Sun-Dried Tomato Chicken Orzo Skillet Recipe

Introduction

This Sun-Dried Tomato Chicken Orzo Skillet is a flavorful and comforting one-pan meal that comes together quickly. Tender chicken, savory sun-dried tomatoes, and creamy Parmesan-infused orzo make it perfect for a weeknight dinner. It’s easy to prepare and sure to please the whole family.

Ingredients

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup chicken broth
• 1 cup orzo pasta
• 1 teaspoon Italian seasoning
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

Instructions

1. Step 1: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
2. Step 2: In the same skillet, sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
3. Step 3: Pour in the chicken broth and bring it to a simmer. Add the orzo and Italian seasoning, stirring to combine. Reduce heat to medium-low, cover, and cook for 10-12 minutes until the orzo is tender and most of the liquid is absorbed, stirring occasionally.
4. Step 4: Return the cooked chicken to the skillet and stir to combine. Add the heavy cream and grated Parmesan cheese, mixing well until creamy. Cook for another 2-3 minutes until heated through.
5. Step 5: Remove from heat and garnish with fresh basil leaves. Serve warm and enjoy your Sun-Dried Tomato Chicken Orzo Skillet.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful dish.
• Swap heavy cream for half-and-half for a lighter version.
• Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.
• If you prefer a spicier dish, add a pinch of red pepper flakes while sautéing the garlic.

Storage

Store leftover Sun-Dried Tomato Chicken Orzo in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sun-dried tomatoes instead of the ones packed in oil?

Yes, but be sure to soak dried sun-dried tomatoes in warm water for about 10 minutes to soften them before chopping and adding to the dish.

Is orzo the only pasta I can use for this recipe?

While orzo works best for its rice-like texture and quick cooking time, you can substitute with other small pasta shapes like acini di pepe or small shells, adjusting cooking time as needed.

Sun-Dried Tomato Chicken Orzo Skillet Recipe

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★★★★★

4.4 from 72 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Sun-Dried Tomato Chicken Orzo Skillet is a creamy, flavorful one-pan meal featuring tender chicken pieces, sun-dried tomatoes, and orzo pasta cooked together to perfection. Enhanced with Italian seasoning, garlic, and Parmesan cheese, it’s an easy and satisfying dish ideal for weeknight dinners.

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Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• Salt and pepper (to taste)
• 2 tablespoons olive oil

Vegetables & Seasonings

• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 teaspoon Italian seasoning

Orzo & Liquids

• 1 cup chicken broth
• 1 cup orzo pasta
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh basil leaves (for garnish)

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Instructions

1. Cook the Chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
3. Cook the Orzo: Pour in the chicken broth and bring to a simmer. Add the orzo and Italian seasoning, stirring to combine. Reduce heat to medium-low, cover the skillet, and cook for 10-12 minutes until the orzo is tender and most of the liquid has been absorbed, stirring occasionally.
4. Finish the Dish: Return the cooked chicken to the skillet and stir to combine. Stir in the heavy cream and grated Parmesan cheese until well mixed and creamy. Cook for an additional 2-3 minutes until heated through.
5. Serve: Remove from heat, garnish with fresh basil leaves, and serve warm. Enjoy your Sun-Dried Tomato Chicken Orzo Skillet!

Notes

• For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
• If you prefer, use gluten-free orzo or substitute with rice or quinoa.
• Sun-dried tomatoes packed in oil add more flavor and richness, but you can use dry-packed and rehydrate them in warm water.
• Adjust seasoning with salt and pepper to taste at the end if needed.
• This skillet meal reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Sun-Dried Tomato Chicken, Orzo Skillet, One-Pan Meal, Italian Chicken, Creamy Chicken Orzo, Easy Dinner