Creamy Tuscan Chicken Orzo delivers an incredibly satisfying one-pan meal bursting with vibrant flavors and delightful textures. This recipe is your weeknight hero, offering restaurant-quality taste with minimal effort.
Key Ingredients for Creamy Tuscan Chicken Orzo
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 2 cups fresh spinach
- 1/4 cup chopped fresh parsley, for garnish
How to Make Creamy Tuscan Chicken Orzo
Get ready for an explosion of deliciousness! This Creamy Tuscan Chicken Orzo is remarkably easy to make, yet it delivers a deeply satisfying, restaurant-worthy meal. In under an hour, you’ll create a symphony of flavors, with tender chicken and perfectly cooked orzo enveloped in a luxuriously rich, sun-dried tomato and spinach cream sauce. Its one-pot nature means less cleanup and more enjoyment! Prep time: 15 minutes, Cook time: 30 minutes.
Step-by-Step Instructions
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot skillet in a single layer and cook for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Toast the Orzo: Add the dry orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo in the residual oil and aromatics. Toast the orzo for about 1-2 minutes, stirring constantly, until it becomes lightly golden and fragrant. This step enhances the nutty flavor of the orzo.
- Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the chopped sun-dried tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Create the Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, for another 2-3 minutes until the sauce has thickened slightly and is smooth and creamy.
- Return Chicken and Wilt Spinach: Add the cooked chicken back into the skillet. Add the fresh spinach on top of the chicken and sauce. Cover the skillet for 1-2 minutes, or until the spinach has wilted.
- Final Touches and Serve: Stir everything together gently until the spinach is fully incorporated and the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving.
Why You’ll Love This Creamy Tuscan Chicken Orzo
This Creamy Tuscan Chicken Orzo is a culinary dream come true, offering a rich, velvety sauce that clings perfectly to every tender bite of chicken and al dente orzo pasta. The star of this dish is undoubtedly the incredibly comforting and flavorful sauce, elevated by the sweet tang of sun-dried tomatoes and the fresh, earthy notes of spinach. Unlike many complicated pasta dishes, this gem comes together in just one pan, saving you precious time and minimizing cleanup – a true weeknight warrior compared to a traditional Tuscan Chicken!
Forget expensive restaurant meals; this recipe brings that same luxurious, slow-cooked flavor right to your kitchen table for a fraction of the cost. The vibrant combination of ingredients creates a visually stunning and deeply satisfying meal that’s perfect for a family dinner or a cozy night in. So why wait? Dive into this delightful Creamy Tuscan Chicken Orzo and experience a taste of pure comfort!
Storing and Reheating Tips
To store any delicious Creamy Tuscan Chicken Orzo leftovers, allow the dish to cool completely to room temperature before transferring it into an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the cooled dish in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
When reheating, gently warm the leftovers on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to loosen up the sauce. Alternatively, you can reheat single servings in the microwave, covering the container loosely to prevent splattering. If reheating from frozen, thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Creamy Tuscan Chicken Orzo is a testament to how simple ingredients can create a truly remarkable and comforting meal. It’s the perfect dish for busy weeknights or when you crave a taste of effortless elegance. We encourage you to give this recipe a try and discover your new favorite go-to!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Tuscan Chicken Orzo
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot skillet in a single layer and cook for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.1 tablespoon Olive Oil, 1.5 pounds Boneless, skinless chicken breasts or thighs, 1 teaspoon Salt, 1/2 teaspoon Black Pepper
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 small Yellow Onion, 3 cloves Garlic
- Add the dry orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo in the residual oil and aromatics. Toast the orzo for about 1-2 minutes, stirring constantly, until it becomes lightly golden and fragrant. This step enhances the nutty flavor of the orzo.1 cup Orzo Pasta
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the chopped sun-dried tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.3 cups Low-sodium chicken broth, 1/2 cup Sun-dried tomatoes (oil-packed)
- Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, for another 2-3 minutes until the sauce has thickened slightly and is smooth and creamy.1/2 cup Heavy cream, 1/4 cup Grated Parmesan cheese
- Add the cooked chicken back into the skillet. Add the fresh spinach on top of the chicken and sauce. Cover the skillet for 1-2 minutes, or until the spinach has wilted.1.5 pounds Boneless, skinless chicken breasts or thighs, 2 cups Fresh spinach
- Stir everything together gently until the spinach is fully incorporated and the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese before serving.1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/4 cup Fresh parsley, 1/4 cup Grated Parmesan cheese