Creamy Sun-Dried Tomato Chicken Orzo

Why You’ll Love This Recipe

This recipe is the ultimate comfort food with a twist. The creamy texture from the sauce blends beautifully with the zesty flavor of sun-dried tomatoes, making each bite a burst of flavor. The addition of tender chicken and orzo gives this dish a wholesome, satisfying feel. It’s quick to make, requiring just one pan, which makes cleanup a breeze. Perfect for busy nights or a weekend indulgence, Creamy Sun-Dried Tomato Chicken Orzo is a dish everyone will love.

Ingredients

• 2 chicken breasts, boneless and skinless

• 1 cup orzo pasta

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped (packed in oil)

• 1/2 cup heavy cream

• 1/4 cup chicken broth

• 1/2 cup Parmesan cheese, grated

• Salt and pepper to taste

• Fresh basil, chopped for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until golden brown on both sides and fully cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.

2. In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes.

3. Add the chicken broth to the skillet, scraping up any bits from the bottom. Bring to a simmer and then stir in the heavy cream. Allow the mixture to simmer for 5 minutes until the sauce thickens slightly.

4. Add the cooked orzo and grated Parmesan cheese to the sauce, stirring until the cheese is melted and the pasta is coated with the creamy sauce.

5. Slice the cooked chicken breasts and place on top of the orzo mixture. Garnish with fresh basil before serving.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Option: Substitute the chicken with sautéed mushrooms or grilled vegetables for a vegetarian twist.

• Gluten-Free: Use gluten-free orzo or another gluten-free pasta alternative.

• Add Spices: For a bit of heat, add red pepper flakes or a dash of cayenne pepper to the sauce.

• Cheese Variations: Try using different cheeses such as mozzarella or goat cheese for a unique flavor profile.

• Lighter Version: Replace the heavy cream with a lighter version, such as half-and-half or a dairy-free alternative.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low heat with a splash of chicken broth or cream to bring back the creamy consistency. Alternatively, reheat in the microwave, stirring every 30 seconds until hot.

FAQs

Can I use a different pasta instead of orzo?

Yes, you can use any small pasta like penne, fusilli, or farfalle as a substitute for orzo.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep some elements ahead of time. Cook the chicken and orzo earlier in the day and then combine with the sauce when ready to serve.

How can I make the sauce thicker?

To thicken the sauce, simply let it simmer longer, or add more grated Parmesan cheese. You can also mix a tablespoon of flour with a little water and stir it into the sauce.

Can I freeze this dish?

Although it’s best fresh, you can freeze the cooked orzo and sauce for up to 3 months. Reheat on the stove with a bit of cream or broth to restore the texture.

How do I keep the chicken juicy?

Make sure not to overcook the chicken. Using a meat thermometer to ensure the internal temperature reaches 165°F is a great way to keep the chicken juicy.

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

Yes, but you will need to rehydrate them by soaking them in warm water for 15-20 minutes before using them in the recipe.

Can I use coconut cream instead of heavy cream?

Yes, coconut cream can be used as a dairy-free alternative, but it will give a slightly different flavor to the dish.

Can I add more vegetables to this dish?

Absolutely! You can add vegetables like spinach, zucchini, or bell peppers for added nutrition and flavor.

How do I make this recipe spicier?

Add red pepper flakes, hot sauce, or cayenne pepper to the sauce to give it a spicy kick.

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked or leftover chicken. Just add it into the sauce at the end to warm through.

Conclusion

Creamy Sun-Dried Tomato Chicken Orzo is an easy, flavorful, and comforting dish that comes together quickly and satisfies even the pickiest eaters. The creamy, sun-dried tomato sauce pairs perfectly with tender chicken and orzo, making it a meal everyone will love. Whether you’re cooking for family or hosting friends, this recipe is sure to impress.

Creamy Sun-Dried Tomato Chicken Orzo

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Sun-Dried Tomato Chicken Orzo is a rich and comforting dish that combines tender chicken, creamy sun-dried tomato sauce, and tender orzo pasta. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion, offering a delightful balance of flavors. The tangy sun-dried tomatoes complement the creamy sauce, while the chicken and orzo make this meal satisfyingly hearty and delicious.

• Author: Laura
• Prep Time: 10min
• Cook Time: 20min
• Total Time: 35min
• Yield: 4servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

2 chicken breasts, boneless and skinless

1 cup orzo pasta

1 tablespoon olive oil

3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped (packed in oil)

½ cup heavy cream

¼ cup chicken broth

½ cup Parmesan cheese, grated

Salt and pepper to taste

Fresh basil, chopped for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken until golden brown on both sides and fully cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.

2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes.

3. Pour in the chicken broth, scraping any bits from the bottom of the skillet. Bring to a simmer and then stir in the heavy cream. Let the mixture simmer for 5 minutes, allowing the sauce to thicken slightly.

4. Add the cooked orzo and grated Parmesan cheese to the skillet, stirring until the cheese is melted and the pasta is coated with the creamy sauce.

5. Slice the cooked chicken breasts and place on top of the orzo mixture. Garnish with fresh basil before serving.

Notes

• Vegetarian Option: Substitute the chicken with sautéed mushrooms or grilled vegetables for a hearty vegetarian version.

• Gluten-Free: Use gluten-free orzo or another gluten-free pasta alternative.

• Cheese Variations: Swap Parmesan cheese for mozzarella, goat cheese, or any cheese you prefer.

• Lighter Version: Replace the heavy cream with half-and-half or a dairy-free alternative like coconut milk or almond milk.