One Skillet Creamy Sun-Dried Tomato Chicken and Orzo: A Family-Friendly Dinner Delight
Are you looking for a cozy, comforting meal that your family will love? This one-skillet creamy sun-dried tomato chicken and orzo dish comes together easily, making it the perfect option for a weeknight dinner. Picture this: tender chicken, creamy sauce, and perfectly cooked orzo , it’s a warm hug on a plate that everyone at the dinner table will eagerly devour.
As the sun sets and the evening begins, there’s something magical about gathering around the dinner table with family. This recipe isn’t just a meal; it’s a chance to slow down and share stories of the day, all while enjoying a beautifully crafted dish that’s simple yet impressive.
Why You’ll Love This Creamy Chicken and Orzo
This delicious recipe is packed with flavor and takes just one skillet to create! With the combination of juicy chicken, sun-dried tomatoes, and fresh spinach, it’s a balanced meal that everyone can enjoy. Plus, it comes together in about 30 minutes, making it a quick go-to on busy nights.
How to Make Creamy Sun-Dried Tomato Chicken and Orzo
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One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and comforting one-skillet dish featuring tender chicken, creamy sauce, and perfectly cooked orzo that the whole family will love.
Ingredients
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Rub the chicken with the remaining tablespoon of olive oil, oregano, paprika, crushed red pepper flakes, salt, and pepper. When the oil is shimmering, sear the chicken in the skillet until golden brown, about 3-5 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and chopped shallots, cooking until fragrant, about 3 minutes. Add the garlic and orzo, stirring them together until the orzo turns lightly golden, about 2-3 minutes. Pour in the white wine and de-glaze the pan.
- Add 1 1/2 cups of water to the skillet and bring to a boil. Cook for 3-5 minutes before adding the cream, Dijon mustard, Parmesan, spinach, and sun-dried tomatoes. Stir until the spinach wilts.
- Return the chicken, along with any juices it released, to the skillet. Transfer the skillet to the oven and bake uncovered for 10-15 minutes, or until the chicken is cooked through.
- Serve the chicken drizzled with fresh lemon juice and a sprinkle of rosemary if desired.
Notes
Serve with a light salad or crusty bread to soak up the sauce. For variations, swap chicken for shrimp or tofu, or use half and half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Ingredients:
- 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)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Rub the chicken with the remaining tablespoon of olive oil, oregano, paprika, crushed red pepper flakes, salt, and pepper. When the oil is shimmering, sear the chicken in the skillet until golden brown, about 3-5 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and chopped shallots, cooking until fragrant, about 3 minutes. Add the garlic and orzo, stirring them together until the orzo turns lightly golden, about 2-3 minutes. Pour in the white wine and de-glaze the pan.
- Add 1 1/2 cups of water to the skillet and bring to a boil. Cook for 3-5 minutes before adding the cream, Dijon mustard, Parmesan, spinach, and sun-dried tomatoes. Stir until the spinach wilts.
- Return the chicken, along with any juices it released, to the skillet. Transfer the skillet to the oven and bake uncovered for 10-15 minutes, or until the chicken is cooked through.
- Serve the chicken drizzled with fresh lemon juice and a sprinkle of rosemary if desired.
Serve This Creamy One-Skillet Wonder
This comforting dish is perfect for a family meal. Serve it with a light salad or some crusty bread to soak up the scrumptious sauce. The combination of creamy sauce and tender orzo makes every bite simply irresistible!
Storing Your Leftovers
To store any leftover chicken and orzo, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of cream or broth to loosen it up if necessary. Enjoy the flavors all over again!
Tips for Making the Best Creamy Chicken and Orzo
- Make sure to sear the chicken well for maximum flavor.
- Don’t skip the white wine; it adds a depth of flavor that pairs beautifully with the cream.
- Feel free to add your favorite vegetables , zucchini or bell peppers work great too!
Variations to Try
- Swap the chicken for shrimp or tofu for a different protein option.
- For a lighter version, use half and half instead of heavy cream.
- Incorporate seasonal vegetables like asparagus or cherry tomatoes for a fresh twist.
FAQs
Can I use another type of pasta instead of orzo?
Absolutely! Smaller pasta shapes like ditalini or macaroni will work well.
Is it possible to make this dish ahead of time?
You can prepare it a few hours ahead and keep it warm in a low oven, or make the creamy mix and cook the chicken just before serving.
What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes aren’t available, you could use roasted red peppers or even fresh tomatoes for a different flavor profile.
Creating this one-skillet creamy sun-dried tomato chicken and orzo is a delightful way to bring family together around the table, making cherished memories deliciously. Enjoy the warmth!