Description
Creamy Tuscan Chicken Orzo is a delicious one-pan meal combining tender chicken breasts with creamy orzo pasta, sundried tomatoes, spinach, and a flavorful blend of herbs and parmesan cheese. This comforting dish is perfect for a quick weeknight dinner and features a rich, savory sauce that brings Italian-inspired flavors to your table.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 large chicken breasts
- Salt and pepper, to taste
Cooking Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
Pasta and Liquids
- 1 1/2 cups orzo
- 1/2 cup white cooking wine
- 3 cups vegetable stock (can substitute chicken stock or water)
Flavorings and Vegetables
- 1/2 cup sundried tomatoes
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons fresh thyme
- 1 cup heavy cream
- 3 cups fresh spinach (can substitute 1 cup frozen spinach)
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil, sliced
- 2 teaspoons lemon juice
Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner pieces that cook more quickly. Season both sides lightly with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the chicken breasts and sear for 1-2 minutes on each side until lightly browned. Remove from the pan and set aside.
- Sauté aromatics: In the same skillet, add butter, chopped shallot, minced garlic, and red pepper flakes (if using). Cook for about 5 minutes, stirring frequently, until the shallots are soft and fragrant.
- Add sundried tomatoes and orzo: Stir in sundried tomatoes and dry orzo. Toast the orzo for 1-2 minutes, stirring constantly to prevent burning.
- Deglaze the pan: Pour in the white wine and scrape the bottom of the skillet to release any browned bits, enhancing the flavor.
- Add flavoring and broth: Stir in the Dijon mustard (if using), fresh thyme, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer chicken and orzo: Return chicken breasts to the pan. Cover and simmer gently for 10-15 minutes, stirring occasionally to prevent the orzo from sticking. Cook until the orzo is tender, chicken is cooked through, and most of the liquid is absorbed.
- Slice the chicken: Remove the chicken breasts from the pan and slice them thinly.
- Finish the sauce and combine: Stir heavy cream, parmesan cheese, fresh spinach, sliced basil, and lemon juice into the orzo. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Top the creamy orzo with the sliced chicken breasts and garnish with additional fresh basil for a vibrant presentation.
Notes
- This orzo dish is best enjoyed the same day to maintain its creamy texture and fresh flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, the orzo tends to absorb the sauce, so add a splash of broth or cream to restore moisture and creaminess.
Nutrition
- Serving Size: 1 serving (approx. 1 cup orzo with chicken)
- Calories: 480
- Sugar: 3g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
