Tuscan Chicken Orzo (Printable)

A luscious one-pan Italian dish with tender chicken, sun-dried tomatoes, garlic, and orzo in a creamy, flavorful sauce.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons 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 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - Fresh basil leaves, for serving
16 - Extra Parmesan cheese, for serving

# Directions:

01 - Coat chicken pieces with salt, pepper, and dried Italian herbs.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Transfer to a plate.
03 - In the same skillet, add onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to incorporate flavors.
05 - Add orzo pasta and stir thoroughly to coat with oil and aromatic base.
06 - Pour in chicken broth while stirring and scraping up any browned particles from the pan bottom. Reduce heat to medium-low.
07 - Add heavy cream and return cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8 to 10 minutes until orzo becomes tender and sauce thickens.
08 - Stir in Parmesan cheese and spinach. Cook for 2 to 3 minutes until spinach wilts and cheese melts. Adjust sauce consistency with additional broth if needed.
09 - Taste and adjust seasonings. Add red pepper flakes if desired.
10 - Transfer to serving bowls and garnish with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes less time than the actual meal.
  • The orzo soaks up all the garlicky, tomatoey sauce and turns unbelievably creamy without any fuss.
  • It looks fancy enough for company but forgiving enough for a regular Tuesday.
  • Leftovers taste even better the next day after the flavors meld together overnight.
02 -
  • Don't skip scraping the pan after adding the broth, those browned bits are packed with flavor and make the sauce taste richer.
  • Stir the orzo every few minutes while it simmers so it doesn't stick to the bottom and burn.
  • Add the spinach at the very end, it wilts in seconds and turns mushy if you put it in too early.
  • If the sauce thickens too much as it sits, just stir in a little extra broth or cream to bring it back to life.
03 -
  • Use a deep skillet with high sides so the liquid doesn't bubble over when the orzo simmers.
  • Grate your own Parmesan fresh, the pre-grated kind has anti-caking agents that prevent it from melting smoothly.
  • Let the chicken rest on the cutting board for a minute after searing so the juices redistribute and it stays tender.
  • Taste the sauce before adding extra salt, the Parmesan and sun-dried tomatoes are already pretty salty.
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