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  • Writer's pictureNicole Kuhn

Creamy Sun-Dried Tomato Orzo with Chicken

Updated: Nov 15, 2021





  • 2 tbsp. extra virgin olive oil

  • 1 lb. skin-on chicken thighs

  • 1 tsp. Italian seasoning

  • 1 tsp. paprika

  • 1/2 tsp. crushed red pepper flakes

  • salt and pepper

  • 2 tbsp. butter

  • 1 medium shallot, chopped

  • 2 cloves garlic, minced

  • 1 cup dry orzo pasta

  • 1/3 cup dry white wine

  • 1 cup heavy cream

  • 2 tsp. Dijon mustard

  • 1/3 cup freshly grated parmesan cheese

  • 2 cups fresh baby spinach

  • 1/2 cup oil packed sun-dried tomatoes, oil drained

  • juice of 1 lemon

  • fresh rosemary, for serving (optional)


  • Preheat oven to 400ºF.

  • Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat.

  • In a small bowl, combine the Italian seasoning, paprika, red pepper flakes, salt, and pepper.

  • Coat the chicken with the remaining olive oil and then season with the seasoning mixture, rubbing it in until it is fully incorporated.

  • When the oil is shimmering, add the chicken skin side down. Sear on both sides until golden, about 4-5 minutes per side. Remove the chicken from the skillet.

  • To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes.

  • Add the garlic and orzo, cooking until lightly golden, 2-3 minutes.

  • Add the wine and de-glaze the pan. Then, add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted.

  • Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 15-20 minutes, until the chicken is cooked through.

  • Serve the chicken topped with lemon juice and rosemary. Enjoy!

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