This One Pot Creamy Sun-Dried Tomato and Chicken Orzo is a delicious weeknight meal that everyone will love!
As a new mom, getting dinner on the table looks a little bit different these days. Once I was able to make a multicourse dinner while sipping a glass of wine and enjoying the process. Today, dinner time varies and the effort I can expend in between feedings, bath time, and sweet baby snuggles is minimal. My experience aside, I know September is a time when supper can feel impossible in between all the activities and back to school routines. That said, I’m kicking off my simple September series, providing easy, delicious, and fast recipes to satisfy big appetites on the busiest nights.
I’m kicking things off with this delicious one pot creamy sun-dried, tomato, and chicken orzo! This dish is so simple to make, and as the recipe states, comes together and just one pan making for easy cleanup. Read on to learn how to make this delicious one pot meal!
Ingredients
- Olive oil
- Boneless skinless chicken breast
- Salt and pepper
- Sun-dried tomatoes
- Italian seasoning
- Onion
- Garlic
- Orzo
- Chicken stock
- Spinach
- Half and half
- Parmesan cheese
How To Make One Pot Creamy Sun-Dried Tomato and Chicken Orzo
- Heat olive oil over a Dutch oven or sauté pan set over medium heat.
- Cube chicken into bite-size pieces, and seasoned with salt and pepper. Add chicken to the hot oil, cooking until very little pink is visible. The chicken will go back into the pan to cook, so no need to cook it all the way! Use a slide and spoon to remove the chicken from the pan, transferring to a bowl and setting aside.
- Add sun-dried tomatoes and oil to the pan, followed by Italian seasoning, chopped onion and grated garlic. Stir and cook until fragrant.
- Add orzo, chicken stock, and cooked chicken, stirring to combine. Cover and allowed to cook for about 12 minutes, or until orzo is al dente or cooked your liking.
- Stir in the spinach and half-and-half. Taste and seasoned with additional salt and pepper to your liking.
What To Serve With This One Pot Masterpiece
- A great salad. My simple green salad would be a great choice! No time to prep anything else? There are so many delicious salad kits out there these days that make getting greens to the table easy. It all else fails, drizzle some chopped romaine with good olive oil, a spritz of fresh lemon, and salt and pepper. Simple and delicious!
- Delicious bread. My go to for meals like this is either sourdough or focaccia, but you choose your favorite!
- A nice wine (if you and those you’re serving drink!). A nice pinot Grigio or light bodied Pinot Noir would be fantastic options.
Other Cozy Pasta Dishes To Try
- Brown Butter Mushroom Pasta
- Hearty Vegetable Lasagna
- Roasted Broccolini and Pancetta Pasta with Burrata
- Creamy Chicken and Brussels Sprouts Rotini
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One Pot Creamy Sun-Dried Tomato and Chicken Orzo
Equipment
- 1 Dutch oven or large saute pan
Ingredients
- 1 Tbsp olive oil
- 1.25 lb boneless skinless chicken breast
- 1 tsp each salt and pepper
- 1/2 cup sun-dried tomatoes (+ some of the oil from the jar)
- 1 1/2 Tbsp Italian seasoning
- 2/3 cup onion, chopped (about 1 medium onion)
- 4 cloves garlic, grated
- 1 cup orzo
- 2 1/12 cups chicken stock
- 2 cups spinach, chopped roughly
- 1/2 cup half and half
- 1 cup shredded parmesan cheese, plus extra for serving
Instructions
- Heat olive oil over a Dutch oven or sauté pan set over medium heat.
- Cube chicken into bite-size pieces, and season with salt and pepper. Add chicken to the hot oil, cooking until very little pink is visible. The chicken will go back into the pan to cook, so no need to cook it all the way! Use a slotted and spoon to remove the chicken from the pan, transferring to a bowl and setting aside.
- Add sun-dried tomatoes and about 1 tablespoon of the oil to the pan, followed by Italian seasoning, chopped onion and grated garlic. Stir and cook until fragrant.
- Add orzo, chicken stock, and cooked chicken, stirring to combine. Cover and allow to cook for about 12 minutes, or until orzo is al dente (or cooked your liking).
- Stir in the spinach, half-and-half, and parmesan cheese. Taste and season with additional salt and pepper to your liking. Serve with extra parm and enjoy!
What could I substitute for the spinach
Hi Jeanne! You could add any other green – kale is an easy swap. Otherwise you could omit it altogether!