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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add mustard, thyme, and broth: Stir in Dijon mustard and fresh thyme, then pour in the vegetable stock. Bring the mixture to a boil.
- 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.
- Slice chicken: Remove the chicken breasts from the pan and thinly slice them.
- 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.
- Serve: Top the creamy orzo with the sliced chicken breasts and garnish with additional fresh basil before serving.
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.
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
