Resembling a risotto, this one-pan chicken is straight forward and full of flavor from sun dried tomatoes, herbs and Parmesan cheese.
This recipe combines some of my favorite ingredients, like pasta, sun-dried tomatoes, herbs and cheese (which is not surprising for someone coming from Mediterranean region).
Orzo, a small, rice-shaped pasta, is frequently used in Mediterranean cooking. Versatile and neutral in taste, it complements a variety of dishes, adding texture and substance. 
The dish resembles risotto, yet it is quick to make and full of Italian flavor. It is prepared in one pot or skillet by frying chicken, onion, sun dried tomatoes and orzo, and slowly adding chicken stock until all liquid is absorbed (no need to cook pasta separately). You can use either standard type of orzo or smaller one, called “risini”.
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Chicken Orzo with Sun Dried Tomatoes
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
One-pan chicken dish with tons of flavor. Sun-dried tomatoes, herbs, and Parmesan make this hearty and satisfying.
Ingredients
- 1 lbs (454 g) chicken breast
- 2 Tbsp olive oil
- 2/3 cup sun dried tomatoes
- 1-2 Tbsp oil from tomatoes
- 1 large onion
- 3 garlic cloves
- 1 cups (300 ml) orzo pasta
- 3 Tbsp tomato paste
- 1/4 cup wine
- 3 cups (710 ml) chicken stock
- 1/4 tsp oregano
- 1/4 tsp dry thyme
- 1/4 tsp lemon zest
- 1/4 tsp balsamic vinegar
- 1 tsp sugar
- salt
- grated Parmesan cheese
- chopped parsley
Instructions
- Cut chicken breast into bite-sized cubes and season with salt and pepper.
- Put olive oil and reserved tomato oil in a pan or skillet and heat over medium-high heat (approximately 375°F/190°C). Fry the chicken until golden. Remove from pan and set aside.
- Sauté onion until translucent. Add garlic and fry for a few seconds until fragrant.
- Add orzo and fry for 1-2 minutes, or until lightly browned.
- Stir in tomato paste, sun-dried tomatoes, wine, oregano, thyme, lemon zest, balsamic vinegar, and sugar. Return chicken cubes to the pan.
- Cook, adding chicken stock one ladle at a time and stirring often, until orzo is soft. Season with salt and black pepper to taste.
- Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.
Notes
- For richer flavor, use high-quality sun-dried tomatoes packed in olive oil.
- If you don’t have wine, substitute with an equal amount of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use fresh tomatoes instead of sun dried tomatoes in this recipe?
While fresh tomatoes can be used, they won’t provide the same concentrated flavor as sun dried tomatoes. If you choose to use fresh, consider adding a bit of tomato paste for depth.
What type of chicken should I use for Chicken Orzo with Sun Dried Tomatoes?
Boneless, skinless chicken breasts or thighs work best for this recipe, as they cook quickly and remain tender throughout the one-pan cooking process.
How do I ensure the orzo cooks properly without becoming mushy?
To prevent the orzo from becoming mushy, make sure to add the chicken stock gradually and stir occasionally, allowing the liquid to be absorbed before adding more.
Best dish ever. Make it all the time
It looks like there was an error on the third ingredient – how many cups of sun dried tomatoes do you need for this recipe? Thanks!
Thanks for letting us know! The amount has been updated. Happy Cooking!