Sun Dried Tomato Basil and Parmesan Orzo with Chicken

Bright, creamy, and just a little bit tangy, this Sun Dried Tomato Basil and Parmesan Orzo with Chicken is a weeknight winner that feels like a special-occasion meal. Tender pieces of chicken mingle with tiny, pasta pearls of orzo, all bathed in savory low-sodium chicken broth and studded with sun-dried tomato and fragrant basil. A generous handful of shredded Parmesan finishes the dish, creating a silky coating that clings to every spoonful. This recipe is straightforward enough for a busy evening but elegant enough to serve to guests.

Before we dive into the step-by-step, a few notes to set you up for success. Use bone-free, skinless chicken breasts cut into 3/4-inch pieces so the meat cooks quickly and evenly. The orzo cooks in simmering broth so it absorbs flavor as it softens; picking low-sodium broth helps avoid an overly salty finish. The sun-dried tomatoes packed in oil add concentrated tomato flavor and a touch of richness — pulse them briefly so they disperse through the pasta without leaving big, chewy strips. Finally, finish with freshly shredded Parmesan and chopped basil for brightness and creaminess.

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
• 1 Tbsp + 1 tsp olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 1/4 cups (8 oz) dry orzo pasta
• 2 3/4 cups low-sodium chicken broth, then more as needed (don’t use regular broth, it will be too salty)
• 1/3 cup sun dried tomato halves packed in oil with herbs (about 12 halves. Shake off some of the excess oil), chopped fine in a food processor
• 1/2 – 3/4 cup finely shredded parmesan cheese, to taste
• 1/3 cup chopped fresh basil

Equipment

• Large skillet with a tight-fitting lid or a shallow saucepan
• Food processor or small chopper
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-step Directions

Follow these steps exactly as written to get the best texture and flavor. The directions are grouped so the chicken cooks first, then the orzo, then everything comes together for the final finish.

1. Prep the chicken and season: Pat the 1 lb boneless skinless chicken breasts dry with paper towels. Dice into 3/4-inch pieces so they cook evenly. Season the chicken pieces lightly with salt and freshly ground black pepper — a modest sprinkle will do.
2. Heat the oil and brown the chicken: Place a large skillet over medium-high heat and add 1 Tbsp + 1 tsp olive oil. When the oil shimmers and is hot but not smoking, add the diced chicken in a single layer if possible. Let the chicken cook undisturbed for about 2 minutes to develop a light golden color, then stir or flip the pieces and continue cooking until the outside is opaque and lightly browned, about another 2 to 3 minutes. Remove the chicken from the skillet and set it aside on a plate — it will finish cooking later with the orzo.
3. Sauté the garlic: Reduce the heat to medium. If the skillet looks dry, add a tiny splash of the reserved olive oil from the sun-dried tomatoes (or a little of the remaining 1 tsp olive oil) to the pan. Add the minced garlic (2 cloves) and sauté for 30 to 45 seconds, stirring constantly, until fragrant. Avoid browning the garlic; it should become fragrant and soft without burning.
4. Toast the orzo briefly: Add 1 1/4 cups (8 oz) dry orzo to the skillet with the garlic. Stir the orzo for about 1 minute to coat the pasta in oil and slightly toast it. This step adds a subtle nutty depth and helps the orzo hold its shape during simmering.
5. Add the broth and simmer: Pour in 2 3/4 cups low-sodium chicken broth. Increase the heat and bring the mixture to a gentle boil. Once boiling, lower the heat to maintain a steady simmer and cover the skillet with a tight-fitting lid. Let the orzo cook, stirring once or twice, for about 8 to 10 minutes. Check the orzo at the 8-minute mark for doneness — it should be tender but still slightly firm (al dente). If the orzo looks dry before it is done, add a few tablespoons of additional broth or hot water as needed.
6. Combine chicken back into the pan: When the orzo is nearly done (tender with a slight bite), return the browned chicken pieces to the skillet. Stir to combine so the chicken warms through and finishes cooking. Simmer uncovered for 2 to 3 minutes, stirring occasionally, until the chicken is cooked through and reaches a safe internal temperature. If the mixture seems too thick, add a tablespoon or two of broth until you reach a creamy, saucy consistency.
7. Prepare the sun-dried tomatoes: While the orzo finishes cooking, place 1/3 cup sun dried tomato halves packed in oil (about 12 halves, after shaking off some of the excess oil) into a food processor. Pulse briefly until the tomatoes are chopped fine — you want small pieces that will disperse through the dish, not a paste. A few small chunks are fine for texture.
8. Fold in tomatoes, cheese, and basil: Remove the skillet from the heat. Immediately stir in the chopped sun-dried tomatoes, 1/2 – 3/4 cup finely shredded Parmesan cheese (add to taste), and 1/3 cup chopped fresh basil. Stir briskly until the Parmesan melts and creates a silky coating over the orzo and chicken. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed, remembering that the Parmesan adds saltiness, so season gradually.
9. Rest briefly and serve: Let the finished dish rest, covered, for 1 to 2 minutes off the heat. This short rest allows the flavors to meld and the sauce to thicken slightly. Serve warm, garnished with extra basil or a light sprinkling of Parmesan if desired.

Troubleshooting and Tips

• Too salty? If the dish becomes too salty, stir in a splash of water or unsalted cooking liquid and a little extra shredded Parmesan to balance the flavor, or add additional chopped basil and a squeeze of lemon to brighten and distract from excess salt.
• Orzo too firm or too soft: If undercooked, add a few tablespoons of hot broth or water and simmer until tender. If overcooked and mushy, reduce simmer time in future batches and keep an eye on the orzo at the 7–9 minute mark.
• Sun-dried tomato texture: If your sun-dried tomatoes are very dry (not packed in oil), rehydrate them in warm water for 10 minutes before chopping. If they’re packed in oil, shake off some excess oil so the dish doesn’t become greasy, but reserve a teaspoon of that oil for flavor if you like.
• Make it creamier: For an even silkier finish, stir in a tablespoon of softened cream cheese or a splash of heavy cream along with the Parmesan.

Variations and Serving Ideas

This Sun Dried Tomato Basil and Parmesan Orzo with Chicken is versatile. Try one of these variations to change the meal without adding complexity:

• Vegetable boost: Stir in a few handfuls of baby spinach or arugula during the final minute of cooking until wilted.
• More herbs: Swap in or add 1 tablespoon chopped fresh parsley or chives for a different herbal note.
• Protein switch: Use diced turkey breast in place of chicken, keeping the same cooking times.
• Cheese options: Substitute Pecorino Romano for a sharper flavor, but reduce added salt since Pecorino is saltier than Parmesan.
• One-pan dinner: Keep everything in one skillet to reduce cleanup; just be careful to space the chicken so it browns rather than steams.

Make-Ahead and Storage

Leftovers store well and make a quick lunch. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave with a teaspoon or two of water to loosen the sauce. The texture of orzo will soften after reheating, so plan to enjoy leftovers sooner rather than later for the best mouthfeel.

Nutritional Notes

This recipe balances protein and carbohydrates with bright herbal notes. Using low-sodium chicken broth keeps the sodium content in check, and fresh basil adds aromatic compounds without extra calories. Parmesan contributes richness and a concentrated savory punch, so start with the lower amount and adjust to taste.

Final Thoughts

Sun Dried Tomato Basil and Parmesan Orzo with Chicken is comforting, fast, and full of personality. The concentrated tang of sun-dried tomatoes, the fresh lift of basil, and the savory melt of Parmesan make every forkful satisfying. Whether you’re cooking for a busy weeknight or serving friends, this dish comes together with minimal fuss and maximum flavor.

Enjoy this bowlful of simple, layered flavors—you’ll find it’s one of those recipes that hits the spot over and over again.