The creamiest sun-dried tomato chicken orzo is a weeknight winner: tender seared chicken nestled in a rich, garlicky orzo studded with bright sun-dried tomatoes and finished with Parmesan and basil. It’s the kind of one-skillet dinner that feels special but doesn’t demand hours in the kitchen. If you love comforting, creamy dinners in under an hour—similar in spirit to Grandma’s Chicken Soup—this recipe will quickly become a staple.
Why you’ll love this dish
This recipe balances comfort and speed. The orzo cooks in a creamy broth so it absorbs flavor, while searing the chicken first locks in juices and adds a golden crust. It’s great for busy weeknights, small dinner parties, and picky eaters who respond well to familiar, saucy pasta-meets-protein dishes.
“Comfort food that looks like you fussed and tastes like you didn’t—perfect for busy nights.”
Reasons to make it:
- One-skillet finish (easy cleanup).
- Family-friendly — creamy, mildly tangy, and kid-approved.
- Flexible — swaps and upgrades are simple.
- Ready in about 40–50 minutes total, with hands-on time under 15 minutes.
The cooking process explained
Before you start: this dish is sear → sauté → simmer → bake. Searing the chicken adds flavor and color. Toasting the orzo briefly before adding liquid gives a nutty aroma and prevents a gummy finish. The oven step finishes the chicken gently and ensures the orzo cooks evenly without constant stirring.
High-level steps:
- Season and sear chicken in an oven-safe skillet.
- Sauté sun-dried tomatoes and garlic, then toast the orzo.
- Add broth + cream, nestle chicken back in, cover, and bake.
- Finish with Parmesan and fresh basil.
What you’ll need
- 2 cups orzo
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
Ingredient notes and substitutions:
- Sun-dried tomatoes: if using the dry kind, rehydrate in hot water for 10 minutes and drain. Oil-packed tomatoes add extra richness—drain a little but keep some oil for flavor.
- Chicken: boneless thighs work well for richer flavor; adjust baking time slightly.
- Dairy-free: swap heavy cream for full-fat coconut milk and Parmesan for nutritional yeast (see Variations).
- For a lighter version, use half-and-half mixed with an extra 1/2 cup broth and reduce oven time slightly.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken and sear 3–4 minutes per side until golden brown. Remove chicken and set aside. (It will finish cooking in the oven.)
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic; cook 1–2 minutes until fragrant, scraping up browned bits.
- Stir in the 2 cups orzo and toast for 1–2 minutes, stirring so it doesn’t burn.
- Pour in 1 cup chicken broth and 1 cup heavy cream; stir and bring to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the orzo mixture. Cover the skillet with a lid or tightly with foil.
- Transfer to the preheated oven and bake 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
- Remove from oven and stir in 1/2 cup grated Parmesan until melted and the sauce is creamy. Adjust salt and pepper to taste.
- Sprinkle 1 tablespoon chopped fresh basil over the dish and serve hot.
Safety tip: Always verify chicken doneness using a meat thermometer (165°F/74°C) rather than relying on color alone.
Serving suggestions
Best ways to enjoy it:
- Spoon onto warmed plates and drizzle a little extra olive oil or a squeeze of lemon for brightness.
- Serve alongside a crisp green salad (arugula with lemon vinaigrette) or roasted vegetables to add texture.
- For a wine pairing, a medium-bodied Chardonnay or an unoaked Vermentino complements the creaminess and tomato tang.
If you enjoy variations that pair chicken and orzo in different flavor directions, try our take on Marsala Chicken Orzo for a wine-forward alternative.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Note: the cream sauce may separate slightly on thawing—reheat gently and stir to recombine.
- Reheating: Warm gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce. Microwaving works in short bursts—stir between intervals.
- Food safety: Reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Sear properly: Don’t overcrowd the skillet when searing; work in batches if needed. A proper sear builds flavor through the Maillard reaction.
- Toast the orzo: This small step prevents a gluey texture and deepens flavor.
- Use an oven-safe skillet: A heavy-bottomed, oven-safe skillet (cast iron or stainless) transfers heat evenly and makes the stovetop-to-oven transition seamless.
- Adjust liquid: Orzo brands can vary in absorption. If you open the oven and the orzo looks too firm and the liquid is gone, stir in up to 1/4 cup extra broth and return to bake a few more minutes.
- Cheese: Stir Parmesan in off-heat to keep the sauce silky and avoid grainy texture.
Creative twists
- Mediterranean: Add a handful of baby spinach and a tablespoon of capers when you stir in the Parmesan.
- Protein swap: Use boneless chicken thighs for richer flavor, or substitute shrimp (reduce bake time and add shrimp in the last 8–10 minutes).
- Vegetarian: Omit chicken, use vegetable broth, add mushrooms and chickpeas for protein, and finish with lemon zest.
- Dairy-free: Replace heavy cream with coconut cream and Parmesan with toasted pine nuts and nutritional yeast for umami.
- Add heat: Stir in 1/4 teaspoon crushed red pepper flakes with the garlic.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 40–50 minutes total: 10–15 minutes active (searing, toasting, assembling) and 25–30 minutes baking.
Q: Can I use jarred sun-dried tomatoes in oil or the dry ones?
A: Both work. Oil-packed tomatoes are convenient and add flavor; drain a little oil to avoid excess greasiness. Dry tomatoes should be rehydrated in hot water for 10 minutes and drained.
Q: Can I make this ahead?
A: Yes. You can assemble through step 8, refrigerate (covered) for up to 24 hours, then bake when ready. If fully cooked ahead, reheat gently with extra broth or cream to revive the sauce.
Q: Is this freezer-friendly?
A: Yes — freeze without fresh basil. Thaw overnight in the fridge and reheat slowly with a splash of broth to restore creaminess.
Q: Can I use whole-grain orzo or another pasta?
A: Whole-grain orzo will work but may require a touch more liquid and a slightly longer bake. Small pastas like acini di pepe can substitute, but cooking times will differ.
If you want more one-pot chicken-and-pasta ideas or lighter wine-forward versions, check our recipes for inspiration and pairings.
Creamy Sun-Dried Tomato Chicken Orzo
Ingredients
Main Ingredients
- 2 cups orzo
- 4 pieces boneless, skinless chicken breasts Boneless thighs can be used for richer flavor.
- 1/2 teaspoon salt Plus more to taste.
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped Packed in oil or rehydrated if dry.
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream Can swap for full-fat coconut milk for dairy-free.
- 1/2 cup grated Parmesan cheese Nutritional yeast can be used for dairy-free.
- 1 tablespoon fresh basil, chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken and sear for 3–4 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add chopped sun-dried tomatoes and minced garlic; cook for 1–2 minutes until fragrant.
- Stir in the orzo and toast for 1–2 minutes, stirring to prevent burning.
- Pour in chicken broth and heavy cream; stir and bring to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the orzo mixture. Cover the skillet.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes.
- Ensure chicken is at an internal temperature of 165°F (74°C) and orzo is tender.
- Remove from oven and stir in grated Parmesan until melted and creamy.
- Sprinkle with chopped fresh basil and serve hot.