Go Back
- 1 lb chicken breast, diced - 1 cup orzo pasta - 1/2 cup sun-dried tomatoes, chopped - 2 garlic cloves, minced - 1/2 onion, finely chopped - 3 cups chicken broth - 1 cup spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish To make my sun-dried tomato chicken orzo, I start with fresh chicken breast. I dice it into bite-sized pieces. This allows for even cooking and great flavor. Next, I choose orzo pasta, which is small and cooks quickly. It absorbs the flavors well. Sun-dried tomatoes add a rich, tangy taste. I chop them into smaller bits for easy mixing. Garlic and onion bring a nice base flavor to the dish. I always use fresh garlic and onion for the best results. Chicken broth is key for a savory taste. I prefer low-sodium broth so I can control the salt level. Spinach adds color and health benefits. It wilts beautifully into the dish, adding both texture and nutrition. For creaminess, I crumble feta cheese on top. It gives a nice salty bite. Olive oil helps to sauté the chicken and veggies. Italian seasoning gives a lovely herb blend, while salt and pepper enhance the taste. Lastly, I garnish with fresh basil leaves. They give a fragrant finish and look pretty on the plate. Having these ingredients ready makes the cooking process easy and enjoyable. {{ingredient_image_1}} To start, heat the olive oil in a large skillet over medium heat. Add the diced chicken breast. Season it with salt, pepper, and Italian seasoning. Sauté the chicken until it turns golden brown. This should take about 7-8 minutes. Once done, remove the chicken from the skillet and set it aside. This step keeps the chicken juicy and flavorful. Next, use the same skillet for added flavor. Add the finely chopped onion and minced garlic. Sauté them until the onion becomes translucent. This usually takes about 3-4 minutes. Then, stir in the chopped sun-dried tomatoes. Cook everything for another 2 minutes. This mix brings out rich, savory notes. Now, it’s time to cook the orzo. Add the orzo pasta to the skillet. Stir it for about 1 minute to lightly toast it. This step enhances the pasta's flavor. Pour in the chicken broth. Bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes. The orzo will become tender and soak up the broth. Once the orzo is done, return the cooked chicken to the skillet. Stir in the chopped spinach. Let it wilt for about 2 minutes. This adds vibrant color and nutrients. Remove the skillet from the heat and mix in the feta cheese. Let it melt slightly and blend into the dish. Adjust the seasoning with salt and pepper if needed. Your savory sun-dried tomato chicken orzo is ready to serve! - To keep the chicken juicy, use medium heat and avoid overcooking. I cook it until golden brown. This takes about 7-8 minutes. Make sure the chicken is cooked through but still moist. - For perfectly cooked orzo, stir it into the broth before simmering. This helps it absorb all the flavors. Cook it until tender, about 10 minutes. It should not be mushy. - You can play with herbs and spices. Try adding fresh thyme or parsley. These spices add depth and freshness to your dish. - Feel free to toss in extra vegetables. Bell peppers, zucchini, or mushrooms work well. This adds color and nutrition. Plus, it makes the dish more fun and varied. - Serve your Sun-Dried Tomato Chicken Orzo with a side salad. A light green salad or roasted veggies pairs nicely. - For presentation, use a large bowl or plate. Garnish with fresh basil leaves. This brightens the dish and adds a nice touch. A sprinkle of extra feta on top looks great, too! Pro Tips Choose High-Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for enhanced flavor and moisture, which can elevate the dish significantly. Don’t Overcook the Orzo: Keep an eye on the orzo while it simmers; you want it al dente for the best texture and to prevent it from becoming mushy. Variate with Proteins: Feel free to substitute the chicken with shrimp or tofu for a different protein option that complements the flavors well. Add Fresh Herbs: Incorporating fresh herbs like parsley or dill at the end can brighten up the dish and add an aromatic touch. {{image_2}} - Make it gluten-free: Use gluten-free orzo instead of regular pasta. This swap keeps the dish tasty and safe for those with gluten issues. Look for brands that offer a good texture and flavor. - Vegetarian alternative: Replace the chicken with chickpeas or tofu. Both options add protein while keeping the dish vibrant and filling. You can also add more veggies like bell peppers or zucchini for a fresh twist. - Different cheese options: While feta is great, try goat cheese or mozzarella. Each cheese brings a unique flavor. Goat cheese adds creaminess, while mozzarella melts beautifully. - Switching up the vegetables: Feel free to add any veggies you love! Try bell peppers, zucchini, or even artichokes. Each choice adds color and flavor, making the dish fun and exciting. - Alternative protein sources: If you want variety, use shrimp or turkey. Both work well in this dish and add new tastes. Shrimp cooks quickly and gives a nice seafood twist, while turkey adds a lean option. - Other types of pasta: Swap orzo for other small pasta, like ditalini or couscous. These changes can alter the texture and give a new feel to the dish. Just keep an eye on cooking times for best results. To keep your Sun-Dried Tomato Chicken Orzo fresh, place it in the fridge. Use an airtight container to prevent moisture loss. This dish stays good for about three to four days. When storing, let it cool to room temperature before sealing. This step helps avoid condensation inside the container. For long-term storage, freeze your orzo dish. First, let it cool completely, then transfer it to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop or microwave. Add a splash of chicken broth or water to keep it moist. Stir well to ensure even heating. Enjoy your flavorful meal anytime! You can prepare this dish in advance. Start by cooking the chicken and orzo as directed. Allow them to cool. Store the chicken and orzo in separate containers. When you're ready to eat, mix them together in a pan. Add some chicken broth to reheat. This keeps the dish moist and tasty. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes have a rich, sweet taste. Fresh tomatoes are juicier and milder. If you choose fresh ones, add more herbs for flavor. You may also need to cook them longer to reduce the moisture. If you need a substitute for feta cheese, try goat cheese or ricotta. They both have a creamy texture. You can also use mozzarella for a milder flavor. If you're dairy-free, try a plant-based cheese. These options still give a nice taste to your dish. Yes, Sun-Dried Tomato Chicken Orzo can be healthy. It has lean protein from chicken. The spinach adds vitamins, and the orzo gives you energy. Just watch the cheese and oil amounts if you're counting calories. This meal is balanced and nutritious when enjoyed in moderation. Sun-Dried Tomato Chicken Orzo lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember to thaw it in the fridge before reheating. This recipe for Sun-Dried Tomato Chicken Orzo is a delicious blend of flavors. You learn how to sauté chicken, prepare the base with garlic and sun-dried tomatoes, and achieve perfectly cooked orzo. Tips for juicy chicken and flavor enhancements make this dish special. Whether you want to adjust for diet or store leftovers, this meal fits your needs. Enjoy experimenting and make it your own. Cooking can be fun, and this dish lets your creativity shine. Dive in and savor each bite!

Sun-Dried Tomato Chicken Orzo

A delicious and hearty dish featuring chicken, orzo pasta, and sun-dried tomatoes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 cup orzo pasta
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 0.5 onion finely chopped
  • 3 cups chicken broth
  • 1 cup spinach, roughly chopped
  • 0.5 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, seasoning it with salt, pepper, and Italian seasoning. Sauté until the chicken is golden brown and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
  • Add the orzo pasta to the skillet and stir for about 1 minute to lightly toast the pasta.
  • Pour the chicken broth into the skillet, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
  • Once the orzo is cooked, return the cooked chicken to the skillet. Stir in the chopped spinach and let it wilt into the mixture, about 2 minutes.
  • Remove the skillet from heat and stir in the feta cheese, allowing it to slightly melt and blend with the dish. Adjust seasoning with salt and pepper if needed.
  • Serve hot, garnished with fresh basil leaves for an aromatic finish.

Notes

Garnish with fresh basil for added flavor.
Keyword chicken, feta, orzo, pasta, sun-dried tomatoes