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
Units
Scale
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
