Oh my goodness, you have to try this Sun-Dried Tomato Chicken Orzo – it’s become my go-to weeknight lifesaver! I first made it on one of those crazy evenings when I needed something fast but still wanted that “special dinner” feeling. The moment those sun-dried tomatoes hit the hot pan with garlic, my whole kitchen smelled like a Mediterranean bistro. What I love most (besides the incredible flavor) is that everything cooks in one pan – chicken, pasta, that creamy sauce – which means less cleanup for me! The orzo soaks up all those amazing juices while staying perfectly tender, and the chicken turns out so flavorful you won’t believe it only takes 30 minutes. Trust me, this dish tastes way fancier than the effort it requires!
Why You’ll Love This Sun-Dried Tomato Chicken Orzo
Seriously, what’s not to love about this dish? Here’s why it’s become my family’s favorite:
- One-pan wonder – Chicken, pasta, and sauce all cook together, so you’re not left with a mountain of dishes (hallelujah!)
- Bursting with flavor – Those sun-dried tomatoes and garlic create magic with every bite
- Ready in 30 minutes – Perfect for busy nights when takeout is tempting
- Kids go crazy for it – The creamy orzo makes even picky eaters clean their plates
- Fancy enough for company – Looks and tastes like you spent hours cooking
Every time I make this, my husband asks “Is this really that easy?” And honestly? Yes, yes it is!
Ingredients for Sun-Dried Tomato Chicken Orzo
Here’s everything you’ll need to make this flavor-packed dish – I promise it’s all simple stuff you might already have in your kitchen!
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces (about 1-inch cubes)
- 1 cup orzo pasta – don’t substitute with rice, it won’t cook the same!
- 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones are my favorite)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 medium onion, diced – yellow or white works great
- 2 cups chicken broth – low-sodium lets you control the salt
- 1/2 cup heavy cream – see my substitution notes below
- 1 tsp dried oregano – fresh is lovely if you have it (use 1 tbsp)
- Salt and pepper to taste
- 2 tbsp olive oil – or use the oil from your sun-dried tomatoes
- 1/4 cup grated Parmesan cheese – the good stuff, not the green can!
- Fresh basil for garnish – totally optional but so pretty
Ingredient Notes & Substitutions
Let me share some insider tips about these ingredients – little things that make a big difference!
Sun-dried tomatoes: The oil-packed ones are my absolute favorite because they’re more tender and flavorful. If you only have dried, just soak them in warm water for 10 minutes first. And don’t toss that oil! It’s liquid gold for sautéing.
Heavy cream: Makes the sauce luxuriously creamy, but you can use half-and-half for a lighter version. For dairy-free, coconut milk works surprisingly well!
Chicken: Thighs work great too if you prefer them – just cook a bit longer. And if you’re in a real hurry? Rotisserie chicken saves the day (add it at the end).
Parmesan: Freshly grated melts so much better than pre-shredded. No Parmesan? Pecorino or even a sprinkle of feta would be delicious.
Remember – cooking should be fun, not stressful. Use what you’ve got and make it your own!
How to Make Sun-Dried Tomato Chicken Orzo
Okay, here’s where the magic happens – let’s turn these simple ingredients into something spectacular! Grab your favorite large skillet (I use my 12-inch cast iron) and let’s get cooking.
- Brown that chicken! Heat olive oil over medium-high heat until it shimmers. Add your chicken pieces in a single layer – don’t crowd them! Cook 3-4 minutes per side until golden brown (they’ll finish cooking later). Transfer to a plate and try not to snack on them!
- Build the flavor base. In that same glorious pan (mmm, all those browned bits!), sauté onions for 2 minutes until soft. Add garlic and stir for just 30 seconds – you’ll know it’s ready when your kitchen smells amazing.
- Toast the orzo. Stir in the dry orzo and sun-dried tomatoes, letting them toast for 1 minute. This gives the pasta incredible nutty flavor. Sprinkle in the oregano now too.
- Simmer away! Pour in chicken broth, scraping up any browned bits. Bring to a boil, then immediately reduce to a gentle simmer. Cover and cook for 8 minutes – resist peeking!
- Bring it all together. Uncover (it should be mostly absorbed but still saucy), stir in the cream and Parmesan, then return the chicken. Cook 2 more minutes until the sauce clings to the pasta and chicken is cooked through. Taste and add salt/pepper as needed.
- The finishing touch. Top with fresh basil if you’re feeling fancy. Serve immediately – this dish waits for no one!
Pro Tips for Perfect Sun-Dried Tomato Chicken Orzo
After making this dozens of times (seriously, my family won’t let me stop), here are my hard-earned secrets:
- Pat the chicken dry before cooking – that crisp sear makes all the difference!
- Medium-high is key – Too hot burns the garlic, too low makes chicken steam instead of brown.
- Save some pasta water – If the sauce thickens too much, stir in a splash to loosen it up.
- Let it rest 5 minutes after cooking – the sauce absorbs perfectly and the flavors marry.
- Watch the orzo closely – It goes from perfect to mushy fast in the last few minutes.
The first time I made this, I stood over the pan the whole time like a nervous new parent. Now? I throw it together without thinking. You’ll get there too – just follow these steps and trust the process!
This recipe only gets better when we all cook it together. Your notes help other readers too – was it too salty? Not saucy enough? Your experience matters! So don’t be shy – drop me a line below. I read every single comment while sipping my evening tea (usually after putting the kids to bed). Can’t wait to hear about your Sun-Dried Tomato Chicken Orzo adventures!
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Amazing 30-Minute Sun-Dried Tomato Chicken Orzo
A flavorful one-pan dish featuring tender chicken, sun-dried tomatoes, and orzo pasta cooked in a rich, creamy sauce.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté onion and garlic until softened, about 3 minutes.
- Add orzo, sun-dried tomatoes, and oregano. Stir to combine.
- Pour in chicken broth and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Return chicken to the skillet. Stir in heavy cream and Parmesan cheese. Cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Sun-dried tomatoes packed in oil add extra flavor but can be substituted with dried ones.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Serving Suggestions for Sun-Dried Tomato Chicken Orzo
Oh, the fun part – deciding what to serve with this beauty! While the orzo is absolutely delicious on its own (I may or may not have eaten it straight from the pan), here are my favorite ways to round out the meal:
- Crusty bread – Essential for soaking up every last drop of that creamy sauce. I like to warm up a baguette or ciabatta.
- Simple green salad – The freshness balances the richness perfectly. My go-to is arugula with lemon vinaigrette.
- Roasted vegetables – Asparagus or broccoli roasted with olive oil and garlic makes a gorgeous side.
- White wine – A crisp Pinot Grigio cuts through the creaminess beautifully.
When I’m feeling extra fancy (or have guests), I’ll serve it with all of the above – it’s that kind of dish that makes everyone feel special without much effort. And don’t forget – a final sprinkle of Parmesan and fresh basil right before serving makes it look restaurant-worthy!
Storage & Reheating
Okay, confession time – I rarely have leftovers of this Sun-Dried Tomato Chicken Orzo because my family inhales it! But when we do manage to save some, here’s exactly how I store and revive it:
Storing leftovers: Let the orzo cool just slightly (but not completely – food safety first!) before transferring to an airtight container. I like using glass containers because they don’t absorb smells and you can see what’s inside. Press plastic wrap directly on the surface before sealing to prevent drying. It’ll keep beautifully in the fridge for up to 3 days – though honestly, it’s best eaten within 48 hours.
Reheating magic: The microwave works in a pinch (stir every 30 seconds with a splash of broth), but my favorite method is the stovetop. Warm a splash of chicken broth or water in a skillet over medium-low heat, then add the orzo. Stir gently until heated through – this keeps the texture perfect instead of turning mushy. If the sauce seems thick, just add more liquid a tablespoon at a time until it’s creamy again.
Freezer tip: While you can freeze this, the texture of the orzo changes a bit when thawed. If you must freeze, undercook the pasta slightly and store in freezer bags with all the air pressed out. Thaw overnight in the fridge before reheating with extra cream or broth.
Pro tip from experience – that Parmesan garnish? Wait until after reheating to add it fresh. And if your leftovers seem dry, a drizzle of olive oil or pat of butter works wonders!
Sun-Dried Tomato Chicken Orzo Nutritional Information
Now, I’m no nutritionist, but after obsessively tracking this recipe’s stats (okay, fine – I made my fitness tracker-obsessed husband calculate it), here’s the breakdown per serving. Keep in mind these are estimates – your exact numbers might dance around a bit depending on ingredient brands and how generous you are with that Parmesan!
- Calories: About 420 – not bad for such a satisfying meal!
- Protein: A whopping 28g thanks to all that chicken
- Carbohydrates: 35g (the orzo does most of the heavy lifting here)
- Fiber: 3g – those sun-dried tomatoes contribute nicely
- Sugar: Just 5g – mostly natural from the tomatoes and onions
- Fat: 18g (7g saturated) – hello, delicious cream and olive oil!
- Sodium: Around 450mg – use low-sodium broth if you’re watching this
A few quick notes from my kitchen experiments: Using half-and-half instead of heavy cream shaves off about 50 calories per serving. And if you skip the Parmesan (though why would you?!), you’ll reduce the sodium and fat a tad. The beauty of this dish is how adaptable it is – I’ve made lighter versions that still taste incredible!
Remember: These numbers are just guides. Cooking should be about joy, not stress – so eat what makes you feel good! For me? That’s always a second helping of this orzo…
FAQs About Sun-Dried Tomato Chicken Orzo
I get questions about this recipe all the time – here are the ones that pop up most often with my tried-and-true answers!
Can I use dried sun-dried tomatoes instead of oil-packed?
Absolutely! Just soak them in warm water for 10 minutes first to soften. The oil-packed ones add more flavor though – and don’t forget to use that delicious oil for sautéing!
How can I make this dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind) and omit the Parmesan or use nutritional yeast instead. I’ve done this for my lactose-intolerant friend and she couldn’t tell the difference!
My orzo turned out mushy – what went wrong?
Oh no! You probably cooked it a smidge too long. Next time, check at the 7-minute mark – the orzo should be al dente with just a little bite. And remember – it keeps cooking a bit even after you turn off the heat!
Can I use chicken thighs instead of breasts?
Yes! Thighs add amazing flavor. Just cook them a few minutes longer when browning since they’re thicker. The kids might not notice, but adults will love the extra richness.
Is this freezer-friendly?
Honestly? It’s okay frozen but best fresh. If you must freeze it, undercook the orzo slightly and expect the texture to soften when reheated. I prefer making it fresh – it’s so quick anyway!
Still have questions? Drop them in the comments – I read every single one and love helping troubleshoot!
Share Your Sun-Dried Tomato Chicken Orzo Experience
Nothing makes me happier than hearing how this recipe turns out in your kitchen! Did your kids gobble it up? Did your partner ask for seconds? Maybe you put your own spin on it – I want to hear all about it!
Leave a comment below telling me:
- What surprised you most about how easy this was
- Any clever substitutions you tried (I’m always looking for new ideas!)
- How many “wow”s you got from your dinner crew
And if you snap a photo (before it disappears from the plate!), tag me @FrostyRecipes on Instagram – I share reader creations every Friday in my stories. There’s nothing more fun than seeing your versions of this dish!
