Chicken & Sundried Tomato Orzo
#SundaySupper
Confessions of a Busy Human Who Still Feeds Herself
Well hello there—long time, no blog.
Here’s the confession: I get into full-on work mode (you know, the thing that pays the bills), and somewhere between deadlines and emails, I lose my way back here.
But I’m back. Welcome to 2026.
Servings
3-4
Ready In:
45 minutes
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
What’s not to love about these ingredients? Chicken, artichokes, sundried tomatoes, cheese. Put them all together and you get an amazing, healthy dish that tastes as good as it looks—and honestly, feels a little restaurant-worthy for something you make at home.
This year I’m trying something new—Sunday Supper. A weekly reminder that even busy humans still deserve good food, a glass of wine, and a moment to slow down before Monday shows up uninvited. I like the idea, I own the blog, so here we are.
This week’s Sunday Supper is one of those dishes that makes you feel like you really have your life together—at least for an hour. Chicken, sundried tomatoes, artichokes, cheese… simple ingredients, big payoff, and exactly the kind of meal that proves feeding yourself doesn’t have to be complicated to be good.
Ingredients
-
8 ounces orzo
-
1 cup water
-
1/2 cup chopped sun-dried tomatoes, drained and chopped
-
1 garlic clove, crushed
-
1 teaspoon dried marjoram, divided
-
1 tablespoon red-wine vinegar
-
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
-
3 boneless, skinless chicken breasts
-
1/4 teaspoon salt
-
1/4 teaspoon freshly ground pepper
-
1/2 jar baby artichokes
-
1/2 cup finely shredded Romano cheese, divided
Step by Step Instructions
Cook orzo in a large saucepan of boiling water until just tender, 8–10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, garlic, 1/2 teaspoon marjoram, vinegar, and 2 teaspoons oil in a blender. Blend until mostly smooth with a few chunks remaining.
Season chicken with salt and pepper on both sides. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, adjusting heat as needed to prevent burning, until golden and no longer pink in the middle, about 3–5 minutes per side. Transfer to a plate and tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce into a small bowl and set aside. Add the remaining 1/4 cup sun-dried tomatoes to the pan, along with the orzo, artichokes, and 6 tablespoons of the cheese. Cook, stirring, until heated through, 1–2 minutes. Divide among 3–4 plates.
Slice the chicken and top each portion of pasta with chicken, 2 tablespoons of the reserved tomato sauce, and a sprinkle of the remaining cheese.
Wine Pairing
A crisp Vermentino or Soave Classico keeps up with the artichokes and brightens the sundried tomatoes. Chill it well, pour generously, and call it dinner done.
More Recipes
