Description
This Creamy Tuscan Chicken with Orzo is a flavorful and comforting one-pan dish featuring juicy, seasoned chicken breasts simmered in a rich, garlicky cream sauce with sun-dried tomatoes, fresh spinach, and tender orzo pasta. Perfect for a weeknight dinner, this recipe combines traditional Tuscan flavors with a creamy texture that will satisfy your cravings.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce and Orzo
- 3 cloves garlic, minced
- 1 cup orzo pasta
- ½ cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Toast Orzo: In the same skillet, add butter and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Stir in the orzo pasta and toast it for 1-2 minutes, stirring frequently to prevent burning.
- Cook Orzo with Tomatoes and Broth: Add the chopped sun-dried tomatoes and chicken broth to the skillet. Bring the mixture to a simmer, then cover and cook for approximately 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Create Creamy Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese until the sauce is smooth and cheese is melted. Add the chopped spinach and cook until wilted. If desired, sprinkle in red pepper flakes to add a mild heat.
- Combine and Simmer: Return the cooked chicken breasts to the skillet, spoon the creamy sauce over the top, and let everything simmer together for an additional 2 minutes to blend the flavors and heat the chicken through.
- Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley before serving warm.
Notes
- If sun-dried tomatoes are packed in oil, drain them before chopping to avoid excess oil in the dish.
- For a lighter version, substitute heavy cream with half-and-half or a milk and cream mixture, but the sauce will be less rich.
- Use gluten-free orzo pasta if you need to make this recipe gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Add mushrooms or bell peppers for additional vegetables and flavor.
