Tuscan Chicken Orzo

The smell of sun-dried tomatoes sizzling in olive oil still takes me back to my tiny apartment kitchen, where I first discovered that orzo could transform into something so creamy and comforting without any fancy techniques. I was attempting to recreate a dish from a little Italian restaurant downtown, and though my first attempt was more like a pasta soup than a creamy risotto-style creation, my roommates still devoured it. Now it is the meal I make when I want something that feels impressive but only needs one pan and minimal cleanup.

Last winter, my sister came over after a terrible week at work, and I made this while she sat at the counter telling me about her dayshe stopped mid-sentence when the garlic hit the pan, then stayed there until the food was ready, sneaking tastes whenever I turned around. We ended up eating straight from the skillet, standing in the kitchen, and she told me it was the first time all week she had felt like herself again.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook quickly and evenly, plus each mouthful gets the perfect ratio of chicken to pasta
• Sun-dried tomatoes: These pack an intense umami punch that deepens the entire dish, and the oil they are packed in adds another layer of flavor
• Orzo pasta: This rice-shaped pasta releases starch as it cooks, naturally thickening the sauce into something velvety and luxurious
• Heavy cream: Creates that luscious restaurant-style sauce, though half-and-half works if you want something lighter
• Fresh spinach: Added at the very end so it wilts just enough to become silky without losing its bright color or nutrients

Instructions

Season and sear the chicken:

Pat the chicken pieces dry, then sprinkle with salt, pepper, and Italian herbs, making sure every piece is coated. Heat the olive oil in your largest deep skillet until it shimmers, then add the chicken in a single layer. Let it develop a golden crust without moving it too much, about 5 to 7 minutes, until cooked through. Remove the chicken and set it aside on a plate, leaving all those flavorful browned bits in the pan.

Build the flavor base:

In the same hot skillet, toss in the diced onion and sauté for 2 minutes until it starts to soften and turn translucent. Add the minced garlic and stir constantly for just 1 minute until it becomes fragrant, taking care not to let it brown. Stir in the sliced sun-dried tomatoes and let them cook for another minute to wake up their flavors.

Toast the orzo:

Add the dry orzo directly to the skillet and stir well to coat it with all those aromatic oils and vegetables. Let it toast for 1 to 2 minutes, stirring frequently, until the pasta smells nutty and takes on a slightly golden hue. This step prevents the orzo from becoming mushy later and adds a depth of flavor you cannot get any other way.

Create the sauce:

Pour in the chicken broth and use your wooden spoon to scrape up all the browned bits from the bottom of the pan, this is where the magic happens. Reduce the heat to medium-low, pour in the heavy cream, and return the cooked chicken along with any juices on the plate. Let everything simmer uncovered, stirring occasionally to prevent sticking, for 8 to 10 minutes until the orzo is tender and the sauce has thickened enough to coat the back of a spoon.

Finish with fresh elements:

Stir in the grated Parmesan cheese until it melts into the sauce, then add the chopped spinach and fold it through just until it wilts, about 2 to 3 minutes. The sauce should be creamy and coat the orzo nicely, if it seems too thick, add a splash of broth or water to reach your desired consistency. Taste and adjust the seasoning, then sprinkle with crushed red pepper flakes if you want a gentle heat. Serve immediately while the cheese is still molten, topped with fresh basil leaves and an extra dusting of Parmesan.

Pin It

This recipe has become my answer to every question, from Tuesday night dinner to feeding a small crowd because it scales so beautifully and never fails to make people feel cared for.

Choosing the Right Orzo

I have learned that not all orzo behaves the same way in this dish. Some brands absorb liquid more quickly than others, which is why I keep extra broth nearby whenever I make this recipe. The best orzo for this creamy style is a high-quality Italian brand that holds its shape well during cooking, though whatever you can find at your regular grocery store will still produce delicious results. Just remember to stir frequently during the last few minutes of cooking to prevent the pasta from sticking to the bottom of the pan.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the richness of the cream sauce while complementing the sun-dried tomatoes beautifully. If you prefer something with a bit more body, a lightly oaked Chardonnay brings out the buttery notes in the dish without overwhelming the delicate flavors of the spinach and garlic. I have also served this with a dry Rosé on warm spring evenings, and the slight tartness was a perfect match for the savory, creamy elements.

Make-Ahead Strategy

This dish is best enjoyed fresh, but I have discovered a few workarounds for busy weeknights. You can cut and season the chicken up to a day in advance, storing it in an airtight container in the refrigerator. The vegetables can also be chopped ahead and kept ready to go, which cuts the active cooking time down significantly.

• If you need to reheat leftovers, add a splash of broth or cream before warming gently on the stove, as the sauce tightens up considerably when refrigerated
• The orzo continues to absorb liquid as it sits, so you may need to thin the consistency when reheating
• This dish does not freeze well because the cream sauce can separate and the orzo becomes quite soft, so I recommend making it fresh or refrigerating for up to 2 days

Pin It

There is something deeply satisfying about a recipe that comes together in one pan yet tastes like it came from a restaurant kitchen, and this Tuscan chicken orzo delivers exactly that comfort.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare this Tuscan chicken orzo up to 2 days in advance. Store it in an airtight container in the refrigerator. When reheating, add a splash of chicken broth or cream to restore the sauce's creamy consistency, as the orzo will continue absorbing liquid while stored.

→ What can I substitute for heavy cream?

For a lighter version, substitute half-and-half or whole milk, though the sauce will be less rich. For a dairy-free option, use full-fat coconut milk or cashew cream, but keep in mind this will slightly alter the traditional Italian flavor profile.

→ Is orzo the same as rice?

No, orzo is actually rice-shaped pasta made from wheat flour, not rice. It cooks like pasta and creates a creamy texture as it releases starch into the sauce. For a gluten-free version, you can use gluten-free pasta shapes, rice, or quinoa instead.

→ How do I prevent the orzo from becoming mushy?

The key is to monitor the liquid and cooking time closely. Orzo should be al dente after about 8-10 minutes of simmering. If it absorbs all the liquid before tender, add more broth in ¼ cup increments. Remove from heat immediately once the orzo reaches desired texture.

→ Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using shredded rotisserie chicken reduces cooking time to about 25 minutes. Skip the initial chicken sauté step, add the cooked chicken when you return the protein to the skillet in step 7, and simmer just long enough to heat through—about 3-4 minutes.

→ What wine pairs best with this dish?

A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomato flavors beautifully. The wine's acidity cuts through the richness while enhancing the Italian herbs and garlic notes.