Can I use chicken breasts instead of thighs?

Yes, but thighs stay more moist during oven cooking. If using breasts, reduce oven time by 5–10 minutes and check for doneness at 160°F internal temperature to avoid drying out.

Do I need to cook the orzo before adding it?

No. Add dry orzo directly to the skillet; it will cook in the chicken broth and cream. Stir occasionally to prevent sticking.

How do I know when the chicken is done?

The thighs should reach 165°F internal temperature at the thickest part, typically 15–20 minutes in the oven depending on size.

Can I make this ahead?

Yes. Prepare through the skillet step, cool, cover, and refrigerate up to 2 days. Reheat gently on the stovetop with a splash of broth or cream to restore consistency.

What if I don't have sun-dried tomatoes?

Use fresh diced tomatoes (add near the end to avoid overcooking) or canned crushed tomatoes; reduce added liquid slightly to maintain a creamy sauce.

Creamy Sun-Dried Tomato Chicken and Orzo

Name: Creamy Sun-Dried Tomato Chicken and Orzo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium onion, diced; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp red pepper flakes; 1 tsp salt; black pepper, to taste; 1 tbsp olive oil; 1.5 lbs boneless, skinless chicken thighs; 1 tbsp butter; 3 cloves garlic, minced; 1 lb dried orzo pasta; 1/2 cup dry white wine; 4 cups chicken broth; 1 tbsp Dijon mustard; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup grated Parmesan cheese; 5 oz fresh spinach; 1/4 cup heavy cream; lemon juice, for serving; 1 tsp fresh rosemary, chopped, for garnish; grated Parmesan cheese, for serving

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Creamy Sun-Dried Tomato Chicken and Orzo | CookOS

Ingredients

1 medium onion, diced
1 tsp dried oregano
1 tsp paprika
1/2 tsp red pepper flakes
1 tsp salt
black pepper, to taste
1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs
1 tbsp butter
3 cloves garlic, minced
1 lb dried orzo pasta
1/2 cup dry white wine
4 cups chicken broth
1 tbsp Dijon mustard
1/2 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
5 oz fresh spinach
1/4 cup heavy cream
lemon juice, for servingoptional
1 tsp fresh rosemary, chopped, for garnishoptional
grated Parmesan cheese, for servingoptional

21 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine the dried oregano, paprika, red pepper flakes, salt, and black pepper to create a spice blend.
3
Pat the chicken thighs dry and season them generously on all sides with the spice blend. Drizzle with olive oil.
4
In a large, oven-safe skillet over medium-high heat, sear the chicken thighs for a few minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
5
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and sauté until softened, about 3-4 minutes.
6
Add the minced garlic and cook for another minute until fragrant.
7
Stir in the dried orzo and toast it in the pan for about a minute.
8
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
9
Add the chicken broth and bring the mixture to a boil.
10
Stir in the Dijon mustard, sun-dried tomatoes, and 1/4 cup of Parmesan cheese.
11
Add the fresh spinach and heavy cream, stirring until the spinach has wilted into the sauce.
12
Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.
13
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the orzo is cooked through and the chicken is fully cooked.
14
Remove from the oven and garnish with a squeeze of fresh lemon juice, chopped rosemary, and additional Parmesan cheese before serving.