Pin It I threw this together on a rainy Tuesday when I had four ingredients that needed using and zero patience for multiple pots. The way the orzo soaks up that creamy, sun-dried tomato sauce while the chicken stays tender changed how I think about weeknight dinners. My partner walked in, took one bite, and asked if we were celebrating something. We weren't, but it felt like we should have been.
The first time I made this for friends, I panicked halfway through because the orzo looked like it was absorbing too much liquid too fast. I added a splash more broth, stirred it once, and it turned out perfect. One friend still texts me asking for the recipe every few months, even though I've sent it three times.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't get that golden crust that adds so much flavor to the sauce.
- Italian seasoning: This does more work than you'd think, bringing warmth and depth without needing a dozen separate spices.
- Olive oil: Use enough to coat the pan well so the chicken doesn't stick when you sear it.
- Yellow onion: Chop it finely so it melts into the sauce and adds sweetness without chunky bits.
- Garlic cloves: Mince these fresh because the jarred stuff just doesn't give you that sharp, aromatic punch.
- Sun-dried tomatoes: The oil-packed kind are softer and more flavorful than the dry ones, and they blend into the sauce beautifully.
- Orzo pasta: This tiny rice-shaped pasta turns creamy as it cooks, almost like risotto but without all the stirring.
- Chicken broth: Low-sodium is key because the parmesan and sun-dried tomatoes already bring plenty of salt.
- Heavy cream: This is what makes the sauce luscious and cling to every piece of orzo.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Crushed red pepper flakes: Just a pinch adds a subtle warmth that balances the richness.
- Fresh thyme: It smells incredible as it simmers and adds an earthy note that ties everything together.
- Baby spinach: Stir it in at the end and it wilts in seconds, adding color and a bit of freshness.
- Fresh basil: A handful of this on top makes the whole dish smell like summer.
Instructions
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Press the seasoning in gently so it sticks.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in carefully and let it sear undisturbed for 4 to 5 minutes per side until golden brown, then remove and set aside.
- Cook the aromatics:
- In the same pan, add the chopped onion and cook for 2 to 3 minutes until it softens and turns translucent. Toss in the garlic and sun-dried tomatoes, stirring for another minute until fragrant.
- Toast the orzo:
- Stir in the orzo and let it toast lightly for about a minute, which deepens its flavor and helps it absorb the sauce later.
- Add the liquids:
- Pour in the chicken broth and heavy cream, stirring and scraping up any browned bits stuck to the bottom of the pan. Those bits are pure flavor.
- Simmer everything together:
- Nestle the seared chicken back into the pan, lower the heat to medium, and cover. Let it simmer for 12 to 15 minutes, stirring the orzo occasionally, until the pasta is tender and the chicken is cooked through.
- Finish the sauce:
- Remove the chicken to a plate and stir in the parmesan, red pepper flakes, thyme, and spinach. Keep stirring until the spinach wilts and the sauce turns creamy and smooth.
- Serve:
- Slice the chicken and either return it to the pan or arrange it on top of the orzo. Garnish with fresh basil and extra parmesan.
Pin It I made this the night my sister came over feeling defeated after a long week. We ate it straight from the pan with crusty bread, and by the end of the meal she was laughing again. Food doesn't fix everything, but sometimes it gives you the space to feel a little more human.
What to Serve With It
A simple arugula salad with lemon and olive oil cuts through the richness perfectly. Crusty bread is essential for soaking up every last bit of that creamy sauce. If you want something green and warm, roasted asparagus or broccolini with garlic works beautifully alongside.
How to Store and Reheat
Let the leftovers cool completely before transferring them to an airtight container. They'll keep in the fridge for up to three days and the flavors get even better as they sit. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life, stirring often so the orzo doesn't clump.
Ways to Make It Your Own
If you want to lighten it up a bit, swap the heavy cream for half-and-half or even whole milk, though the sauce won't be quite as thick. Roasted red peppers make a great stand-in for sun-dried tomatoes if you prefer something sweeter and less intense. You can also toss in mushrooms with the onions or use chicken thighs instead of breasts for extra richness.
- Add a handful of fresh cherry tomatoes in the last few minutes for bursts of brightness.
- Stir in a tablespoon of butter at the very end for an even silkier sauce.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Pin It This dish has become my go-to when I want something that feels special without the stress. I hope it brings you the same kind of comfort and maybe a few seconds of quiet joy between bites.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, bone-in or boneless chicken thighs can be used; just adjust the cooking time to ensure they are cooked through and tender.
- → What is the best way to toast orzo?
Toast the orzo in the pan with a bit of olive oil over medium heat, stirring frequently until it turns golden and emits a nutty aroma.
- → Can I substitute sun-dried tomatoes with another ingredient?
Roasted red peppers make a great substitute, offering a mild sweetness and similar texture to sun-dried tomatoes.
- → Is it possible to lighten the sauce?
Replacing heavy cream with half-and-half reduces richness while maintaining a creamy texture in the sauce.
- → How do you know when the orzo is perfectly cooked?
Orzo should be al dente—firm to the bite yet tender—after simmering for about 12-15 minutes in the liquid with the chicken.
- → What herbs complement this dish well?
Fresh thyme and basil enhance the flavors, while crushed red pepper flakes add a subtle heat if desired.