Tuscan Chicken Orzo

The first time I made this Tuscan chicken orzo, it was supposed to be just another Tuesday dinner, but my roommate walked in and immediately asked what smelled so incredible. That rich, garlicky aroma had filled the entire apartment, and suddenly I wasn't just cooking anymore, I was conjuring something that felt like a tiny Italian escape right in our cramped kitchen.

Last winter, my sister came over completely exhausted from work, and I made this for her. She took one bite, put her fork down, and just said 'I needed this' before proceeding to tell me about her day between mouthfuls. Sometimes food is just the vehicle for the conversation that needs to happen.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces: Cutting the chicken into smaller pieces before cooking means more surface area gets golden and flavorful, plus it cooks faster and distributes more evenly throughout the dish
• 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp dried Italian herbs: This simple seasoning trio forms the flavor foundation, so don't be tempted to skimp, especially on the pepper which adds a gentle warmth
• 2 tbsp olive oil: Use a good quality olive oil here since it's one of the primary cooking fats and contributes to the overall flavor profile of the dish
• 3 cloves garlic, minced: Fresh garlic is non-negotiable, the jarred stuff has an off flavor that becomes unpleasantly pronounced when simmered in cream
• 1 small yellow onion, finely diced: The onion creates a sweet, aromatic base that balances the brightness of the sun-dried tomatoes and the richness of the cream
• 1/2 cup sun-dried tomatoes in oil, drained and sliced: These little jewels are the secret weapon, packing concentrated tomato flavor and a pleasant chewy texture that contrasts beautifully with the tender orzo
• 2 cups baby spinach, roughly chopped: Spinach wilts down to almost nothing in the hot sauce, so don't be afraid to use the full amount, it adds color and a fresh, earthy note
• 1 cup orzo pasta: Orzo is technically pasta, not rice, and it cooks directly in the sauce, absorbing liquid and flavor like a risotto but with much less fuss
• 2 cups low-sodium chicken broth: Low-sodium broth is crucial because the sun-dried tomatoes, Parmesan, and seasoning will add plenty of salt on their own
• 1 cup heavy cream: The cream transforms this from a simple pasta dish into something luxurious and restaurant-worthy, creating that velvety sauce that clings to every bite
• 1/2 cup freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent it from melting smoothly, so buy a wedge and grate it yourself for the best results
• 1/4 tsp crushed red pepper flakes: Even if you're spice-sensitive, don't skip this entirely, just use a pinch, it provides a subtle background heat that makes all the other flavors pop
• Fresh basil leaves and extra Parmesan for serving: The fresh basil adds a bright, herbal finish that cuts through the richness, and extra Parmesan at the table lets everyone customize their bowl

Instructions

Season and sear the chicken:

Pat the chicken pieces dry with paper towels, then season them generously with salt, pepper, and Italian herbs. Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it develop a golden crust without disturbing it too much, about 5-7 minutes total, until cooked through. Remove to a plate and resist the urge to nibble.

Build the aromatic base:

Reduce the heat to medium and add the diced onion to the same skillet, stirring to coat it in those flavorful chicken drippings. Sauté for about 2 minutes until it softens and begins to turn translucent, then add the garlic and cook for just 1 minute more until fragrant. Stir in the sliced sun-dried tomatoes and let them warm through and release their oils.

Add orzo and liquids:

Pour in the dry orzo and stir constantly for about 1 minute, toasting it slightly in the pan and coating it with all those aromatic flavors. Pour in the chicken broth, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and let it come to a gentle simmer.

Create the creamy sauce:

Pour in the heavy cream and return the cooked chicken to the skillet along with any accumulated juices. Simmer uncovered, stirring occasionally to prevent sticking, for 8-10 minutes until the orzo is tender and has absorbed much of the liquid. The sauce should thicken noticeably and coat the back of a spoon.

Finish with cheese and greens:

Stir in the grated Parmesan until melted and fully incorporated, then add the chopped spinach. Cook for 2-3 minutes more, just until the spinach wilts and the cheese is smoothly distributed. If the sauce seems too thick, add a splash of broth or water to reach your desired consistency. Taste and adjust seasoning, adding red pepper flakes if you want more heat.

Save

This recipe has become my go-to when I want to make someone feel special without spending hours in the kitchen. There's something about that combination of creamy, savory, and just a little bit bright that feels like a warm hug in bowl form.

Make It Your Own

Once you've made this a few times, you'll start seeing all sorts of possibilities. I've added roasted red peppers for extra sweetness, tossed in artichoke hearts for a more Mediterranean vibe, and even used half-and-half when I wanted something lighter. The basic formula is forgiving, so trust your instincts.

Wine Pairing Secrets

A crisp Pinot Grigio is my classic choice here, its acidity and citrus notes cutting through the cream while complementing the sun-dried tomatoes. But on colder nights, I reach for a lightly oaked Chardonnay, its buttery notes echoing the richness of the sauce. Either way, pour a glass for yourself while you cook, the wine in the pan should be matched by wine in the glass.

Storage and Reheating

This dish keeps beautifully for 3-4 days in the refrigerator, though the orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating. I've also frozen individual portions for those nights when cooking feels impossible, just thaw overnight in the fridge and reheat gently.

• Reheat on the stovetop over medium-low heat, stirring often and adding liquid as needed
• The microwave works in a pinch, but stir halfway through and add a tablespoon of water to prevent drying
• If reheating from frozen, let it thaw completely first for the best texture

Save

I hope this recipe finds its way into your regular rotation, the way it has into mine. There's something deeply satisfying about a dish that feels special enough for company but easy enough for a random Tuesday.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare Tuscan chicken orzo up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently with a splash of broth or cream to restore the creamy consistency.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter sauce, though the result will be less rich. For a dairy-free option, use full-fat coconut milk or cashew cream, though this will alter the traditional Italian flavor profile slightly.

→ Is this dish freezer-friendly?

Yes, freeze in portion-sized containers for up to 3 months. Note that the creamy sauce may separate slightly upon thawing—reheat slowly while stirring to recombine, and add a splash of cream if needed to restore texture.

→ Can I use rotisserie chicken instead?

Absolutely. Use 2-3 cups of shredded rotisserie chicken and add it during step 7 when you return the chicken to the skillet. This reduces cooking time and adds convenient flavor.

→ How do I make this gluten-free?

Replace the orzo with gluten-free pasta shapes like macaroni, small shells, or rice-based orzo alternatives. Ensure your chicken broth and all other ingredients are certified gluten-free.

→ Why is my sauce too thick?

Orzo continues absorbing liquid as it sits. If the sauce becomes too thick, simply add warm chicken broth or water, a quarter cup at a time, until you reach the desired consistency.