I love how fast and flavorful this dish is. It’s one of those meals that feels fancy enough for a special occasion but simple enough for a busy Tuesday night. The orzo soaks up the savory chicken broth and creamy sauce, while the sun dried tomatoes add sweetness and tang. It’s all balanced by baby spinach and melted Parmesan for the perfect bite every time. Plus, since it’s all cooked in one pot, it’s hassle-free and cleanup is quick.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 Tbsp olive oil
1 lb boneless skinless chicken breasts or thighs, cubed into 1-inch pieces
1 small yellow onion, diced
3 cloves garlic, minced
0.5 cup sun dried tomatoes (oil-packed), drained and chopped
1 cup uncooked orzo pasta
3 cups chicken broth
1 cup half-and-half (or heavy cream)
1 cup fresh baby spinach, packed
0.5 cup grated Parmesan cheese
1 tsp Italian seasoning
0.5 tsp salt
0.25 tsp black pepper
Directions
I heat olive oil in a large pot or skillet over medium-high heat, then add the cubed chicken and cook it for 5–7 minutes until golden and cooked through. Once done, I remove the chicken and set it aside.
In the same pot, I add diced onion and sauté for about 3 minutes until it softens. Then I stir in the garlic and cook for another minute. I add the chopped sun dried tomatoes and let them cook for 1 minute more to release their flavor.
I stir in the uncooked orzo and Italian seasoning, letting it toast slightly for about 1 minute before pouring in the chicken broth. I bring everything to a boil.
Once boiling, I reduce the heat to low, cover the pot, and simmer for 10–12 minutes. I stir occasionally so the orzo doesn’t stick, and I cook it until the orzo is tender and most of the liquid is absorbed.
I return the cooked chicken to the pot and add in the half-and-half, Parmesan, and baby spinach. I stir everything together and cook for another 2–3 minutes over low heat until the spinach wilts and the sauce becomes creamy.
I season with salt and black pepper, then serve it hot. A little fresh basil on top adds a lovely final touch.
Servings and timing
This recipe makes about 6 servings, perfect for feeding a family or saving leftovers. It takes 10 minutes to prep and about 20 minutes to cook, giving it a total time of 30 minutes. Each serving contains approximately 460 calories, making it both hearty and satisfying.
Variations
I sometimes swap out the chicken for Italian sausage or shrimp for a different protein twist. For a vegetarian version, I skip the meat and use veggie broth, adding mushrooms or chickpeas for substance. If I want a richer dish, I use heavy cream instead of half-and-half. I also like to mix in extra greens like kale or arugula, depending on what I have on hand.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of broth or cream to loosen the sauce and warm it over medium heat on the stovetop or in the microwave for about 1–2 minutes. It reheats really well and makes a great lunch the next day.
FAQs
Can I use a different type of pasta?
Yes, but I prefer orzo because it cooks quickly and absorbs flavor well. Small pasta like ditalini or couscous could work, but cooking times may vary slightly.
Can I make this dish dairy-free?
To make it dairy-free, I use a plant-based cream and skip the Parmesan or use a dairy-free cheese alternative. The flavor is still great, especially with the sun dried tomatoes and herbs.
What’s the best chicken to use—breasts or thighs?
Both work well. I use whichever I have, but chicken thighs are juicier and more forgiving if slightly overcooked, while breasts are leaner.
Can I prep this ahead of time?
Yes, I sometimes chop the chicken and vegetables ahead of time to save minutes on busy nights. The full dish can also be made ahead and reheated with great results.
Is this freezer-friendly?
It can be, but the texture of the orzo might change slightly. I recommend freezing it in portions and reheating gently with added broth or cream to bring back the creamy consistency.
Conclusion
This one-pot creamy sun dried tomato chicken orzo is one of my weeknight staples. It’s quick, comforting, and full of bold Mediterranean flavor. I love that I can make a full dinner in one pot with minimal cleanup, and the results are always delicious. Whether I’m feeding the family or meal prepping for the week, this dish never lets me down.
This easy 30-minute dinner is packed with Mediterranean flavors! Juicy chicken, creamy orzo, spinach, and sun dried tomatoes come together in one comforting pot.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cubed into 1-inch pieces
1 small yellow onion, diced
3 cloves garlic, minced
½ cup sun dried tomatoes (oil-packed), drained and chopped
1 cup uncooked orzo pasta
3 cups chicken broth
1 cup half-and-half (or heavy cream)
1 cup fresh baby spinach, packed
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Instructions
Sear the Chicken:
Heat olive oil in a large pot or skillet over medium-high heat.
Add cubed chicken and cook for 5–7 minutes until golden and fully cooked. Remove from pan and set aside.
Sauté Aromatics:
In the same pot, add diced onion and cook for 3 minutes until softened.
Stir in garlic and cook for 1 minute. Add chopped sun dried tomatoes and cook for another minute.
Cook the Orzo:
Add uncooked orzo and Italian seasoning. Stir for 1 minute.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
Finish the Dish:
Return cooked chicken to the pot.
Stir in half-and-half, Parmesan, and spinach.
Cook over low heat for 2–3 minutes, until spinach wilts and sauce turns creamy.
Serve:
Season with salt and black pepper to taste.
Garnish with fresh basil or more Parmesan, if desired.
Notes
Stir orzo frequently to prevent sticking.
For the smoothest sauce, use freshly grated Parmesan.
Half-and-half offers a lighter version; use heavy cream for extra richness.
Great for leftovers — store in the fridge for up to 3 days and reheat gently with a splash of broth or cream.
