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Sun-dried Tomato Chicken Orzo has taken over the weeknight rotation at my house. The orzo cooks right in the skillet with the chicken and turns creamy at the end from mascarpone, heavy cream, and parmesan. This is a creamy chicken orzo with spinach, chicken, and a half cup of chopped sun-dried tomatoes. I sear the chicken in oil drained straight from the tomato jar, which gives the whole dish more flavor than a neutral oil would.
I am obsessed with one skillet recipes, especially when they include orzo. My Lemon Chicken Orzo has been on repeat in my kitchen for months, and now I’ve added this one too.
Sun-dried tomatoes are one of my favorite things to eat. I love the concentrated flavor, especially when paired with something creamy and tangy like cream cheese, or in the case of this recipe, mascarpone.
Testing results for sun-dried tomato chicken orzo
- My go-to is always cream cheese, but I found it to be too tangy for this recipe. The mascarpone offers the same creaminess but less tang and was just right.
- I made the mistake of letting my butter come to room temperature before adding it, and it separated too much. It needs to be cold so that it melts into the sauce slowly and emulsifies, coating the orzo in a silky, glossy sheen.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Chicken: I’m not a fan of chicken thighs unless they’re on a platter of Southern Fried Chicken, so I use chicken breasts in this recipe. As long as you don’t overcook them, they won’t dry out. However, you can certainly opt for thighs if that’s your preference. Cut and cook them the same way.
Oil-packed sun-dried tomatoes: Buy the jarred kind packed in oil rather than the dry-packed ones sold in a bag. Drain the half cup you need, save the oil that comes off them, and use two tablespoons of it to sear the chicken. Those two tablespoons give the chicken more flavor than a plain cooking oil would. You can use more of those sun-dried tomatoes the next week to make One-pan Creamy Tuscan Chicken, which also uses sun-dried tomatoes and cream but without any pasta.
Orzo: It goes into the pan dry and finishes cooking in the broth, so don’t boil it separately first.
Spinach: Two cups of fresh spinach goes in at the very end and wilts in the residual heat. That makes this a chicken orzo spinach dinner with no extra pan and no extra step.
Pin this now to save it for laterHow to make sun-dried tomato chicken orzo
Everything for this chicken orzo skillet happens in one pan, so have the ingredients measured and within reach before the broth goes in.
- Season the chicken and sear it in the reserved tomato oil, then set it aside.
- Turn the heat down and cook the sun-dried tomatoes, garlic, tomato paste, red pepper flakes, and Italian seasoning until the paste darkens.
- Add the dry orzo and stir it around to toast, then pour in the broth, cover, and simmer until the orzo is al dente.
- Lower the heat, stir in the cream and mascarpone, and return the chicken and its juices to the skillet.
- Turn off the heat, stir in the cold butter and the parmesan, then add the spinach and let it wilt.
Why the butter goes in cold
The last thing that happens in this skillet is three tablespoons of cold cubed butter and a cup of Parmesan stirred in with the heat turned off. Cold butter melts slowly enough to emulsify into the sauce instead of separating out into a greasy layer on top. French cooks call this monter au beurre, and it’s the same finish that gives restaurant sauces their gloss.
Two conditions make it work. The butter has to be very cold out of the refrigerator rather than softened on the counter, and it has to be stirred slowly and constantly until every cube has disappeared into the sauce. Butter that’s already soft melts too fast and breaks.
The Parmesan goes in at the same moment, off the heat, and melts down into the cream and mascarpone already in the pan. Keep stirring while it incorporates into the sauce.
Variations
- More heat, or none at all. A quarter teaspoon of red pepper flakes leaves this on the mild side. Add another quarter teaspoon with the tomato paste if you want it to have more of a bite or omit the red pepper altogether if you don’t want any heat at all.
- Cream cheese in place of the mascarpone. Softened cream cheese melts into the sauce the same way and is easier to find in some areas. It brings more tang with it, but definitely works if that’s all you can find.
Make-ahead and storage
Make ahead. Sun-dried tomato chicken orzo is best made and eaten the same day. The orzo keeps absorbing sauce as it sits, so a batch cooked in the morning will be noticeably thicker by supper. What you can do early is cube and season the chicken ( you could even go ahead and cook the chicken) and chop the tomatoes and garlic.
Storage. Leftovers keep in an airtight container in the refrigerator for three to five days. Expect the sauce to be much thicker the next day, which is normal, and stir in a splash of water or broth or white wine to loosen it.
Reheating. Warm leftovers on the stovetop over low heat with a splash of broth or cream stirred in. A microwave can break a cream sauce and leave it oily, though I’ll admit my own family reheats individual bowls in the microwave and has never complained.
What to serve with sun-dried tomato chicken orzo
Sun-dried tomato chicken orzo is rich, and it does best with something simple beside it. A Green Salad with Arugula and Fresh Herbs and a sharp vinaigrette is what I put on the table with it most often, and simple roasted broccoli works great too. You’ll also want bread for the sauce left in the bowl. A crusty loaf is traditional, but you can never go wrong with the kid-favorite warm Buttermilk Dinner Rolls.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Sun-Dried Tomato Chicken Orzo Recipe
Equipment
Ingredients
- 2 tablespoons oil drained from the sun-dried tomatoes
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into cubes
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¾ teaspoon paprika
- ½ cup chopped oil-packed sun-dried tomatoes, drained, oil reserved
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ teaspoon red pepper flakes, plus extra for garnish
- 2 teaspoons Italian seasoning
- 2 cups uncooked orzo
- 4 ½ cups chicken broth
- 1 cup heavy cream
- 4 ounces mascarpone cheese
- 3 tablespoons cold butter, cubed
- 1 cup shredded Parmesan cheese, plus extra for garnish
- 2 cups spinach
- fresh basil leaves, for garnish, to taste (optional)
Instructions
- Heat the reserved sun-dried tomato oil in a large skillet or Dutch oven over medium-high heat.
- Season 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into cubes with the 1 teaspoon salt, 1/4 teaspoon pepper, and 3/4 teaspoon paprika, then add the cubes to the hot oil.
- Sear until the sides turn golden brown, about 5 minutes. Remove the chicken and set it aside.
- Lower the heat to medium. Add 1/2 cup chopped oil-packed sun-dried tomatoes, drained, oil reserved, 4 cloves garlic, minced, 1 tablespoon tomato paste, 1/4 teaspoon red pepper flakes, plus extra for garnish, and 2 teaspoons Italian seasoning to the skillet. Sauté for 1 to 2 minutes, until the tomato paste turns a deep red.
- Add 2 cups uncooked orzo and stir for 30 seconds to 1 minute to toast it lightly.
- Pour in 4 1/2 cups chicken broth and bring it to a boil. Reduce to a simmer, cover, and cook about 10 minutes, until the liquid is absorbed and the orzo is al dente. Stir occasionally so the orzo does not stick to the bottom.
- Reduce the heat and stir in 1 cup heavy cream and 4 ounces mascarpone cheese until melted. Return the chicken and any juices to the pan.
- Turn off the heat. Drop in 3 tablespoons cold butter, cubed and the 1 cup shredded Parmesan cheese, plus extra for garnish, and stir until they melt completely into the sauce. Add 2 cups spinach and stir until just wilted.
- Garnish with fresh basil leaves and with extra Parmesan and red pepper flakes to taste, then serve.
Nutrition
Questions and tips
Storage
Storage. Leftovers keep in an airtight container in the refrigerator for three to five days. Expect the sauce to be much thicker the next day, which is normal, and stir in a splash of water, broth, or white wine to loosen it.
You can. I go with breasts because I like them better. Either works fine.
Toasting the dry orzo for 30 seconds or so keeps it from turning mushy while it simmers under the lid. It adds a little nutty flavor too.
Orzo sticks easily. Stir it every couple of minutes while it simmers and keep the burner at a steady low simmer rather than a hard boil.
Deep brick red. Cooking the paste that far sweetens it a little and takes off the metallic edge it carries out of the can.
The pieces should be golden on all sides, and when you cut one open there’s no pink left in the middle.
