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Creamy Tuscan Chicken Orzo Recipe

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★★★★★

4.4 from 79 reviews

Creamy Tuscan Chicken Orzo is a comforting and flavorful one-pan dish featuring tender seared chicken breasts simmered with orzo pasta in a rich and creamy sauce infused with sundried tomatoes, fresh spinach, and aromatic herbs. This easy-to-make meal combines the heartiness of chicken with a luscious tomato-cream sauce, finished with parmesan cheese and fresh basil for a delightful Italian-inspired dinner perfect for weeknights.

Ingredients

Scale

Chicken

  • 2 large chicken breasts
  • Salt and pepper, to taste

Cooking Base

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes (optional)

Pasta and Liquid

  • 1 1/2 cups orzo
  • 1/2 cup white cooking wine
  • 3 cups vegetable stock (or substitute chicken stock or water)

Flavorings and Greens

  • 1/2 cup sundried tomatoes
  • 2 teaspoons Dijon mustard (optional)
  • 2 teaspoons fresh thyme
  • 3 cups fresh spinach (or 1 cup frozen spinach)
  • 1/4 cup fresh basil, sliced
  • 2 teaspoons lemon juice

Dairy

  • 1 cup heavy cream
  • 1/2 cup parmesan cheese

Instructions

  1. Prepare the chicken: Slice chicken breasts in half lengthwise to create thinner pieces that cook faster. Season both sides lightly with salt and pepper.
  2. Sear the chicken: Heat olive oil in a large skillet or cast iron over medium-high heat. Sear chicken breasts for 1-2 minutes on each side until browned but not cooked through. Remove and set aside.
  3. Sauté aromatics: Add butter to the skillet, then add shallots, garlic, and red pepper flakes. Cook for about 5 minutes until soft and fragrant.
  4. Toast orzo and sundried tomatoes: Stir in sundried tomatoes and dry orzo pasta. Toast for 1-2 minutes, stirring frequently to prevent sticking and to enhance flavor.
  5. Deglaze the pan: Pour in white wine to loosen browned bits from the pan’s bottom and add depth to the dish.
  6. Add flavorings and broth: Stir in Dijon mustard, fresh thyme, and vegetable stock. Bring the mixture to a boil.
  7. Simmer with chicken: Return chicken breasts to the pan. Cover and reduce heat to a simmer. Cook, stirring occasionally, for 10-15 minutes until orzo is tender, chicken is fully cooked, and most liquid is absorbed.
  8. Slice chicken: Remove chicken breasts and slice them thinly.
  9. Finish the sauce: Stir heavy cream, parmesan cheese, spinach, fresh basil, and lemon juice into the orzo mixture. Adjust seasoning with salt and pepper to taste.
  10. Serve: Top the creamy orzo with sliced chicken breasts. Garnish with extra fresh basil and serve warm.

Notes

  • For a lighter dish, substitute heavy cream with half-and-half or a creamy plant-based alternative.
  • If fresh spinach is unavailable, frozen spinach can be used but reduce quantity accordingly.
  • Red pepper flakes are optional and can be omitted for a milder flavor.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in a microwave.
  • To make this dish gluten-free, substitute orzo with gluten-free pasta or rice.

Keywords: Tuscan chicken, creamy chicken orzo, one-pan meal, Italian dinner, sundried tomatoes, spinach, comfort food

Find it online: https://epicrecipebox.com/creamy-tuscan-chicken-orzo-recipe/