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Chicken & Sun-Dried Tomato Orzo

Chicken & Sun-Dried Tomato Orzo
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WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 30 minutes
  • 8 ounces
    orzo, preferably whole-wheat
  • 1 cup
  • 1/2 cup
    chopped sun-dried tomatoes, (not oil-packed), divided
  • plum tomato, diced
  • 1 clove
    garlic, peeled
  • 3 teaspoons
    chopped fresh marjoram, divided
  • 1 tablespoon
    red-wine vinegar
  • 2 teaspoons plus 1 tablespoon
    extra-virgin olive oil, divided
  • boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
  • 1/4 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
  • 1 9-ounce package
    frozen artichoke hearts, thawed
  • 1/2 cup
    finely shredded Romano cheese, divided
  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.
  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.
  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.
  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.
  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.


Nutritional Information

Makes: 4 servings
  • Calories457
  • Fat12 g
    • Saturated fat3 g
  • Cholesterol68 mg
  • Carbohydrates54 g
    • Dietary fiber10 g
  • Protein36 g
  • Sodium372 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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