A silky, comforting one-pan dinner that somehow tastes restaurant-level with minimal fuss — that’s what this sun-dried tomato chicken and orzo delivers. Tender seared chicken nests in a creamy, tomato-speckled orzo that bakes to pillowy perfection. It’s great for busy weeknights, casual weekend meals, or when you want something cozy that impresses without extra hands-on time. If you like one-pan orzo bakes, try a different flavor profile in my take on a French Onion Chicken Orzo Casserole for another comforting option.
Why you’ll love this dish
This recipe hits three big marks: creamy comfort, bold tomato flavor, and simple prep. Searing the chicken first locks in juices and adds a golden flavor layer, while sun-dried tomatoes give concentrated sweetness and umami without extra acidity. Baking the whole skillet lets the orzo finish gently in the flavorful liquid so it cooks through evenly and soaks up cream, Parmesan, and juices.
“We made this for dinner and everyone asked for seconds — rich, creamy, and so easy. The sun-dried tomatoes lift the whole dish.” — a quick reader note after trying the recipe
Reasons to choose this for tonight:
- One-pan cleanup if you use an oven-safe skillet.
- Family-friendly texture and flavors that appeal to kids and adults.
- Customizable: swap proteins, add greens, or make it lighter with small changes.
How this recipe comes together
This is a straightforward build: sear the chicken, sauté aromatics and sun-dried tomatoes, toast the orzo briefly, add the liquids, nestle the chicken back in, and finish in the oven. The short stovetop steps maximize flavor; the oven finish ensures even cooking and a tender, creamy grain. Use an oven-safe skillet (cast iron or stainless) so you can move straight from stove to oven. If you don’t have one, transfer to a shallow baking dish before popping it in the oven.
Key outcomes to expect:
- Golden-browned exterior on the chicken for flavor.
- Orzo that’s creamy but not mushy — if your orzo looks a touch dry after baking, stir in a splash of warmed broth or cream.
- A final finish of Parmesan and fresh basil for brightness and savory depth.
What you’ll need
- 2 cups orzo
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended; see tips)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium is fine)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
Ingredient notes and substitutions:
- Oil-packed sun-dried tomatoes give more flavor and a little oil you can spoon into the pan; if using dry-packed, rehydrate in warm water for 10 minutes.
- For a lighter version, use half-and-half instead of heavy cream (result will be less rich).
- Chicken thighs (boneless) can be used for juicier results; adjust bake time slightly.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken 3–4 minutes per side until golden brown. The chicken will finish cooking in the oven; remove it to a plate and set aside.
- Reduce heat to medium. Add the chopped sun-dried tomatoes and minced garlic to the skillet and sauté 1–2 minutes until fragrant.
- Stir in the orzo and toast it for 1–2 minutes, stirring constantly so it picks up the pan flavor.
- Pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine and bringing the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pan.
- Return the seared chicken breasts to the skillet, nestling them into the orzo mixture.
- Cover the skillet with a tight-fitting lid or foil and transfer to the preheated oven.
- Bake 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender. Thicker breasts may need a few extra minutes.
- Remove from oven and stir in 1/2 cup grated Parmesan cheese until melted and the sauce is silky. Let rest 3–5 minutes.
- Sprinkle with 1 tablespoon chopped fresh basil and serve hot.
Best ways to enjoy it
- Plate a chicken breast over a creamy scoop of orzo, spooning extra sauce over the top.
- Garnish with torn basil leaves, additional grated Parmesan, and a crack of black pepper.
- Sides that pair well: a crisp green salad (lemon vinaigrette), roasted asparagus, or garlic-butter green beans.
- For wine: a chilled Pinot Grigio or an unoaked Chardonnay balances the cream. For non-alcoholic, sparkling water with lemon is refreshing.
Storage and reheating tips
- Refrigerate: Cool the dish to room temperature within 2 hours and store in an airtight container for 3–4 days.
- Freeze: Freeze portions in a freezer-safe container for up to 2 months. Separate sauce and chicken if you prefer easier reheating.
- Reheat (stovetop): Gently reheat on low in a skillet with a splash of broth or cream to loosen the sauce; cover to heat through.
- Reheat (oven): Bake covered at 325°F (160°C) until hot throughout, about 15–20 minutes for refrigerated portions.
- Microwave: Reheat in 1-minute intervals, stirring between bursts and adding a splash of liquid to prevent drying. Ensure the chicken reaches 165°F before serving.
Helpful cooking tips
- Use a thermometer: Chicken thickness varies; rely on an internal temp of 165°F for safety and juiciness.
- Toast orzo briefly: This step adds a nutty base flavor and helps keep the final texture separate, not mushy.
- Watch liquid: The recipe uses cream and broth; if your orzo looks dry after baking, stir in 1/4–1/2 cup additional warmed broth.
- Oil-packed sun-dried tomatoes: Reserve a teaspoon of their oil for sautéing if you want extra flavor.
- Shortcuts: Use leftover or rotisserie chicken — add it during the last 10 minutes of baking just to heat through.
- Make it stovetop-only: Sear chicken, remove it, cook orzo in the cream/broth covered for about 12–15 minutes (stir occasionally), then return the chicken to heat through.
Creative twists
- Mediterranean: Stir in 1/2 cup crumbled feta and 1/3 cup kalamata olives right before serving.
- Greens-forward: Mix in 2 cups baby spinach or chopped kale during step 11 so it wilts into the sauce.
- Spicy: Add a pinch of red pepper flakes with the garlic for heat.
- Dairy-free: Swap heavy cream for full-fat coconut milk and replace Parmesan with nutritional yeast or a vegan Parmesan.
- Swap the protein: Use boneless chicken thighs for richer flavor or make a vegetarian version with chickpeas and roasted mushrooms.
If you want a crunchy, fried partner for this creamy main, try pairing it with a crispy chicken recipe like the Healthy Copycat KFC Southern Fried Chicken for contrast.
Common questions
Q: How long does this take from start to finish?
A: Expect about 40–50 minutes total: 10–15 minutes active prep and searing, plus 25–30 minutes baking.
Q: Can I use dry-packed sun-dried tomatoes?
A: Yes — rehydrate them in warm water for 10 minutes, drain, and chop. They’ll be rehydrated and tender.
Q: Can I make this ahead and bake later?
A: Yes. Assemble through step 8, cover, and refrigerate for up to 24 hours. Bring to room temp for 20 minutes, then bake as directed (you might need an extra 5–10 minutes).
Q: Is this freezer-friendly?
A: The cooked dish freezes okay (up to 2 months), though texture of the cream may change slightly. Thaw overnight in the fridge and reheat gently with a splash of broth.
Q: Can I use orzo beyond the 2 cups called for?
A: You can scale orzo up, but increase the liquids proportionally (add about 1/2 cup broth per additional 1/2 cup orzo) to ensure it cooks through.
Q: Food safety — how do I know the chicken is fully cooked?
A: Use an instant-read thermometer; the thickest part of the breast should read 165°F (74°C). Juices should run clear, not pink.
If you want any variations converted into a printable recipe card or a stovetop-only version with exact liquid ratios, tell me which option and I’ll format it for you.
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Sun-Dried Tomato Chicken and Orzo
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A silky, comforting one-pan dinner featuring seared chicken and creamy, tomato-speckled orzo baked to perfection.
Ingredients
- 2 cups orzo
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium is fine)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken for 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium, add sun-dried tomatoes and garlic to the skillet, and sauté for 1–2 minutes until fragrant.
- Stir in the orzo and toast for 1–2 minutes, stirring constantly.
- Pour in chicken broth and heavy cream, stirring to combine and bring to a gentle simmer.
- Return the seared chicken to the skillet, nestling into the orzo mixture.
- Cover the skillet and transfer to the preheated oven.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the orzo is tender.
- Remove from oven and stir in Parmesan cheese until melted and sauce is silky. Let rest for 3–5 minutes.
- Sprinkle with basil and serve hot.
Notes
Use oil-packed sun-dried tomatoes for more flavor; can be made with chicken thighs for juicier results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian