Creamy Sun-Dried Tomato Chicken and Orzo
This one-skillet creamy sun-dried tomato chicken and orzo combines seared chicken thighs with tender pasta in a rich, herb-forward sauce finished in the oven—minimal cleanup, maximum flavor.
-0:00
This one-skillet creamy sun-dried tomato chicken and orzo combines seared chicken thighs with tender pasta in a rich, herb-forward sauce finished in the oven—minimal cleanup, maximum flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a small bowl, combine oregano, paprika, crushed red pepper, salt, and pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken thighs generously with the spice mixture.
Add the chicken to the hot skillet and cook for about 5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter. Add the chopped shallot and cook for a few minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the uncooked orzo and toast for a couple of minutes.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the alcohol cook off.
Pour in the chicken broth, stir, and bring to a boil. Let it boil for 5 minutes.
Stir in the whole grain mustard and sun-dried tomatoes.
Pour in the heavy cream and stir to combine.
Stir in the freshly grated Parmesan cheese and fresh spinach. Cook until the cheese has melted and the spinach has started to wilt.
Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.
Transfer the skillet to a preheated oven and bake at 400°F (200°C) for 15 minutes, or until the chicken is cooked through and the orzo is tender.
Remove from the oven and finish with the juice of one lemon. Garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of chicken broth to restore sauce consistency.
oven-safe skillet (12-inch preferred) · instant-read thermometer
Yes, but chicken thighs stay moister during cooking. Chicken breasts will work; reduce oven time to 12–15 minutes to prevent drying out.
Substitute 1 cup diced fresh tomatoes or canned crushed tomatoes mixed with 1 tbsp tomato paste for similar depth.
Yes. Assemble the skillet, cover, and refrigerate up to 24 hours. Add 3–5 minutes to oven time if baking from cold.
No. Butter and Parmesan are core ingredients. You can substitute dairy-free butter and nutritional yeast, but texture and flavor will differ.
Internal temperature should reach 165°F (74°C) at the thickest part. Chicken thighs may look slightly darker but are safe at this temperature.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
