Tuscan Chicken Orzo (Printable)

A luscious one-pan Italian dish with tender chicken, orzo, sun-dried tomatoes, and spinach in a creamy Parmesan sauce.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp dried Italian herbs
05 - 2 tbsp olive oil

→ Vegetables & Aromatics

06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped

→ Orzo & Sauce

10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 tsp crushed red pepper flakes

→ Garnish

15 - Fresh basil leaves, for serving
16 - Extra Parmesan cheese, for serving

# How-To:

01 - Season the chicken pieces with salt, pepper, and Italian herbs, ensuring even coating on all sides.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the sun-dried tomatoes and cook for another minute to release their oils.
05 - Add the orzo and stir well to coat with oil and aromatics, toasting lightly for 1–2 minutes.
06 - Pour in the chicken broth and stir, scraping up any browned bits from the pan. Reduce heat to medium-low.
07 - Add heavy cream and return the cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the sauce has thickened.
08 - Stir in the Parmesan cheese and spinach. Cook for 2–3 minutes, until the spinach wilts and cheese is melted. If the sauce is too thick, add a splash of broth or water.
09 - Taste and adjust seasoning. Sprinkle with red pepper flakes if desired. Serve hot, garnished with fresh basil and extra Parmesan.

# Expert Tips:

01 -
  • Everything cooks in one pan, including the orzo, which means pasta water becomes part of a silky sauce instead of going down the drain
  • Sun-dried tomatoes add such concentrated umami that a little goes a long way, making this feel luxurious without the luxury price tag
  • The orzo soaks up all those Italian flavors as it cooks, so every bite tastes like it's been simmering all day even though it takes 45 minutes start to finish
02 -
  • The orzo continues absorbing liquid even after you turn off the heat, so I always pull it from the stove when it looks slightly looser than I want the final consistency to be
  • Using half-and-half instead of heavy cream still works but the sauce won't be quite as velvety, so expect a slightly thinner consistency
  • If you're using rotisserie chicken, add it during the last few minutes of simmering just to warm through since it's already cooked
03 -
  • If your sauce gets too thick before the orzo is done, add hot broth a splash at a time rather than cold liquid which can shock the sauce
  • Grating your own Parmesan makes a huge difference in how smoothly it incorporates into the cream
  • A drizzle of high-quality olive oil right before serving adds a fresh, fruity finish that brightens the whole dish
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