Creamy Tuscan Chicken Orzo

Why You’ll Love This Recipe

I love how this dish blends bold Tuscan flavors with the convenience of a one-pan meal. The orzo cooks right in the pan with the chicken, soaking up all the savory goodness of the broth, wine, and spices. The addition of cream and parmesan creates a luxurious texture, while fresh spinach and lemon juice brighten up the dish just before serving. It’s hearty, balanced, and satisfying without being too heavy. Plus, fewer dishes to wash!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 2 large chicken breasts

• 2 tablespoons unsalted butter

• 1 large shallot, finely chopped

• 3 cloves garlic, finely chopped

• ½ teaspoon red pepper flakes (optional)

• ½ cup sundried tomatoes

• 1 ½ cups orzo

• ½ cup white cooking wine

• 2 teaspoons Dijon mustard (optional)

• 2 teaspoons fresh thyme

• 3 cups vegetable stock (or chicken stock or water)

• 1 cup heavy cream

• 3 cups fresh spinach (or 1 cup frozen spinach)

• ½ cup parmesan cheese

• ¼ cup fresh basil, sliced

• 2 teaspoons lemon juice

• Salt and pepper, to taste

Directions

1. I slice the chicken breasts in half lengthwise to make them thinner for quicker cooking. Then I season them lightly with salt and pepper.

2. In a large skillet over medium-high heat, I heat olive oil and sear the chicken for 1–2 minutes per side, just until golden. I remove them and set them aside.

3. In the same pan, I add the butter, shallot, garlic, and red pepper flakes. I cook them for about 5 minutes until everything is soft and fragrant.

4. I stir in the sundried tomatoes and dry orzo, toasting them for 1–2 minutes.

5. Next, I deglaze the pan with the white wine, scraping up the flavorful bits from the bottom. I add the Dijon mustard, fresh thyme, and vegetable stock. I stir well and bring it to a boil.

6. I return the chicken to the pan, reduce the heat, cover, and let it simmer for 10–15 minutes. I stir occasionally to prevent the orzo from sticking.

7. Once the orzo and chicken are fully cooked, I remove the chicken and slice it thinly.

8. I stir in the heavy cream, parmesan cheese, spinach, fresh basil, and lemon juice until everything is creamy and well combined. I season with additional salt and pepper if needed.

9. I top the orzo with the sliced chicken and garnish with more fresh basil before serving.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

Here are a few ways I like to switch it up:

• Protein Swap: I use shrimp or salmon instead of chicken for a seafood twist.

• Veggie Add-ins: Mushrooms, artichoke hearts, or sun-dried zucchini pair beautifully with the Tuscan flavors.

• Spice it up: I increase the red pepper flakes or add a splash of hot sauce for a spicier version.

• Gluten-Free: I use gluten-free orzo or small pasta alternatives, adjusting the liquid as needed.

• Low Dairy: I swap the cream for a dairy-free alternative and use nutritional yeast instead of parmesan.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Since the orzo absorbs liquid as it sits, I reheat it gently on the stove with a splash of broth or cream to loosen it up. Microwave works too—just add a bit of moisture and stir halfway through.

Freezing:
This dish is best fresh, but I can freeze it in portions for up to a month. The texture of the orzo changes slightly, but the flavor still holds up.

FAQs

Can I make this dish without wine?

Yes, I’ve made it with more stock in place of the wine, and it still turns out rich and flavorful.

Can I use chicken thighs instead of breasts?

Absolutely. I just adjust the searing time a bit since thighs can take longer to cook through.

What’s the best way to prevent orzo from sticking?

I stir occasionally while simmering and make sure there’s enough liquid throughout the cook time.

Is it okay to use frozen spinach?

Yes, I substitute 1 cup of frozen spinach—just thaw and squeeze out excess water before adding it to the pan.

How do I keep the sauce creamy after storing?

When reheating, I always add a little extra cream, milk, or broth to bring back the original texture.

Conclusion

This Creamy Tuscan Chicken Orzo is everything I love about comfort food—creamy, flavorful, and easy to make all in one pan. The tender chicken, rich parmesan orzo, and bright hits of sun-dried tomato and basil come together in a way that feels both rustic and elegant. Whether I’m cooking for my family or meal prepping for the week, this dish is always a hit.

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