Description
Creamy Tuscan Chicken Orzo is a rich and comforting one-pot Italian-inspired dish featuring tender seared chicken breasts simmered with orzo pasta in a luscious creamy sauce with spinach, sun-dried tomatoes, and parmesan cheese. Ready in just 30 minutes, it’s a perfect hearty meal for busy weeknights.
Ingredients
Scale
Chicken & Seasonings
- 1.25–1.5 lbs chicken breasts, cubed
- Salt and pepper to taste
- 1/2 tsp paprika
- 1 tsp Italian seasoning, divided
- 1/2 tsp crushed red pepper flakes
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups dry orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 heaping cup fresh spinach
- 1/2 cup sliced sun-dried tomatoes in oil
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Season the Chicken: In a bowl, season the cubed chicken breasts with salt, pepper, paprika, and half of the Italian seasoning, ensuring the pieces are evenly coated.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove the chicken from the skillet and set aside.
- Sauté Onions and Butter: Reduce heat to medium, add unsalted butter to the same skillet. Once melted, add diced onions and cook until softened and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Toast the Orzo: Add the dry orzo pasta to the skillet, stirring constantly to coat with the butter and toast for about 1 minute, developing a slightly nutty aroma.
- Simmer with Broth: Pour in the chicken broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring regularly, until the orzo is tender and most of the broth has been absorbed.
- Add Creamy Ingredients and Chicken: Stir in heavy cream, grated parmesan, sliced sun-dried tomatoes, crushed red pepper flakes, and the remaining Italian seasoning. Return the seared chicken to the skillet.
- Simmer Until Creamy and Tender: Continue cooking the mixture for several more minutes until the sauce thickens to a creamy consistency and the chicken is cooked through.
- Wilt the Spinach: Add fresh spinach to the skillet and stir until wilted, integrating it into the creamy sauce.
- Adjust and Garnish: Taste the dish and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Sun-dried tomatoes packed in oil add more flavor and richness; drain slightly to avoid excess oiliness.
- Use fresh Italian seasoning if possible for brighter flavors, or substitute with dried oregano, basil, and thyme.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Feel free to swap chicken breasts for thighs for a juicier result.
