Save Pin I made this on a whim one Thursday after scrolling past the name three times in a week. The skillet came together faster than I expected, and by the time my partner walked in, the kitchen smelled like garlic and cream and something faintly sweet from the tomatoes. He took one bite and asked if we were celebrating something. We weren't, but it felt like we should have been.
I brought this to a potluck once, still warm in the skillet with a towel wrapped around the handle. Someone asked for the recipe before they even sat down. Another person scraped the edges for the crispy orzo bits. It became the kind of dish people remember, not because it was complicated, but because it tasted like something made with care.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before seasoning so they sear properly and get that golden crust.
- Italian seasoning: This does a lot of the flavor work upfront, use a good quality blend if you have it.
- Olive oil: Needed for browning the chicken, don't skip this step or the fond won't develop.
- Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunks.
- Garlic cloves: Fresh is best here, the quick sauté makes them fragrant without bitterness.
- Sun-dried tomatoes: Use the oil-packed kind and drain them well, they bring tang and a slight chew.
- Orzo pasta: It toasts in the pan before the liquid goes in, which adds a nutty depth.
- Chicken broth: Low-sodium lets you control the salt, especially once the parmesan goes in.
- Heavy cream: This makes the sauce rich and silky, half-and-half works but it will be thinner.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Crushed red pepper flakes: Optional, but a pinch wakes up the whole dish.
- Fresh thyme: The earthiness balances the cream, dried thyme works in a pinch.
- Baby spinach: Stirs in at the end and wilts into the sauce, adding color and a little green.
- Fresh basil: For garnish, it brings brightness right before serving.
Instructions
- Season and sear the chicken:
- Pat the chicken dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until it shimmers, then sear the chicken until golden on each side, about 4 to 5 minutes per side.
- Build the base:
- Remove the chicken and set it aside. In the same pan, add the chopped onion and cook for 2 to 3 minutes until soft, then stir in the garlic and sun-dried tomatoes for another minute until fragrant.
- Toast the orzo:
- Add the orzo to the pan and stir for about a minute, letting it pick up the flavors and turn lightly golden.
- Add the liquids:
- Pour in the chicken broth and heavy cream, stirring and scraping up any browned bits stuck to the bottom. Those bits are flavor.
- Simmer everything together:
- Nestle the seared chicken back into the pan, lower the heat to medium, and cover. Let it simmer for 12 to 15 minutes, stirring the orzo occasionally, until the pasta is tender and the chicken is cooked through.
- Finish the sauce:
- Remove the chicken to a plate. Stir in the parmesan, red pepper flakes, thyme, and spinach until the spinach wilts and the sauce turns creamy and thick.
- Serve:
- Slice the chicken and return it to the pan, or serve it on top of the orzo. Garnish with fresh basil and extra parmesan.
Save Pin The first time I plated this, I sliced the chicken thin and fanned it over the orzo like I'd seen in a magazine. My kid asked why dinner looked fancy. I didn't have a good answer, except that sometimes it feels good to make something look as good as it tastes, even on a random Tuesday.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The orzo will soak up more sauce as it sits, so when you reheat it on the stovetop, add a few tablespoons of broth or cream to loosen it back up. I usually reheat it gently over medium-low heat, stirring often, and it comes back creamy and warm without drying out.
Swaps and Variations
If you don't have sun-dried tomatoes, roasted red peppers work beautifully and add a smokier sweetness. You can swap the chicken breasts for thighs if you prefer darker meat, just adjust the cooking time slightly since thighs take a little longer. For a lighter version, use half-and-half instead of heavy cream, though the sauce will be thinner and less rich. I've also made this with whole wheat orzo when that's what I had, and it held up just fine.
What to Serve Alongside
This dish is rich enough to stand on its own, but a simple side salad with lemon vinaigrette cuts through the creaminess nicely. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left in the bowl. If you want something green and warm, roasted asparagus or broccolini with a squeeze of lemon works really well. A crisp white wine like Pinot Grigio or Sauvignon Blanc is a great match if you're pouring something.
- If the orzo starts to look dry while simmering, add a little more broth and stir.
- You can prep the chicken and chop the aromatics ahead of time to make weeknight cooking faster.
- Leftovers taste even better the next day once the flavors have had time to settle in.
Save Pin This is the kind of recipe that makes you feel like a better cook than you are. It's warm, a little indulgent, and the kind of thing that turns a regular dinner into something people talk about later.
Recipe FAQs
- → Can I substitute heavy cream for a lighter option?
Yes, you can use half-and-half instead of heavy cream for a lighter, less rich sauce without sacrificing creaminess.
- → What type of cheese is best for this dish?
Freshly grated parmesan cheese provides a nutty, savory depth that enhances the creamy sauce and complements the chicken and orzo.
- → How do I prevent the orzo from becoming mushy?
Simmer the orzo gently and stir occasionally, cooking it until al dente as per the instructions. Avoid overcooking by monitoring the texture closely.
- → Can I use roasted red peppers instead of sun-dried tomatoes?
Absolutely, roasted red peppers offer a milder sweetness and work well as a substitute, maintaining the dish’s flavor balance.
- → What wine pairs well with this creamy chicken and orzo dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and enhances the overall flavors.