Description
Creamy Tuscan Chicken Orzo is a luscious and comforting one-pan meal featuring tender chicken breasts, creamy Parmesan-infused sauce, fresh spinach, sundried tomatoes, and delicate orzo pasta. This dish is enhanced with fragrant garlic, shallots, white wine, and fresh herbs, offering a rich Italian-inspired flavor perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
Units
Scale
Protein & Dairy
- 2 large chicken breasts
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Vegetables & Herbs
- 1 large shallot finely chopped
- 3 cloves garlic finely chopped
- 1/2 cup sundried tomatoes
- 3 cups fresh spinach (or substitute 1 cup frozen spinach)
- 2 teaspoons fresh thyme
- 1/4 cup fresh basil sliced
- 2 teaspoons lemon juice
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups orzo pasta
- 1/2 cup white cooking wine
- 2 teaspoons Dijon mustard (optional)
- 3 cups vegetable stock (substitute chicken stock or water)
- Salt and pepper to taste
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to make them thinner for quicker cooking. Season lightly with salt and pepper on both sides.
- Sear Chicken: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side until lightly browned, then remove from the pan and set aside.
- Sauté Aromatics: Add butter, finely chopped shallot, garlic, and red pepper flakes (if using) to the skillet. Cook for about 5 minutes until softened and fragrant.
- Toast Orzo and Tomatoes: Stir in sundried tomatoes and dry orzo pasta. Toast them together for 1-2 minutes, stirring frequently to prevent sticking.
- Deglaze with Wine: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor.
- Add Seasonings and Broth: Mix in Dijon mustard (if using), fresh thyme, and the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Chicken and Orzo: Return the chicken breasts to the pan, cover, and let simmer for 10-15 minutes, stirring occasionally to prevent the orzo from sticking. Cook until the orzo is tender and the chicken is fully cooked.
- Slice Chicken: Remove the chicken breasts from the pan and thinly slice them.
- Finish the Sauce: Stir in the heavy cream, Parmesan cheese, fresh spinach, sliced basil, and lemon juice. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the creamy orzo and top with the sliced chicken breasts. Garnish with extra fresh basil for a bright, fresh finish.
Notes
- This dish is best enjoyed the same day for optimal texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of broth or cream on the stove to restore the creamy consistency, as the orzo will absorb the sauce during refrigeration.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 751mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 109mg
