Sun-Dried Tomato and Spinach Chicken Orzo Skillet Recipe
This creamy sun-dried tomato chicken and orzo skillet is a comforting, flavorful one-pan meal perfect for weeknight dinners. Tender chicken breast cubes are sautéd with garlic and sun-dried tomatoes, then simmered with orzo pasta in savory chicken broth and finished with creamy coconut milk or heavy cream, fresh spinach, and Parmesan cheese for a deliciously rich dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Chicken and Seasoning
- 1.5 Pounds Boneless, Skinless Chicken Breast, cut into cubes
- 2 Tablespoons Olive Oil
- 4-5 Cloves Garlic, mashed
- ¾ Cup Sun-Dried Tomatoes, packed in oil and drained
- 2 Teaspoons Italian Seasoning
- 2 Teaspoons Paprika
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
Orzo and Liquids
- 1 Cup Orzo
- 2 ¾ Cups Chicken Broth or Water
- ¾ Cup Full-Fat Coconut Milk or Heavy Cream
Vegetables and Cheese
- 2 Large Handfuls Fresh Spinach
- ¾ Cup Parmesan Cheese, freshly grated
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
- Heat the Skillet: Place a skillet on the stove over medium heat and add the olive oil. Let the oil heat until shimmering.
- Cook the Chicken: Add the cubed chicken to the skillet and cook for 2-3 minutes until the edges start to turn opaque and begin cooking.
- Add Seasonings and Tomatoes: Stir in the sun-dried tomatoes, mashed garlic, Italian seasoning, paprika, kosher salt, and black pepper. Continue cooking for another 3-4 minutes, allowing flavors to meld.
- Add Orzo and Broth: Pour in the orzo and chicken broth, stirring well to combine all ingredients.
- Simmer Covered: Reduce heat to medium, cover the pan, and let it cook for 12 minutes. Remove the cover every few minutes to stir the orzo, preventing it from sticking to the bottom of the pan.
- Incorporate Cream and Spinach: Once the orzo is tender and fully cooked, add the coconut milk or heavy cream along with the fresh spinach. Stir until the spinach wilts and the mixture is creamy.
- Finish with Cheese: Add the freshly grated Parmesan cheese and stir one last time until everything is well combined and the cheese melts slightly.
- Serve: Remove the skillet from heat and serve the dish immediately for best flavor and texture. Enjoy your creamy sun-dried tomato chicken and orzo skillet!
Notes
- For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit Parmesan or use a dairy-free alternative.
- Be sure to stir the orzo during cooking to prevent sticking or burning on the bottom of the pan.
- Sun-dried tomatoes packed in oil add extra flavor, but if using dry sun-dried tomatoes, rehydrate them in warm water before using.
- Fresh spinach can be substituted with baby kale or Swiss chard for a different leafy green twist.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop with a splash of broth or water.