This One Pan Sun-Dried Tomato Chicken Orzo recipe is adapted from one of my favorite Half Baked Harvest recipes. As a cooking content creator and a lover of food, I rarely re-make recipes because I always want to try new things – but this dish is one exception! I have made this recipe numerous times and it seems to go viral every time I share it! Not only that, but everyone who I make it for always LOVES it as well.
My favorite type of recipe is easy, flavorful, includes pasta (particularly orzo!), and uses lots of staple ingredients I always have on hand. This recipe definitely hits the mark on all of those with delicious and simple ingredients such as chicken thighs, shallots, garlic, white wine, Dijon mustard, and orzo pasta.
I know you will love this recipe too so let me show you how to make it!
One Pan Sun-Dried Tomato Chicken Orzo Ingredients
Chicken
- 2 tsp Paprika
- 1.5 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes adjust based on spice preference
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil divided
- 1.5 lbs Chicken Thighs boneless skinless
Other Ingredients
- 1 tbsp Butter
- 1 Shallot chopped
- 4 cloves Garlic minced
- 1 cup Orzo uncooked
- 1/2 cup White Wine dry; or use chicken broth
- 2 cups Chicken Broth
- 1/2 cup Sun-Dried Tomatoes I used a jar of sun-dried tomatoes in oil and drained the oil. Slice into strips if whole.
- 1 tbsp Dijon Mustard
- 1/2 cup Heavy Cream
- 1/4 cup Parmesan Cheese grated; additional to serve
- 2 cups Spinach
- 2 tbsp Lemon Juice to serve
- 1/4 cup Fresh Parsley roughly chopped; to serve
Recipe Instructions
- Preheat oven to 400 degrees F.
Chicken
- In a small bowl, combine the paprika, oregano, red pepper flakes, salt and pepper. Drizzle both sides of the chicken thighs with 1 tbsp of the olive oil and rub to evenly coat with the oil. Generously sprinkle the chicken thighs with the combined seasonings.
- Heat the other 1 tbsp of olive oil in a large high-rimmed oven-safe sauté pan over medium-high heat. Add the chicken and cook for 5 minutes a side and remove to a plate.
Other Instructions
- In the same pan, turn the heat to medium and add the butter. Once melted, add the shallots and cook for 1 minutes, stirring often. Add the minced garlic and cook for another 1 minute, stirring often. Add the uncooked orzo, stir to combine, and toast for 2 minutes.
- Pour in the white wine to deglaze the pan and scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes until most of the wine is absorbed.
- Pour in the chicken broth and bring to a boil. Once boiling, turn the heat to medium-low and add the sliced sun-dried tomatoes, Dijon mustard, heavy cream, and grated parmesan cheese. Simmer for 2 minutes.
- Stir in the spinach and add back the chicken and any juices from the plate. Transfer the pan to the oven and cook uncovered for 15 minutes or until the chicken is cooked through.
- Divide among plates and serve with lemon juice, chopped fresh parsley, and additional parmesan cheese as desired.
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This is easily one of my favorite recipes. It’s easy to make, bursting with flavor, uses ingredients I almost always have on hand, and EVERYONE who tries it loves it.
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One Pan Sun-Dried Tomato Chicken Orzo
Equipment
- Sauté Pan oven-safe
Ingredients
Chicken
- 2 tsp Paprika
- 1.5 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes adjust based on spice preference
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil divided
- 1.5 lbs Chicken Thighs boneless skinless
Other Ingredients
- 1 tbsp Butter
- 1 Shallot chopped
- 4 cloves Garlic minced
- 1 cup Orzo uncooked
- 1/2 cup White Wine dry; or use chicken broth
- 2 cups Chicken Broth
- 1/2 cup Sun-Dried Tomatoes I used a jar of sun-dried tomatoes in oil and drained the oil. Slice into strips if whole.
- 1 tbsp Dijon Mustard
- 1/2 cup Heavy Cream
- 1/4 cup Parmesan Cheese grated; additional to serve
- 2 cups Spinach
- 2 tbsp Lemon Juice to serve
- 1/4 cup Fresh Parsley roughly chopped; to serve
Instructions
- Preheat oven to 400 degrees F.
Chicken
- In a small bowl, combine the paprika, oregano, red pepper flakes, salt and pepper. Drizzle both sides of the chicken thighs with 1 tbsp of the olive oil and rub to evenly coat with the oil. Generously sprinkle the chicken thighs with the combined seasonings.
- Heat the other 1 tbsp of olive oil in a large high-rimmed oven-safe sauté pan over medium-high heat. Add the chicken to the pan and cook for 5 minutes a side and remove to a plate.
Other Instructions
- In the same pan, turn the heat to medium and add the butter. Once melted, add the shallots and cook for 1 minutes, stirring often. Add the minced garlic and cook for another 1 minute, stirring often. Add the uncooked orzo, stir to combine, and toast for 2 minutes.
- Pour in the white wine to deglaze the pan and scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes until most of the wine is absorbed.
- Pour in the chicken broth and bring to a boil. Once boiling, turn the heat to medium-low and add the sliced sun-dried tomatoes, Dijon mustard, heavy cream, and grated parmesan cheese. Simmer for 2 minutes.
- Stir in the spinach and add back the chicken and any juices from the plate. Transfer the pan to the oven and cook uncovered for 15 minutes or until the chicken is cooked through.
- Divide among plates and serve with lemon juice, chopped fresh parsley, and additional parmesan cheese as desired.
Video
@carolbeecooks Is it still marry-me chicken if your fiancĂ© is cooking the chicken? Either way, you will love this sun-dried tomato chicken orzo recipe adapted from @halfbakedharvest đ„ #orzo #chickenthighs #marrymechicken #onepanrecipe #pasta #carolbeecooks
⏠Hip-hop instrumental.(1288673) – Eto
