ tsp)

Fresh spinach (4 oz) – You can also use Swiss chard or kale.

Heavy cream (1/2 cup) – This creates a creamy base for the meal. If you want a lighter option, you can use half-and-half or evaporated milk. For a plant-based or dairy-free option, you can use coconut cream or cashew cream.

Dried basil (1 tbsp) – You can also use fresh basil for a more vibrant flavor.

Red pepper flakes (1/4 tsp) – If you don’t like a spicy dish, you can skip this ingredient.

Grated parmesan (2 tbsp) – For a twist, try using Pecorino Romaro or Asiago cheese.

How to Make Creamy Sun-Dried Tomato Chicken Orzo

Step 1. Grab a large pan and place it over medium-high heat. Add 2 tablespoons of olive oil and the chicken breast tenderloins.

Step 2. Cover the chicken tenderloins with paprika, Italian seasoning, salt, and pepper.

Step 3. Cook the chicken and sear for 3 minutes on each side. Make sure that every part of the chicken is covered with the seasoning.

Step 4. Remove the chicken from the pan and set aside. In the same pan, add the 1 tablespoon olive oil, garlic, chopped sun-dried tomatoes, and orzo.

Step 5. Stir until everything is well-blended and mix for about 2 minutes.

Step 6. Pour in the chicken stock and season with salt to taste. Bring it to a boil. Make sure to scrape any burnt bits from the bottom of the pan.

Step 7. Lower the heat and place a lid on the pan. Let the orzo cook until it softens, which should roughly take 5-8 minutes. Make sure you come in with a spatula and stir thoroughly while cooking to prevent it from sticking to the pan.

Step 8. Add the fresh spinach and mix it until it wilts.

Step 9. Let it cook until it wilts. It should take roughly 2-3 minutes.

Step 10. Pour in the heavy cream, and add the dried basil and red pepper flakes.

Step 11. Give the skillet a stir with spatula.

Step 12. Add back the chicken to the pan and let it simmer, covered with a lid, for 2-5 minutes until it’s all heated up and fully cooked.

Once it’s cooked, remove from the skillet and sprinkle with Parmesan cheese before serving.

Watch How to Make

Ways to Modify This Recipe

I recommend first trying this recipe as it is. However, there are several ingredients and ways to make it your own.

If you have any special dietary conditions, here are some ways in which you can modify the recipe.

• Low-Fat Option: Use low-fat cream or milk instead of heavy cream.
• Gluten-Free: Replace orzo with gluten-free pasta or quinoa.
• Vegan: Substitute chicken with tofu or chickpeas and use coconut milk instead of heavy cream.

Now, there are some ingredients you can add to make this meal extra delicious. Here are some of my favorite options.

If you find that winner mix of ingredients, I would like to hear all about it!

Storage and Leftovers

If you have any leftovers, lucky you!

Make sure you store any leftovers in an airtight container. You can keep them in the fridge for up to 3-4 days.

For longer storage, you can also keep them in the freezer. For larger parties, you can keep them all in the same dish. But, if you are going to have individual portions, place them in smaller containers. That way, you avoid waste.

To reheat, place it in the microwave for 2-3 minutes, or you can warm it up in a skillet. Both options work but I most definitely prefer heating up in the skillet.

Other Similar Recipes

• Meatballs Pasta Casserole
• Creamy Chicken with Sun-Dried Tomatoes
• Zucchini Lasagna Skillet