Irresistible Creamy Tuscan Chicken Orzo
A comforting one-pan dish that combines tender chicken, vibrant spinach, and tangy sun-dried tomatoes with orzo pasta enveloped in a rich, creamy sauce.
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts (about 1.5 lbs), sliced horizontally
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- to taste Salt and black pepper
- 2 tbsp olive oil for cooking
For the Sauce and Pasta
- 3 cloves garlic, minced
- 0.5 cup sun-dried tomatoes (packed in oil), chopped
- 1.25 cups uncooked orzo
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 cups fresh baby spinach
- to taste red pepper flakes or lemon juice, for garnish optional
Instructions
Preparation
- Slice the chicken breasts horizontally into cutlet-like pieces and season liberally with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, place the chicken cutlets into the skillet and sear for about 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Cooking
- In the same skillet, reduce heat slightly and add minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.
- Add uncooked orzo and toast slightly for about a minute.
- Pour in chicken broth, stir gently, cover, and let simmer for 8-10 minutes, stirring occasionally.
- When orzo is tender, reduce heat, add heavy cream, parmesan cheese, and fresh spinach, and cook for an additional 2 minutes.
- Slice cooked chicken and return to skillet. Adjust seasoning as needed and garnish with red pepper flakes or lemon.
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Notes
For perfect results, slice chicken against the grain. Adjust seasonings to taste, and ensure to use a wooden spoon for mixing. Store leftovers in an airtight container for 3-4 days in the fridge, adding broth or cream when reheating if needed.