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
Video
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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