Tuscan Chicken Orzo (Printable)

Creamy Italian-inspired orzo with chicken, sun-dried tomatoes, and spinach in a rich parmesan sauce.

# What You'll Need:

→ Chicken

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

→ Garnish

15 - Fresh basil leaves
16 - Extra Parmesan cheese

# How-To Steps:

01 - Season chicken pieces thoroughly with salt, black pepper, and dried Italian herbs, ensuring even coating on all sides.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add seasoned chicken and sauté until golden brown and cooked through, approximately 5–7 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add diced onion and sauté for 2 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute to release their oils and intensify flavor.
05 - Add orzo pasta to the skillet, stirring well to coat with oil and aromatics. Toast for 1–2 minutes until slightly golden.
06 - Pour in chicken broth, stirring constantly and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low.
07 - Add heavy cream and return cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes until orzo is tender and sauce has thickened to a creamy consistency.
08 - Stir in grated Parmesan cheese and chopped spinach. Cook for 2–3 minutes until spinach wilts and cheese melts completely. If sauce becomes too thick, add a splash of broth or water to reach desired consistency.
09 - Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with crushed red pepper flakes for optional heat. Serve hot, garnished generously with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything happens in one pan, meaning maximum flavor with minimum cleanup, the kind of dinner that lets you actually relax after cooking
  • The orzo cooks directly in the sauce, absorbing all those sun-dried tomato and garlic flavors until its essentially edible comfort
  • It comes together in under an hour but tastes like something you'd order at a cozy neighborhood restaurant
02 -
  • The sauce will continue to thicken as it sits off the heat, so if you're not serving immediately, thin it with a bit more broth or water before serving
  • Don't skip the step of toasting the orzo in the pan before adding liquid, it adds a subtle nutty depth that makes a real difference in the final dish
03 -
  • Use a large, deep skillet or even a Dutch oven, the orzo expands as it cooks and can bubble up more than you expect
  • Grate your own Parmesan from a wedge instead of buying pre-grated, the texture and melting difference is remarkable
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