One Pan Sun-Dried Tomato Chicken Orzo
One-pan dinners are the meals I trust most on a weeknight. Not because they're simple, but because there's something about the way everything cooks together in a single pan that tends to produce a great depth of flavor. This One Pan Sun-Dried Tomato Chicken does that. A single skillet, and the kind of result that made it worth writing down.
This is exactly what a weeknight dinner should be. The chicken thighs get a proper sear before nestling back into a creamy, lemon-bright orzo that's been coaxed along with Dijon, Parmesan, and sun-dried tomatoes. It's Thyme to Party does the heavily lifting and saves you a bunch of chopping time. The whole thing finishes in the oven, which means you're not hovering over a stovetop, and you get to pour yourself a glass of win while you wait. This one is weeknight enough for a Tuesday and warm enough to share with company on any night of the week.
Why You'll Like This
One pan, easy cleanup. Everything happens in a single skillet or Dutch oven. Dinner without the pile of dishes.
The orzo cooks right in the sauce. As it simmers in chicken broth and half-and-half, it absorbs every bit of flavor from the pan, creating a dish that's deeply creamy without needing a separate pot.
Chicken thighs stay juicy. Unlike chicken breasts, thighs are forgiving. They become more tender as they finish in the oven, which means there's no dry chicken and no guesswork.
It's Thyme to Party carries the flavor. That single tablespoon does the work of several dried herbs, giving the dish an herbaceous depth that feels layered and intentional — without measuring out five different spice jars.
Bright, balanced flavors. Lemon zest and juice cut through the richness of the cream and Parmesan, keeping every bite from feeling heavy. The acidity is quiet but essential.
The peas finish it perfectly. Added at the end, they stay bright green and bring a gentle sweetness that rounds out the whole dish without complicating it.
Ingredients
Chicken
6 boneless, skinless chicken thighs
1 tablespoon, extra virgin olive oil
2 teaspoons House Seasoning
1 tablespoon It's Thyme to Party
Kosher salt and freshly cracked black pepper, to taste
Orzo
1 tablespoon extra virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
3 cloves garlic, minced
1 cup dry orzo
2 cups chicken broth
3/4 cup half and half
2 tablespoons Dijon mustard
1 lemon, zested and juiced
1/2 cup freshly grated Parmesan
1/3 cup sun-dried tomatoes, drained and sliced
Finishing
2 cups frozen peas
Flaky salt, to finish
Fresh thyme or flat-leaf parsley, for garnish (optional)
Substitutions
Chicken breasts can be used in place of thighs.
Vegetable broth works well as a substitute for chicken broth without meaningfully changing the flavor of the finished dish.
Heavy cream can replace the half and half for a richer, more velvety sauce; whole milk will work but will produce a slightly thinner consistency.
Capers or quartered artichoke hearts can stand in for the sun-dried tomatoes if that's what you have on hand.
Fresh spinach or baby arugula can be stirred in at the end in place of frozen peas.
Make Ahead
The chicken can be seasoned, covered, and refrigerated for up to 24 hours before cooking. This will also deepen the flavor.
The full dish can be assembled through Step 9, refrigerated, and brought back to room temperature before baking. Add 3–5 minutes to the initial bake time if going in cold.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb the sauce as it sits, which only makes it better the next day.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the orzo back to a creamy consistency.
The microwave works in a pinch. Cover loosely and heat in 60-second intervals, stirring between each, until warmed through.
Customization
Add a pinch of red pepper flakes with the garlic for a gentle, background heat that doesn't overwhelm the dish.
A handful of fresh basil torn in just before serving adds a bright, summery note that works especially well in warmer months.
This recipe scales easily. Double it in a large Dutch oven or braiser and it feeds a crowd without any extra effort.
Instructions
Preheat your oven to 400°F.
In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
In a bowl, toss 6 chicken thighs with 1 tablespoon of olive oil, 2 teaspoons of House Seasoning, 1 tablespoon of It's Thyme to Party, and a pinch of kosher salt and freshly cracked black pepper until evenly coated.
Add the chicken thighs to the skillet and sear for 5 minutes per side until deeply golden; transfer to a rimmed plate and set aside.
Reduce heat to medium and add 3 tablespoons of unsalted butter, 1 finely diced shallot, and 3 minced garlic cloves to the same pan; cook for 2–3 minutes, stirring frequently, until softened and fragrant.
Add 1 cup of dry orzo and stir to coat in the butter, toasting for 1–2 minutes.
Pour in 2 cups of chicken broth to deglaze, scraping up any browned bits from the bottom of the pan, and bring to a gentle boil.
Stir in 3/4 cup of half and half, 2 tablespoons of Dijon mustard, the zest and juice of 1 lemon, 1/2 cup of freshly grated Parmesan, and 1/3 cup of drained and sliced sun-dried tomatoes until fully combined.
Nestle the seared chicken thighs back into the pan along with any resting juices from the plate.
Transfer the pan to the oven and bake uncovered for 10 minutes.
Remove from the oven, stir in 2 cups of frozen peas, and return to the oven for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is tender.
Finish with a pinch of flaky salt and fresh thyme or flat-leaf parsley if desired; serve straight from the pan.
