Delicious One-Pan Chicken and Orzo with Artichokes and Sun-Dried Tomatoes to Savor Tonight
Learn how to make delicious One-Pan Chicken and Orzo with Artichokes and Sun-Dried Tomatoes. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
When I first started making this dish, I remember wandering through my pantry and fridge, gathering ingredients that reminded me of my grandma’s cooking. These ingredients come together quickly and are pretty forgiving if you need to make substitutions. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (or thighs if you prefer a juicier cut)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups orzo pasta
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup artichoke hearts, drained and quartered (fresh or frozen works too)
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Feel free to swap out chicken breasts for thighs if you prefer a juicier, more forgiving cut. I often use chicken thighs when I want extra flavor and tenderness, especially when I have a busy week ahead. If sun-dried tomatoes aren’t your thing, roasted red peppers can be a good substitute—they add sweetness and color without overpowering the dish. As I learned from my grandma, cooking is all about adapting to what you have and making it your own.
Instructions
- Start by seasoning your chicken breasts with salt and pepper. In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside. I like to do this first so the chicken stays moist and gets a nice sear—something I learned from my grandma’s simple but effective techniques.
- In the same pan, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. I always tell myself to not rush this step—garlic is delicate, and burning it ruins the flavor, so keep the heat moderate.
- Pour in the chicken broth and bring it to a gentle simmer. Scrape up any browned bits from the bottom of the pan—these bits are packed with flavor and make the dish taste richer. Add the orzo to the simmering broth, stirring to combine. Cover the pan and cook on medium-low for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid. This is my favorite part—watching the orzo soak up all those flavors and turning into a creamy, savory base.
- While the orzo cooks, chop the artichoke hearts and sun-dried tomatoes. Once the orzo is nearly done, stir in the artichokes, sun-dried tomatoes, and red pepper flakes if using. Let everything cook together for another 3-5 minutes, allowing the flavors to meld beautifully. I always taste and adjust the seasoning here—sometimes I add a pinch more salt or a squeeze of lemon for brightness.
- Return the cooked chicken to the pan, nestling it into the orzo mixture. Cover and cook for an additional 5 minutes to reheat the chicken and let the flavors mingle. I find that letting everything sit together briefly makes the dish more cohesive and flavorful.
- Finally, sprinkle chopped parsley and grated Parmesan cheese over the top before serving. Serve hot, directly from the pan—no fancy plates needed, just good food made with love. This dish is perfect for sharing with family or friends, or even enjoying as leftovers the next day.
