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–+ servings
Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo in 30 Minutes

A quick and delicious Sun-Dried Tomato Chicken Orzo dish that's perfect for busy weeknights and comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast tenderloins can substitute with shrimp or tofu
For the Sauce
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1 teaspoon paprika or use chipotle powder/cayenne for spiciness
  • 1 tablespoon Italian seasoning essential for flavor
  • to taste salt can use low-sodium options
  • to taste black pepper preferably fresh ground
  • 3 cloves garlic, minced or use jarred minced garlic
For the Pasta
  • 1 cup sun-dried tomatoes, chopped fresh tomatoes can be substituted
  • 1 cup orzo, uncooked can use quinoa or couscous for gluten-free
  • 2 cups chicken stock vegetable stock is a good alternative
For the Finish
  • 2 cups fresh spinach or use Swiss chard/kale
  • 1/2 cup heavy cream can use half-and-half or cashew cream
  • 1 teaspoon dried basil or use fresh basil
  • to taste red pepper flakes optional
  • 1/2 cup grated parmesan or Pecorino Romano/Asiago

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  2. Season chicken with paprika, Italian seasoning, salt, and pepper. Sear in skillet for about 3 minutes on each side.
  3. Pour in 1 tablespoon of olive oil, then add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  4. Add uncooked orzo, stir for 2 minutes, then pour in chicken stock and season lightly with salt. Bring to a gentle boil.
  5. Reduce heat, cover, and simmer for 5-8 minutes, stirring occasionally until orzo is tender and liquid is mostly absorbed.
  6. Stir in fresh spinach, allowing it to wilt completely over 2-3 minutes.
  7. Mix in heavy cream, dried basil, and red pepper flakes if using. Heat through for an additional 1-2 minutes.
  8. Return the seared chicken to the skillet and stir to combine. Simmer for another 2-5 minutes until chicken is warmed through.
  9. Serve immediately topped with grated parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Consider adding vegetables for extra nutrition. Use lighter cream alternatives if desired.

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