Recipe: One-Pot Creamy Sun-Dried Tomato Chicken Orzo

2026-03-01

**Serves:** 4 | **Total time:** ~35 minutes | **Why it works:** Orzo releases starch to thicken sauce; sun-dried tomatoes add umami.

**Ingredients** - 1 lb boneless skinless chicken thighs, diced - 1 tsp kosher salt, 1/2 tsp pepper - 1 tbsp olive oil - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes (oil-packed), chopped - 1 1/2 cups dry orzo - 3 cups low-sodium chicken broth - 1/2 cup half-and-half - 1/2 cup grated Parmesan - 2 cups baby spinach - 1/2 tsp red pepper flakes (optional) - Juice of 1/2 lemon

**Method** 1) Heat oil in deep skillet over medium-high. Season chicken; brown 5–6 minutes. Remove. 2) In same pan, cook garlic and sun-dried tomatoes 1 minute. Add orzo; toast 1 minute. 3) Pour in broth; scrape browned bits. Simmer 10–12 minutes, stirring, until orzo is just tender. 4) Return chicken, add half-and-half, Parmesan, spinach, pepper flakes. Stir 2–3 minutes until creamy and spinach wilts. Finish with lemon juice. Adjust salt.

**Tips** - If too thick, splash in broth. If too loose, simmer 1–2 minutes more.

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