One Pan Sun-Dried Tomato Chicken Orzo

Creamy orzo with spinach and sun-dried tomatoes surrounds a piece of browned chicken.

5 from 4 votes

One Pan Sun-Dried Tomato Chicken Orzo

One Pan Sun-Dried Tomato Chicken Orzo combines seasoned chicken thighs with creamy Parmesan orzo, sun-dried tomatoes, and spinach for an easy, flavorful dinner.

Prep Time15

Cook Time20

Baking Time15

Total Time50

Course: Main Course

Cuisine: American

Keyword: Garlic, One Pot, Orzo, Pasta, Shallot, Spinach, Sun-Dried Tomato

Servings:

Author: Carolyn Stilwell

Ingredients

Chicken

2 teaspoons Paprika
1 ½ teaspoons Dried Oregano
¾ teaspoon Kosher Salt
½ teaspoon Black Pepper
½ teaspoon Red Pepper Flakes
2 tablespoons Extra Virgin Olive Oil divided
1 ½ pounds Boneless Skinless Chicken Thighs

Other Ingredients

1 tablespoon Unsalted Butter
1 Shallot chopped
4 cloves Garlic minced
1 cup Orzo Pasta uncooked
½ cup Dry White Wine
2 cups Chicken Broth
½ cup Oil-Packed Sun-Dried Tomatoes drained and sliced if whole
1 tablespoon Dijon Mustard
½ cup Heavy Cream
¼ cup Parmesan Cheese freshly grated
2 cups Baby Spinach
2 tablespoons Lemon Juice
¼ cup Fresh Parsley chopped

US Customary - Metric

Instructions

Preheat the oven: Preheat the oven to 400°F.
Season the chicken: Combine the paprika, oregano, red pepper flakes, salt, and black pepper. Drizzle the chicken thighs with 1 tablespoon olive oil, then season all over with the spice mixture.
Sear the chicken: Heat the remaining 1 tablespoon olive oil in a large oven-safe sauté pan over medium-high heat. Sear the chicken for about 5 minutes per side until deeply golden. Transfer to a plate.
Cook the aromatics and orzo: Reduce the heat to medium and add the butter. Add the shallot and cook for 1 minute, then add the garlic and cook for another minute. Stir in the orzo and cook for 2 minutes, stirring often.
Build the sauce: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until mostly absorbed, about 2 minutes. Stir in the chicken broth, sun-dried tomatoes, Dijon mustard, heavy cream, and Parmesan. Simmer for 2 minutes.
Add the spinach and bake: Stir in the spinach until it begins to wilt. Nestle the chicken and any accumulated juices back into the pan. Transfer to the oven and bake uncovered for about 15 minutes, until the chicken reaches 165°F and the orzo is tender with most of the liquid absorbed. The orzo should still look slightly saucy.
Finish and serve: Drizzle with the lemon juice and sprinkle with parsley. Serve immediately with additional freshly grated Parmesan, if desired.

Video

Notes

Chicken thighs: Boneless, skinless chicken thighs work best because they stay juicy through searing and baking. Cooking time can vary depending on their thickness, so check that the thickest part reaches 165°F.
Sun-dried tomatoes: I recommend sun-dried tomatoes packed in oil. Drain them well before measuring and slice them if they're whole.
White wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. You can substitute an equal amount of chicken broth if you prefer to cook without wine.
Red pepper flakes: The 1/2 teaspoon adds some heat. Reduce or omit them for a milder dish.
Orzo: The orzo should be tender but still saucy when it comes out of the oven. If it looks too thick, stir in a splash of warm chicken broth before serving.
Pan size: Use a large oven-safe sauté pan or skillet that comfortably fits the chicken in a single layer.
Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so add a splash of chicken broth when reheating on the stove or in the microwave.

Nutrition