Go Back

Zrinka Baker
5 from 1 vote
Course Main, Secondi
Cuisine Italian
Servings 4 servings


  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 2/3 cup sun dried tomatoes drained from oil
  • 1-2 Tbsp oil from tomatoes
  • 1 large onion chopped
  • 3 garlic cloves
  • 1 1/3 cup orzo pasta
  • 3 Tbsp tomato paste
  • ¼ cup wine red or white
  • cup chicken stock warm (hot is even better)
  • ½ tsp oregano
  • ¼ tsp dry thyme
  • ¼ tsp lemon zest
  • ½ tsp balsamic vinegar optional
  • 1 tsp sugar
  • salt black pepper
  • grated Parmesan cheese
  • chopped parsley optional


  • Cut chicken breast in bite-sized cubes and season with salt and pepper.
  • Put olive oil and oil that you reserved when draining tomatoes in a pan or skillet and heat over medium high heat. Fry the chicken until golden. Remove from pan and set aside.
  • Sauté onion until translucent. Add garlic and fry for a few seconds until garlic is fragrant.
  • Add orzo and fry about 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.