Description
Creamy Tuscan Chicken Orzo is a rich and comforting one-pot Italian-inspired dish featuring tender chicken breasts, creamy Parmesan sauce, spinach, and sun-dried tomatoes all simmered with orzo pasta for a deliciously hearty meal.
Ingredients
Scale
Chicken and Seasonings
- 1.25–1.5 lbs chicken breasts, cubed
- Salt and pepper to taste
- 1/2 tsp paprika
- 1 tsp Italian seasoning, divided
- 1/2 tsp crushed red pepper flakes
Cooking Base
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
Pasta and Liquids
- 1 1/2 cups dry orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
Add-ins
- 3/4 cup grated Parmesan cheese
- 1 heaping cup fresh spinach
- 1/2 cup sliced sun-dried tomatoes in oil
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Season the Chicken: In a bowl, season the cubed chicken breasts evenly with salt, pepper, paprika, and half of the Italian seasoning to infuse robust flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Onions and Butter: In the same skillet, reduce heat to medium and add unsalted butter. Once melted, add diced onions and cook until they soften and become translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Toast the Orzo: Add the dry orzo pasta to the skillet and toast it for about 1 minute, stirring constantly to coat in the butter and aromatics.
- Simmer with Broth: Pour in the chicken broth, bring the mixture to a gentle simmer, and cook for 8 to 10 minutes, stirring regularly to prevent sticking until the orzo is tender but still al dente.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, sliced sun-dried tomatoes, crushed red pepper flakes, and the remaining Italian seasoning. Then, return the seared chicken to the skillet.
- Simmer Until Creamy and Tender: Continue to simmer the mixture over low heat until the sauce becomes creamy and the chicken is cooked through, about 5 more minutes.
- Incorporate Spinach: Stir in fresh spinach leaves and cook until wilted, about 1-2 minutes, folding them gently into the sauce and pasta.
- Final Seasoning and Garnish: Taste the dish and adjust salt and pepper as needed. Remove from heat and garnish with chopped fresh parsley before serving for a fresh, herbaceous finish.
Notes
- Use chicken broth with low sodium if watching salt intake.
- Sun-dried tomatoes packed in oil add extra flavor, but you can drain them to reduce oiliness.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Orzo can quickly absorb liquid; stir frequently to prevent sticking and ensure even cooking.
- This dish can be reheated gently on the stovetop with a splash of broth or cream to loosen the sauce.
