You Can’t Beat A One Pot Dinner!
Looking for a dinner recipe that’s indulgent, flavorful, and incredibly easy to whip up? This Creamy Orzo with Chicken and Sun-Dried Tomatoes checks all the boxes. Velvety orzo is infused with the bold, tangy flavor of sun-dried tomatoes, creamy goat cheese, and fresh spinach. Add tender rotisserie chicken, a touch of lemon zest, and aromatic herbs, and you’ve got a restaurant-quality dish made entirely in one skillet.
Why I love this recipe:
- Taste: This dish is the perfect balance of savory and tangy, with the bright zing of lemon and the richness of goat cheese.
- Texture: Creamy, luscious orzo mingles with tender chicken and chewy sun-dried tomatoes for an unforgettable bite.
- Ease: With just one pan and simple ingredients, you’ll have a complete, flavorful meal ready in under 30 minutes.
If you love the flavors in this easy dinner recipe, consider trying my rich and creamy marry me chicken, sun-dried tomato pasta, or this quick and easy Tuscan pasta next!
What You’ll Need
- Butter and oil: For a rich base with balanced flavor.
- Shallots and garlic: Aromatic, sweet, and essential for depth.
- Orzo: The star of the show, cooked to creamy perfection.
- Sun-dried tomatoes: Bold, tangy, and slightly chewy.
- White wine and chicken stock: Use a dry white wine that’s good enough to drink (the flavor will intensify as it reduces). If you’ve got time, I love to make homemade chicken broth.
- Spinach: You can of course use other vegetables, like chopped kale or Swiss chard leaves. Frozen green peas are great in a pinch!
- Goat cheese and Parmesan: Creamy, tangy, and indulgent. If you don’t have goat cheese, this is also so delicious with mascarpone cheese.
- Lemon zest and juice: Bright, fresh acidity.
- Rotisserie chicken: Store-bought rotisserie chicken is the easiest way to go!
- Italian seasoning and fresh basil
Ingredient Substitutions
- Chicken can be swapped for turkey, shrimp, seared scallops, or even crispy pancetta.
- Spinach: kale, arugula, baby spinach, or Swiss chard leaves are all great options.
- White wine can be omitted. Use extra chicken stock or a splash of lemon juice instead.
Directions
Full quantities and instructions can be found in the recipe card below.
- Sauté Aromatics: Heat butter and oil in a skillet, then cook shallots with salt until soft. Stir in garlic.
- Cook Orzo: Toast orzo, sun-dried tomatoes, and Italian seasoning, then deglaze with white wine. Add chicken stock, cover, and simmer until al dente, about 12 minutes.
- Mix in Add-Ins: Stir in spinach, goat cheese, lemon zest, juice, chicken, Parmesan, and basil. Season with black pepper.
- Serve: Garnish with extra goat cheese, olive oil, and flaky sea salt. Enjoy!
Ari’s Best Tips!
- Toast the orzo: Toasting the orzo in butter and oil before adding liquid enhances its nutty flavor. And if you don’t have orzo, you can substitute with a small pasta like ditalini or even couscous.
- Use high-quality sun-dried tomatoes: Oil-packed sun-dried tomatoes are ideal for their tender texture and rich flavor.
- Go heavy on the lemon zest: The bright citrus zest cuts through the richness of the dish, adding freshness.
Make-Ahead, Leftovers, & Storage
- Make-ahead: You can prepare this dish up to the point of adding spinach and cheeses. Reheat gently with a splash of stock, then stir in the fresh greens and cheeses just before serving.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a skillet over medium heat with a splash of chicken stock or water to loosen the sauce.
- Freeze: While the dish is best fresh, you can freeze portions for up to 2 months. Be aware the texture of the orzo may soften slightly upon reheating.
Serving Suggestions
This creamy orzo is hearty enough to stand alone, but it pairs beautifully with a crisp green salad (try my romaine salad with lemon vinaigrette), crusty garlic bread, or a simple baguette.
Wine Pairing!
I absolutely love to pair this with a cold glass of Chardonnay or Sancerre (the French Sauvignon Blanc).
This easy weeknight dinner is comfort food elevated — a dish you’ll turn to again and again for its vibrant flavors and effortless preparation!
If you make this easy One Pot Orzo recipe, please let us know by leaving a review and rating below!
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One Pot Creamy Orzo with Chicken & Sun-Dried Tomatoes
This one pot creamy orzo with chicken and sun-dried tomatoes is the type of comforting dish I crave after a long day. Packed with tender chicken, tangy sun-dried tomatoes, and a velvety, cheese-infused sauce, this meal is both indulgent and wholesome. The best part? It all comes together in a single skillet, making cleanup a breeze. Perfect for busy weeknights!
Servings 8 servings
Calories 499kcal
Equipment
- Large 10- or 12-inch skillet with a tight fitting lid
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 2 medium shallots, peeled and finely chopped
- 2 cloves garlic, grated
- ½ tsp kosher salt
- 16 ounces orzo pasta
- 1 cup sun-dried tomatoes, roughly chopped
- 1 tsp dried Italian seasoning
- ½ cup dry white wine
- 2½ cups low-sodium chicken stock
- 1 (5-ounce) bag of baby spinach
- 4 oz goat cheese, divided
- 1 medium lemon, zested (about 2 tsp) and ½ lemon juiced, about 1 Tbsp
- Optional: 2 cups rotisserie chicken, pulled, skin discarded (this is roughly 2 chicken breasts)
- ¼ cup Parmesan, grated
- ½ cup fresh basil, thinly sliced
- Flaky sea salt
Instructions
- Sauté shallots. Heat 2 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. When hot, add 2 chopped shallots, then season with ½ tsp kosher salt. Cook until translucent, about 4-5 minutes, then stir in 2 cloves of chopped garlic.
- Cook the orzo. Increase the heat to medium-high, then add 16 oz orzo, 1 cup sun-dried tomatoes, and 1 tsp Italian seasoning. Cook, stirring constantly, for 1 minute, then pour in ½ cup white wine. Cook for about 1 minute more, then add 2½ cups of chicken stock. Bring to a boil, then reduce the heat to medium-low. Cover tightly with a lid, then simmer for about 12 minutes, or until the orzo is al dente.
- Add remaining ingredients. Stir in 5 oz fresh baby spinach, 3 oz goat cheese (reserve a tiny bit for garnish), 2 tsp lemon zest, and 1 Tbsp fresh lemon juice. Stir in 2 cups pulled rotisserie chicken (if using), ¼ cup grated Parmesan, and ½ cup thinly sliced basil. Add lots of freshly cracked black pepper to taste (I go heavy with about ½ tsp). Stir until well mixed.
- Serve! Taste and adjust seasoning, then transfer to individual bowls. Top with additional remaining goat cheese if wanted, then drizzle with extra virgin olive oil. Finish with flaky sea salt, then enjoy!
Notes
- Wine: If you omit the wine, use additional chicken stock.
- Make-ahead: Prepare this dish up to the point of adding spinach and cheeses. Reheat gently with a splash of stock, then stir in the fresh greens and cheeses just before serving.
- Leftovers and storage: Store leftovers in an airtight container in a fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of chicken stock or water to loosen the sauce.
- Freeze: While the dish is best fresh, you can freeze portions for up to 2 months. Note: the texture of the orzo may soften upon reheating.
Nutrition
Calories: 499kcal | Carbohydrates: 50g | Protein: 14g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 312mg | Potassium: 470mg | Fiber: 3g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg
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