Creamy Tuscan Chicken Orzo
This creamy Tuscan chicken orzo is a rich, one-pan dinner made with sundried tomatoes, spinach, and parmesan. It’s quick, comforting, and ready in just 30 minutes—perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: One-Pan, Stovetop
- Cuisine: American, Italian-Inspired
Ingredients
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/water)
1 cup heavy cream
3 cups fresh spinach (or 1 cup frozen spinach)
½ cup grated Parmesan cheese
¼ cup fresh basil, sliced
2 teaspoons lemon juice
Salt and pepper, to taste
Instructions
Prep the Chicken:
Slice chicken breasts in half lengthwise for quicker, even cooking. Season lightly with salt and pepper.
Sear the Chicken:
In a large skillet over medium-high heat, heat olive oil.
Sear chicken for 1–2 minutes per side until golden. Remove and set aside.
Sauté Aromatics:
In the same pan, add butter, shallot, garlic, and red pepper flakes.
Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Toast the Orzo:
Add sundried tomatoes and orzo. Toast for 1–2 minutes, stirring frequently.
Deglaze the Pan:
Pour in white wine to deglaze the pan, scraping up any browned bits.
Simmer:
Stir in Dijon mustard, thyme, and vegetable broth. Bring to a boil.
Return chicken to the skillet, cover, and reduce to a simmer.
Cook for 10–15 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
Finish the Dish:
Remove chicken, slice thinly. Stir in cream, Parmesan, spinach, basil, and lemon juice into the orzo.
Adjust seasoning to taste.
Serve:
Top orzo with sliced chicken and garnish with more fresh basil. Serve hot!
Notes
Storage: Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stove with a splash of broth or cream to rehydrate the orzo.
Make it Spicier: Add more red pepper flakes for heat.
Protein Swap: Try using shrimp or tofu for variation.
Find it online: https://allrecipesmade.com/creamy-tuscan-chicken-orzo/
