Main dish, poultry

Chicken & Sun-Dried Tomato Orzo


Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Chicken & Sun-Dried Tomato Orzo
Prep time 30
Cook Time 0
Total Time 30

Nutritional Information

Makes: 4 Servings
Calories 457kcal
Added sugars 0g
Carbohydrates 54g
Fat 12g
Saturated Fat 3g
Monounsaturated Fat 6g
Protein 36g
Cholesterol 68mg
Dietary Fiber 10g
Potassium 546mg
Sodium 372mg
Total sugars 4g


STEP 1 Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
STEP 2 Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
STEP 3 Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
STEP 4 Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
STEP 5 Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
© Meredith Corporation. All rights reserved. Used with permission.


8 ounces orzo , preferably whole-wheat

1 cup water

½ cup chopped sun-dried tomatoes (not oil-packed), divided

1 plum tomato , diced

1 clove garlic , peeled

3 teaspoons chopped fresh marjoram , divided

1 tablespoon red-wine vinegar

2 teaspoons plus 1 tablespoons extra-virgin olive oil , divided

4 boneless, skinless chicken breasts , trimmed (1-1 ¼ pounds)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 9-ounce package frozen artichoke hearts , thawed

½ cup finely shredded Romano cheese , divided

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