Creamy Tuscan Chicken Orzo Recipe

Introduction

Creamy Tuscan Chicken Orzo is a comforting one-pan meal that combines tender chicken with a rich, flavorful sauce and perfectly cooked orzo pasta. This dish is easy to make and perfect for a cozy dinner any night of the week.

Ingredients

• 2 large boneless, skinless chicken breasts (or 4 small)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup orzo pasta
• ½ cup sun-dried tomatoes, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon butter

Instructions

1. Step 1: Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, and Italian seasoning.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken and set aside.
3. Step 3: Reduce heat to medium and add the butter to the same skillet. Sauté the minced garlic until fragrant, about 30 seconds.
4. Step 4: Stir in the orzo and cook for 1-2 minutes until it turns lightly golden.
5. Step 5: Add the chopped sun-dried tomatoes and chicken broth. Bring the mixture to a simmer.
6. Step 6: Cover the skillet and cook the orzo for about 10 minutes, stirring occasionally, until tender and most of the broth is absorbed.
7. Step 7: Pour in the heavy cream and stir in the Parmesan cheese until the sauce is creamy and smooth.
8. Step 8: Add the chopped spinach and stir until wilted.
9. Step 9: Return the cooked chicken to the skillet, spoon sauce over it, and let it simmer for 2 minutes to meld the flavors.
10. Step 10: Garnish with extra Parmesan cheese and serve warm.

Tips & Variations

• For a lighter option, substitute half-and-half for the heavy cream.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use fresh sun-dried tomatoes soaked in olive oil for extra flavor.
• Swap orzo for small pasta shapes like acini di pepe or small shells if preferred.
• Fresh basil or parsley sprinkled on top adds a bright, fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook and offer a richer flavor.

Is it possible to make this recipe dairy-free?

You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast to keep it creamy and flavorful.

Creamy Tuscan Chicken Orzo Recipe

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★★★★★

4.6 from 84 reviews

Creamy Tuscan Chicken Orzo is a comforting one-pan meal featuring tender, seasoned chicken breasts seared to golden perfection and served over a rich and creamy orzo pasta cooked with sun-dried tomatoes, fresh spinach, and Parmesan cheese. This flavorful dish combines savory Italian seasonings and a luscious cream sauce, making it an easy yet impressive weeknight dinner.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

For the Orzo and Sauce:

• 3 cloves garlic, minced
• 1 cup orzo pasta
• ½ cup sun-dried tomatoes, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon butter

Instructions

1. Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and Italian seasoning to infuse them with classic Tuscan flavors.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken in the hot pan and sear for 5-6 minutes on each side, until they develop a golden-brown crust and reach an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
3. Sauté Garlic: Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned, building a flavorful base for the sauce.
4. Toast Orzo: Add the orzo pasta to the skillet and cook for 1-2 minutes, stirring frequently until the orzo turns a light golden color. This step enhances the nutty flavor of the pasta.
5. Add Sun-Dried Tomatoes and Broth: Stir in chopped sun-dried tomatoes followed by the chicken broth. Bring the mixture to a gentle simmer to cook the orzo and blend flavors.
6. Cook Orzo: Cover the skillet and let the orzo cook for about 10 minutes, stirring occasionally until it becomes tender and most of the liquid is absorbed.
7. Add Cream and Parmesan: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce turns creamy and smooth.
8. Stir in Spinach: Add the chopped fresh spinach to the sauce and stir until the spinach wilts and incorporates into the creamy orzo.
9. Return Chicken to Pan: Nestle the cooked chicken breasts back into the skillet, spooning the creamy sauce over the top. Allow everything to simmer together for 2 minutes to meld the flavors and heat the chicken through.
10. Serve: Garnish with extra Parmesan cheese if desired. Serve warm and enjoy your creamy Tuscan chicken orzo!

Notes

• You can substitute heavy cream with half-and-half for a slightly lighter sauce, though it may be less rich.
• For a spicier dish, increase the red pepper flakes or add freshly cracked black pepper to taste.
• This recipe can be made with chicken thighs if preferred, adjusting the cooking time for doneness.
• Sun-dried tomatoes packed in oil work best; if using dry sun-dried tomatoes, rehydrate them first by soaking in warm water.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Tuscan chicken, creamy chicken orzo, sun-dried tomatoes, spinach pasta, Italian chicken recipe, one-pan meal