Creamy Sun-Dried Tomato Chicken and Orzo

Name: Creamy Sun-Dried Tomato Chicken and Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; 1/2 cup sun-dried tomatoes in oil; 5 cloves garlic; 2 tbsp olive oil, divided; 1 tbsp butter; 1 tsp paprika; 2 tsp tomato paste; 2 tbsp Calabrian chili paste; 1 cup orzo pasta; 2 cups bone broth or chicken broth; 1 cup heavy cream; 1 tsp dried thyme; 1 tsp dried oregano; freshly grated Parmesan cheese, for garnish; fresh parsley, for garnish

This one-pan creamy sun-dried tomato chicken and orzo combines seared chicken breasts with tender pasta in a savory, tangy cream sauce enriched with garlic and Calabrian chili for depth.

🌍Italian-American 🏷️One-pan chicken 🏷️Chicken and orzo 🏷️Creamy chicken 🏷️Sun-dried tomato Orzo

🏷️

🏷️Comfort food

-0:00

dianakonfederatonTikTok

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by dianakonfederat

-0:00

dianakonfederatonTikTok

Ingredients

1.5 lbs boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1/2 cup sun-dried tomatoes in oil
5 cloves garlic
2 tbsp olive oil, divided
1 tbsp butter
1 tsp paprika
2 tsp tomato paste
2 tbsp Calabrian chili pasteoptional
1 cup orzo pasta
2 cups bone broth or chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried oregano
freshly grated Parmesan cheese, for garnishoptional
fresh parsley, for garnishoptional

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Instructions

1
Season chicken breasts generously on both sides with salt and pepper.
2
Roughly chop the sun-dried tomatoes and mince the garlic cloves.
3
In a large, deep pan over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.
4
Sprinkle the chicken with paprika, then add to the hot pan.
5
Sear the chicken for 3-4 minutes per side, until golden brown. It does not need to be cooked through.
6
Remove the seared chicken from the pan and set aside.
7
To the same pan over medium heat, add another tablespoon of olive oil. Add the tomato paste, chopped sun-dried tomatoes, and minced garlic.
8
Sauté for about 1 minute until fragrant. If using, add the Calabrian chili paste and stir for another 30 seconds.
9
Add the orzo to the pan and toast for about 1 minute, stirring to coat.
10
Pour in the bone broth and heavy cream. Season with dried thyme, dried oregano, salt, and black pepper. Stir to combine.
11
Nestle the seared chicken breasts back into the pan.
12
Bring the mixture to a simmer, then cover with a lid, reduce heat to low, and cook for 15-18 minutes, or until the orzo is tender and the chicken is cooked through. Stir the orzo occasionally to prevent it from sticking.
13
Remove from heat. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.

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Tips & Notes

Pro tips

Pat chicken dry before searing to achieve a golden crust and better browning.
Don't skip the sear: browning the chicken develops flavor through the Maillard reaction.
Stir the sauce occasionally while the orzo cooks to prevent sticking and ensure even heating.
Check that the orzo is tender but still slightly firm before finishing; carryover cooking continues in the residual heat.

Substitutions

Sun-dried tomatoes in oil → roasted red peppers plus 1 tbsp tomato paste (slightly sweeter, less concentrated tang)
Calabrian chili paste → red pepper flakes or hot sauce to taste (adjust for heat level)
Orzo → ditalini, small shells, or penne (maintain 1:1 pasta-to-liquid ratio)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days; reheat on the stovetop over medium-low heat with a splash of broth or cream to loosen the sauce.