Creamy Sun-Dried Tomato Chicken Orzo

Introduction

If you’re searching for a dinner recipe that’s hearty, creamy, and absolutely bursting with flavor, this Creamy Sun-Dried Tomato Chicken Orzo is about to become your new go-to. With juicy chicken, velvety orzo, sun-dried tomatoes, and spinach all nestled in a rich, garlicky cream sauce—every bite is pure comfort. Plus, it’s protein-packed with 40 grams per bowl and comes together in just 30 minutes. I made this last week after a long day, and wow, it hit the spot like nothing else.

Let’s just say… this one’s dinner party-worthy and easy enough for a busy weeknight.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: 30 minutes, one skillet, no fancy steps
• Protein-Packed: Each serving has a whopping 40g of protein
• Meal-Prep Friendly: Tastes even better the next day
• Balanced Meal: Carbs, protein, leafy greens, and healthy fats all in one cozy bowl

Taste & Texture

Think of this dish as a cozy, creamy dream. The sun-dried tomatoes add a tangy punch that balances out the rich, velvety cream sauce, while the chicken is seasoned to perfection with Italian herbs and paprika. The orzo—that tender, rice-shaped pasta—soaks up every drop of flavor, and the spinach gives it a pop of freshness. Every spoonful is creamy, savory, and satisfyingly filling.

Dietary Attributes

• High-protein
• Can be made gluten-free with gluten-free orzo
• Easily adapted for low-carb or dairy-free diets (see tips below)

Ingredients & Substitutions

Ingredient List

Serves 4

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil (divided)
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 5 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup orzo, uncooked
• 2 cups chicken stock
• 4 oz fresh spinach
• ½ cup heavy cream
• 1 tbsp dried basil
• ¼ tsp red pepper flakes
• 2 tbsp grated parmesan

Notes on Quality

Fresh spinach will wilt perfectly into the dish without becoming mushy. Go for oil-packed sun-dried tomatoes—they add richness and depth of flavor. If you can find homemade or local chicken stock, even better—it’s more flavorful than the boxed kind.

For the chicken, tenderloins cook faster and stay juicier, but chicken breast works fine too. Or even boneless thighs if that’s what you have on hand.

Possible Substitutions

• Dairy-free? Swap heavy cream for coconut cream or an unsweetened non-dairy creamer.
• Gluten-free? Use gluten-free orzo or sub in small gluten-free pasta like elbows or rice.
• No spinach? Kale or arugula also work well.
• No sun-dried tomatoes? Roasted red peppers are a tasty backup.

Step-by-Step Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Season chicken tenderloins with paprika, Italian seasoning, salt, and black pepper.
3. Sear the chicken for 3 minutes per side (6 minutes total), until golden and mostly cooked through. Remove from skillet.
4. In the same skillet, add a little more olive oil, then stir in garlic, sun-dried tomatoes, and orzo. Sauté for 2 minutes until the orzo starts to toast slightly.
5. Pour in chicken stock and add a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 5–8 minutes, stirring occasionally, until orzo is tender.
6. Add spinach and stir until wilted (about 2–3 minutes).
7. Pour in heavy cream, basil, and red pepper flakes. Stir to combine.
8. Return the chicken to the pan. Cover and simmer for 2–5 more minutes until chicken is fully cooked through and everything is hot and creamy.
9. Remove from heat and top with grated parmesan before serving.

Expert Tips & Tricks

Best Practices

• Toast the orzo: This brings out a nuttier flavor and prevents it from becoming too mushy.
• Let it rest: After removing from heat, let the dish sit for 5 minutes before serving so the flavors meld.
• Stir frequently while simmering: Orzo likes to stick, so keep it moving!

Common Mistakes

• Overcooking the orzo: It goes from perfect to mushy fast—keep a close eye on it.
• Not chopping the sun-dried tomatoes: Whole pieces are too overpowering. A good dice spreads their flavor beautifully.
• Using too little liquid: Orzo absorbs a lot, so don’t skimp on the broth.

Time-Saving Tips

• Use pre-minced garlic and pre-washed spinach.
• Chicken can be cooked a day ahead and stored in the fridge—just reheat with the pasta.
• Make it a one-pan meal by cutting the chicken into bite-sized pieces before searing.

Serving Suggestions

Pairings

• Garlic bread or crusty sourdough
• A crisp Caesar or arugula salad with lemon vinaigrette
• Roasted veggies like asparagus or zucchini

Presentation Ideas

Serve it in shallow bowls topped with extra parmesan and a few ribbons of fresh basil. A light drizzle of the oil from the sun-dried tomato jar adds richness and a glossy finish.

Beverage Pairings

• A chilled glass of Pinot Grigio or Sauvignon Blanc
• Sparkling water with lemon and basil
• For something bold: a light-bodied red like Chianti

Storage & Reheating

Leftover Storage

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 1 month, though the cream sauce may separate slightly upon thawing.

Reheating Methods

• Stovetop: Reheat over medium heat with a splash of chicken stock or cream to bring back the sauciness.
• Microwave: Cover loosely and heat in 1-minute intervals, stirring in between.
• Avoid overheating—it can dry out the chicken and curdle the cream.

Frequently Asked Questions

Substitutions & Adjustments

Can I use another type of pasta?
Yes! Small pasta shapes like ditalini, small shells, or even couscous will work, though cooking times may vary.

Can I use chicken thighs instead of tenderloins?
Absolutely. Just ensure they’re boneless and cooked thoroughly.

Can I double the recipe?
Yes, but use a larger skillet or a Dutch oven to avoid overflow.

Troubleshooting

My orzo is sticking to the pan!
Stir regularly while simmering and make sure there’s enough liquid.

The sauce is too thick or dry.
Add a splash of broth or cream until you reach your desired consistency.

My chicken is dry.
Be careful not to overcook in the initial sear. You just want to brown it—it’ll finish cooking when it simmers in the sauce.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: Use coconut cream and dairy-free parmesan.
• Low-Carb: Swap orzo for cauliflower rice or zucchini noodles (cook separately and stir in at the end).
• Vegetarian: Skip the chicken and add white beans or sautéed mushrooms for protein.

Flavor Twists

• Add a squeeze of lemon juice at the end for brightness.
• Stir in chopped olives or capers for a Mediterranean vibe.
• Mix in pesto instead of dried basil for herb-forward flavor.

Seasonal/Holiday Versions

• In summer: Use fresh cherry tomatoes instead of sun-dried.
• For holidays: Add roasted butternut squash or sweet potatoes and a pinch of nutmeg.
• Spring version: Toss in fresh peas and asparagus tips for a pop of green.

Conclusion

Creamy Sun-Dried Tomato Chicken Orzo is the kind of recipe that makes you feel like a kitchen rockstar with minimal effort. It’s full of protein, rich in flavor, and totally satisfying. Whether you’re cooking for your family or meal prepping for the week, this dish delivers every time. Don’t forget to check out some of our other creamy hits like the Creamy Chicken Marsala or one-pan favorites like Sheet Pan Gnocchi.

If you try this recipe, I’d love to hear what you think—drop a comment or share your dish over on Pinterest at RecipesCookingWithCallie. Let’s keep the deliciousness going!

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