Tuscan Chicken Orzo (Print)

One-pan Italian favorite with tender chicken, sun-dried tomatoes, and creamy orzo sauce. Serves 4 in under 45 minutes.

# 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 and 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 and 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

→ Garnish

15 - Fresh basil leaves
16 - Extra Parmesan cheese

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you can actually enjoy your evening.
  • The creamy sauce clings to every piece of orzo and chicken, making each bite ridiculously satisfying.
  • It tastes like you ordered takeout from an Italian bistro, but you made it in your own kitchen in under an hour.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled.
02 -
  • Don't skip searing the chicken properly, because those golden-brown bits are what give the sauce its deep, savory base.
  • Stir the orzo occasionally while it simmers or it will stick to the bottom and burn, which I learned the hard way the first time I made this.
  • Use freshly grated Parmesan instead of the pre-shredded kind, because the anti-caking agents in bagged cheese make the sauce grainy instead of smooth.
  • If the orzo absorbs too much liquid and the dish looks dry, add broth or water a little at a time until it reaches that creamy, saucy consistency you want.
03 -
  • Let the chicken rest on a plate instead of putting it back in the pan too early, because this keeps it juicy and prevents overcooking while the orzo finishes.
  • Save a little pasta cooking liquid or extra broth on the side, because you can always thin the sauce if it thickens too much but you can't thicken it easily once it's too loose.
  • Grate your Parmesan right before adding it to the pan, because freshly grated cheese melts faster and smoother than cold cheese straight from the fridge.
  • Taste the dish before serving and adjust the seasoning, because orzo and cream can dull the flavors and you might need a pinch more salt or a squeeze of lemon to brighten everything up.
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