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Creamy Sun-Dried Tomato Chicken Orzo in One Pan Bliss

A high-protein, creamy sun-dried tomato chicken orzo dish that comes together in just one pan, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast tenderloins can substitute with shrimp or tofu
For Cooking
  • 2 tablespoons olive oil can substitute with avocado oil
For Flavoring
  • 1 teaspoon paprika can substitute with chipotle powder or cayenne
  • 1 teaspoon Italian seasoning essential for flavor
  • to taste salt
  • to taste black pepper
For Aromatics
  • 4 cloves garlic (minced) jarred minced garlic can be used
For the Base
  • 1 cup sun-dried tomatoes (chopped) or fresh tomatoes for milder flavor
  • 1 cup orzo (uncooked) can substitute with quinoa for gluten-free
  • 4 cups chicken stock or vegetable stock for plant-based
For Adding Nutrition
  • 2 cups fresh spinach can substitute with Swiss chard or kale
For Creaminess
  • 1 cup heavy cream can substitute with half-and-half or coconut cream
For Seasoning
  • 1 teaspoon dried basil fresh basil can be used
  • to taste red pepper flakes omit for milder taste
For Garnishing
  • 1/2 cup grated parmesan can substitute with Pecorino Romano or Asiago

Equipment

  • large deep pan

Method
 

Step-by-Step Instructions
  1. In a large, deep pan over medium-high heat, add 2 tablespoons of olive oil. Once shimmering, season the chicken with paprika, Italian seasoning, salt, and pepper, and cook for 3 minutes on each side until golden brown. Remove and set aside.
  2. In the same pan, add 1 tablespoon of olive oil, followed by minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant, then stir in the uncooked orzo and cook for an additional 2 minutes.
  3. Pour in the chicken stock and bring to a boil, scraping any bits from the bottom. Reduce heat, cover, and let simmer for 5 to 8 minutes until orzo is al dente.
  4. Stir in fresh spinach and cook for 2-3 minutes until wilted and vibrant.
  5. Pour in the heavy cream along with dried basil and optional red pepper flakes. Stir well to combine and form a creamy base.
  6. Reintroduce the seared chicken to the pan, let everything simmer for 2-5 minutes until chicken is heated through.
  7. Serve hot, garnished with grated parmesan to enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain creaminess.