Creamy Tuscan Chicken Orzo

Why You’ll Love This Recipe

This Creamy Tuscan Chicken Orzo is packed with bold flavors and is incredibly satisfying. The creamy sauce, made with garlic, sun-dried tomatoes, and spinach, wraps around the orzo and tender chicken to create a rich and comforting meal. The addition of Parmesan adds a savory depth to the sauce, while the sun-dried tomatoes provide a burst of flavor that makes every bite memorable. Whether you’re cooking for yourself or a family, this dish is sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 can (6 oz) sun-dried tomatoes, drained and chopped

• 1 cup orzo pasta

• 2 cups chicken broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 cup baby spinach, chopped

• ½ cup grated Parmesan cheese

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, basil, and oregano. Add the chicken to the skillet and cook for 6-7 minutes on each side, until the chicken is browned and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside. Slice the chicken into strips once it cools slightly.

2. Sauté the onion and garlic: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the sun-dried tomatoes and orzo: Stir in the chopped sun-dried tomatoes and orzo. Cook for 2-3 minutes, allowing the orzo to lightly toast in the skillet.

4. Make the creamy sauce: Pour in the chicken broth and bring to a simmer. Reduce the heat and let the orzo cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

5. Add the cream and spinach: Stir in the heavy cream and chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts and the sauce thickens. Add the grated Parmesan cheese and stir to combine, creating a smooth, creamy sauce.

6. Combine the chicken and pasta: Add the sliced chicken back into the skillet and toss to combine everything. If the sauce is too thick, add a splash of chicken broth or water to loosen it up.

7. Serve: Garnish with freshly chopped basil or parsley, and serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Add vegetables: You can include other vegetables such as mushrooms, bell peppers, or zucchini for added flavor and nutrition. Just sauté them with the onions.

• Make it spicier: For a spicy twist, add a pinch of red pepper flakes when cooking the garlic or sun-dried tomatoes.

• Use different pasta: If you don’t have orzo, you can substitute it with small pasta like penne, farfalle, or fusilli.

• Make it dairy-free: For a dairy-free version, use coconut cream or a non-dairy milk substitute and skip the Parmesan or use a dairy-free cheese.

• Add more protein: You can add grilled shrimp or sausage if you want to increase the protein content.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, warm it in a skillet over low heat, adding a splash of chicken broth or water to help loosen the sauce. You can also microwave it for 1-2 minutes, stirring halfway through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great for this recipe as they are more tender and flavorful. Just be sure to cook them until they reach an internal temperature of 165°F (75°C).

Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare the components in advance, such as cooking the chicken and making the sauce. When ready to serve, reheat the sauce, add the chicken, and cook the orzo.

How do I make this dish lighter?

To make this dish lighter, use half-and-half instead of heavy cream and reduce the amount of cheese. You can also opt for a lower-fat chicken broth or use less olive oil when cooking.

How do I prevent the orzo from overcooking?

To prevent overcooking, be sure to check the orzo after about 10-12 minutes of simmering. Once the liquid is mostly absorbed and the orzo is tender, it’s done. If the sauce thickens too much, add a bit more chicken broth or water.

Can I use frozen spinach?

Yes, you can use frozen spinach, but make sure to thaw and drain it thoroughly before adding it to the sauce to avoid excess moisture.

Can I freeze Creamy Tuscan Chicken Orzo?

While creamy pasta dishes don’t freeze as well as others, you can freeze the sauce (without the orzo) for up to 1-2 months. When ready to serve, cook fresh orzo and toss it with the thawed sauce.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check or cut into the thickest part of the chicken to ensure the juices run clear.

Conclusion

Creamy Tuscan Chicken Orzo is the perfect blend of creamy, savory flavors and fresh ingredients that come together in one skillet. The combination of tender chicken, sun-dried tomatoes, spinach, and creamy Parmesan sauce creates a rich and satisfying meal that’s both comforting and indulgent. Whether you serve it for a weeknight dinner or a special occasion, this dish will impress everyone at the table. Quick, easy, and full of flavor, it’s a must-try recipe that’s sure to become a favorite.