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.
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.
For a seafood dinner with similar flavors and a rich sauce, try my creamy Tuscan salmon next!
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!
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One Pot Creamy Orzo with Chicken & Sun-Dried Tomatoes
Video
Equipment
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.
Fantastic recipe. Any very small pasta noodles work. Shared it with my daughter who loved it too.
Glad to hear you enjoyed this one, it is sooo delicious and creamy! xo, Ari
While listening to Christmas music I prepared this dinner. We loved the complex flavors and the rotisserie chicken made the process easier. The red sun-dried tomatoes and the green spinach looked like a festive holiday meal. Well done!
Totally agree, I had the same thought: I think the pops of red and green make this a serious contender for holiday meals!! Sp glad you enjoyed, thanks Craig! Cheers, Ari
The flavor was very delish! However it was “dry” and not creamy. Am thinking of adding coconut milk next time.
Hi Caroline, thanks for the feedback! I feel that the added goat cheese creates a creamy layer for every bite of orzo, but if you wanted it even creamier, you could add a generous spoonful or mascarpone cheese, a splash of heavy cream, or yes even coconut milk (great idea!). We love this pasta! xo, Ari
I made this tonight (1/3 recipe for 1 dinner & 1 lunch) & it was so delicious!! I left out the spinach & fresh basil as I didn’t have it, but added everything else, including leftover chopped roasted chicken from last night’s roast & I will definitely make this again. So easy, so yummy!! I think it would be just as tasty with pan-seared shrimp in lieu of the chicken :).
I love that you were able to cut it down to just the right portion for you. And yes, think pan-seared shrimp sounds like a fantastic addition!! Thanks, Camille! xo, Ari
Super delicious! I made grilled chicken with a Tuscan marinade to put on top and they were amazing together. The goat cheese added the perfect creaminess. I ended up adding about 1 cup more water than the recipe called for in 1/4 cup increments as I was cooking the spinach and stirring in the goat cheese and lemon because mine seemed to dry out quickly, and I added all 4oz of goat cheese because my family didn’t want any on top, and it turned out perfect! I’ll definitely be making this again for my family!
Sounds absolutely perfect, Mel! Love that the whole family enjoyed as well. Cheers! xo, Ari
Loved this recipe! I swapped in farro for orzo to add in a bit more fiber and nutrition. Just had to up the broth to 4 cups and the time simmering to 20-25 minutes. That let the tomatoes reduce even more and it was so good! Instant favorite
I absolutely LOVE farro, so will have to give that a try some time. Thanks for sharing, Chris! Best, Ari
My first recipe from you. It was delicious! I did a few modifications. I used hot Italian sausage instead of chicken, because it was I had on hand. I also used kale instead of spinach, I also had that on hand. I used Boursin herb cheese, just because I do not care for goat cheese. It all worked out perfectly. The recipe was well written and easy to follow. Looking forward to trying more recipes from you. Bon Appetit!
These all sound like fabulous adjustments, Danielle. I’m especially a big fan of stirring Boursin cheese into pastas for a luscious, creamy texture. Yum! Thanks so much for sharing. Ari
Another winning recipe from Ari! I didn’t want to open a bottle of wine, so opted for the suggestion of adding more chicken stock. The recipe turned out great, but will definitely try with the 1/2 cup of wine next time as I can see how that would add to the depth of flavour. There is such a complexity to this dish for such little effort. Do yourself a favour and make this when you are strapped for time.
Isn’t it so good?! And for not very much effort either. Yay, such a great dinner! Thanks, Maggie! Cheers, Ari