Sun-Dried Tomato & Herb Chicken with Lemon Orzo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with sun-dried tomatoes and fresh herbs, served over creamy lemon orzo pasta for a bright, restaurant-quality weeknight dinner. This mediterranean-inspired chicken (gluten-free) ready in about 40 minutes pairs boneless chicken breasts, sun-dried tomatoes in oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Place in a baking dish and top with sun-dried tomatoes, rosemary, and thyme.
  2. Step 2: Bake for 20-22 minutes until chicken reaches 165°F internally and edges are golden.
  3. Step 3: While chicken bakes, cook orzo in a large pot of salted boiling water for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  4. Step 4: In the same pot, combine chicken broth, lemon juice, and 1/4 cup reserved pasta water. Heat over medium until simmering, then stir in heavy cream and Parmesan until smooth and slightly thickened (about 3 minutes).
  5. Step 5: Add cooked orzo and remaining lemon zest to the sauce, tossing until coated. Stir in 1/4 cup more reserved pasta water if too thick. Serve chicken over orzo with extra Parmesan.

Frequently asked questions

How long does Sun-Dried Tomato & Herb Chicken with Lemon Orzo take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato & Herb Chicken with Lemon Orzo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breasts from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Herb Chicken with Lemon Orzo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Herb Chicken with Lemon Orzo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato & Herb Chicken with Lemon Orzo gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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