This Sun Dried Tomato Chicken Orzo recipe is the ultimate weeknight dinner hack, delivering bright Mediterranean flavor and creamy comfort all cooked in a single pot! Combining tender chicken, chewy orzo pasta, sweet sun dried tomatoes, and fresh spinach in a rich, simple cream sauce, this dish is a guaranteed family favorite. Because everything cooks together, this one pot chicken orzo simplifies both the cooking and the cleanup.
The secret to hitting the 30 minute chicken orzo mark while maximizing flavor lies in the sauce. The savory chicken broth and half-and-half base is intensely flavored by the oil from the sun-dried tomatoes and finished with nutty Parmesan cheese, creating a rich, restaurant-quality meal. This creamy sun dried tomato orzo is the definition of easy elegance.
Table of Contents
Why You’ll Love This Orzo Dinner
- 30-Minute Speed: Quick cooking time for orzo and chicken makes this a true 30 minute chicken orzo meal.
- One-Pot Method: Everything—chicken, pasta, and sauce—cooks in a single skillet or pot.
- Mediterranean Flavor: The sun-dried tomatoes, garlic, and basil create a vibrant, complex profile.
- Naturally Creamy: Simmering the orzo in the liquid releases starches, helping the half-and-half thicken into a rich sauce.
Ingredients
- 1 Tbsp Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts or Thighs, cubed into 1-inch pieces
- 1 Small Yellow Onion, diced
- 3 cloves Garlic, minced
- ½ cup Sun Dried Tomatoes (oil-packed), drained and chopped
- 1 cup Uncooked Orzo Pasta
- 3 cups Chicken Broth
- 1 cup Half-and-Half (or heavy cream)
- 1 cup Fresh Baby Spinach, packed
- ½ cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- ½ tsp Salt, ¼ tsp Black Pepper
Instructions (Step-by-Step)
- Sauté Chicken: Heat the olive oil in a large pot or skillet over medium-high heat. Add the cubed chicken and cook for 5–7 minutes until golden brown and cooked through (165°F / 74°C). Remove the chicken and set aside.
- Sauté Aromatics: Add the diced onion to the pan drippings and cook until softened (about 3 minutes). Add the minced garlic and cook for 1 minute. Add the chopped sun dried tomatoes and sauté for 1 minute more.
- Add Orzo and Liquid: Add the uncooked orzo pasta and Italian seasoning to the pot and stir for 1 minute. Pour in the chicken broth and bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish Cream Sauce: Stir in the cooked chicken, half-and-half, Parmesan cheese, and baby spinach. Cook gently for 2–3 minutes, stirring constantly until the spinach wilts and the sauce is creamy.
- Serve: Season with salt and pepper to taste. Serve immediately, garnished with fresh basil.
Storage and Expert Tips
- Orzo Management: The orzo needs to be stirred every few minutes during the simmer to prevent it from sticking to the bottom of the pot.
- Cream Swap: If using heavy cream instead of half-and-half, use only ¾ cup, as it is much thicker.
- Tomato Oil Flavor: The oil from the sun-dried tomatoes (if you leave a little in the pot) is packed with flavor and helps sauté the aromatics.
- Tender Chicken: Cubing the chicken ensures it cooks quickly and evenly within the time constraints of the pasta.
Variations
- Spicy Kick: Add a pinch of crushed red pepper flakes with the Italian seasoning.
- Vegetable Boost: Stir in sliced mushrooms along with the sun-dried tomatoes.
- Low-Carb: Substitute the orzo with riced cauliflower (cook for only 5–7 minutes, not 12).
Serving Suggestions
- Side: A fresh green salad with a light lemon vinaigrette.
- Bread: Crusty Italian bread or garlic knots.
Frequently Asked Questions
Q: Will the orzo get mushy if I store the leftovers? A: Yes. Orzo (pasta) will absorb liquid overnight, making the leftovers thick. Solution: Store the soup with extra chicken broth, or cook the orzo separately and add it to individual bowls just before serving.
Q: Can I use chicken thighs instead of breasts? A: Yes. Chicken thighs are excellent for this one pot chicken orzorecipe as they stay juicy. Cube and cook them as directed.
Q: What can I use instead of half-and-half to make it creamy? A: You can use heavy cream (for a thicker sauce), evaporated milk, or full-fat Greek yogurt (stirred in at the end after the heat is off).
Q: How do I prevent the Parmesan from clumping? A: Use freshly grated Parmesan (not pre-shredded) and ensure the pot is over low heat when the cheese is added, stirring until it melts smoothly.
One-Pot Creamy Sun Dried Tomato Chicken Orzo (30-Minute Dinner)
Equipment
- large pot or skillet
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts or thighs, cubed into 1-inch pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 0.5 cup sun dried tomatoes (oil-packed), drained and chopped
- 1 cup uncooked orzo pasta
- 3 cups chicken broth
- 1 cup half-and-half (or heavy cream)
- 1 cup fresh baby spinach, packed
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Heat olive oil in a large pot or skillet over medium-high heat. Add cubed chicken and cook for 5–7 minutes until golden brown and cooked through. Remove chicken and set aside.
- Add diced onion to the pot and cook for 3 minutes, until softened. Add garlic and sauté for 1 minute. Add chopped sun dried tomatoes and cook for 1 minute more.
- Add uncooked orzo and Italian seasoning to the pot. Stir for 1 minute, then pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in cooked chicken, half-and-half, Parmesan cheese, and baby spinach. Cook for 2–3 minutes over low heat until spinach wilts and sauce turns creamy.
- Season with salt and pepper. Serve immediately with fresh basil if desired.