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Photo Credit: Elizabeth Newman

Sun-Dried Tomato Chicken Orzo Skillet

There's nothing like a one-pan meal that requires little to no prepwork on a busy weekday, and it doesn't hurt when it's as delicious as this one! Use any of your favorite quick-cooking veggies in place of kale if desired, like broccoli rabe, broccolini or spinach.

Sun-Dried Tomato Chicken Orzo Skillet
star

Sun-Dried Tomato Chicken Orzo Skillet

Category

Main Course

Prep Time

10 minutes

Cook Time

30 minutes

Calories

557

Author:

The Giadzy Kitchen

Image of Sun-Dried Tomato Chicken Orzo Skillet

Ingredients

Instructions

  1. Set a large braiser or dutch oven over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil. Evenly season the chicken thighs with the teaspoon of salt, getting all sides. Place the chicken thighs in the pan, and cook until golden-brown, about 5 to 6 minutes. Flip on the other side and cook for another 5 to 6 minutes. Set the chicken aside on a plate.
  2. To the same skillet, add the diced shallot. Cook for about 2 minutes until just slightly translucent and softened. Add the sun-dried tomatoes, fresh thyme, and orzo pasta. Stir until the orzo is lightly toasted, about 2 minutes. Add the chicken broth, lemon juice, and 3/4 teaspoon kosher salt, and stir to combine. Stir in the kale until evenly distributed throughout the dish, coating it in the liquid so it wilts slightly. Nestle the par-cooked chicken thighs back into the pan, along with any juices.
  3. Cover the pan and maintain simmer at medium heat for about 15 to 20 minutes, or until the internal temperature of the chicken has reached 165 and the orzo is cooked through. Serve hot.

Nutrition

Nutrition

per serving
Calories
557
Amount/Serving % Daily Value
Carbs
64 grams
Protein
50 grams
Fat
14 grams
Saturated Fat
3 grams
Trans Fat
1 grams
Cholesterol
162 milligrams
Sodium
930 milligrams
Fiber
9 grams
Sugar
23 grams
Unsaturated Fat
9 grams

15 reviews & comments

  • Author's avatar image
    The Giadzy Kithen

    Hi @kristin! You should drain the sun-dried tomatoes before use. Hope this helps!

  • Author's avatar image
    Kristin Haug

    I’m really excited to make and try this recipe! I love all the tips too! Just wanting to double check that with the sun-dried tomatoes (I have the Agnoni) that even the oil goes in as well, you said all contents but want to be sure. Thank you!

  • Author's avatar image
    The Giadzy Kitchen

    We call for all of the contents of a 7-oz jar – that would equate to a bit over a half of a cup of sun-dried tomatoes. Feel free to add more or less to your taste in this recipe!

  • Author's avatar image
    S. Renee

    5 stars. This was super delicious and easy to make after a long work day!! This will become my staple recipe in my house.

  • Author's avatar image
    Angie

    For the Sun-Dried Tomatoes Orzo, how much sun-dried tomatoes do you need? The ingredient is not included in the ingredients list nor the amount specified in the directions.

  • Author's avatar image
    alamobecky

    A great starter recipe. My husband is a white meat fan so I just pan-sauteed a breast for him. Will add a link or two of sliced Italian Turkey Sausage next time to create some more depth of flavor. Will add a splash of white wine as well. So good!

  • Author's avatar image
    Joe Palazzolo
    ★★★★★
    ★★★★★

    What a great recipe…easy & delicious! every body I have served it to Loved it and wants your recipe. I did change a couple of things rappini two bunches instead of kale and a bit more orzo. Thanks for the delicious recipe Giada!

  • Author's avatar image
    Roxanne V Aguilar
    ★★★★★
    ★★★★★

    What a great recipe…easy & delicious! I used chicken thighs boneless but still with the skin on. The chicken came out juicy and moist. I also added a 1/2 cup more orzo because my family loves orzo and I also used 8 chicken thighs instead of 6. I increased chicken broth by a 1/4 cup also. It still came out really delicious. My family loved it! Thanks for the delicious recipe Giada!

  • Author's avatar image
    The Giadzy Kitchen

    Hey there! Spinach wilts much more quickly than kale, so you might want to throw it in near the end of the cooking time. I would add a few hefty handfuls. Hope that helps!

  • Author's avatar image
    Nisa Andersson

    HI – If I use chicken breasts instead of thighs, how you you recommend adjusting the cook times? My family is not a fan of thighs. Thanks for the help, this looks amazing!!!

  • Author's avatar image
    Erin O'Connell

    If using spinach instead of kale, how much do you recommend? We don't like kale, I've never cooked with it, so don't know how much it cooks down compared to spinach.

  • Author's avatar image
    marsha defaye

    thanks for the tip, white wine for sure, but how much, 1/4 of a cup?

  • Author's avatar image
    Sherri Holihan
    ★★★★★
    ★★★★★

    Very tasty and simple. Hits all the noted you want and nothing fussy or complicated about it. The whole family loved it!

  • Author's avatar image
    Lorraine Bocca
    ★★★★★
    ★★★★★

    Made this last night and it was amazing. Tweeked it a little by adding a clove of garlic, smashed and added the Orzo at the very end while it simmered. It is a crowd pleaser and will try it again but next time will use white wine. Grazie Giada.

  • Author's avatar image
    Bonnie Papajohn
    ★★★★★
    ★★★★★

    Very tasty and easy to make! I added white wine instead of lemon juice.

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