Creamy Sun-Dried Tomato Chicken Orzo Recipe

If you love one-pan dinners packed with ultra-creamy textures, vibrant flavors, and a pop of color, you’re going to fall for this Creamy Sun-Dried Tomato Chicken Orzo. Tender chicken meets juicy sun-dried tomatoes, silky orzo, and fresh spinach in a dreamy sauce that comes together in just about thirty minutes. It’s the kind of comforting, indulgent, and surprisingly simple meal that feels special enough for company but easy enough for any night of the week.

Ingredients You’ll Need

The magic of Creamy Sun-Dried Tomato Chicken Orzo comes from just a handful of kitchen staples. Each ingredient, from perfectly seasoned chicken to creamy sauce, adds its own layer of flavor, freshness, or heartiness to create something truly mouthwatering. Here’s what you’ll need:

• Chicken breast tenderloins: Quick-cooking, always juicy, and the perfect protein base for soaking up all that creamy sauce.
• Olive oil: Adds richness and helps give the chicken that irresistible golden sear.
• Paprika: Infuses the chicken with subtle warmth and vibrant color.
• Italian seasoning: Packs each bite with a rustic, herby depth that’s quintessentially Mediterranean.
• Salt and black pepper: Essential for bringing all the flavors into perfect balance.
• Garlic: Provides a deeply aromatic base for your sauce—don’t skimp!
• Sun-dried tomatoes: Brings a tangy, slightly sweet chew and gorgeous color speckles throughout the dish.
• Orzo: This petite pasta acts as a creamy sponge, soaking up every drop of sauce.
• Chicken stock: Adds mouthwatering depth and helps the orzo cook up tender and flavorful.
• Fresh spinach: A pop of green that wilts into silky ribbons, adding color and a touch of earthiness.
• Heavy cream: The secret to luscious texture—think of it as a cozy hug for your tastebuds.
• Dried basil: Layers in even more herbal notes to lift the sauce.
• Red pepper flakes: For a gentle, tingly heat that balances out the richness.
• Grated parmesan: The perfect finishing touch, bringing a savory, nutty kick right before serving.

How to Make Creamy Sun-Dried Tomato Chicken Orzo

Step 1: Sear the Chicken

Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat your chicken breast tenderloins dry for maximum searing potential. Sprinkle them with paprika, Italian seasoning, salt, and black pepper, massaging the spices in for extra flavor. Lay the chicken in the hot pan and let it sizzle for about 3 minutes on each side until beautifully golden and just cooked through. Once done, set the chicken aside—you’ll return it to the magic later.

Step 2: Build the Flavor Base

In the same skillet (no need to wash—use those flavorful drippings!), add an extra tablespoon of olive oil. Toss in the minced garlic, chopped sun-dried tomatoes, and dry orzo. Stir this trio around for about 2 minutes, letting the garlic become fragrant and the orzo pick up a lightly toasted nuttiness. You’ll notice the kitchen already smells amazing.

Step 3: Simmer the Orzo

Pour in the chicken stock and sprinkle another 1/4 teaspoon of salt over the orzo mixture. Bring it to a gentle boil, then reduce heat, cover, and let everything cook for 5 to 8 minutes. Stir occasionally to ensure the orzo doesn’t stick to the bottom. The orzo should be tender and most of the liquid absorbed, creating a creamy base that’s ready for a flavor boost.

Step 4: Wilt the Spinach

Now it’s time for some greens! Add the fresh spinach right into the skillet. Toss gently, letting the heat wilt the leaves down to silky, emerald strands in just 2 to 3 minutes. You’re adding color, nutrients, and a little bit of freshness to balance the creamy sauce.

Step 5: Make It Creamy

Pour in the heavy cream, then sprinkle in dried basil and red pepper flakes. Stir everything together and watch the orzo turn instantly silky and deeply aromatic. This step transforms the skillet into the signature Creamy Sun-Dried Tomato Chicken Orzo you’ve been craving.

Step 6: Finish with Chicken and Cheese

Nestle your seared chicken pieces back into the creamy skillet, making sure every piece gets cozied up in the sauce. Let it all simmer together for 2 to 5 minutes until the chicken is heated through and the sauce is irresistible. Remove from heat and, just before serving, shower the top with those luscious shavings of grated parmesan.

How to Serve Creamy Sun-Dried Tomato Chicken Orzo

Garnishes

A sprinkle of extra parmesan and a handful of fresh chopped basil or parsley make this dish pop both visually and flavor-wise. Add a crack of black pepper or even a few sun-dried tomato slivers for a finishing touch that brings out all the meal’s creamy, tangy, and herbaceous notes.

Side Dishes

Pairing Creamy Sun-Dried Tomato Chicken Orzo with something light and crunchy is always a win. Try a crisp arugula salad tossed with lemon and olive oil, roasted broccoli, or even a simple steamed asparagus. And let’s be honest, a warm piece of garlic bread is never a bad idea to help scoop up every last drop of the creamy sauce.

Creative Ways to Present

This dish shines in a big shallow bowl for family-style comfort, or try plating it individually with the chicken sliced and fanned over a nest of orzo. For a dinner party twist, serve it in mini ramekins or even stuff the creamy orzo base into halved roasted bell peppers for a playful, color-packed presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Sun-Dried Tomato Chicken Orzo are a dream for meal prep. Let the dish cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it’ll keep fresh and flavorful for up to three days—meaning lunch or another quick dinner is ready to go!

Freezing

You can absolutely freeze Creamy Sun-Dried Tomato Chicken Orzo. Place completely cooled portions into freezer-safe bags or containers, removing as much air as possible. Label and freeze for up to two months. When you’re ready for a creamy comfort fix, you’re just a quick thaw away.

Reheating

To reheat, add a splash of chicken stock or cream to a skillet over gentle heat. Stir often to keep things creamy and avoid sticking. You can also use the microwave—just cover and heat in one-minute bursts, stirring between, until warmed through. Garnish fresh before serving for best texture.

FAQs

Can I use chicken thighs instead of tenderloins?

Absolutely! Boneless, skinless chicken thighs work perfectly and offer even more juiciness. Adjust the sear time to ensure they’re cooked through before continuing with the recipe.

Can I substitute the heavy cream?

Yes, you can use half-and-half or even a thick plant-based cream if you prefer something lighter. While the sauce may be a touch less rich, it’ll still be wonderfully creamy and flavorful.

What’s the best way to reheat leftovers?

Gently heat leftovers in a skillet with a splash of chicken stock or cream, stirring to loosen up the sauce. You can also microwave in short bursts, and don’t forget to refresh with a sprinkle of parmesan before serving!

How can I make this vegetarian?

Swap the chicken for sautéed mushrooms or canned chickpeas and use vegetable stock instead of chicken stock. The rest of the Creamy Sun-Dried Tomato Chicken Orzo recipe works just as deliciously meatless.

Is it gluten free?

Traditional orzo is made from wheat, so you’ll need to look for a gluten-free version if needed. Several brands make rice- or corn-based orzo that’s perfect for this dish.

Final Thoughts

Creamy Sun-Dried Tomato Chicken Orzo is my go-to when I want something comforting but a little elevated, and I can’t wait for you to try it. Every forkful is loaded with flavor and feels like a bowl of pure joy. Give it a try—you’ll soon have a new weeknight favorite to share!

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