Description
Creamy Sun-Dried Tomato Chicken Orzo is a one-pot dinner loaded with juicy chicken, tangy sun-dried tomatoes, and a luscious creamy Parmesan sauce. Perfect for busy weeknights in under 30 minutes.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup orzo pasta, uncooked
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced (save the oil)
3 cloves garlic, minced
1 small yellow onion, finely diced
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tbsp reserved sun-dried tomato oil or olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh basil or parsley, for garnish
Instructions
1. Heat reserved sun-dried tomato oil in a skillet or Dutch oven over medium-high heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
2. Season chicken with salt, pepper, and Italian seasoning. Add to skillet and sear until golden on all sides, 5–6 minutes (not fully cooked through).
3. Add uncooked orzo. Stir constantly 1–2 minutes until lightly toasted.
4. Pour in chicken broth and sun-dried tomatoes. Scrape bottom of pan, bring to boil, reduce to low, cover, and simmer 10–12 minutes, stirring occasionally.
5. Once orzo is al dente, stir in heavy cream and Parmesan. Cook 2–3 minutes until creamy and thickened. Adjust seasoning with salt and pepper.
6. Garnish with extra Parmesan and fresh herbs. Serve immediately.
Notes
Store leftovers in an airtight container up to 3 days in the fridge.
Reheat gently with a splash of broth or cream to loosen sauce.
Not ideal for freezing as the creamy sauce may separate and orzo can become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg