Creamy Sun-Dried Tomato Chicken Orzo

One of my favorite comfort meals to make during the week is this Creamy Sun-Dried Tomato Chicken Orzo. It’s rich, cozy, and packed with flavor — everything you want in a hearty dinner without needing hours in the kitchen. I love how the orzo soaks up all the creamy, garlicky sauce while the sun-dried tomatoes bring a tangy sweetness that cuts through the richness. Add perfectly seared chicken and a handful of spinach for freshness, and you’ve got a well-rounded one-pan meal that tastes like something from a restaurant.

What really makes this dish a staple in my kitchen is the balance. It’s indulgent without being too heavy, and the textures are incredibly satisfying — creamy orzo, tender chicken, and chewy sun-dried tomatoes all in one bite. I also love how adaptable it is. Whether I’m cooking for guests or meal-prepping for the week, this dish checks all the boxes.

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Why You’ll Love This Creamy Sun-Dried Tomato Chicken Orzo

This dish is a complete meal in one pot — protein, carbs, and greens all come together with minimal cleanup. The orzo cooks directly in the sauce, which means it soaks up all that creamy, garlicky flavor, and you don’t have to boil a separate pot of water. Plus, the seared chicken brings a savory, golden crust that contrasts beautifully with the luscious texture of the orzo.

The sun-dried tomatoes are really the star ingredient here. They give the dish a subtle tang and deep, almost umami-like flavor that makes everything else pop. Combined with spinach and parmesan, it’s the kind of meal you’ll crave again and again.

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What Kind of Orzo Should I Use?

You can use any kind of orzo, but I find that regular durum wheat orzo works best here. It holds its shape and doesn’t get mushy while simmering in the sauce. If you want to make the dish a bit healthier, whole wheat orzo is a great alternative — it adds a slightly nuttier flavor and more fiber. Just be mindful that whole wheat versions may absorb more liquid, so you might need a splash of extra broth.

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Options for Substitutions

Don’t have sun-dried tomatoes? Try roasted red peppers for a slightly smoky twist. If you want to skip the dairy, a good plant-based cream or coconut milk can give you that rich texture, though it will slightly change the flavor profile.

For a vegetarian version, you can replace the chicken with chickpeas or sautéed mushrooms, which pair nicely with the creamy sauce and add plenty of heartiness. And if spinach isn’t your thing, kale or arugula makes a great substitute.

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Ingredients for this Creamy Sun-Dried Tomato Chicken Orzo

Chicken Breasts – Boneless and skinless, they sear beautifully and stay juicy inside. They provide the main protein for the dish and soak up the flavors of the creamy sauce.

Orzo Pasta – Acts as the base of the meal, cooking right in the sauce so it absorbs all the creamy, savory goodness.

Sun-Dried Tomatoes – Add a sweet-tangy depth that balances the creamy elements. Their chewy texture brings contrast to the dish.

Baby Spinach – Provides freshness and color, while adding a dose of greens that wilt down beautifully into the sauce.

Garlic – Gives the sauce a fragrant and savory backbone that ties everything together.

Chicken Broth – Forms the liquid base for cooking the orzo, enhancing the savory depth without needing too much cream.

Heavy Cream – Adds richness and a velvety finish to the sauce that makes the orzo irresistibly creamy.

Parmesan Cheese – Melts into the sauce, bringing saltiness and a nutty finish.

Olive Oil – Used for searing the chicken and sautéing garlic. It carries flavor and helps achieve that golden crust on the chicken.

Salt & Black Pepper – Essential for seasoning each element and enhancing all the other ingredients.

Italian Seasoning – A blend of herbs that amplifies the Mediterranean flavor profile.

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Step 1: Season and Sear the Chicken

Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, add olive oil and sear the chicken for about 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.

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Step 2: Sauté the Garlic and Sun-Dried Tomatoes

In the same pan, reduce heat to medium. Add a bit more olive oil if needed, then sauté the garlic for 30 seconds until fragrant. Add the chopped sun-dried tomatoes and stir for another minute to release their flavor.

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Step 3: Cook the Orzo in Broth

Pour in the chicken broth and bring it to a simmer. Stir in the orzo, making sure it’s fully submerged. Let it simmer uncovered, stirring occasionally, for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.

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Step 4: Make It Creamy

Reduce heat to low and stir in the heavy cream and parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy. Taste and adjust salt and pepper if needed.

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Step 5: Add Spinach and Return Chicken

Toss in the baby spinach and stir until wilted. Slice the cooked chicken breasts and place them back into the skillet, nestling them into the creamy orzo.

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Step 6: Serve and Garnish

Let everything simmer for another 2–3 minutes to heat through. Garnish with extra parmesan and freshly cracked black pepper. Serve warm and enjoy.

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How Long to Prepare the Creamy Sun-Dried Tomato Chicken Orzo

Prep Time: The prep is quick and efficient. You’ll need about 10 minutes to season and sear the chicken, chop the sun-dried tomatoes, and gather all your ingredients. This dish is designed to be weeknight-friendly without sacrificing flavor.

Cooking Time: From searing the chicken to simmering the orzo and finishing the sauce, the total cooking time is around 25–30 minutes. The orzo cooks directly in the broth, saving time and infusing flavor. From start to finish, you’re looking at about 35–40 minutes total.

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Tips for Perfect Creamy Sun-Dried Tomato Chicken Orzo

• Use freshly grated parmesan for a smoother sauce — pre-shredded cheese often contains anti-caking agents that affect texture.
• Don’t overcook the chicken. Sear it until just cooked through and let it finish gently when returned to the skillet.
• Stir the orzo frequently to prevent sticking or clumping, especially as it nears the end of cooking.
• Add the spinach last to keep it vibrant and not overcooked.
• Let it rest for a few minutes off heat before serving — this helps the sauce thicken slightly and flavors meld together.

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Watch Out for These Mistakes While Cooking

• Using too much broth: It’s better to start with less and add more if needed. You don’t want a watery sauce.
• Forgetting to stir the orzo: It can easily stick to the pan if left unattended.
• Overcrowding the pan with chicken: If your skillet is small, sear the chicken in batches for the best browning.
• Adding cream over high heat: Lower the heat before adding cream to avoid curdling.
• Skipping the tasting step: Always taste the sauce before serving and adjust seasoning accordingly.

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What to Serve With Creamy Sun-Dried Tomato Chicken Orzo?

1. Garlic Bread

Perfect for scooping up every bit of the creamy sauce.

2. Arugula Salad with Lemon Vinaigrette

A peppery, fresh side that cuts through the richness of the dish.

3. Roasted Asparagus

Adds a crisp, slightly bitter edge that balances the creamy pasta.

4. Steamed Broccoli

Simple and wholesome, it complements the dish without overpowering it.

5. A Glass of White Wine

A chilled Chardonnay or Sauvignon Blanc pairs beautifully with the creamy sauce.

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Storage Instructions

Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so add a splash of broth or water when reheating.

Reheating: Reheat gently on the stovetop over low heat, adding a bit of cream or broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between.

Freezing: Not recommended due to the dairy in the sauce — it can separate when thawed.

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Estimated Nutrition

(Per serving – based on 4 servings)

• Calories: ~550
• Protein: 38g
• Carbohydrates: 35g
• Fat: 29g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 5g
• Sodium: 620mg

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and add more richness. Just adjust the cooking time slightly as they may take longer.

Can I make this ahead of time?

Yes, but for the best texture, undercook the orzo slightly and finish it when reheating.

What can I use instead of heavy cream?

You can try half-and-half or a full-fat coconut milk for a dairy-free alternative.

Is this dish gluten-free?

Not as written, since orzo is a wheat pasta. You can substitute with gluten-free orzo or rice.

Can I add mushrooms or other vegetables?

Absolutely! Mushrooms, bell peppers, or zucchini would all complement the dish well.

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Conclusion

Creamy Sun-Dried Tomato Chicken Orzo is everything a satisfying dinner should be — rich, flavorful, balanced, and ready in under an hour. It’s a dish that feels both indulgent and wholesome, combining juicy chicken, savory orzo, and tangy tomatoes in a creamy, comforting sauce. Whether it’s a weeknight dinner or a casual dinner party centerpiece, this recipe brings bold flavor and a beautiful presentation to the table. It’s sure to become a repeat favorite in your kitchen.

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