One Skillet Sun-Dried Tomato Chicken And Orzo
This one skillet sun-dried tomato chicken and orzo is an easy and rich pasta dish with flavors of roasted sun-dried tomatoes that dress up juicy chicken breasts. (Jump to Recipe)
This one skillet meal is perfect those busy weeknights when you need to whip up something quick but also want to cut back on washing multiple pots or pans. This meal is for you!
To Make This One Skillet Sun-Dried Tomato Chicken And Orzo:
Start with prepping and seasoning your chicken. I use two chicken breasts and cut them in half lengthwise, this way they cook quickly. They are rubbed with olive oil, paprika, Italian seasoning, salt and pepper. I sear the chicken on both sides for a few minutes so they are slightly crispy on the outside and golden.
Next, I sauté the onion and garlic until their soft and translucent and then I add a splash of chicken broth and give it a good stir. This will deglaze the pan and add sooo much flavoring to the overall dish. I add the rest of the chicken broth and bring it to a slow boil.
The orzo gets added to the same skillet and is stirred for a few minutes to let it soften up. Once the orzo is about half way cooked through (about 4-5 minutes), the sun-dried tomatoes, grated parmesan cheese, lemon zest and juice get stirred into the pasta. The chicken is then transferred back to the skillet and placed right on top of the pasta. Place the lid on, cook on low for 15 minutes. And voila! Dinner is done.
If you love this quick and easy, one skillet dinner, be sure to check these out!:
One-Pot Maple Dijon Roasted Chicken And Veggies
One Pot Chipotle Chicken And Rice
Greek Chicken Gyros With Tzatziki
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
If you make this One Skillet Sun-Dried Tomato Chicken And Orzo, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Recipe and photos updated February 9, 2022.
One Skillet Sun-Dried Tomato Chicken And Orzo
Ingredients
- 2 boneless, skinless chicken breasts (weighing about 1.25 pounds)
- 4 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons butter, unsalted
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (32 oz carton)
- 16 oz orzo pasta
- ½ cup sun-dried tomatoes, chopped
- ½ cup grated parmesan, plus more for garnish
- 1 lemon, zested and squeezed
- sliced fresh basil, for garnish
Instructions
- Cut the chicken breasts in half, lengthwise. Rub with 2 tablespoons olive oil, paprika, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add chicken to the pan. Cook 3 minutes per side until golden. Transfer to a plate. Chicken is not finished cooking just yet.
- Melt butter in same skillet. Sauté onion and garlic until translucent, about 2 minutes. Add 1 cup chicken broth and deglaze the pan. Add remaining chicken broth and bring to a boil. Add orzo to the skillet and cook for 4-5 minutes until it is semi-soft, stirring constantly.
- Stir in sun-dried tomatoes, parmesan, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon pepper into the pasta.
- Transfer chicken back to the skillet and place right on top of the pasta. Place the lid on, cook on low for 13-16 minutes, or until chicken is cooked through.
- Garnish with additional Parmesan and fresh basil. Serve.
Absolutely love this recipe (and your turkey taco bowls, one pan veggies n sausage etc) and have made it many times. Maybe I shouldn’t mess with perfection but do you think quinoa could be substituted for the orzo?
I’m so happy you’re here!
I’ve never tried it with quinoa but I think it should work just fine. 🙂 Let me know how it turns out!
Love this meal!! Can’t wait to make it again this week. I’m wondering if I doubled it, could I freeze half? Would the orzo keep? Prepping for a baby’s arrival in a few weeks 🙂
Hey Becca! I can’t wait to see baby girl make her arrival oh so soon! In regards to freezing this meal, I have not tried it. But, after looking into it, orzo pasta can lose some of its texture when it is frozen and then reheated, though, the flavors will remain. If you try it, please let me know, I’m curious myself.
This recipe was super good. Definitely a keeper. I added marcona almonds to it and it was fabulous
Marcona almonds! What a great idea!
I didn’t try this because I don’t eat meat but even my picky eater gave it a thumbs up so I’ll be adding this to my go-to recipes! I had skinless boneless thighs so that’s what I used. And I only had the packaged lemon juice so I didn’t have the rind or the fresh basil. When it was cooking, I added some dried basil. Makes a lot! Thanks!
Lisa! I’m so glad even the picky eaters ate this 🙂 Boneless thighs would be my next go-to, they work wonderfully here because they’re juicy! Happy it turned out well!
Wow this was delicious! Me and my husband had been in a Mediterranean kick for months that was slowly dying out and this just hit the spot in every way. It was surprisingly easy to make too. It also made me think it would be a great bake and take meal if I ever want to cook dinner to take to a friends house for game night or anything. I’ll be making this again soon. Thanks!
I’m so glad you and your husband both enjoyed this meal! Yes, this would be a great bake and take meal for a get together. Have a great weekend! Thank you for sharing!
This was so good my husband said I could sell it! ha-ha! This will stay in the rotation for sure!
Lisa! I’m so glad y’all loved it! Thank you for sharing!!