Creamy Sun-Dried Tomato Chicken Orzo

The aroma of garlic and sun-dried tomatoes fills the kitchen, promising a comforting meal that feels both elegant and satisfying. Creamy Sun-Dried Tomato Chicken Orzo is a dish that brings together tender chicken, flavorful orzo, and creamy goodness, all in under 30 minutes. It’s a perfect example of how simple ingredients can create a delightful experience on any weeknight.

This recipe is ideal for busy families, romantic dinners, or when you simply want to impress guests without spending all day in the kitchen. It stores well, making it a great make-ahead option that can be prepared in advance and then easily reheated.

Why You’ll Love This Recipe

• Searing the chicken gives it a delicious crispy exterior.
• The sun-dried tomatoes add a sweet and tangy burst of flavor.
• Orzo cooks quickly and absorbs all the tasty juices.
• Fresh spinach wilts perfectly into the creamy mixture, adding color and nutrition.

What You’ll Need

Gather these ingredients to make your creamy sun-dried tomato chicken orzo.

For the Chicken

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

For the Orzo Mixture

• 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

For the Creamy Finish

• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated parmesan

Use low-sodium chicken stock for less salt.

Substitutions & Swaps

• Chicken breast tenderloins: chicken thighs, diced
• Heavy cream: half-and-half or yogurt
• Sun-dried tomatoes: roasted red peppers
• Fresh spinach: kale or arugula

How to Make It

Get ready to create this flavorful dish!

1. Sear the Chicken

Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for 3 minutes on each side, ensuring all sides are well coated with the seasoning. A total of 6 minutes.

2. Prepare the Orzo

Remove the chicken from the pan, and add 1 tbsp of olive oil to the same skillet. Then, add the minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Stir and roast the orzo pasta for about 2 minutes.

3. Add Chicken Stock

Pour in the chicken stock and add ¼ tsp salt. Bring the mixture to a boil.

4. Cook the Orzo

Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.

5. Add Spinach

Add in fresh spinach and mix it well until it wilts, which will take around 2-3 minutes.

6. Stir in Cream and Seasonings

Pour in the heavy cream, add dried basil, and red pepper flakes, then give it a good mix.

7. Return the Chicken

Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated through and fully cooked.

8. Finish with Parmesan

Remove the skillet from the heat and sprinkle the dish with grated parmesan.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the cream doesn’t freeze well.
Reheat: on the stove over low heat for 5-7 minutes.

Tips for Best Results

• Use a meat thermometer to ensure chicken reaches 165°F.
• Stir the orzo frequently to avoid sticking.
• Adjust the red pepper flakes based on your heat preference.

Serving Suggestions

• Pair with a crisp green salad for a fresh bite.
• Serve with crusty bread to soak up the creamy sauce.
• Enjoy with a glass of white wine for a special touch.