Sun-Dried Tomato Chicken Orzo

Forget everything you think you know about sun-dried tomato chicken orzo. This isn’t about rehydrating leathery tomatoes and hoping for the best. This is about un-dried tomato chicken orzo – a vibrant, fresh, and unbelievably flavorful dish that utilizes juicy cherry tomatoes roasted to concentrated sweetness, paired with tender chicken and perfectly cooked orzo. It’s a weeknight wonder that tastes like a weekend indulgence, and it’s about to become your new go-to.

Why You’ll Love This Recipe

• Fresh Flavor Bomb: We’re ditching the oil-packed sun-dried tomatoes for the bright, natural sweetness of roasted cherry tomatoes.
• Quick & Easy: Ready in under 30 minutes, making it perfect for busy evenings.
• One-Pan Wonder (Almost!): Minimal dishes to wash – a huge win in my book!
• Versatile: Easily adaptable to your preferences – add spinach, feta, or different herbs.
• Family-Friendly: Even picky eaters will devour this!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon lemon juice

Instructions

1. Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes and garlic with 1 tablespoon olive oil, oregano, red pepper flakes (if using), salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tomatoes are softened and slightly burst.
2. Cook the Chicken: While tomatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
3. Cook the Orzo: Add orzo to the skillet with the chicken. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is cooked and liquid is absorbed.
4. Combine & Finish: Stir in roasted tomatoes (and their juices!), Parmesan cheese, basil, and lemon juice. Season with additional salt and pepper to taste.
5. Serve: Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet: This ensures the tomatoes roast properly and don’t steam. Use two baking sheets if necessary.
• Use good quality chicken broth: It makes a big difference in the overall flavor of the dish.
• Adjust the red pepper flakes: If you’re sensitive to spice, start with a pinch and add more to taste.
• Fresh Basil is Key: While dried basil can work in a pinch, fresh basil adds a brightness that’s unmatched.
• Toast the Orzo: For a nuttier flavor, toast the orzo in the skillet for 2-3 minutes before adding the broth.

Storage

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: While not ideal (the orzo can become slightly mushy), you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Sun-Dried Tomato Chicken Orzo

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• Author: Amelia
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

This Sun-Dried Tomato Chicken and Orzo is a creamy, one-skillet meal made with seared chicken, orzo pasta, spinach, parmesan, and tangy sun-dried tomatoes for a quick yet elegant dinner.

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Ingredients

Scale 1x2x3x

2 tablespoons extra virgin olive oil

1 pound boneless, skinless chicken breasts or small thighs

1 teaspoon dried oregano

1 teaspoon paprika

1/4–1/2 teaspoon crushed red pepper flakes

Kosher salt and black pepper

2 tablespoons butter

1 medium shallot, chopped

2 cloves garlic, minced or grated

1 cup dry orzo pasta

1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

1 cup heavy cream

2 teaspoons Dijon mustard

1/3 cup grated parmesan cheese

2 cups fresh baby spinach

1/2 cup oil-packed sun-dried tomatoes, drained

Juice of 1 lemon

Fresh rosemary, for serving (optional)

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Instructions

1. Preheat oven to 400°F.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Rub chicken with 1 tablespoon olive oil, oregano, paprika, red pepper flakes, salt, and pepper. Sear chicken 3-5 minutes per side until golden. Remove from skillet.

3. Add butter and shallot to the skillet, cooking until fragrant, about 3 minutes. Stir in garlic and orzo, cooking 2-3 minutes until lightly golden.

4. Pour in wine to deglaze the pan, then add 1 1/2 cups water. Bring to a boil and cook 3-5 minutes.

5. Stir in heavy cream, Dijon mustard, parmesan, spinach, and sun-dried tomatoes until spinach is wilted.

6. Return chicken and any juices to skillet. Transfer uncovered skillet to oven and bake 10-15 minutes, until chicken is cooked through.

7. Serve topped with lemon juice and fresh rosemary, if desired.

Notes

Use chicken thighs for extra tenderness and flavor.

If you don’t have wine, substitute with chicken broth.

This dish reheats well — add a splash of broth or cream to loosen the sauce.

For a lighter option, replace cream with half-and-half, though the sauce will be less rich.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Skillet + Oven
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 530
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 125 mg