Description

This One Skillet Creamy Sun-Dried Tomato Chicken and Orzo is a delightful, easy-to-make dish combining tender, seasoned chicken breasts with creamy orzo pasta infused with sun-dried tomatoes, fresh spinach, and a luscious parmesan cream sauce, all cooked in a single oven-safe skillet for minimal cleanup and maximum flavor.

Ingredients

Scale

Chicken and Seasonings

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, to taste

Sauce and Orzo

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, oil drained
Juice of 1 lemon
Fresh rosemary, for serving (optional)

Instructions

Preheat and Season Chicken: Preheat your oven to 400°F (200°C). Rub the chicken breasts or thighs with 1 tablespoon of olive oil, dried oregano, paprika, crushed red pepper flakes, kosher salt, and black pepper to evenly coat.
Sear Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear it until golden brown on both sides, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
Sauté Aromatics and Cook Orzo: In the same skillet, add the butter and chopped shallot. Cook until fragrant and translucent, about 3 minutes. Add the minced garlic and dry orzo pasta, stirring continuously until the orzo is lightly golden, about 2-3 minutes.
Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Add 1 1/2 cups water and bring the mixture to a boil. Let it cook for 3-5 minutes, allowing the orzo to absorb some liquid.
Add Cream and Flavorings: Stir in the heavy cream, Dijon mustard, grated parmesan cheese, fresh baby spinach, and sun-dried tomatoes. Continue stirring until the spinach wilts and the sauce thickens slightly.
Combine and Bake: Nestle the seared chicken and any collected juices back into the skillet with the orzo. Transfer the skillet to the preheated oven and bake uncovered for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Finish and Serve: Remove from oven, drizzle with fresh lemon juice, and garnish with fresh rosemary if desired. Serve warm and enjoy your creamy, flavorful one-skillet meal.

Notes

Use an oven-safe skillet such as cast iron or stainless steel to ensure the dish can go from stovetop to oven.
If you don’t have white wine, you can substitute with chicken broth or additional water, but the flavor will be less complex.
Adjust crushed red pepper flakes to your preferred spice level or omit for milder taste.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: One skillet chicken, sun-dried tomato chicken, creamy orzo, easy chicken dinner, skillet recipe, one pan meal, creamy pasta chicken