I absolutely love this Creamy Tuscan Chicken Orzo Recipe because it s like getting all the best parts of a Tuscan dinner in one satisfying, cozy dish. The way the tender chicken, rich cream sauce, earthy spinach, and bright sundried tomatoes come together over tender orzo is just dreamy. If you re someone who craves comfort food but also wants a dish that feels a bit special, you ll find this recipe strikes that perfect balance.
When I first tried this, I was amazed at how quickly it came together, making it a fantastic option for a weeknight dinner that still impresses. The creamy sauce clings to every bite of orzo, and the fresh herbs and lemon juice add that lovely hint of freshness that keeps you coming back for more. Trust me, once you make this Creamy Tuscan Chicken Orzo Recipe, it s going to become one of your go-to meals.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, perfect for busy weeknights.
- One-Pan Wonder: Everything cooks in one skillet for minimal cleanup.
- Balanced Flavors: Creamy, tangy, and herbaceous all at once.
- Family Favorite: My family goes crazy for this comforting, crowd-pleasing dish.
Ingredients You’ll Need
The ingredients in this Creamy Tuscan Chicken Orzo Recipe work beautifully together, offering layers of flavor and texture. Using fresh herbs and quality cheese really makes a difference, so if you can, grab fresh basil and parmesan for the best results.
- Olive oil: Use a good extra virgin olive oil for that rich, fruity base when searing the chicken.
- Chicken breasts: Slicing them thin helps them cook quicker and more evenly.
- Unsalted butter: Adds a subtle creaminess and helps soften the aromatics.
- Shallot: I love shallots here because they re milder and sweeter than regular onions.
- Garlic: Essential for that classic Tuscan flavor kick.
- Red pepper flakes (optional): Adds a gentle heat if you’re into a little spice.
- Sundried tomatoes: These pack a concentrated tomato flavor that brightens the dish.
- Orzo: This little pasta cooks fast and soaks up all the lovely sauce.
- White cooking wine: Perfect for deglazing, it adds depth and subtle acidity.
- Dijon mustard (optional): Boosts the tang and rounds out the flavor.
- Fresh thyme: This herb gives a slightly earthy, citrus note that s hard to resist.
- Vegetable stock: Or chicken stock if you want a richer base.
- Heavy cream: For that luscious, velvety sauce that makes this recipe feel indulgent.
- Fresh spinach: Keeps the dish vibrant and adds nutrition without overpowering.
- Parmesan cheese: Freshly grated parmesan melts into the sauce creating savory goodness.
- Fresh basil: Added at the end for a fresh, aromatic finish.
- Lemon juice: Just a splash to brighten and balance the creaminess.
Variations
I like to change things up depending on the season and what s in my pantry. Feel free to experiment with different greens, or swap the chicken for shrimp if you want a seafood twist!
- Protein swap: I once tried this with turkey cutlets and it was surprisingly delicious and just as tender.
- Greens variation: Kale or Swiss chard work great if spinach isn t available; just wilt them in the sauce longer.
- Dairy-free version: Use coconut cream and nutritional yeast instead of heavy cream and parmesan to keep it creamy.
- Spice it up: Adding a pinch more red pepper flakes or a splash of hot sauce gives this dish a nice kick.
How to Make Creamy Tuscan Chicken Orzo Recipe
Step 1: Prep and Sear the Chicken
Start by slicing your chicken breasts lengthwise to thin them out. This helps them cook faster and stay juicy. Lightly season them with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Sear the chicken for just 1-2 minutes on each side until golden but not fully cooked through – you ll finish cooking it in the sauce. Once seared, remove and set aside.
Step 2: Build Flavor with Aromatics and Sundried Tomatoes
Lower the heat to medium and add butter to your skillet. Toss in finely chopped shallot, garlic, and red pepper flakes if using. Cook until everything is soft and fragrant, about 5 minutes. Then stir in sundried tomatoes and the dry orzo. Toast them together for 1-2 minutes, stirring constantly so the orzo gets nicely coated and begins to lightly toast.
Step 3: Deglaze and Simmer
Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the skillet – this is flavor gold! Stir in Dijon mustard, fresh thyme, and vegetable stock. Bring it all to a boil, then reduce to a simmer. Nestle the seared chicken breasts back into the pan and cover. Let it simmer gently for 10-15 minutes, stirring occasionally. This allows the orzo to cook thoroughly and absorb all the luscious flavors while chicken finishes cooking.
Step 4: Finish with Cream, Cheese, and Greens
Once the orzo is tender and most of the liquid is absorbed, carefully remove the chicken and slice it thinly. Stir in heavy cream, parmesan, fresh spinach, basil, and lemon juice. The sauce becomes thick, creamy, and bright with these additions. Taste and adjust salt and pepper if needed. Finally, top with the sliced chicken breasts and garnish with more fresh basil for that beautiful final touch.
Pro Tips for Making Creamy Tuscan Chicken Orzo Recipe
- Sear Don’t Overcook: Searing the chicken quickly locks in juices; avoid cooking it all the way through here to keep it tender.
- Stir Occasionally: While simmering, stirring prevents orzo from sticking and ensures even cooking.
- Use Fresh Ingredients: Fresh herbs and good-quality parmesan make a noticeable difference in flavor.
- Adjust Creaminess: Add more cream or broth at the end if you want a thinner sauce or to re-moisten leftovers.
How to Serve Creamy Tuscan Chicken Orzo Recipe
Garnishes
I usually top this dish with extra fresh basil leaves and a little sprinkle of parmesan right before serving. Sometimes I add a drizzle of high-quality olive oil, which makes it look glossy and taste even more luxurious.
Side Dishes
To keep things simple, I love pairing this creamy orzo with a crisp green salad or some roasted vegetables, like asparagus or Brussels sprouts. Garlic bread works wonders too if you want to make it feel like a full Italian feast.
Creative Ways to Present
For special occasions, I sometimes serve the Creamy Tuscan Chicken Orzo in pretty shallow bowls, stacking the sliced chicken on top like a centerpiece. Garnished with lemon zest and microgreens, it looks stunning and gets compliments every time.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Tuscan Chicken Orzo in an airtight container in the fridge for up to 3 days. Just keep in mind the flavors really develop after sitting, but the orzo soaks up the sauce, so it can get thick.
Freezing
To be honest, I usually don t freeze this recipe because the cream sauce texture can change, but if you want to, freeze it without spinach and cream, then add those fresh when reheating.
Reheating
Reheat gently on the stove with a splash of broth or cream to bring back that silky sauce texture. Microwave works in a pinch, but stirring halfway through helps keep it creamy and even.
FAQs
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Can I use chicken thighs instead of breasts in this Creamy Tuscan Chicken Orzo Recipe?
Absolutely! Chicken thighs are a great alternative because they stay juicy and add a different depth of flavor. Just keep in mind they might take a little longer to cook fully, so adjust your simmer time accordingly.
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Is there a vegetarian version of this recipe?
Yes, you can easily make a vegetarian Creamy Tuscan Orzo by skipping the chicken and adding hearty vegetables like mushrooms or artichokes. Use vegetable stock and consider adding extra parmesan or a plant-based cheese substitute for richness.
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What can I substitute for sundried tomatoes?
If you don t have sundried tomatoes, you can use roasted red peppers or even fresh cherry tomatoes sautéed until soft. They won t have quite the same concentrated flavor but still add lovely sweetness and color.
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Can I make this recipe gluten-free?
Yes! Swap orzo for a gluten-free pasta or small rice-shaped rices like risoni made from gluten-free ingredients. Just be sure to check the cooking times as they may vary slightly.
Final Thoughts
This Creamy Tuscan Chicken Orzo Recipe is one of those dishes that feels both comforting and a little special at the same time. I love how easy it is to throw together without skimping on flavor or feeling rushed. Whether it s a cozy family dinner or a casual gathering with friends, this meal brings warmth and happiness to the table. I really hope you try it and enjoy it as much as I do-it s a recipe that keeps me coming back for seconds every time.
Print
Creamy Tuscan Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Chicken Orzo is a comforting one-pan dish featuring tender seared chicken breasts, flavorful orzo pasta, and a luscious creamy sauce with sun-dried tomatoes, spinach, and Parmesan cheese. Infused with garlic, shallots, white wine, and fresh herbs, this Italian-inspired meal is quick to make and perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 1 tablespoon olive oil
- 2 large chicken breasts
Sauté Base
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sundried tomatoes
Orzo and Liquids
- 1 1/2 cups orzo
- 1/2 cup white cooking wine
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons fresh thyme
- 3 cups vegetable stock (or 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 the chicken breasts lengthwise to create thinner cutlets that will cook faster and more evenly. 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 from the pan and set aside.
- Sauté Aromatics: Add the butter to the skillet along with the finely chopped shallot, garlic, and red pepper flakes if using. Cook for about 5 minutes until the shallot is translucent and everything is soft and fragrant.
- Add Sundried Tomatoes and Orzo: Stir in the sundried tomatoes and dry orzo pasta, toasting them for 1-2 minutes while stirring frequently to coat and bring out their flavor.
- Deglaze with Wine: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds depth of flavor to the dish.
- Add Seasonings and Broth: Stir in Dijon mustard, fresh thyme, and the vegetable stock. Bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer with Chicken: Nestle the seared chicken breasts back into the pan. Cover and allow to simmer for 10-15 minutes, stirring occasionally to prevent the orzo from sticking. The chicken should be cooked through, and the orzo tender with most liquid absorbed.
- Slice Chicken and Finish Sauce: Remove chicken breasts and thinly slice them. Stir into the orzo the heavy cream, Parmesan cheese, spinach, fresh basil, and lemon juice. Adjust seasoning with additional salt and pepper to taste.
- Serve: Plate the creamy orzo and top with the sliced chicken breasts. Garnish with extra fresh basil if desired and serve immediately.
Notes
- This dish is best eaten the same day, as the orzo absorbs the sauce and flavors best fresh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of broth or cream on the stovetop to restore moisture and creaminess.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
