Orzo with Sun Dried Tomatoes and Spinach is a simple one‑pot meal that comes together in about 20 minutes — perfect for busy weeknights when you want something fast, flavorful, and satisfying.
If you enjoy quick Mediterranean‑inspired dishes, this orzo recipe is packed with bright, savory flavors and requires only a handful of ingredients. It’s creamy without using heavy cream — I like to stir in feta for a silky finish — and it works well as a main dish or a side alongside a lean protein.
This recipe is very adaptable: add leftover rotisserie chicken, any cooked poultry, shrimp, or keep it vegetarian. It’s also a great vehicle for extra vegetables you have on hand.
You’ll Love One-Pot Orzo with Sun Dried Tomatoes
This one‑pot orzo is comforting, fresh, and easy to customize. Sun‑dried tomatoes bring an intense, slightly sweet tomato flavor that pairs beautifully with spinach, lemon, and feta. Because everything cooks in a single skillet or pot, cleanup is minimal and the dish is ready in around 20 minutes.
Ingredients and Substitutions
- Orzo: a small, rice‑shaped pasta. Substitute another small pasta if needed.
- Sun Dried Tomatoes: oil‑packed varieties give the best texture and flavor; dried rehydrated tomatoes will work too.
- Cooked Chicken: leftover rotisserie chicken is ideal. Other cooked proteins like turkey, shrimp, or pork also work, or omit for a vegetarian dish.
- Spinach: fresh baby spinach is recommended. Frozen, thawed, and well‑drained spinach can be used in a pinch.
- Feta: adds Mediterranean tang and creaminess. Goat cheese or parmesan are good alternatives depending on the flavor profile you prefer.
- Olive oil, onion, garlic, oregano: for sautéing and seasoning — dried basil or Italian seasoning can substitute oregano.
- Chicken broth: cooks the orzo and adds flavor; use water plus a bouillon cube if necessary.
- Lemon: zest and juice brighten the whole dish.
Recipe Variations and Garnish
- Variations: add kalamata olives, pine nuts, crushed red pepper, fresh basil or other herbs, roasted red peppers, diced tomatoes, or even raisins for contrast.
- Garnish: finish with chopped parsley, extra feta crumbles, and a drizzle of the sun‑dried tomato oil for extra richness.
How to Make Orzo with Sun Dried Tomatoes and Spinach
This orzo cooks quickly and is straightforward to prepare. Follow the steps below and feel free to tweak ingredients to taste.
Step 1: Sauté the onions and orzo
Heat olive oil in a large skillet or pot over medium‑high heat. Cook diced onion until softened, about 2–3 minutes. Add minced garlic and oregano and cook 1–2 minutes. Stir in the uncooked orzo and sauté, stirring constantly, until the pasta turns lightly golden, 1–3 minutes.
Step 2: Add broth and sun dried tomatoes
Pour in chicken broth (or water) and the diced sun‑dried tomatoes. Bring to a boil, then reduce to a simmer. Cook, stirring frequently, until the liquid is absorbed and the orzo is al dente, about 10 minutes (time may vary by brand).
Step 3: Stir in chicken and spinach
Add diced cooked chicken, half the feta, lemon zest and juice, and the baby spinach. Cook just until the chicken is warmed and the spinach wilts, about 1–2 minutes.
Step 4: Garnish and serve
Remove from heat and garnish with parsley, remaining feta, and a drizzle of the sun‑dried tomato oil. Serve hot or at room temperature; leftovers reheat well and make a tasty lunch.
Recipe Tips
- Stir frequently after adding the orzo to prevent sticking and ensure even browning.
- Orzo is a pasta, not rice — if substituting rice, adjust liquid and cooking time.
- Oil‑packed sun‑dried tomatoes add more flavor; rehydrated dry tomatoes can be used but may need extra oil or seasoning.
- If you don’t have broth, use water plus a bouillon cube for added flavor.
- Leftover proteins are great here — rotisserie chicken keeps this recipe fast and convenient.
- Customize the dish with olives, nuts, different cheeses, or extra roasted vegetables.
Frequently Asked Questions
Sun‑dried tomatoes in oil are dried tomato pieces preserved in olive oil, which rehydrates them and enhances flavor and texture.
No — orzo is a rice‑shaped pasta made from wheat, not rice.
Cook orzo risotto‑style: sauté until lightly golden, then add hot broth a little at a time, stirring often until the liquid is absorbed and the orzo becomes tender and creamy (about 10–15 minutes).
Orzo with Sun Dried Tomatoes and Spinach (no cream)
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 cup orzo pasta
- ½ cup sun‑dried tomatoes in oil, diced
- 2 cups cooked chicken breast, diced (optional)
- 2 cups baby spinach
- ½ cup feta crumbles
- 1 lemon, zested and juiced
- Parsley to garnish
Instructions
- Heat olive oil in a large skillet or pot over medium‑high heat. Cook diced onion until softened, about 2–3 minutes. Add garlic and oregano and cook 1–2 minutes. Stir in uncooked orzo and sauté, stirring constantly, until lightly golden (1–3 minutes).
- Pour in the chicken broth and diced sun‑dried tomatoes. Bring to a boil, then reduce to a simmer. Cook, stirring frequently, until the liquid is absorbed and the orzo is al dente, about 10 minutes.
- Stir in diced cooked chicken (if using), spinach, half the feta, and the lemon zest and juice. Cook until the chicken is warmed and spinach has wilted, about 1–2 minutes.
- Remove from heat. Garnish with parsley, remaining feta, and a drizzle of the sun‑dried tomato oil. Serve warm or at room temperature.
Notes
- Stir often after adding orzo to prevent sticking.
- Swap small pasta shapes if you don’t have orzo; adjust liquid if using rice.
- Oil‑packed sun‑dried tomatoes add the best texture and flavor.
- Use leftover rotisserie chicken to save time, or omit for a vegetarian version.
- Try adding kalamata olives, pine nuts, parmesan or goat cheese, or roasted vegetables to change up the flavor.
Nutrition
Calories: 386 kcal | Carbohydrates: 36 g | Protein: 31 g | Fat: 13 g