Creamy Tuscan Chicken Orzo Recipe

I absolutely love this Creamy Tuscan Chicken Orzo recipe because it s the perfect cozy meal that feels fancy but is actually super easy to make. The creamy, garlicky sauce packed with sundried tomatoes and fresh spinach wraps around tender chicken and tiny orzo pasta, creating a dish that s both hearty and comforting. Whenever I want something that hits all the right flavor notes without a ton of fuss, this recipe is my go-to.

You ll find that this Creamy Tuscan Chicken Orzo recipe works wonderfully for weeknight dinners when you want to impress without spending hours in the kitchen. Plus, it s versatile enough to tweak with whatever you have on hand, making it a crowd-pleaser for family meals or casual dinner parties. Trust me, once you try it, you ll be adding it to your dinner rotation too.

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Ingredients You’ll Need

Each ingredient in this Creamy Tuscan Chicken Orzo recipe works together to build a depth of flavor and creamy texture. You ll want to pick fresh herbs and good-quality sundried tomatoes to really make this dish sing.

• Olive oil: This is your searing hero – opt for extra virgin for the best flavor.
• Chicken breasts: Slice them thin to ensure quick cooking and tender results.
• Unsalted butter: Adds richness and helps build a flavorful base with the shallots and garlic.
• Shallot: Offers a subtle onion flavor without overpowering the dish.
• Garlic: Freshly chopped garlic brings essential aroma and a savory punch.
• Red pepper flakes (optional): Adds a gentle kick if you like a bit of heat.
• Sundried tomatoes: Their concentrated sweetness balances the creaminess beautifully.
• Orzo: A tiny pasta that cooks quickly and soaks up all those flavors.
• White cooking wine: Helps deglaze the pan and adds complexity – you can substitute broth if preferred.
• Dijon mustard (optional): Adds depth and a touch of tang to the sauce.
• Fresh thyme: Brings a lovely herby freshness.
• Vegetable stock: The cooking liquid that imparts savory notes to the orzo.
• Heavy cream: For that luscious, velvety sauce texture.
• Fresh spinach: Adds color, nutrients, and a fresh bite – frozen works too!
• Parmesan cheese: A must for umami and creamy richness.
• Fresh basil: The finishing herb that brightens up every forkful.
• Lemon juice: Just a splash to cut through the richness and add freshness.

Variations

One of my favorite things about the Creamy Tuscan Chicken Orzo recipe is how easy it is to make your own. Whether you want it extra spicy or lighter, there s a way to tweak it to fit your taste or dietary needs.

• Use chicken thighs: I ve substituted thighs for breasts when I wanted extra juicy chicken, and it was deliciously flavorful and tender.
• Make it vegetarian: Skip the chicken and add mushrooms or chickpeas for protein. The sauce still shines!
• Swap heavy cream: For a lighter version, try half-and-half or a creamy coconut milk alternative.
• Add more veggies: I sometimes toss in zucchini or bell peppers for extra color and nutrients-works perfectly.

How to Make Creamy Tuscan Chicken Orzo Recipe

Step 1: Prep and Sear Your Chicken

Start by slicing your chicken breasts in half lengthwise – this little trick helps them cook quickly and evenly without drying out. Give them a light sprinkle of salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and sear the chicken for just about 1-2 minutes per side until they have a golden crust. Don t worry if they re not cooked through yet – you ll finish them with the orzo. Once seared, set the chicken aside on a plate.

Step 2: Build the Flavor Base

Into the same skillet, add butter, chopped shallots, garlic, and if you re using it, red pepper flakes. Cook this fragrant mixture for about 5 minutes over medium heat until everything is softened and smelling incredible. This is where the rich, cozy flavors start developing, so don t rush this step!

Step 3: Toast the Orzo and Add Sundried Tomatoes

Next, toss in the sundried tomatoes and the dry orzo pasta right into your skillet. Stir constantly for 1-2 minutes to toast the orzo slightly and release the tomato s sweet, tangy flavor. Toasting the pasta before adding liquid helps keep it from turning mushy-trust me, I learned this the hard way!

Step 4: Deglaze and Simmer

Pour in the white cooking wine and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. This step adds depth to your dish, so don’t skip it! Then stir in Dijon mustard, fresh thyme, and your vegetable stock. Bring everything to a boil.

Once boiling, nestle the chicken breasts back into the pan, cover, and reduce the heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally to stop the orzo from sticking. The goal here is that the orzo cooks fully in this flavorful liquid, soaking up all those amazing tastes, while the chicken finishes cooking through.

Step 5: Finish with Cream, Cheese, and Greens

Remove the chicken breasts and slice them thinly once they’ve rested a bit-this makes the dish prettier and easier to eat. Now stir in the heavy cream, parmesan cheese, fresh spinach, basil, and a splash of lemon juice to brighten everything up. Give it a taste and adjust salt and pepper as needed. The sauce should be velvety, creamy, and packed with fresh herb flavors.

Top the creamy orzo with the sliced chicken and garnish with more fresh basil for color and aroma.

How to Serve Creamy Tuscan Chicken Orzo Recipe

Garnishes

I always finish this dish with a sprinkle of freshly grated parmesan and plenty of fresh basil leaves. Sometimes a little lemon zest on top brightens the richness even more. These simple garnishes add a fresh, vibrant touch that gets compliments every time.

Side Dishes

Since the creamy orzo and chicken are filling, I usually keep sides light and fresh. A crisp green salad with lemon vinaigrette or some roasted asparagus pairs beautifully. Garlic bread also works well if you want to soak up every last bit of sauce.

Creative Ways to Present

For special occasions, I love serving this Creamy Tuscan Chicken Orzo recipe in shallow bowls garnished with edible flowers and a drizzle of extra virgin olive oil. It makes the meal feel festive and restaurant-worthy without extra effort. You can even bake the mixture in a casserole dish topped with mozzarella for a comforting twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Tuscan Chicken Orzo in an airtight container in the fridge, and it keeps well for up to 3 days. The orzo soaks up the sauce over time, so it s even better on day two after the flavors meld together nicely.

Freezing

I ve frozen this dish successfully by separating the chicken from the orzo sauce before freezing. The orzo can get mushy if frozen mixed, so freezing components separately helps maintain texture. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the Creamy Tuscan Chicken Orzo on the stove over low heat with a splash of broth or water to loosen the sauce. Stir frequently to ensure even heating without drying out. If reheating in the microwave, cover loosely to trap steam and maintain creaminess.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Orzo recipe holds a special place in my kitchen because it s simple enough for a weeknight but feels special enough to serve company. It hits all those comforting, cozy notes with the perfect balance of creaminess, herbs, and bright tomatoes. When you make it, you re not just cooking dinner-you re building a moment that your family will remember fondly. Trust me, give it a try-you re going to love how effortlessly delicious it is!

Creamy Tuscan Chicken Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 136 reviews

• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan

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Description

This Creamy Tuscan Chicken Orzo is a comforting and flavorful one-pan dish featuring tender chicken breasts cooked with orzo pasta in a rich, creamy sauce infused with sundried tomatoes, garlic, fresh herbs, spinach, and Parmesan cheese. Perfect for a weeknight dinner, it delivers a taste of Tuscan-inspired cuisine with minimal cleanup.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Seasoning

• 2 large chicken breasts
• Salt, to taste
• Black pepper, to taste

Cooking Base

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional)

Orzo and Liquids

• 1/2 cup sundried tomatoes
• 1 1/2 cups orzo pasta
• 1/2 cup white cooking wine
• 2 teaspoons Dijon mustard (optional)
• 2 teaspoons fresh thyme
• 3 cups vegetable stock (can substitute chicken stock or water)

Final Ingredients

• 1 cup heavy cream
• 3 cups fresh spinach (or 1 cup frozen spinach)
• 1/2 cup Parmesan cheese
• 1/4 cup fresh basil, sliced
• 2 teaspoons lemon juice

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Instructions

1. Prepare the chicken: Slice chicken breasts in half lengthwise to create thinner cutlets, which will cook faster. Lightly season both sides with salt and pepper.
2. Sear the chicken: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side until lightly browned but not fully cooked. Remove the chicken from the pan and set aside.
3. Sauté aromatics: Add butter, chopped shallot, garlic, and red pepper flakes to the same pan. Cook for about 5 minutes until the shallot is soft and the mixture is aromatic.
4. Toast sundried tomatoes and orzo: Stir in sundried tomatoes and the dry orzo pasta. Toast for 1-2 minutes while stirring frequently to coat the orzo and develop flavor.
5. Deglaze with white wine: Pour in the white cooking wine to deglaze the pan. Scrape up any browned bits stuck to the bottom to enrich the sauce.
6. Add mustard, thyme, and broth: Stir in Dijon mustard and fresh thyme, then pour in the vegetable stock. Bring the mixture to a boil.
7. Simmer with chicken: Return the seared chicken breasts to the pan. Cover and let simmer on low heat for 10-15 minutes, stirring occasionally to prevent the orzo from sticking. Cook until the chicken is fully cooked and the orzo has absorbed most of the liquid.
8. Slice chicken: Remove the chicken breasts from the pan and thinly slice them.
9. Finish the sauce and combine: Stir heavy cream, Parmesan cheese, spinach, fresh basil, and lemon juice into the cooked orzo. Taste and adjust salt and pepper as needed.
10. Serve: Top the creamy orzo with the sliced chicken breasts and garnish with additional fresh basil before serving.

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Notes

• Slicing the chicken breasts to thinner cutlets helps them cook more evenly and quickly.
• You can substitute chicken stock for vegetable stock if preferred, and frozen spinach may be used if fresh is not available.
• Optional ingredients like Dijon mustard and red pepper flakes add tanginess and heat but can be omitted for a milder flavor.
• Stir the orzo occasionally during simmering to prevent it from sticking to the pan bottom.
• For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use a vegan alternative.

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Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 95 mg