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Best Sun Dried Tomato Chicken Orzo Recipe
John

Creamy Tuscan Chicken Orzo

This Creamy Tuscan Chicken Orzo is a one-pan wonder that brings together tender chicken, rice-shaped orzo pasta, sun-dried tomatoes, and fresh spinach in a luxurious cream sauce. Ready in just 30 minutes, this restaurant-quality dish combines the comforting flavors of Italian cuisine with the convenience of weeknight cooking. The orzo cooks directly in the savory broth and cream, absorbing all those beautiful flavors while creating its own silky sauce. Perfect for busy families, meal prep enthusiasts, or anyone craving a satisfying, indulgent dinner without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Tuscan
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces (or use chicken thighs for more flavor)
  • 1 cup orzo pasta uncooked (whole grain works too)
  • 2 cups fresh baby spinach packed
  • 1/2 cup sun-dried tomatoes packed in oil, roughly chopped
Liquid & Cream Base
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half for lighter version
Aromatics & Seasonings
  • 3 cloves garlic minced
  • 2 tablespoons olive oil or oil from sun-dried tomatoes jar
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
Optional Garnishes & Add-ins
  • 1/2 cup Parmesan cheese freshly grated (optional)
  • 2 tablespoons fresh basil or Italian parsley chopped (optional)
  • 1/4 teaspoon red pepper flakes for heat (optional)

Method
 

  1. Prep the ingredients: Dice the chicken breasts into uniform 1-inch bite-sized pieces. Mince the garlic finely. Roughly chop the sun-dried tomatoes if they're in large pieces. Measure out your orzo and have all ingredients ready before you start cooking.
  2. Sear the chicken: Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed). Season generously with salt and pepper. Let cook undisturbed for 2-3 minutes to develop a golden-brown crust, then flip and cook another 2-3 minutes until golden and just cooked through. Remove chicken to a plate and set aside.
  3. Build the flavor base: In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant (watch carefully so it doesn't burn). Add the chopped sun-dried tomatoes and stir for another minute to warm them through.
  4. Cook the orzo: Pour in the chicken broth and increase heat to bring it to a rolling boil. Once boiling, stir in the orzo pasta, making sure all grains are submerged. Reduce heat to low, cover the skillet with a lid, and simmer gently for 10-12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid. The orzo should be al dente with just a slight bite.
  5. Add cream and spinach: Once the orzo is cooked, reduce heat to medium-low and pour in the heavy cream. Stir gently to incorporate throughout the dish. Add the fresh spinach and stir until it wilts down into the sauce, about 1-2 minutes.
  6. Finish the dish: Return the reserved chicken (along with any accumulated juices) to the skillet. Stir everything together gently. Let simmer uncovered for 2-3 minutes until the sauce reaches your desired consistency—it should be creamy and coat the orzo nicely, not soupy. If too thick, add a splash more broth; if too thin, simmer a minute longer. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Rest and serve: Remove from heat and let the dish rest for 3-4 minutes. This allows the orzo to finish absorbing liquid and the flavors to meld. If using, stir in freshly grated Parmesan cheese and garnish with fresh basil or parsley. Serve immediately while hot and creamy.

Notes

Chef's Pro Tips:

  • Don't skip the searing: That golden-brown crust on the chicken adds incredible depth of flavor through the Maillard reaction.
  • Use quality sun-dried tomatoes: Look for ones that are still slightly pliable and packed in good olive oil—they should taste sweet and concentrated, not bitter.
  • Control your heat: Keep heat at gentle simmer once orzo is added. Too high and liquid evaporates before pasta cooks through.
  • Fresh herbs finish: A handful of fresh basil or parsley at the end brightens the rich cream sauce beautifully.
  • Let it rest: The 3-4 minute rest after cooking allows flavors to meld and orzo to reach perfect consistency.

Variations to Try:

  • Cajun version: Season chicken with Cajun spices and add red pepper flakes for a spicy kick.
  • Boursin upgrade: Stir in half a package of Boursin garlic herb cheese with the cream for restaurant-quality richness.
  • Vegetarian option: Skip chicken, add mushrooms, artichokes, and white beans. Use vegetable broth.
  • Protein swaps: Try shrimp (add last 5 minutes), Italian sausage, or rotisserie chicken.

Storage Instructions:

  • Refrigerator: Store in airtight container for up to 3 days. Orzo will thicken; add broth when reheating.
  • Reheating: Stovetop is best—add splash of broth or cream, heat gently over medium-low, stirring occasionally.
  • Freezer: Freeze in portions for up to 2 months. Slightly undercook orzo before freezing. Thaw overnight in fridge, reheat with added liquid.

Make It Lighter:

  • Replace half the cream with Greek yogurt (add off heat)
  • Use whole grain or legume-based orzo for extra fiber
  • Double the vegetables (spinach, zucchini, bell peppers)
  • Use chicken breast instead of thighs
  • Add white beans for protein and bulk