Creamy Sun-Dried Tomato Chicken Orzo is one of those dinners that feels a little special but is still simple enough for a busy weeknight. Tender chicken, a silky cream sauce, chewy bits of sun-dried tomato, and orzo that cooks right in the same pan. It is cozy without being heavy, and it is the kind of meal that makes the table go quiet for a minute while everyone takes that first bite.

What I love most about this creamy sun-dried tomato chicken orzo is that everything happens in one pan. The orzo soaks up the chicken broth, the cream, and all the flavor from the garlic and sun-dried tomatoes, so every spoonful tastes like it has been simmering for hours, even though it comes together in under forty minutes.

Ingredients for this Creamy Sun-Dried Tomato Chicken Orzo.

Before you start cooking, it helps to have everything measured and ready to go. This recipe is straightforward, and the ingredient list is short enough that you might already have most of it on hand.

Olive oil (1 tablespoon) – For searing the chicken and giving a nice base of flavor.
Boneless skinless chicken breasts, cut into bite-size pieces (1.5 pounds) – Cutting the chicken small helps it cook quickly and stay tender.
Salt (1/2 teaspoon, plus more to taste) – Used first to season the chicken, then adjusted at the end.
Black pepper (1/4 teaspoon) – Adds gentle heat and rounds out the flavor.
Dried Italian seasoning (1/2 teaspoon) – A simple way to bring in herbs without pulling out a bunch of separate jars.
Unsalted butter (2 tablespoons) – Melts into the pan to build a rich, flavorful base.
Garlic, minced (3 cloves) – Smells amazing and gives the sauce that comforting, savory depth.
Sun-dried tomatoes in oil, drained and finely chopped (1/2 cup) – Chewy, tangy, and slightly sweet; they are the star of this dish.
Dry orzo pasta (1.5 cups) – Looks like rice, cooks like pasta, and soaks up all the creamy sauce.
Low-sodium chicken broth (3 cups) – Cooks the orzo and infuses it with flavor at the same time.
Heavy cream (3/4 cup) – Gives the sauce its creamy, velvety texture.
Freshly grated Parmesan cheese (1/2 cup) – Melts into the sauce and thickens it slightly while adding a salty, nutty note.
Chopped fresh parsley (2 tablespoons) – Sprinkled on at the end for a bit of color and freshness.

Once these are prepped and within reach, the recipe flows easily. You will go from searing to simmering to serving without much downtime in between.

Instructions

This Creamy Sun-Dried Tomato Chicken Orzo all comes together in one pan, so use a large skillet or a wide, deep pot. Give yourself enough room for the orzo to move around as it cooks.

Season the chicken.
Add the chicken pieces to a bowl and sprinkle over the salt, black pepper, and dried Italian seasoning. Toss with your hands or a spoon until the chicken is evenly coated. This quick step means every bite of chicken is seasoned from the inside out, not just the sauce around it.
Sear the chicken.
Heat the olive oil in a large deep skillet or wide pot over medium-high heat. When the oil looks shimmery, add the seasoned chicken in an even layer. Let it cook for 5 to 6 minutes, stirring occasionally, until the pieces are lightly browned on the outside and mostly cooked through. They do not need to be perfect yet; they will finish cooking in the sauce.
Add butter, garlic, and sun-dried tomatoes.
Reduce the heat to medium. Add the butter to the pan and let it melt around the chicken. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute, stirring constantly. You want the garlic to smell fragrant but not brown. This is usually the moment when someone wanders into the kitchen asking what you are making.
Toast the orzo.
Add the dry orzo to the pan. Stir well so the orzo is coated in the buttery, tomato-garlic mixture. Let it toast for a minute or so, stirring, until some of the orzo looks slightly glossy. This small step gives the final dish a deeper, nuttier flavor.
Add the broth and simmer.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Those little bits carry a lot of flavor. Bring the mixture up to a gentle simmer, then reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring every couple of minutes so the orzo does not stick, until the orzo is tender and most of the liquid has been absorbed.
Stir in the cream.
Pour in the heavy cream and stir to combine. Let it simmer gently for another 2 to 3 minutes. The sauce will start to thicken and turn beautifully creamy, coating the orzo and chicken.
Finish with Parmesan.
Take the pan off the heat. Add the grated Parmesan cheese and stir until it melts into the sauce. The orzo should be glossy and creamy, with the chicken nestled throughout and flecks of sun-dried tomato in every spoonful.
Taste and garnish.
Taste a little and add a pinch more salt if you think it needs it. Finally, sprinkle the chopped fresh parsley over the top. It brightens the whole dish and makes it look like something you would happily serve to guests, even though it took less than forty minutes.

Serve the creamy sun-dried tomato chicken orzo straight from the pan while it is warm and silky. It thickens slightly as it sits, so if you like it looser, you can splash in a spoonful of extra broth or a bit more cream when reheating.

Cook and Prep Times

Prep time: 15 minutes (chopping chicken, garlic, sun-dried tomatoes, and parsley)
Cook time: 25 minutes (searing, simmering, and finishing the sauce)
Total time: About 40 minutes from start to finish
Servings: 4 generous portions of creamy sun-dried tomato chicken orzo

Nutritional information

This is an approximate breakdown per serving for this creamy sun-dried tomato chicken orzo, assuming four servings. It is meant as a guide and can vary depending on the exact brands you use.

Calories: 640 kcal
Carbohydrates: 53 g
Protein: 39 g
Fat: 28 g
Saturated fat: 13 g
Sodium: 780 mg
Fiber: 3 g
Sugar: 4 g

It is a comforting, filling meal on its own, with a good amount of protein from the chicken and some carbs from the orzo to keep you satisfied. If you want to balance it out a bit more, you can always serve it with a simple green salad on the side.

Frequently asked questions

Can I use a different cut of chicken for this creamy sun-dried tomato chicken orzo?

Yes, you can. Boneless skinless chicken thighs work very well in this recipe. They stay juicy and are a bit more forgiving if you cook them a minute too long. Just cut the thighs into bite-size pieces, season them with the same salt, black pepper, and dried Italian seasoning, and follow the recipe as written. The main thing is to keep the pieces about the same size so they cook evenly while the orzo simmers in the chicken broth and cream.

How can I reheat leftover creamy sun-dried tomato chicken orzo?

Leftovers thicken as they cool because the orzo keeps soaking up the sauce. To reheat, add the leftover creamy sun-dried tomato chicken orzo to a pan over low to medium heat. Stir in a splash of chicken broth or a little extra heavy cream to loosen it up, then warm it gently, stirring occasionally, until it is heated through. You can also reheat it in the microwave in short bursts, stirring and adding a spoonful of liquid as needed so it stays creamy instead of dry.

Can I make this creamy sun-dried tomato chicken orzo ahead of time?

You can cook it a bit ahead, but it is at its best freshly made, when the sauce is at its creamiest. If you want to get a head start, you can chop the chicken, garlic, sun-dried tomatoes, and parsley earlier in the day and store them in the fridge. Then, when you are ready to cook, you simply season the chicken, sear it in olive oil, add the butter, garlic, and sun-dried tomatoes, toast the orzo, pour in the chicken broth, and finish with the heavy cream, Parmesan, and parsley. That way, you still get the fresh, silky texture without feeling rushed at dinner time.