If you’ve been searching for a cozy and comforting dish that effortlessly combines tender chicken, creamy textures, and vibrant flavors, then this Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe is exactly what your dinner table needs. This dish brings together perfectly cooked orzo pasta enveloped in a luscious sauce, enhanced by the tangy sweetness of sun-dried tomatoes and the fresh, green pop of spinach. It’s the kind of meal that feels like a warm hug, yet sophisticated enough to impress guests without any fuss.
Ingredients You’ll Need
The beauty of this Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe lies in its simplicity and the synergy of a few essential ingredients. Each element plays a vital role: the juicy chicken adds substance, orzo creates a delightful texture, sun-dried tomatoes bring tanginess, and spinach introduces fresh color and nutrients, all rounded out by a creamy Parmesan-infused sauce.
- Olive oil: For sautéing chicken and vegetables, adding a subtle fruity richness.
- Boneless skinless chicken breast: Tender, bite-sized pieces that are the star protein of the dish.
- Kosher salt: Enhances the natural flavors of the chicken and the whole dish.
- Garlic powder: Adds a mild garlic note to deepen flavor without overpowering.
- Italian seasoning: A fragrant mix that brings a hint of herbaceous warmth.
- Small sweet onion: Provides sweetness and a soft bite when sautéed.
- Garlic cloves: Freshly minced for a punch of garlic aroma and flavor.
- Dried orzo pasta: The star starch, offering a tender, rice-like texture.
- Sun-dried tomato halves: Impart tangy, intense bursts of tomato flavor throughout.
- Chicken stock: Builds a savory depth and helps cook the orzo.
- Half and half: Creates the creamy consistency without being overly heavy.
- Freshly grated Parmesan cheese: Adds salty richness and melts seamlessly into the sauce.
- Baby spinach: Brightens the dish with fresh green color and a slight earthy note.
- Freshly ground black pepper: For seasoning and a touch of heat.
How to Make Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Prep Your Ingredients
Start by chopping your chicken into bite-sized pieces and dicing the onion and sun-dried tomatoes. Mince the garlic cloves finely. Having your ingredients ready will make the cooking process smooth and enjoyable.
Step 2: Sauté the Chicken
Heat olive oil in a large sauté pan over medium-high heat. Season the diced chicken with half the kosher salt, garlic powder, and Italian seasoning. Cook the chicken for about 5 to 6 minutes until it’s fully opaque on all sides. Remove it from the pan temporarily and set it aside. This step locks in the flavors and ensures the chicken stays juicy within the creamy sauce.
Step 3: Cook the Onion and Toast the Orzo
In the same pan, add the diced onion and cook for 3 to 4 minutes until tender and slightly translucent. If the pan looks dry, add a touch more olive oil. Next, add the orzo pasta and toast it gently for 2 to 3 minutes, stirring constantly. Toasting the orzo imparts a subtle nutty taste that pairs beautifully with the other ingredients.
Step 4: Combine Chicken, Garlic, Sun-Dried Tomatoes, and Stock
Return the cooked chicken to the pan along with the minced garlic and sun-dried tomato pieces. Pour in the chicken stock, then reduce the heat to medium and bring everything to a gentle simmer. Let the orzo simmer uncovered for 10 to 12 minutes, stirring frequently to prevent sticking, until most of the stock has been absorbed.
Step 5: Add the Half and Half and Finish Cooking
Lower the heat to medium-low and stir in the half and half, letting it simmer for another 4 to 5 minutes. This is where the magic happens as the orzo soaks up the creamy liquid, creating that irresistible silky texture you crave.
Step 6: Stir in Parmesan and Spinach
Remove the pan from heat and stir in the freshly grated Parmesan cheese until fully melted and incorporated. Add the baby spinach and stir again for 1 to 2 minutes. The residual heat will wilt the spinach perfectly, adding fresh flavor and beautiful color contrast.
Step 7: Season and Serve
Taste your creamy masterpiece and finish with the remaining kosher salt and freshly ground black pepper to suit your preference. Serve immediately for the best texture and flavor.
How to Serve Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan cheese or a few fresh basil leaves can elevate your dish instantly. A light drizzle of good quality olive oil adds a glossy finish and extra depth to every bite.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad tossed in a citrus vinaigrette offers a refreshing counterbalance. Roasted or steamed vegetables like asparagus or green beans make fantastic companions as well.
Creative Ways to Present
For a dinner party, serve this creamy chicken orzo in individual ramekins or shallow bowls topped with sun-dried tomato halves and a sprig of fresh thyme. Alternatively, plating it with a swirl of pesto or a dollop of ricotta on top adds elegance and a pop of flavor contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover creamy chicken orzo to an airtight container and refrigerate. It will keep well for up to 3 days and retains much of its creamy comfort when reheated gently.
Freezing
While freezing creamy dishes with dairy can be tricky, this recipe freezes reasonably well if placed in a freezer-safe container. Use within one month. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of chicken stock or half and half to loosen the sauce. Avoid high heat to prevent the dairy from separating and to keep your dish creamy and luscious.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo is ideal for its rice-like texture that creates a creamy consistency, small pasta shapes like acini di pepe or even small shells work well. Just adjust cooking times accordingly.
Is it possible to make this recipe vegetarian?
Yes! Replace the chicken with hearty mushrooms or chickpeas and use vegetable stock instead of chicken stock. The Parmesan cheese will still lend richness, but feel free to add a sprinkle of nutritional yeast for extra depth.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used but will offer a milder, less intense flavor. If you do substitute, consider roasting the tomatoes first to concentrate their sweetness and add a touch of tanginess closer to what sun-dried tomatoes provide.
What can I substitute for half and half?
Half and half can be replaced with heavy cream for an even richer sauce, or a mixture of milk and cream to lighten it up slightly. For dairy-free options, coconut milk or cashew cream can also work but will alter the flavor profile subtly.
How can I make this recipe spicier?
To add a little kick, sprinkle in some red pepper flakes when sautéing the chicken or finish with a dash of hot sauce on the plate. Fresh chili slices tossed in with the spinach also add a nice layer of heat.
Final Thoughts
I cannot recommend this Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe enough for those looking to create a delicious, hearty meal without overwhelming their kitchen time. It’s a versatile, flavorful dish that feels indulgent but is surprisingly simple to make. Trust me, once you try it, this recipe will become one of your beloved go-tos for weeknight dinners or casual gatherings.
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Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This creamy chicken orzo recipe is a comforting and flavorful one-pan meal featuring tender chicken breast, toasted orzo pasta, sun-dried tomatoes, and fresh baby spinach all simmered in a luscious Parmesan-infused creamy sauce. Perfect for a quick weeknight dinner, it combines Italian-seasoned chicken with a rich, cheesy texture and vibrant greens.
Ingredients
Protein & Vegetables
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 small sweet onion, diced (about 1 cup)
- 10 sun-dried tomato halves, diced
- 2 cloves garlic, minced
- 2 handfuls baby spinach (about 2–3 ounces)
Pantry & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Freshly ground black pepper, to taste
Pasta & Dairy
- 2 cups dried orzo pasta (from a 1 pound box)
- 3 cups chicken stock
- 1 cup half and half
- 1 cup freshly grated Parmesan cheese
Instructions
- Prep Ingredients: Cut the chicken breast into bite-sized pieces, dice the onion and sun-dried tomatoes, and mince the garlic cloves to have all ingredients ready for cooking.
- Sauté Chicken: Heat olive oil in a large sauté pan over medium-high heat. Add the diced chicken along with ½ teaspoon kosher salt, garlic powder, and Italian seasoning. Cook the chicken, stirring occasionally, for 5-6 minutes until opaque and cooked through. Remove the chicken from the pan and set aside.
- Cook Onion and Toast Orzo: In the same pan, add the diced onion and cook for 3-4 minutes until softened. Add more olive oil if the pan is dry. Stir in the dried orzo pasta and toast it by stirring constantly for 2-3 minutes until it starts to turn lightly golden and aromatic.
- Simmer with Stock: Return the cooked chicken to the pan along with minced garlic and diced sun-dried tomatoes. Pour in the chicken stock, reduce heat to medium, and bring to a gentle simmer. Allow the orzo to cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until most of the stock is absorbed and the orzo is tender.
- Add Cream and Simmer: Lower the heat to medium-low and add the half and half. Continue simmering for 4-5 minutes more, allowing the creamy mixture to thicken and incorporate with the pasta and chicken.
- Finish with Cheese and Spinach: Remove the pan from heat and stir in the freshly grated Parmesan cheese until melted and evenly distributed. Add the baby spinach and stir for 1-2 minutes; the residual heat will gently wilt the spinach.
- Season and Serve: Taste the orzo and season with the remaining ½ teaspoon kosher salt and freshly ground black pepper to your liking. Serve immediately to enjoy the creamy, flavorful dish at its best.
Notes
- For extra flavor, you can use homemade chicken stock or low-sodium store-bought stock.
- Make sure to stir the orzo frequently while simmering to prevent it from sticking and burning at the bottom of the pan.
- If you prefer a thicker sauce, reduce the half and half slightly before adding it or cook a little longer on low heat.
- Substitute baby kale or arugula for baby spinach if desired; add them at the same final step to wilt.
- To keep it gluten-free, substitute orzo with a gluten-free pasta variant.
