Creamy sun-dried tomato chicken orzo is a cozy, weeknight-friendly skillet dinner that marries tender seared chicken with silky, tomato-streaked orzo in a Parmesan-heavy cream sauce. It’s the kind of meal that impresses without hours in the kitchen — great for busy families, date nights at home, or when you need comfort food that feels elevated. If you gravitate toward creamy, tomato-forward chicken dinners, you might also enjoy this slow-cooker creamy tomato basil chicken for a hands-off alternative.
Why you’ll love this dish
This recipe gives you rich, restaurant-style flavors with minimal fuss. The sear on the chicken adds savory depth, the sun-dried tomatoes give an umami and slightly tangy punch, and the orzo soaks up the luscious cream for a pillowy finish. It’s versatile: swap in gluten-free orzo, use bone-in chicken (adjust cooking time), or make it lighter by swapping half-and-half for heavy cream.
"A perfect one-pan dinner — creamy, comforting, and quick enough for a weeknight, but special enough for guests."
This is an ideal choice when you want maximum flavor without complicated techniques, and it reheats well for easy lunches.
How this recipe comes together
You’ll sear the chicken first to lock in juices and build flavor. Then sauté sun-dried tomatoes and garlic, toast the orzo briefly for nuttiness, and add the liquids to simmer and finish the pasta in the pan. Nestle the seared chicken back into the creamy liquid, then bake everything briefly so the chicken cooks through and the orzo becomes tender. Finish with Parmesan and bright basil for contrast. Expect active stovetop time of about 15 minutes and oven time of 25–30 minutes.
What you’ll need
- 2 cups orzo (regular or a gluten-free alternative) — orzo cooks similarly to rice; measure dry.
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total) — thin-cut or pounded to even thickness for faster, even cooking.
- 1/2 teaspoon salt, divided (about 1/4 tsp per side of chicken, plus remainder later)
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (use oil-packed for extra richness or rehydrate dry-packed in hot water)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended to control salt)
- 1 cup heavy cream (can substitute half-and-half for a lighter version; sauce will be less rich)
- 1/2 cup grated Parmesan cheese (freshly grated melts better)
- 1 tablespoon fresh basil, chopped, plus extra for serving
Ingredient notes/substitutions:
- For a lighter finish, use 3/4 cup broth + 3/4 cup half-and-half.
- Swap chicken breasts for boneless thighs (more forgiving, slightly longer bake time).
- If your sun-dried tomatoes are dry-packed, soak them in hot water for 10 minutes and drain.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper each. This initial seasoning helps build a flavorful crust during searing.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear 3–4 minutes per side until golden brown. You’re not cooking through — just creating color. Transfer the chicken to a plate.
- Reduce heat to medium. Add chopped sun-dried tomatoes and minced garlic to the pan. Sauté 1–2 minutes until fragrant, scraping up any browned bits.
- Stir in the orzo and toast for 1–2 minutes, stirring constantly so it becomes slightly glossy and nutty-smelling.
- Pour in 1 cup chicken broth and 1 cup heavy cream, stir to combine, and bring the mixture to a gentle simmer.
- Nestle the seared chicken back into the orzo mixture and sprinkle with the remaining salt and pepper. If the chicken breasts are thick, tuck them slightly into the liquid so they cook evenly.
- Cover the skillet (use an oven-safe lid or tent tightly with foil) and transfer to the preheated oven. Bake 25–30 minutes, until the orzo is tender and the chicken registers 165°F (74°C) at the thickest point.
- Remove the skillet from the oven. Stir in 1/2 cup grated Parmesan until melted and the sauce becomes silky. Let the dish rest 5 minutes so the sauce thickens slightly. Sprinkle with 1 tablespoon chopped fresh basil and extra Parmesan for serving.
Chef tip: If your pan dries out in the oven, add an extra 1/4 cup chicken broth before baking.
Best ways to enjoy it
Serve this dish straight from the skillet for a rustic presentation. Pair it with:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Steamed asparagus or roasted broccolini for a bright, vegetal side.
- Crusty bread if you want to mop up the sauce (omit if following a low-carb plan).
For a different texture, spoon the orzo and chicken over a bed of sautéed spinach. If you prefer a skillet with mushrooms instead of tomatoes, you might like this creamy chicken and mushroom approach — try the creamy chicken and mushroom skillet for a related flavor profile.
Storage and reheating tips
- Refrigeration: Cool to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days. The orzo will absorb sauce as it sits; add a splash of broth or cream when reheating.
- Freezing: This dish can be frozen for up to 2 months. Freeze in a shallow, airtight container. Thaw overnight in the fridge before reheating. Note: texture will change slightly after freezing (creamier/softer orzo).
- Reheating: Reheat gently on the stove over low heat with a splash of chicken broth or cream, stirring until warmed through. Reheat to 165°F (74°C) for food safety. You can also reheat in a 350°F (175°C) oven covered, for 15–20 minutes, until hot.
Pro chef tips
- Even thickness: Pound chicken to an even thickness (about 1/2–3/4 inch) so searing and oven finish are consistent.
- Use an oven-safe skillet: A heavy-bottomed cast-iron or stainless skillet gives the best sear and transfers safely to the oven. If your skillet isn’t oven-safe, transfer everything to a baking dish before covering and baking.
- Toast the orzo: Don’t skip toasting the orzo — it deepens flavor and helps the pasta hold texture.
- Control salt: Use low-sodium broth and taste before adding final salt, since Parmesan and sun-dried tomatoes add concentrated saltiness.
- Rest briefly: Letting the dish rest 5 minutes after baking helps juices redistribute in the chicken and thickens the sauce.
Recipe variations
- Lighter: Replace half the heavy cream with milk or half-and-half; add a squeeze of lemon at the end for brightness.
- Veggie boost: Stir in baby spinach or kale in the last 3–4 minutes of baking so greens wilt but keep texture.
- Spicy kick: Add red pepper flakes with the garlic for heat.
- Mediterranean: Stir in 1/4 cup chopped kalamata olives and a tablespoon of capers for briny complexity.
- Protein swaps: Use boneless thighs (juicier) — increase oven time by 5–10 minutes. For shellfish, try shrimp added in the last 6–8 minutes of baking (adjust time and temperature accordingly).
Common questions
Q: Can I use dry sun-dried tomatoes instead of oil-packed?
A: Yes — rehydrate them in hot water for 10 minutes, drain well, and chop. Oil-packed tomatoes add extra richness, so reduce added oil if using those.
Q: Is there a gluten-free option?
A: Absolutely. Replace orzo with a gluten-free orzo alternative or use small gluten-free pasta shapes. Cook time may vary slightly; check for tenderness.
Q: Can I make this ahead for guests?
A: You can prepare through step 6 (simmer with orzo) and refrigerate the sealed skillet for up to 24 hours. Before baking, bring to room temperature briefly, nestle the seared chicken back in, and bake as directed (you may need an extra 5–10 minutes).
Q: What if my orzo is still firm after baking?
A: If orzo is underdone, add 1/4–1/2 cup extra hot broth, cover, and bake another 5–8 minutes. Check again for doneness and seasoning.
Q: How do I know the chicken is safe to eat?
A: Use an instant-read thermometer; the internal temperature should reach 165°F (74°C) at the thickest point. Rest 5 minutes before slicing to retain juices.
Enjoy this creamy, sun-dried tomato-studded orzo with seared chicken for a dinner that looks and tastes like you spent more time on it than you did.
Print
Creamy Sun-Dried Tomato Chicken Orzo
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option Available
Description
A cozy, weeknight-friendly skillet dinner featuring tender seared chicken with creamy, sun-dried tomato orzo.
Ingredients
- 2 cups orzo (regular or gluten-free)
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream (or substitute half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped, plus extra for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side.
- Transfer the chicken to a plate.
- Reduce heat and add sun-dried tomatoes and garlic, sautéing for 1–2 minutes.
- Stir in the orzo and toast for 1–2 minutes.
- Pour in chicken broth and heavy cream, then bring to a gentle simmer.
- Nestle the chicken back into the mixture and sprinkle with remaining salt and pepper.
- Cover and transfer to the oven. Bake for 25–30 minutes.
- Remove from oven, stir in Parmesan, and let it rest for 5 minutes before serving.
Notes
For a lighter sauce, swap half the cream for broth. Make sure to equalize the thickness of the chicken for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian