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Sun-Dried Tomato Chicken Orzo Recipe

A creamy one-skillet dinner of chicken thighs and orzo simmered with sun-dried tomatoes, mascarpone, parmesan, and fresh spinach.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings, about 1 1/2 cups each
Calories: 426kcal
Author: Lucy Brewer

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.
    A glass bowl containing raw, chopped chicken pieces with salt and pepper on a light-colored tile surface.
  • Sear until the sides turn golden brown, about 5 minutes. Remove the chicken and set it aside.
    A frying pan containing cooked, seasoned chicken pieces sits on a light-colored, patterned tile surface.
  • 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.
    A nonstick frying pan with cooked, finely chopped sun-dried tomatoes and herbs, seen from above on a light brick-patterned surface.
  • Add 2 cups uncooked orzo and stir for 30 seconds to 1 minute to toast it lightly.
    A black skillet on a tiled surface contains uncooked orzo pasta and a cooked tomato-based mixture.
  • 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.
    A skillet with a creamy sauce and browned bits, topped with a dollop of butter, sits on a light tile surface.
  • 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.
    A skillet filled with creamy risotto mixed with spinach and herbs sits on a light-colored tiled surface.
  • Garnish with fresh basil leaves and with extra Parmesan and red pepper flakes to taste, then serve.
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