Tuscan Chicken Orzo (Print Version)

Tender chicken and orzo pasta simmered in a rich, creamy sauce with sun-dried tomatoes, garlic, and fresh spinach.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp dried Italian herbs
05 - 2 tbsp olive oil

→ Vegetables & Aromatics

06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped

→ Orzo & Sauce

10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 tsp crushed red pepper flakes

→ Garnish

15 - Fresh basil leaves
16 - Extra Parmesan cheese

# How To Make It:

01 - Season the chicken pieces with salt, pepper, and Italian herbs, ensuring even coating.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the sun-dried tomatoes and cook for another minute to release their oils.
05 - Add the orzo and stir well to coat with oil and aromatics, toasting slightly for enhanced flavor.
06 - Pour in the chicken broth and stir, scraping up any browned bits from the pan. Reduce heat to medium-low.
07 - Add heavy cream and return the cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the sauce has thickened.
08 - Stir in the Parmesan cheese and spinach. Cook for 2–3 minutes, until the spinach wilts and cheese is melted. If the sauce is too thick, add a splash of broth or water.
09 - Taste and adjust seasoning. Sprinkle with red pepper flakes if desired. Serve hot, garnished with fresh basil and extra Parmesan.

# Top Tips:

01 -
  • The orzo cooks directly in the sauce, absorbing all those incredible Italian flavors while creating a naturally creamy texture that tastes like you spent hours stirring
  • Everything happens in one skillet, meaning maximum flavor development and minimum dish washing
  • The combination of tender chicken, tangy sun-dried tomatoes, and fresh spinach hits every craving in a single bite
02 -
  • The sauce continues to thicken as it sits off the heat, so remove it from the stove when the orzo is just tender and the sauce looks slightly looser than you want
  • Sun-dried tomatoes vary in saltiness depending on the brand, so taste the dish before adding extra salt at the end
  • If you use half-and-half instead of heavy cream, reduce the broth slightly to help the sauce thicken properly
03 -
  • Use freshly grated Parmesan rather than pre-grated cheese, as the anti-caking agents in packaged cheese can prevent it from melting smoothly into the sauce
  • Keep a pot of salted water boiling on the back burner in case the orzo needs extra liquid to finish cooking without diluting your sauce
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