Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Chicken Orzo with Sun-Dried Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This creamy Chicken Orzo recipe combines tender chicken breast, sun-dried tomatoes, spinach, and Parmesan cheese cooked in a rich and flavorful broth with Italian seasoning. The orzo pasta is simmered to perfection in a buttery, cheesy sauce making it a comforting and satisfying one-pot meal perfect for a quick dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein and Produce

  • 1 large (12-ounces) chicken breast or tenders, diced into 1/2-inch pieces
  • 1/2 cup sun-dried tomatoes, coarsely chopped
  • 1 cup finely diced yellow onion
  • 2 teaspoons finely minced garlic
  • 3 cups coarsely chopped baby spinach
  • 1 lemon (optional, for juice)

Dairy and Pantry

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 cups chicken broth
  • 2-1/4 cups whole milk
  • 1-1/2 cups uncooked orzo pasta
  • 1 cup finely grated Parmesan cheese, divided (3/4 cup + 1/4 cup for topping)
  • 1 teaspoon Dijon-style mustard (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons oil from the sun-dried tomato jar (or olive oil)

Instructions

  1. Prepare Ingredients: Measure out the milk and allow it to come to room temperature. Dice the onion, mince the garlic, chop the chicken into 1/2-inch pieces, and coarsely chop the sun-dried tomatoes and baby spinach.
  2. Cook Chicken and Aromatics: Heat 1 1/2 tablespoons of the oil from the sun-dried tomato jar in a large, nonstick pot over medium-high heat. Add the diced yellow onion and cook for about 5 minutes, stirring occasionally, until golden and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Add the diced chicken pieces, season with salt and pepper, and cook for 5–7 minutes until the chicken is fully cooked. Remove the mixture from the pot, cover with foil, and set aside.
  3. Create the Sauce Base: In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of flour continuously for 1 minute to form a roux. Stir in 2 teaspoons of Italian seasoning. Gradually whisk in 2 cups of chicken broth followed by 2 1/4 cups of whole milk, stirring constantly until the mixture is smooth and starts to thicken slightly.
  4. Add Orzo and Simmer: Stir in 1 1/2 cups of uncooked orzo pasta to the pot. Bring the mixture to a boil over high heat, then reduce to maintain a gentle simmer. Cook for 7–10 minutes, stirring occasionally, especially near the end to prevent sticking. After 5 minutes of cooking the orzo, stir in the chopped sun-dried tomatoes. The orzo should be nearly tender with a slightly soupy consistency once finished.
  5. Add Final Ingredients and Adjust Flavor: Return the cooked chicken and onion mixture to the pot. Add 3/4 cup of grated Parmesan cheese, 3 cups of chopped baby spinach, 1 teaspoon Dijon mustard if using, and the juice of 1 tablespoon of lemon if using. Stir well to combine, melt the cheese, and wilt the spinach. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: The dish should have a creamy, risotto-like consistency. If too thick, thin it with a little more milk. Serve immediately and garnish each serving with the remaining 1/4 cup of Parmesan cheese. Optionally, top with a spoonful of basil pesto and fresh herbs for extra flavor. Enjoy while hot.

Notes

  • Allowing the milk to come to room temperature helps prevent curdling when added to the hot roux.
  • Using the oil from the sun-dried tomatoes adds additional flavor, but olive oil can be substituted if unavailable.
  • If you prefer a thicker or thinner consistency, adjust by adding more milk or cooking a little longer.
  • Optional lemon juice and Dijon mustard add brightness and depth but can be omitted based on preference.
  • This dish is best served fresh as the sauce can thicken upon standing.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/creamy-chicken-orzo-with-sun-dried-tomatoes-and-spinach-recipe/