Sun-Dried Tomato Chicken Orzo (Print Version)

Succulent chicken and creamy orzo mingle with tangy sun-dried tomatoes for a comforting Mediterranean-style dinner.

# What You’ll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 cup sun-dried tomatoes, packed in oil, drained and sliced
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 2 cups baby spinach leaves

→ Grains & Pasta

06 - 1 1/2 cups uncooked orzo pasta

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - 2 tablespoons olive oil

→ Dairy

09 - 1/3 cup grated Parmesan cheese
10 - 1/4 cup heavy cream, optional for extra creaminess

→ Spices & Seasonings

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

14 - Fresh basil leaves, for serving

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, oregano, and basil, and sauté for 5-7 minutes until golden and cooked through. Transfer to a plate and set aside.
02 - In the same skillet, add the remaining olive oil. Sauté the onion for 3 minutes until softened, then add the garlic and cook for 1 additional minute.
03 - Stir in the sun-dried tomatoes and orzo, coating the orzo thoroughly with the aromatics and oil.
04 - Pour in the chicken broth, bring to a boil, then reduce heat and simmer uncovered. Cook, stirring occasionally, for 10-12 minutes until the orzo is al dente and most liquid is absorbed.
05 - Return the chicken to the skillet. Add spinach leaves, Parmesan cheese, and heavy cream if using. Stir gently until spinach wilts and the mixture is creamy and cohesive. Adjust seasoning to taste.
06 - Serve immediately, garnished with fresh basil leaves if desired.

# Additional Tips::

01 -
  • Orzo cooks right in the skillet with all the goodness, so you get fewer dishes and more flavor.
  • The sun-dried tomatoes are honestly a little magic – they transform the sauce and every spoonful.
02 -
  • The first time I made this, I let the orzo sit too long without stirring and ended up with a sticky clump at the bottom.
  • Letting the sun-dried tomatoes toast for a minute or two before adding liquid changes the whole flavor profile – don't skip it!
03 -
  • Don't overcrowd the pan when searing chicken or it won't brown properly.
  • A quick rub of dried herbs between your palms releases way more aroma into the dish.
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