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Creamy sun-dried tomato chicken orzo served in a bowl with herbs

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
Cook Time 25 minutes
Total Time 35 minutes
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.