Creamy Sun-Dried Tomato Chicken Orzo

introduction

There’s something special about a warm, creamy dish on a chilly evening. I remember one night when I had a craving for comfort food. As I chopped garlic and sun-dried tomatoes, the aroma filled my kitchen, bringing a sense of peace and nostalgia. This Creamy Sun-Dried Tomato Chicken Orzo is not just a meal; it’s a hug in a bowl. We all want dishes that are simple yet bursting with flavor, and this one checks all the boxes. It’s creamy, savory, and delightful, making it perfect for any occasion. What makes this recipe special is its balance of comforting creaminess with the tang of sun-dried tomatoes, all brought together with tender chicken and orzo.

why make this recipe

Making Creamy Sun-Dried Tomato Chicken Orzo is a great choice for several reasons. First, it’s a one-pan recipe, which means less cleanup and more time to enjoy your meal. Second, it combines wholesome ingredients that not only taste good but also nourish your body. The flavors blend beautifully, providing a comforting dish that’s perfect for family dinners or a cozy night in. Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding.

how to make Creamy Sun-Dried Tomato Chicken Orzo

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ 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
• ¼ 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

Directions

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chicken breast tenderloins and sprinkle with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for 3 minutes on each side.
3. Once done, remove the chicken from the skillet. Add 1 tbsp of olive oil to the same skillet, followed by garlic, sun-dried tomatoes, and orzo. Stir and cook for about 2 minutes.
4. Pour in the chicken stock and add a touch of salt. Bring the mixture to a boil.
5. Lower the heat and cover the skillet. Let the orzo cook for 5-8 minutes, stirring occasionally to prevent sticking.
6. Add fresh spinach and stir until it wilts, which takes about 2-3 minutes.
7. Pour in the heavy cream, add dried basil, and red pepper flakes. Mix well.
8. Return the chicken to the pan and let it simmer covered for 2-5 minutes until heated through and fully cooked.
9. Remove the skillet from the heat and sprinkle with grated parmesan.

how to serve Creamy Sun-Dried Tomato Chicken Orzo

Serve the Creamy Sun-Dried Tomato Chicken Orzo hot, garnished with a bit of extra parmesan and freshly cracked black pepper if desired. You can pair it with a simple side salad or crusty bread to soak up the delicious sauce.

how to store Creamy Sun-Dried Tomato Chicken Orzo

To store leftovers, let the dish cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it in an airtight container for up to 2 months.

tips to make Creamy Sun-Dried Tomato Chicken Orzo

• Make sure to stir the orzo often while cooking to avoid sticking.
• If you prefer a thicker sauce, let it simmer a bit longer after adding the heavy cream.
• Feel free to add extra vegetables like bell peppers or zucchini for more flavor and nutrition.

variation

You can easily customize this recipe by using different proteins, such as shrimp or diced turkey. For a vegetarian option, replace the chicken with chickpeas and the chicken stock with vegetable broth.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can use fresh tomatoes, but the flavor will be different. Sun-dried tomatoes have a concentrated flavor that adds richness to the dish.

Is there a way to make this dish dairy-free?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative and skip the parmesan cheese.

Can I prepare this meal in advance?

Yes! You can prepare everything up to the point of adding the chicken broth. Just cover and refrigerate, then cook when you’re ready to eat.

Creamy Sun-Dried Tomato Chicken Orzo

A warm and creamy one-pan dish featuring tender chicken, sun-dried tomatoes, and orzo, perfect for chilly evenings.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast tenderloins
• 3 tbsp olive oil divided
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt divided
• ¼ tsp black pepper
• 5 cloves garlic (minced)
• 1 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• 4 oz fresh spinach
• ½ cup heavy cream
• 1 tbsp dried basil
• ¼ tsp red pepper flakes
• 2 tbsp grated parmesan for serving

Method

 

Cooking

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chicken breast tenderloins and sprinkle with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for 3 minutes on each side.
3. Once done, remove the chicken from the skillet. Add 1 tbsp of olive oil to the same skillet, followed by garlic, sun-dried tomatoes, and orzo. Stir and cook for about 2 minutes.
4. Pour in the chicken stock and add a touch of salt. Bring the mixture to a boil.
5. Lower the heat and cover the skillet. Let the orzo cook for 5-8 minutes, stirring occasionally to prevent sticking.
6. Add fresh spinach and stir until it wilts, which takes about 2-3 minutes.
7. Pour in the heavy cream, add dried basil, and red pepper flakes. Mix well.
8. Return the chicken to the pan and let it simmer covered for 2-5 minutes until heated through and fully cooked.
9. Remove the skillet from the heat and sprinkle with grated parmesan.

Notes

Serve hot, garnished with extra parmesan and freshly cracked black pepper if desired. Pair with a side salad or crusty bread. To store leftovers, cool completely and place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Stir orzo often while cooking to avoid sticking. For a thicker sauce, let it simmer longer after adding heavy cream. Feel free to add extra vegetables like bell peppers or zucchini for more flavor.