Tuscan Chicken Orzo

This Tuscan Chicken Orzo is a luscious, one-pan Italian-inspired dish that brings gourmet flavors to your kitchen with minimal effort. Featuring tender chicken pieces, savory sun-dried tomatoes, and aromatic garlic, this recipe transforms simple orzo pasta into a creamy masterpiece in just 45 minutes.

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Whether you are cooking for a busy family or a quiet date night, this dish hits all the right notes. By sautéing the chicken and aromatics in the same skillet where the orzo simmers, every grain of pasta is infused with deep, savory flavor.

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 and 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 to prevent the broth from splashing. A wooden spoon is ideal for scraping up the browned bits, also known as fond, which provides a deep flavor base for the sauce. Always use a cheese grater for the Parmesan to get that perfectly smooth, melted consistency.

Varianten und Anpassungen

For a lighter version of this meal, you can substitute the heavy cream with half-and-half. If you are short on time, use shredded rotisserie chicken instead of fresh breasts. To make the dish gluten-free, simply replace the orzo with your favorite gluten-free pasta alternative.

Serviervorschläge

This rich and creamy pasta pairs beautifully with a crisp Pinot Grigio or a lightly oaked Chardonnay to cut through the dairy. Serve it immediately while the sauce is at its creamiest, and don't be shy with the fresh basil garnish for a burst of herbal freshness.

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With 38g of protein and 590 calories per serving, this Tuscan Chicken Orzo is a satisfying and complete main dish. Enjoy the comforting textures and bold Italian flavors of a home-cooked meal that tastes like it came straight from a bistro kitchen.

Recipe FAQs

→ Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and stay moist during cooking. They may need an extra minute or two to cook through completely.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium-low once you add the cream and avoid boiling. Stir occasionally and add cream slowly while stirring constantly to prevent curdling.

→ What if my sauce is too thick?

Simply add chicken broth or water a splash at a time while stirring until you reach the desired consistency. The orzo continues absorbing liquid as it cooks.

→ Can I make this ahead of time?

Store leftovers in an airtight container for up to three days. Reheat gently over medium-low heat with additional broth to restore creaminess.

→ What wine pairs best with this dish?

A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy, herbal flavors beautifully. Both wines balance the richness of the sauce.

→ Is this gluten-free friendly?

Substitute traditional orzo with gluten-free pasta in equal amounts. Check sun-dried tomato labels for potential cross-contamination with nuts.