Some evenings call for a meal that’s both comforting and fuss-free, and this one pot chicken orzo with sundried tomatoes fits that bill perfectly. It’s the kind of dish that fills the kitchen with inviting aromas—garlic mingling with oregano, the slight tang of sundried tomatoes, and the gentle sizzle of chicken browning in olive oil. I remember the first time I made this, distracted by a phone call and almost adding the orzo before the garlic was fragrant. Somehow, it still turned out just right, proving this recipe’s forgiving nature.

The texture contrast between the tender chicken pieces and the delicate orzo is something you’ll want to savor slowly, though it’s tempting to dive in as soon as it’s ready. The parmesan cheese stirred in at the end adds a subtle creaminess that ties all the flavors together without overwhelming the dish. And the fresh parsley sprinkled on top isn’t just for looks—it brings a fresh, bright note that balances the richness.

It’s a one-pot meal, so cleanup is minimal — and that’s kind of the point.
The sundried tomatoes add a pop of tanginess that wakes up the whole dish without needing extra sauces.
Perfect for weeknights when you want something hearty but don’t want to spend hours in the kitchen.
While it’s quick, the flavors develop beautifully, making leftovers even better the next day.

Don’t worry if you’re not a pro at timing everything perfectly; this recipe is forgiving. Just keep an eye on the orzo so it doesn’t overcook, and feel free to adjust the herbs to your taste. It’s a flexible, cozy meal that you can tailor without stress.

One Pot Chicken Orzo with Sundried Tomatoes

Print Recipe

A flavorful and easy one-pot meal featuring tender chicken, orzo pasta, and tangy sundried tomatoes cooked together for a delicious and comforting dish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 1x

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1 cup orzo pasta
3 cups low-sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and chopped sundried tomatoes to the skillet and cook for 1 minute until fragrant.
Stir in the orzo pasta, coating it well with the oil and aromatics.
Pour in the chicken broth, then add the dried oregano, dried basil, red pepper flakes, and a pinch of salt and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve hot, garnished with extra Parmesan and parsley if desired.

Using a deep skillet or a Dutch oven makes this so straightforward—you only need one pot to handle everything from browning the chicken to simmering the orzo. I usually serve it with a simple green salad or some roasted veggies on the side to round out the meal. If you want to mix things up, you could swap the chicken for turkey or even tofu, though I haven’t tested that myself. Adding a splash of lemon juice at the end can brighten the flavors on a day when the sun feels a bit shy.

FAQ:

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add a bit more richness, though cooking time might vary slightly.

What if I don’t have sundried tomatoes?
You can substitute with sun-dried tomato paste or even roasted red peppers for a different but still tasty twist.

Is it okay to use regular pasta instead of orzo?
Orzo cooks faster since it’s small; if you use larger pasta, adjust the cooking time and liquid accordingly.

Ready to bring a warm, satisfying dinner to your table without the fuss? Give this one pot chicken orzo with sundried tomatoes a try—you might just find your new weeknight favorite.