One-Pot Creamy Chicken Orzo with Sun-Dried Tomatoes

Looking for a cozy, satisfying dinner you can whip up in under 30 minutes? You’re going to love this creamy chicken orzo with sun-dried tomatoes. It’s a one-pot wonder that’s packed with flavor, and perfect for busy weeknights when you still want something homemade and hearty.

Orzo might look like rice, but it’s actually pasta—and let me tell you, it’s amazing at soaking up rich, creamy sauces. In this dish, it cooks right in the pan with everything else, which means fewer dishes (yes, please!) and more flavor in every bite. The juicy chicken pairs perfectly with the tangy sun-dried tomatoes, all brought together in a creamy, comforting sauce that feels like a warm hug.

I’ll admit, orzo wasn’t something I cooked with much until a few years ago—I mostly used it in salads. But now? It’s a total dinner-time hero in my house. My family can’t get enough of it, and I’m always happy to make it because it’s just so easy. Ready to give it a try? 😉

Watch how to make it! ♥🎥

⭐ Why You’ll Love This Creamy Chicken Orzo with Sun-Dried Tomatoes! ❤️🍽️

🔥 30-Minute Wonder – Quick, comforting, and totally weeknight-friendly! ⏱️🍝
🍗 Tender Chicken Bites – Juicy, flavorful chicken in every creamy, dreamy forkful! 🥄🍗
🍅 Sun-Dried Tomato Goodness – Bold flavor and a perfect tangy contrast! ✨🍅
🥄 One-Pot Simplicity – No need to boil the pasta separately—less mess, more flavor! 🥘💫
🌿 Creamy & Herby – A rich, velvety sauce with a touch of herbs for that fresh finish! 🌱🤍

Ingredients You’ll Need 🛒

🛒 Ingredients (Serves 4):

🔹 1 cup dry orzo pasta (about 6.3–7 oz / 180–200 g) 🍝
🔹 2 cups vegetable or chicken broth (16 fl oz / 500 ml) 🥣
🔹 1/3 cup milk (any kind, about 2.7 fl oz / 80 ml) 🥛
🔹 1 medium onion, finely chopped 🧅
🔹 3 garlic cloves, minced 🧄
🔹 3.5–5 oz sun-dried tomatoes, ideally in oil (drained and chopped) 🍅✨
🔹 Salt & black pepper, to taste 🧂
🔹 1 heaping tsp of dried basil, oregano, or Italian herbs 🌿
🔹 3.5 oz baby spinach (about 100 g) 🥬
🔹 ½ to ¾ cup heavy cream (4–6 fl oz / 120–180 ml), depending on how creamy you like it 🥄
🔹 1.5–2 oz grated Parmesan or Grana Padano (40–60 g) (optional) 🧀
🔹 Small bunch of fresh parsley (optional), chopped 🌱
🔹 2–3 tbsp cooking oil + 1 tbsp butter for sautéing 🍳
🔹 17.5 oz (500 g) chicken breast – 2 medium to large pieces 🍗
🔹 Seasonings for chicken: Salt, pepper, garlic powder, smoked or sweet paprika 🌶️
🔹 About 3 tbsp flour – for coating the chicken before pan-searing 🔸

🛒 Pro Tips for Choosing Ingredients! 🛍️✨

🔹 Orzo Pasta: Also known as risoni, this tiny pasta looks like rice but cooks up creamy and tender. In this dish, it simmers right in the sauce—no need for a second pot! Less cleanup, more flavor. 🍝💦

🔹 Chicken Breast: Boneless, skinless chicken breast works best here. For extra flavor and juicy texture, lightly coat it in flour and sear it until golden before adding it to the sauce. 🍗🔥 You can also use chicken thighs if you prefer a richer flavor.

🔹 Sun-Dried Tomatoes: Go for oil-packed sun-dried tomatoes—they’re softer and more flavorful. Just drain and chop them before use. If they’re very salty or oily, give them a quick rinse. 🍅👌

🔹 Spinach: Baby spinach adds color and nutrients without overpowering the dish. If you’re using regular spinach, chop it roughly and remove any tough stems. 🥬💚

🔹 Broth: Choose a good-quality vegetable or chicken broth. A flavorful broth really brings the whole dish together. Low-sodium is best so you can adjust the salt to your taste. 🥣✅

Step-by-Step Instructions 🍗🍝🌿

Step 1: Preparing the Chicken 🍗🔥

If your chicken breasts are very thick, gently pound them between two sheets of plastic wrap to even out the thickness—no need to make them super thin, just uniform for even cooking. Season the chicken well with salt, pepper, garlic powder, and either sweet or smoked paprika.

Next, coat the chicken breasts evenly in all-purpose flour. Heat some cooking oil in a large skillet (I recommend adding a tablespoon of butter for extra flavor).

Once the oil is hot, pan-sear the chicken until golden brown—about 5 to 7 minutes per side, depending on thickness. Avoid high heat, as it can burn the flour coating while leaving the inside undercooked. When done, transfer the chicken to a plate and cover loosely with foil to rest for a few minutes. This helps lock in the juices and keep the meat extra tender.

Don’t slice the chicken just yet—you’ll cut it into pieces right before adding it to the sauce. That way, it stays nice and juicy.

🟡 Tip: Want to make sure your chicken is fully cooked? Cut into the thickest part—if it’s completely white with clear juices, it’s ready! You can also gently press the chicken with tongs—if it feels firm and springy (not soft or jiggly), it’s likely done. Have a kitchen thermometer? Perfect! The internal temp should read at least 165°F (74°C).

Step 2: Sauté the Onion, Sun-Dried Tomatoes & Garlic 🧅🍅🧄

If needed, add a little more oil or butter to the skillet. Add the chopped onion and sauté for about 2–3 minutes, until softened and lightly golden.

Next, toss in the chopped sun-dried tomatoes and cook for 1 minute, letting their bold flavor infuse the pan.

Add the minced (or grated) garlic and cook for another 30 seconds, stirring constantly. Be careful not to let it burn—just enough to release that delicious aroma.

At this point, your kitchen should smell absolutely amazing! 😍

Step 3: Cook the Orzo in Broth & Milk 🍝🥣🌿

Add the dry orzo pasta to the skillet and stir it into the sautéed veggies. Pour in the hot vegetable or chicken broth and the milk, then stir well to combine.

Once the mixture starts to bubble, reduce the heat to low and let it simmer gently for about 12 minutes, stirring frequently.

⚠️ Heads-up: Orzo loves to stick to the bottom of the pan, so be sure to stir it often—especially along the edges and base!

As it cooks, season to taste with salt, pepper, and your choice of dried basil, oregano, or Italian herbs. Let the orzo soak up all those rich, creamy flavors!

Step 4: Add the Cream and Baby Spinach 🥬🥄💛

Pour in the heavy cream and stir to combine. Then add the baby spinach and gently mix it into the sauce.

Let it simmer for about 2 minutes, just until the spinach wilts down and becomes tender. It should shrink in volume and turn soft, while still keeping that vibrant green color.

Step 5: Add the Chicken and Finish with Cheese 🍗🧀🌿

Slice the cooked chicken into strips or bite-sized chunks, then add it back to the skillet. Stir gently to coat the pieces in the creamy orzo and let everything warm through.

For a final flavorful touch, sprinkle with grated Parmesan and a handful of chopped fresh parsley, if you’d like.

Serve right away while it’s hot, creamy, and comforting—this one’s hard to resist! 😍

Tips for the Best Creamy Chicken Orzo 🍝✨

✅ Pound the chicken if needed – Even thickness = even cooking and juicier results!
✅ Don’t skip the flour coating – It gives the chicken a golden crust and helps thicken the sauce.
✅ Stir that orzo often – It loves to stick, so keep it moving, especially near the edges!
✅ Go for full flavor – Use both broth and milk to get that rich, creamy texture.
✅ Want extra comfort? Stir in a bit more cream or cheese at the end. No one’s judging 😉🧀
✅ For a little kick, add a pinch of chili flakes or a dash of cayenne with the herbs 🌶️

Bon appétit, and may your day be full of joy and blessings.

I also have more quick dinner ideas you might like. Here are a few I especially recommend!

Irresistible Stir-Fried Rice Noodles with Chicken – Easy Asian-Style Dinner – Pasta Mama Cooks

Creamy Orzo with Salmon & Sun-Dried Tomatoes – A Quick & Delicious Dinner – Pasta Mama Cooks

Creamy Chicken Spaghetti with Spinach and Cherry Tomatoes – Pasta Mama Cooks

🍽️ Nutrition per Serving (No Cheese):

This recipe makes 4 servings.

Each serving contains approximately:

🔥 Calories: 727
💪 Protein: 52,1 g
🧈 Fat: 30,3 g
🥔 Carbohydrates: 62,8 g

One-Pot Creamy Chicken Orzo with Sun-Dried Tomatoes. Printable Recipe.

FAQ – Your Questions Answered! ❓🍝

💭 Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a bit juicier and more flavorful. Just make sure to trim any excess fat and adjust cooking time if needed.

💭 Can I make it ahead of time?
Yes, but it’s best served fresh. If you’re making it in advance, slightly undercook the orzo so it doesn’t get too soft when reheated.

💭 How do I store leftovers?
Let the dish cool completely, then store it in an airtight container in the fridge for up to 3 days.

💭 How should I reheat it?
Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen up the sauce. Stir occasionally to heat evenly.

💭 Can I freeze this dish?
It’s not ideal, as creamy sauces can separate when frozen. But if you do freeze it, thaw overnight in the fridge and reheat slowly with extra liquid.

💭 What can I use instead of orzo?
You can use other small pasta shapes like ditalini, pastina, or small shells. Couscous or even rice can work too—just adjust the liquid and cook time accordingly.

💭 Can I make it lighter?
Sure! You can use half-and-half instead of heavy cream or even a mix of milk and Greek yogurt. It won’t be quite as rich, but still creamy and delicious!

💭 Can I make it vegetarian?
Yes! Simply skip the chicken and use veggie broth instead of chicken broth. You can add sautéed mushrooms, chickpeas, or extra spinach for a hearty, protein-packed meatless version.

💭 What should I serve it with?
This dish is a complete meal on its own, but it pairs beautifully with a simple green salad, garlic bread, or roasted vegetables if you want something extra on the side.