Tuscan Chicken Orzo

The smell of sun-dried tomatoes sizzling in olive oil still takes me back to a tiny rental kitchen in Florence where I first watched an Italian nonna make something similar. She worked with such confidence, tossing ingredients into a single pan without measuring anything, and I remember thinking cooking could feel this effortless. When I got home, I recreated the dish with orzo instead of risotto because that's what my pantry held, and it became one of those happy accidents that stuck. Now this recipe lives in my weekly rotation, especially on nights when I want something that tastes special but doesn't require three pots and a mountain of dishes.

I made this for my book club last winter when someone mentioned craving comfort food but not wanting the heaviness of a traditional pasta bake. They all gathered around the stove watching the spinach wilt into the creamy sauce, asking questions about technique, and I realized how satisfying it is to cook something that makes people linger in the kitchen. One friend who claimed she hated cooked spinach went back for seconds and asked for the recipe before she even finished her plate. That's when I knew this wasn't just a weeknight dinner but a dish that could convert skeptics.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook faster and distributes the protein evenly throughout the dish, plus smaller pieces brown more surface area for better flavor
• Salt, pepper, and Italian herbs: This simple trio builds a foundation of seasoning that carries through every layer, and I've found generous salting here means less adjusting later
• Olive oil: Use a decent quality oil since it's one of the primary flavor carriers and you'll taste it in the finished sauce
• Garlic and onion: These aromatics create the savory base that makes this taste like a restaurant dish, and mincing the garlic finely helps it dissolve into the sauce rather than leaving chewy chunks
• Sun-dried tomatoes: The oil-packed ones have better texture and flavor than dry, and they contribute a tangy sweetness that balances the rich cream
• Baby spinach: It wilts beautifully into the sauce and adds fresh color without making the dish taste too vegetable-forward
• Orzo pasta: This rice-shaped pasta releases starch as it cooks, which naturally thickens the sauce and creates that velvety texture
• Chicken broth: Low-sodium gives you control over salt levels, and the liquid cooks into the orzo for deep seasoning inside and out
• Heavy cream: This creates the luxurious sauce consistency, though I've learned that adding it toward the end prevents it from separating
• Parmesan cheese: Freshly grated melts better than pre-shredded, and the salty nuttiness complements the sun-dried tomatoes perfectly
• Red pepper flakes: Optional, but that subtle heat cuts through the richness and wakes up all the other flavors
• Fresh basil: Added at the end, it brings a bright, sweet contrast to the cooked elements and makes the whole dish feel fresh

Instructions

Season and sear the chicken:

Sprinkle the chicken pieces generously with salt, pepper, and Italian herbs, then heat olive oil in your largest deep skillet over medium-high heat. Add chicken in a single layer and let it develop a golden crust without moving it too much, about 5 to 7 minutes, then transfer to a plate leaving those flavorful browned bits behind.

Build the aromatic base:

In the same skillet, toss in the diced onion and cook for 2 minutes until it starts to soften, then add the minced garlic and stir for just 1 minute until fragrant but not browned. Add the sliced sun-dried tomatoes and let them sizzle for another minute to release their oils into the pan.

Toast the orzo:

Pour in the dry orzo and stir constantly for about 1 minute to coat the pasta with all those pan juices and toast it slightly. This step develops nutty flavor in the pasta and helps it hold its texture better during cooking.

Simmer with broth and cream:

Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom, then reduce heat to medium-low. Add the heavy cream and return the cooked chicken to the pan, letting everything simmer uncovered for 8 to 10 minutes while the orzo absorbs liquid and the sauce begins to thicken.

Finish with cheese and spinach:

Stir in the Parmesan cheese until melted, then fold in the chopped spinach and cook for 2 to 3 minutes until it wilts into the sauce. Taste and adjust seasoning if needed, add red pepper flakes if you like heat, and serve hot with fresh basil and extra Parmesan scattered on top.

Save

My husband now requests this on Sunday evenings while we watch movies, and there's something so satisfying about serving restaurant-quality food from a single pan. I've started doubling the recipe because the leftovers reheat beautifully for lunch the next day, and I swear the flavors get even better after they've had time to mingle. It's become one of those meals I can make without thinking, but it still feels like a treat every single time.

Making It Your Own

I've made countless variations of this dish based on what's in my fridge or what my family is craving. Sometimes I swap the spinach for kale when I want something heartier, and other times I add artichoke hearts for extra tang. The beauty of this recipe is its flexibility while maintaining that creamy Italian soul that makes it so satisfying.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess beautifully while complementing the sun-dried tomato brightness. On colder nights, I reach for a lightly oaked Chardonnay because its buttery notes echo the richness of the sauce without overwhelming the dish. Either way, pour a glass while you cook and taste as you go.

Timing Your Meal

This recipe has taught me so much about timing components so everything finishes hot and together. I prep all my ingredients before turning on the stove because once you start cooking, things move fast. The orzo needs constant attention in the last few minutes to prevent sticking, so have your serving bowls ready and cheese grated before you reach that stage.

• Set the table while the orzo simmers so you can serve it immediately when it reaches that perfect consistency
• Wine needs to be opened and breathing before you start cooking for the best flavor experience
• This dish waits for no one, so call everyone to the kitchen when you add the final cheese and spinach

Save

There's something so comforting about a one-pan meal that tastes like it came from a professional kitchen. I hope this becomes a staple in your home too.

Recipe FAQ

→ Can I make this ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store in an airtight container in the refrigerator and reheat gently with a splash of broth or cream to restore the sauce's consistency.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version. For a dairy-free option, use full-fat coconut milk, though it will subtly alter the flavor profile.

→ Is this dish freezer-friendly?

The cooked dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. The orzo may absorb more liquid, so add extra broth when reheating.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during step 7 when you return the cooked chicken to the skillet.

→ How do I prevent the orzo from sticking?

Stir frequently while simmering and keep enough liquid in the pan. If the orzo absorbs all the broth before tender, add more liquid in ¼ cup increments.

→ What wine pairs best with this dish?

A crisp Pinot Grigio cuts through the creaminess beautifully, or try a lightly oaked Chardonnay for a richer complement to the savory flavors.