Creamy, savory, and loaded with Italian-inspired flavor, this Creamy Sun-Dried Tomato Chicken Orzo is the kind of dinner you’ll want to make again and again. Juicy seasoned chicken, tender orzo, tangy sun-dried tomatoes, garlic, Parmesan, and spinach come together in a silky cream sauce—all in one pan.

It’s cozy enough for a chilly evening but easy enough for a busy weeknight. Even better, you can have it on the table in around 35 minutes.

Why You’ll Love This Chicken Orzo

• Easy one-pan dinner
• Ready in about 35 minutes
• Creamy without being overly heavy
• Packed with Parmesan and garlic
• Sun-dried tomatoes add incredible flavor
• Perfect for weeknight dinners
• Easy to customize
• Great for leftovers

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Creamy Orzo

• 1 tablespoon butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, drained and chopped
• 1½ cups dry orzo
• 3 cups chicken broth
• ¾ cup heavy cream
• ¾ cup freshly grated Parmesan
• 2 cups baby spinach
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes, optional
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice

For Garnishing

• Fresh basil or parsley
• Extra Parmesan
• Cracked black pepper
• Red pepper flakes

Step-by-Step Instructions

1. Season the Chicken

Pat the chicken dry and season both sides with Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and cook for approximately 4–5 minutes per side, depending on thickness, until golden brown and cooked through to 165°F (74°C) internally.

Transfer the chicken to a plate and keep warm.

3. Sauté the Garlic and Sun-Dried Tomatoes

Reduce the heat to medium and add the butter.

Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until fragrant.

4. Toast the Orzo

Add the dry orzo directly to the skillet.

Stir for about 1–2 minutes, allowing the pasta to lightly toast and absorb some of the flavorful oil.

5. Add the Broth

Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet.

Bring to a gentle simmer.

6. Cook the Orzo

Cook uncovered for approximately 8–10 minutes, stirring frequently so the orzo doesn’t stick.

The pasta should become tender while absorbing most of the broth.

7. Make It Creamy

Reduce the heat to low.

Stir in the heavy cream, Parmesan, Italian seasoning, and optional red pepper flakes.

Continue stirring until the Parmesan melts and the sauce becomes rich and silky.

8. Add the Spinach

Stir in the baby spinach and cook for another 1–2 minutes, just until wilted.

Finish with fresh lemon juice.

9. Return the Chicken

Slice the cooked chicken and arrange it over the creamy orzo.

Spoon some of the sauce over the chicken.

10. Garnish and Serve

Finish with freshly grated Parmesan, chopped basil or parsley, cracked black pepper, and a few extra pieces of sun-dried tomato.

Serve immediately while creamy and hot.

Tips for Perfect Creamy Chicken Orzo

Don’t stop stirring the orzo. Because it cooks directly in the sauce, occasional stirring helps prevent it from sticking to the skillet.

Use freshly grated Parmesan. Pre-shredded Parmesan doesn’t melt as smoothly and can make the sauce grainy.

Don’t overcook the chicken. Remove it as soon as it reaches 165°F internally so it stays tender and juicy.

Save some broth. If your orzo becomes too thick, stir in a splash of warm chicken broth before serving.

Add the spinach near the end. It only needs a minute or two to wilt.

Easy Recipe Variations

Creamy Tuscan Chicken Orzo

Add mushrooms and extra spinach for an even heartier Tuscan-inspired dinner.

Spicy Chicken Orzo

Double the crushed red pepper flakes and finish with chili oil.

Shrimp Orzo

Replace the chicken with garlic-butter shrimp. Cook the shrimp separately and return them to the skillet just before serving.

Mediterranean Orzo

Add Kalamata olives, artichoke hearts, spinach, and crumbled feta.

Extra-Veggie Version

Try adding zucchini, mushrooms, roasted red peppers, or asparagus.

What to Serve With Chicken Orzo

This recipe is filling enough to stand alone, but it’s also delicious alongside:

• Garlic bread
• Warm focaccia
• Caesar salad
• Mediterranean cucumber salad
• Roasted asparagus
• Garlic green beans
• Roasted broccoli
• Simple arugula salad

How to Store Leftovers

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

The orzo will continue absorbing sauce as it sits, so it will become thicker in the refrigerator.

When reheating, add a splash of chicken broth, milk, or cream and gently warm it on the stovetop or in the microwave.

Frequently Asked Questions

Can I use chicken thighs?

Absolutely. Boneless chicken thighs are particularly good because they stay juicy and have plenty of flavor.

Can I substitute milk for heavy cream?

Yes, although the finished sauce won’t be quite as rich. Half-and-half is another good alternative.

Do I cook the orzo separately?

No. That’s one of the best things about this recipe. The orzo cooks directly in the skillet, absorbing the chicken broth and all those delicious flavors.

Can I leave out the spinach?

Yes. You can omit it or replace it with kale, arugula, or another leafy green.

Why did my orzo become too thick?

Orzo absorbs liquid quickly, especially as it cools. Simply stir in additional warm broth or cream until you reach your preferred consistency.

Nutrition Information

Approximate per serving:

• Calories: 590
• Protein: 43g
• Carbohydrates: 46g
• Fat: 27g
• Fiber: 4g

Nutrition information is an estimate and will vary depending on the ingredients used.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Orzo delivers everything you want from an easy comfort-food dinner: juicy chicken, tender pasta, plenty of garlic, tangy sun-dried tomatoes, fresh spinach, and a luscious Parmesan cream sauce.

And because everything comes together in one skillet, you get restaurant-worthy flavor without spending the entire evening cooking or washing dishes.