Sun Dried Tomato Chicken Orzo That Tastes Like a $30 Entrée

You know that meal that makes your friends think you secretly hired a private chef? This is that meal. Juicy chicken, glossy orzo, and sun dried tomatoes that punch way above their weight class—ready in under 40 minutes.

It’s bold, garlicky, creamy (without cream), and honestly, kind of a show-off. Minimal ingredients, maximum flavor, zero drama. Keep your Uber Eats app where it is—you won’t need it tonight.

What Makes This Recipe So Good

• One pot, big payoff: Orzo cooks right in the chicken’s savory juices, soaking up flavor like it was born for this moment.
• Sun dried tomatoes = flavor bomb: They bring sweet-tart intensity and a luxurious richness from the oil.It’s like cheating—but it’s legal.
• Balanced and hearty: Protein, carbs, and vegetables in one skillet. Comfort food that doesn’t feel like a food coma.
• Weeknight-friendly: 30–40 minutes, no weird techniques, and common pantry staples. The ROI on time is ridiculous.
• Scales up easily: Feeding four or a hungry crowd?Double it without doubling your effort.

What You’ll Need (Ingredients)

• 1.25–1.5 lbs boneless, skinless chicken thighs (or breasts; thighs stay juicier)
• 1.5 cups dry orzo
• 1/2 cup sun dried tomatoes in oil, sliced, plus 2–3 tablespoons of the oil
• 3 cups low-sodium chicken broth (plus a splash extra if needed)
• 1 small yellow onion, finely diced
• 3–4 cloves garlic, minced
• 1/2 cup grated Parmesan (freshly grated, please)
• 1/4 cup heavy cream or half-and-half (optional for extra silkiness)
• 2 tablespoons olive oil (in addition to the tomato oil)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, but recommended)
• 1 teaspoon smoked paprika (or sweet paprika)
• Salt and black pepper, to taste
• 2 cups baby spinach (loosely packed)
• Zest of 1 lemon and 2 teaspoons lemon juice
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Season the chicken: Pat chicken dry and season both sides with salt, pepper, smoked paprika, and oregano. Don’t be shy; flavor needs a runway.
2. Sear the chicken: Heat a large skillet or Dutch oven over medium-high. Add olive oil plus 1 tablespoon sun dried tomato oil.Sear chicken 4–5 minutes per side until golden and almost cooked through. Transfer to a plate.
3. Sweat the aromatics: Lower heat to medium. Add onion with a pinch of salt; cook 3–4 minutes until softened.Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. If the pan looks dry, add another splash of tomato oil. Flavor insurance, FYI.
4. Toast the orzo: Stir in the orzo and toss for 1–2 minutes until lightly toasted.This step gives you nutty depth and better texture.
5. Add broth and tomatoes: Pour in chicken broth, sliced sun dried tomatoes, and lemon zest. Scrape up any browned bits from the bottom. Bring to a gentle simmer.
6. Nestle and simmer: Return chicken and any juices to the pan, nestle into the orzo.Cover and simmer on low 8–10 minutes, stirring once or twice to prevent sticking.
7. Finish it creamy: When orzo is al dente and liquid is mostly absorbed, stir in Parmesan and cream (if using). Add spinach and fold until wilted. Squeeze in lemon juice.Adjust salt and pepper. If it’s too thick, add a splash of broth; too loose, simmer 1–2 minutes more.
8. Serve: Top with chopped basil or parsley. Spoon everything into bowls so the juices and orzo don’t get lonely.Eat while it’s steamy and glorious.

Preservation Guide

• Fridge: Store leftovers in an airtight container up to 3–4 days. Add a splash of broth or water when reheating to revive the creaminess.
• Freezer: Freezes decently for up to 2 months, though orzo softens slightly after thawing. Portion into freezer-safe containers; thaw overnight in the fridge.
• Reheat: Stovetop over medium-low with a few tablespoons of water or broth, stirring gently.Microwave in 60–90 second bursts, stirring between rounds.
• Make-ahead tips: Cook through step 5 earlier in the day. At dinner, add chicken back, simmer the orzo, and finish with Parmesan/spinach for a just-made vibe.

Health Benefits

• Lean protein: Chicken supports muscle repair and keeps you full longer. Thighs have more iron and B vitamins; breasts are leaner—choose your fighter.
• Lycopene boost: Sun dried tomatoes deliver concentrated antioxidants that support heart health and may reduce oxidative stress.Fancy science for “good for you.”
• Bone-friendly: Parmesan adds calcium and protein with big flavor, so you use less overall fat. Win-win.
• Greens matter: Spinach packs iron, folate, and vitamin K. It melts into the dish without hijacking the flavor.
• Satiating carbs: Orzo provides steady energy.Pairing with protein and fat helps stabilize blood sugar, IMO.

What Not to Do

• Don’t skip toasting the orzo: It prevents mush and adds depth. Two minutes now saves regret later.
• Don’t boil aggressively: Gentle simmer only. A rolling boil will scorch the bottom and overcook the pasta.
• Don’t forget salt at each stage: Season chicken, onions, and the broth.Layered seasoning = restaurant-level flavor.
• Don’t drain the tomato oil: That’s liquid gold. It’s flavor and fat in one convenient bottle.
• Don’t add spinach too early: It’ll overcook and turn swampy. Last-minute fold-in keeps it vibrant.

Different Ways to Make This

• Greek-ish twist: Add kalamata olives, a crumble of feta instead of Parmesan, and a pinch of dried dill.
• Cream-free version: Skip the cream and add an extra tablespoon of olive oil plus a splash more broth for silkiness.
• Veggie-forward: Swap chicken for chickpeas (one 15-oz can, drained) and add roasted red peppers.Use vegetable broth.
• Spicy arrabbiata vibe: Double the red pepper flakes, add 1 tablespoon tomato paste with the aromatics, and finish with extra lemon.
• Pesto upgrade: Stir in 2 tablespoons basil pesto at the end. Reduce Parmesan by half to balance salt.
• Extra greens: Add chopped zucchini or asparagus with the onion, or peas during the last 3 minutes.
• Cheesy finish: Swap Parmesan for Pecorino Romano for sharper bite, or add a dollop of ricotta on top for cream-cloud goodness.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Pound to even thickness and reduce sear time slightly to avoid drying out.

Breasts cook faster; keep an eye on doneness and rest them before slicing back in.

What can I substitute for orzo?

Pearl couscous (ptitim) or small pasta like ditalini works. Adjust liquid and time: couscous needs slightly less liquid and cooks a bit faster. Rice is a different game—use 1:2 rice-to-broth and extend simmer to 18–20 minutes.

Do I have to use the cream?

Nope.

You’ll still get a luscious texture from the starch, Parmesan, and tomato oil. Add a splash more broth if needed to keep things saucy.

How do I make it dairy-free?

Skip Parmesan and cream. Add 1–2 tablespoons nutritional yeast and a knob of dairy-free butter or extra olive oil at the end for body and savory notes.

Can I make this gluten-free?

Use gluten-free orzo if available, or sub short-grain rice.

Monitor liquid and time as GF pastas can absorb unpredictably—keep extra broth handy.

My orzo stuck to the bottom. Help?

Stir a few times during simmering and keep heat low. If it starts to stick, add a splash of broth and gently loosen with a wooden spoon.

Nonstick or enameled cast iron helps.

Is this meal-prep friendly?

Absolutely. Portion into containers, keep herbs and lemon separate, and add a touch of broth when reheating. It holds up nicely for up to four days.

Final Thoughts

Sun dried tomato chicken orzo is the weeknight flex: simple moves, big flavor, minimal cleanup.

It’s bright, savory, and just rich enough to feel special without knocking you out. Keep a jar of sun dried tomatoes in your pantry and you’re always 30 minutes away from applause. Now claim your one-pot crown—and maybe don’t tell anyone how easy it was.