This creamy sun-dried tomato chicken with orzo is the cozy one-skillet dinner that tastes like a restaurant made it. Calicutts Mediterranean blend — garlic, basil, sun-dried tomato, and oregano — melts into a rich cream sauce, and the orzo cooks right in the pan, soaking up all that flavor along with spinach and cherry tomatoes.
Everything happens in one skillet in about 45 minutes: sear the chicken, toast the orzo, then let it all go silky with broth and a splash of cream. Finish with torn basil, a squeeze of lemon, and grated parmesan — the lemon keeps the cream bright. It’s the comforting heart of our Come Home Fall Bundle, and the kind of dinner that makes the kitchen feel like yours again.
Creamy Sun-Dried Tomato Chicken over Orzo
Calicutts Spice Co.
4
15 minutes
30 minutes
The cozy one-skillet dinner that tastes like a restaurant and comes home like a hug. Bundle week’s main event.
Ingredients
1½ lb Boneless chicken thighs or breasts
2 Tbsp Calicutts Mediterranean blend, divided
2 Tbsp Olive oil
1 small Onion, diced
3 Garlic cloves, minced
⅓ C Oil-packed sun-dried tomatoes, chopped
1 C Orzo
2½ C Chicken broth
1 C Cherry tomatoes, halved
½ C Heavy cream
3 C Baby spinach
½ C Grated parmesan
Fresh basil
½ Lemon
Directions
Season the chicken with 1 Tbsp of the Mediterranean blend and a little salt. Heat the olive oil in a large oven-safe skillet over medium-high; sear the chicken 4–5 minutes per side until golden. Remove and set aside.
In the same pan, soften the onion 3 minutes. Add the garlic, sun-dried tomatoes, and remaining 1 Tbsp blend; cook 1 minute.
Stir in the orzo and toast 1 minute. Add the broth and cherry tomatoes; simmer 8–10 minutes, stirring often, until the orzo is nearly tender.
Stir in the cream and spinach; nestle the chicken back in and simmer 3–4 minutes, until the spinach wilts and the sauce is creamy.
Off the heat, stir in the parmesan, tear basil over the top, and finish with a squeeze of lemon — the lemon keeps the cream bright.
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