One Pan Sun-Dried Tomato Chicken Orzo
Updated Aug 28, 2025, Published on Feb 17, 2024
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This One Pan Sun-Dried Tomato Chicken Orzo is a recipe I come back to often. It is creamy, comforting, and full of flavor, and the best part is that it all comes together in just one pan. Juicy chicken thighs, sun-dried tomatoes, shallots, garlic, and orzo cook together with a splash of white wine and Dijon mustard for a dish that feels special but is still easy enough for a weeknight. Every time I share it, it is a favorite with readers, and I know you will love it too.
Looking for more tasty chicken and orzo recipes? Try my Orzo al Limone with Crispy Parmesan Chicken or Chicken Shawarma Orzo with Yogurt Sauce!
Watch how to make it here!
Why You'll Love this One Pan Orzo Recipe
- One pan pasta: Everything cooks in a single skillet which makes cleanup quick and easy!
- Creamy and comforting: The orzo simmers with chicken broth, cream, and Parmesan for a rich flavor.
- Everyday ingredients: Uses pantry and fridge staples like chicken thighs, garlic, broth, and spinach.
- Always a crowd-pleaser: This is one of those recipes that gets rave reviews every time I make it.
One Pan Sun-Dried Tomato Chicken Orzo (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Coat the chicken thighs in olive oil and seasonings. Cook for 5 minutes a side and set aside.
- Cook the shallot and garlic. Toast the orzo. Deglaze the pan with white wine.
- Mix in broth, cream, sun-dried tomatoes, mustard, and parmesan. Then stir in the spinach and nestle the chicken thighs into the pan.
- Bake until the chicken and orzo are fully cooked. Serve with lemon, parmesan, and fresh parsley.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
One Pan Sun-Dried Tomato Chicken Orzo FAQ's
Yes. Chicken thighs stay juicier, but boneless skinless chicken breasts will work. Reduce the initial cooking time slightly so they do not dry out.
You can replace the white wine with chicken broth. The flavor will be a little less bright, but still delicious.
Finishing the dish in the oven helps the chicken cook through evenly while the orzo absorbs the sauce. If you prefer, you can cover and simmer on the stovetop until the chicken is fully cooked.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce, or microwave in short intervals.
Did you try this One Pan Sun-Dried Tomato Chicken Orzo? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
One Pan Sun-Dried Tomato Chicken Orzo
Equipment
- Sauté Pan oven-safe
Ingredients
Chicken
- 2 teaspoons Paprika
- 1 ½ teaspoons Dried Oregano
- ½ teaspoon Red Pepper Flakes, adjust to taste
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Extra Virgin Olive Oil, divided
- 1 ½ pounds Boneless Skinless Chicken Thighs
Other Ingredients
- 1 tablespoon Butter
- 1 Shallot, chopped
- 4 cloves Garlic, minced
- 1 cup Orzo Pasta, uncooked
- ½ cup White Wine, or chicken broth
- 2 cups Chicken Broth
- ½ cup Sun-Dried Tomatoes, drained and sliced if whole (from a jar in oil)
- 1 tablespoon Dijon Mustard
- ½ cup Heavy Cream
- ¼ cup Parmesan Cheese, grated (plus more for serving)
- 2 cups Baby Spinach
- 2 tablespoons Lemon Juice, to serve
- ¼ cup Fresh Parsley, chopped; to serve
Instructions
- Preheat oven to 400°F.
Chicken
- In a small bowl, combine paprika, oregano, red pepper flakes, salt, and black pepper. Drizzle chicken thighs with 1 tablespoon olive oil and rub to coat. Sprinkle all over with seasoning mix.
- Heat remaining 1 tablespoon olive oil in a large oven-safe sauté pan over medium-high heat. Add chicken and sear for about 5 minutes per side until golden. Transfer to a plate.
Other Instructions
- Reduce heat to medium. Add butter to the same pan, then add shallot and cook 1 minute, stirring often. Stir in garlic and cook 1 more minute. Add the orzo and toast for 2 minutes, stirring often.
- Pour in the white wine and scrape up any browned bits with a wooden spoon. Simmer until mostly absorbed, about 2 minutes.
- Add chicken broth, sun-dried tomatoes, Dijon mustard, heavy cream, and Parmesan. Stir well and simmer for 2 minutes.
- Stir in spinach, then nestle the chicken back into the pan with any juices. Transfer to the oven and bake uncovered for 15 minutes, or until chicken is cooked through.
- Serve immediately. Garnish each plate with lemon juice, parsley, and extra Parmesan to taste.
Video
Notes
- Storage & Reheating:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth to loosen the sauce or in the microwave in short intervals.
- Inspired by and adapted from Half Baked Harvest's recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so so comforting and delicious! Will definitely go into heavy rotation in my house. Hubby and 8-year old loved it:) I used both breasts and thighs to cater to preferences.. Winner winner chicken dinner! Literally!
Delicious and easy
Thank you for leaving a review! So glad you enjoyed the recipe!
We had the one PN sun dried Tomato chicken orzo. It was delicious. We loved it. Easy to make. Very flavorful. We will have this again really soon.
I’m so happy you enjoyed the recipe, Pam! Thanks so much for the nice comment!