Pin it Experience the cozy, rustic charm of Italy with this Tuscan Chicken Orzo. This one-pan wonder combines tender pieces of golden chicken with savory sun-dried tomatoes and fresh spinach, all enveloped in a rich, velvety cream sauce. It is a sophisticated yet simple meal that transforms basic ingredients into a restaurant-quality dinner in just 45 minutes.
Pin it The beauty of this dish lies in the way the orzo pasta acts as a sponge, soaking up every drop of the flavorful chicken broth and heavy cream. As the spinach wilts into the sauce and the Parmesan melts throughout, you are left with a comforting, hearty dish that feels both indulgent and wholesome. It is the ultimate solution for a busy weeknight when you crave something truly special.
Ingredients
- Chicken
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried Italian herbs
- 2 tbsp olive oil
- Vegetables & Aromatics
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 2 cups baby spinach, roughly chopped
- Orzo & Sauce
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Garnish
- Fresh basil leaves, for serving
- Extra Parmesan cheese, for serving
Instructions
- Step 1
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Step 2
- 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.
- Step 3
- In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 4
- Stir in the sun-dried tomatoes and cook for another minute.
- Step 5
- Add the orzo and stir well to coat with oil and aromatics.
- Step 6
- Pour in the chicken broth and stir, scraping up any browned bits from the pan. Reduce heat to medium-low.
- Step 7
- 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.
- Step 8
- 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.
- Step 9
- Taste and adjust seasoning. Sprinkle with red pepper flakes if desired.
- Step 10
- Serve hot, garnished with fresh basil and extra Parmesan.
Zusatztipps für die Zubereitung
To ensure the best results, use a large deep skillet or sauté pan and a wooden spoon to scrape up the flavorful browned bits after adding the broth. Using a fresh cheese grater for the Parmesan will help it melt seamlessly into the sauce. Note that this recipe contains dairy and wheat, and you should check sun-dried tomato labels for potential nut traces.
Varianten und Anpassungen
For a lighter version of the sauce, you can substitute half-and-half for the heavy cream. If you are short on time, use rotisserie chicken instead of sautéing fresh breasts. Those with dietary restrictions can easily make this gluten-free by replacing the orzo with a gluten-free pasta alternative.
Serviervorschläge
Serve this dish hot, topped with plenty of fresh basil and an extra dusting of Parmesan cheese. To elevate the meal, pair it with a crisp Pinot Grigio or a lightly oaked Chardonnay, which complements the creaminess of the sauce and the tang of the tomatoes perfectly.
Pin it With 38g of protein and 590 calories per serving, this Tuscan Chicken Orzo is a balanced and satisfying meal that will surely become a favorite in your recipe rotation. Enjoy the rich, comforting flavors of Italy from the comfort of your own home.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this dish. They're more forgiving and stay tender throughout cooking. You may need an extra 2-3 minutes for them to cook through completely.
- → What if I don't have heavy cream?
You can substitute half-and-half for a lighter version, or use Greek yogurt stirred in at the end for a tangy twist. Avoid boiling if using yogurt to prevent curdling.
- → How do I prevent the orzo from becoming mushy?
Stir frequently during cooking and check for tenderness starting at 7 minutes. The orzo continues cooking slightly after you remove it from heat, so pull it off the stove when just al dente.
- → Can I make this ahead of time?
You can prepare components in advance, but assemble and cook fresh for best results. Reheated leftovers may need additional broth to restore the sauce consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomatoes beautifully. The acidity cuts through the richness perfectly.
- → Is this gluten-free?
Traditional orzo contains wheat. For gluten-free, substitute with gluten-free pasta or rice-based alternatives, maintaining the same cooking time and liquid ratios.