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Tuscan Chicken Orzo A close-up of a plate with creamy Tuscan chicken orzo, featuring a sliced chicken breast on top. The dish includes vibrant spinach, sun-dried tomatoes, and a rich, creamy sauce. A fork and herbs add to the elegant presentation

Tuscan Chicken Orzo

This creamy and flavorful Tuscan Chicken Orzo combines chicken, sundried tomatoes, spinach, and orzo in a delicious sauce.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: creamy pasta, one pan meal, orzo, Tuscan chicken, weeknight dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 480kcal
Cost: $12

Ingredients

  • 1 tablespoon olive oil For searing chicken
  • 2 large chicken breasts Boneless and skinless
  • 2 tablespoons unsalted butter For sautéing vegetables
  • 1 large shallot finely chopped (For flavor base)
  • 3 cloves garlic finely chopped (Adds savory depth)
  • ½ teaspoon red pepper flakes Optional, for heat
  • ½ cup sundried tomatoes Drained, for flavor
  • 1 ½ cups orzo Small pasta that absorbs the sauce
  • ½ cup white cooking wine For deglazing and flavor
  • 2 teaspoons Dijon mustard Optional, adds tang
  • 2 teaspoons fresh thyme For earthy aroma
  • 3 cups vegetable stock Can substitute with chicken stock or water
  • 1 cup heavy cream For a rich, creamy sauce
  • 3 cups fresh spinach Or 1 cup frozen spinach, for texture and color
  • ½ cup parmesan cheese Grated, for creaminess
  • ¼ cup fresh basil sliced (For garnish and fresh flavor)
  • 2 teaspoons lemon juice For acidity and brightness

Instructions

  • Slice the chicken breasts in half lengthwise to make them thinner and easier to cook. Season both sides lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side until golden. Remove the chicken from the pan and set aside.
    A skillet with golden-brown chicken breasts resting on creamy orzo pasta with sun-dried tomatoes and spinach. The dish is garnished with fresh herbs, creating a beautiful, hearty meal.
  • In the same skillet, add the butter, shallot, garlic, and red pepper flakes (if using). Sauté for about 5 minutes until the shallot softens and becomes aromatic.
  • Add the sundried tomatoes and orzo to the skillet. Toast for 1-2 minutes, stirring frequently, to enhance the flavor of the orzo.
  • Pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze the pan.
    Chicken breasts cooking in a skillet, surrounded by a flavorful broth with sun-dried tomatoes and herbs. The chicken is seasoned and browning in the pan, ready to be simmered with the other ingredients.
  • Stir in the Dijon mustard, fresh thyme, and vegetable stock. Bring to a boil, then reduce to a simmer.
  • Return the chicken breasts to the skillet. Cover the pan and let it simmer for 10-15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Remove the chicken from the skillet and slice it thinly.
  • Stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and adjust with more salt and pepper if needed.
    A creamy skillet with orzo pasta, spinach, and sun-dried tomatoes mixed together. The dish has a smooth, rich sauce, and the spinach is wilted, creating a vibrant, comforting one-pan meal.
  • Top the dish with the sliced chicken and garnish with additional fresh basil.

Notes

The creamy sauce and orzo make this dish rich and comforting. Best served fresh, but can be stored in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 480kcal (24%) | Carbohydrates: 35g (12%) | Protein: 26g (52%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg (36%) | Sodium: 751mg (33%) | Potassium: 587mg (17%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 1291IU (26%) | Vitamin C: 13mg (16%) | Calcium: 152mg (15%) | Iron: 1mg (6%)
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