Save The first time I made sun-dried tomato orzo, I was scrambling to use up a jar of tomatoes that had been sitting in my pantry for months. It was a Tuesday evening, I was tired, and this one-pan miracle saved dinner completely. Now it is the recipe my friends actually request when they come over, something about that creamy, tangy comfort that feels special but comes together in under an hour.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
Last summer, my cousin Sarah sat at my counter watching me make this and kept asking is it done yet because the garlic and tomatoes smelled so good. We ended up eating straight from the pan while standing up, both of us agreeing it was better than any restaurant version we had ever tried.
Ingredients
- 2 large boneless, skinless chicken breasts: Cut into bite-sized pieces so they cook evenly and absorb all those Mediterranean flavors
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other ingredients shine without overpowering
- 1 tablespoon olive oil: Use a good quality one here since it forms the flavor base for everything
- 1 small yellow onion, finely diced: Creates a sweet aromatic foundation as it softens
- 3 cloves garlic, minced: Fresh garlic makes such a difference here, do not even think about using the jarred stuff
- 100 g sun-dried tomatoes in oil, drained and sliced: These little gems are the star of the show, packed with intense umami flavor
- 100 g baby spinach leaves: Wilts beautifully into the creamy sauce and adds a fresh pop of color
- 300 g orzo pasta: This rice-shaped pasta absorbs the liquid and becomes incredibly creamy as it cooks
- 800 ml low-sodium chicken broth: Low-sodium lets you control the salt level since the dish already has Parmesan and cured tomatoes
- 120 ml heavy cream: Brings that luxurious restaurant-style richness that makes this dish feel indulgent
- 50 g grated Parmesan cheese: Adds a salty, nutty finish that ties everything together
- 1/2 teaspoon dried oregano: Classic Mediterranean herb that complements the tomatoes perfectly
- 1/4 teaspoon crushed red pepper flakes: Optional but I love the subtle warmth it adds in the background
- Fresh basil leaves: A finishing touch that brightens up all those rich, creamy flavors
Instructions
- Season the chicken:
- Sprinkle salt and pepper over the chicken pieces, tossing them gently so every piece gets evenly coated
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, add chicken in a single layer, let it cook undisturbed for 4-5 minutes until golden brown and cooked through, then transfer to a plate
- Build the aromatics:
- In the same pan, add diced onion and cook for 2-3 minutes until it starts to soften, then stir in garlic and sliced sun-dried tomatoes for just 1 minute until you can smell the garlic
- Toast the orzo:
- Add the dry orzo right into the pan and stir constantly for about a minute so it gets coated in all those flavorful oils and starts to toast slightly
- Simmer the orzo:
- Pour in chicken broth, bring it to a gentle bubble, then lower heat and let it simmer uncovered for 8-10 minutes, stirring occasionally so nothing sticks, until the orzo is tender and most liquid has absorbed
- Make it creamy:
- Stir in heavy cream and Parmesan cheese, then return the chicken to the pan along with spinach and oregano, cooking for 2-3 minutes until the spinach wilts and everything is heated through
- Finish and serve:
- Taste and add more salt, pepper, or red pepper flakes if needed, then remove from heat, scatter fresh basil on top, and serve while it is still steaming hot
Save This recipe has become my go-to for those nights when I want something comforting but not heavy, when the house is full of people and I need something that feeds a crowd without keeping me trapped in the kitchen. Something about the combination of tender chicken, tangy tomatoes, and creamy orzo just works.
Make It Your Own
I have tried swapping in baby kale or arugula when spinach was not available, and honestly both bring this lovely peppery bite that cuts through the creaminess beautifully. Sometimes I add a splash of white wine with the broth for extra brightness, and my sister likes to throw in some artichoke hearts during the last few minutes of cooking.
Serving Suggestions
A crisp green salad with a bright vinaigrette balances the richness perfectly, or some crusty bread to sop up that creamy sauce is never a bad idea. I love serving this with a chilled Sauvignon Blanc, the acidity cuts through the cream and complements the sun-dried tomatoes so well that even my wine-skeptic brother asked for a second glass.
Storage & Meal Prep
This reheats beautifully and actually tastes even better the next day when all the flavors have had time to mingle and develop. Store in an airtight container for up to three days, and when reheating, add a splash of broth or cream to loosen it up since the orzo will keep absorbing liquid.
- The orzo thickens considerably in the fridge, so do not be alarmed if it looks like a solid block
- I avoid freezing this because the cream can separate and the orzo texture gets weird
- Fresh basil does not reheat well, so add it fresh when serving leftovers
Save There is something so satisfying about a one-pan meal that tastes like it came from a restaurant kitchen but only dirtied one dish. Enjoy every creamy, tangy bite.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can prepare this dish up to a day in advance. Store in an airtight container in the refrigerator and reheat gently with a splash of broth or cream to restore creaminess.
- → What can I substitute for orzo pasta?
You can use small pasta shapes like penne, macaroni, or even rice. Adjust cooking liquid and time accordingly as different grains absorb liquid at varying rates.
- → Is this dish freezer-friendly?
While it can be frozen for up to 2 months, the creamy texture may change slightly upon reheating. For best results, thaw overnight in the refrigerator and reheat slowly with added liquid.
- → Can I use dried herbs instead of fresh basil?
Yes, you can substitute 1 teaspoon dried basil for fresh. Add dried herbs earlier in the cooking process to allow flavors to develop, while fresh basil should be added at the end.
- → How do I prevent the orzo from becoming mushy?
Monitor the liquid absorption closely and taste test frequently during the last few minutes of cooking. The orzo should be tender but still have a slight bite to it.