Description
Creamy Tuscan Chicken Orzo with tender orzo pasta, succulent chicken, and creamy Tuscan sauce. A comforting and crowd-pleasing one-pot meal.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- ½ cup (80g) sun-dried tomatoes, roughly chopped
- 1½ cups (300g) uncooked orzo pasta
- 3½ cups (830ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh spinach
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
Instructions
- Step 1: Prepare the Chicken Season the chicken pieces generously with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes until golden brown on all sides but not completely cooked through. Transfer the chicken to a plate and set aside. This partial cooking technique ensures your chicken stays tender in the final dish.
- Step 2: Create the Flavor Base In the same pan, add butter and reduce heat to medium. Add diced onions and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant (be careful not to burn it!). Add the chopped sun-dried tomatoes and stir to combine, allowing their rich flavor to infuse the oil.
- Step 3: Cook the Orzo Add the uncooked orzo to the pan and stir for 1-2 minutes, toasting it slightly which enhances its nutty flavor. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits (this is where the deep flavor lives!). Bring to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking.
- Step 4: Create the Creamy Sauce When the orzo is almost tender and most of the liquid has been absorbed, stir in the heavy cream and return the chicken to the pan. Simmer uncovered for 2-3 minutes until the sauce starts to thicken and the chicken is fully cooked. Add the Italian seasoning and red pepper flakes if using.
- Step 5: Finish the Dish Remove the pan from heat and immediately fold in the fresh spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts completely. Let the Creamy Tuscan Chicken Orzo rest for 5 minutes before serving, which allows the flavors to meld and the sauce to reach the perfect consistency. Garnish with fresh basil and additional Parmesan if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 545
- Sugar: 5g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 135mg