Creamy orzo, juicy bites of chicken, fresh spinach, Parmesan, and sun-dried tomatoes all come together in one skillet for the kind of dinner that feels way more impressive than the effort involved.
This is one of those meals where you look at the finished pan and think, how did all of that happen in one skillet? It’s creamy, filling, loaded with flavor, and ready in about 30 minutes.
If weeknight dinner has been feeling a little uninspired lately, this one fixes that.
This Creamy Chicken Orzo is Amazing, Here is why:
There’s a lot going on here in the best possible way. The chicken gets a quick sear, the orzo cooks right in the skillet, and everything finishes in a creamy Parmesan sauce with spinach and tangy sun-dried tomatoes.
Even better, there’s only one pan to deal with when dinner is over.
What You’ll Need
- Orzo
- Chicken
- Onions and garlic
- Fresh spinach
- Parmesan cheese
- Cream or half-and-half
- Chicken broth
- Italian Seasoning
- Sun-dried Tomatoes
How to make One-Skillet Chicken Orzo
- Sear the chicken. Heat a large skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, then cook until browned and almost cooked through. Transfer it to a plate and keep warm.
- Build the flavor. Add a little oil and butter to the same skillet, then sauté the onion and garlic until fragrant. Add the orzo and let it toast for a minute or two. This tiny extra step gives it a little more flavor and is absolutely worth the effort.
- Cook the orzo. Pour in the chicken broth and cream. Stir well and simmer until the orzo is tender and creamy.
- Bring it all together. Stir in the sun-dried tomatoes, spinach, Parmesan, and chicken. Cook just until the spinach wilts and the chicken is heated through.
- Let it rest. Give the skillet about 5–10 minutes before serving. The orzo will soak up more of that creamy sauce and thicken as it sits.
A few tips from my experience
- I recommend using freshly grated Parmesan. It melts more smoothly and gives the sauce better flavor than pre-shredded cheese.
- Half-and-half works great. Heavy cream will make the sauce richer, while whole milk will make it lighter and thinner.
- Don’t panic if it looks loose at first. Orzo keeps absorbing liquid as it sits, so the sauce will thicken quickly.
- Use oil-packed sun-dried tomatoes. They have more flavor, and a spoonful of the oil is excellent for sautéing the onions.
- Prep everything first. Once you start cooking, this recipe moves pretty quickly.
Make Ahead & Storage
- This one is definitely best straight from the skillet, when the orzo is extra creamy.
- Make ahead: You can prepare it a little ahead of time and keep it warm over very low heat. If it thickens too much, stir in a splash of broth or cream.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in the microwave or on the stovetop with a splash of broth or cream to loosen the sauce.
Creamy One-Skillet Chicken Orzo with Spinach & Sun-Dried Tomatoes Recipe
- Total Time: 30 min
- Yield: 4 servings 1x
Description
Creamy orzo, juicy bites of chicken, fresh spinach, Parmesan, and sun-dried tomatoes all come together in one skillet for the kind of dinner that feels way more impressive than the effort involved.
Ingredients
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup diced onion
- 2 garlic cloves, minced
- ½ teaspoon Italian seasoning, or a mix of oregano and thyme
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 1 cup half-and-half, whole milk, or heavy cream
- ⅓ to ½ cup oil-packed sun-dried tomatoes, chopped
- 2 cups fresh spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish, optional
Instructions
- Season the chicken. Season the chicken pieces with salt, pepper, and Italian seasoning.
- Cook the chicken. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and cover to keep warm.
- Sauté the aromatics and toast the orzo. Reduce the heat to medium. Add the butter and remaining oil, then sauté the onion for 3–4 minutes, until softened. Add the garlic and orzo and cook for another minute, stirring to coat the orzo.
- Cook the orzo. Pour in the chicken broth and half-and-half. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for about 10 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Finish the skillet. Remove the pan from the heat and stir in the sun-dried tomatoes, spinach, Parmesan, and cooked chicken. Cover for 2–3 minutes, until the spinach wilts and the cheese melts.
- Stir and serve. Give everything a final stir. If the orzo looks too thick, add a splash of broth or cream. Garnish with fresh basil or parsley, if desired, and serve warm.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
ONE SKILLET PARMESAN ORZO AND CHICKEN RECIPE
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This turned out so yummy! A keeper for my Pinterest "cookbook". Thank you 🙂
This is awesome! The first time I made it for my husband and me, he raced and said it's definitely "entertainment worthy". I agree! It's really good and presents well.
**raved
thank you Kacey - I'm so glad you gave it a try!