Tuscan Chicken Orzo

Transport your kitchen to the heart of Italy with this Tuscan Chicken Orzo, a luxurious one-pan wonder that balances rich textures with vibrant Mediterranean flavors. This dish brings together succulent pieces of golden-brown chicken and al dente orzo pasta, all enveloped in a velvety Parmesan cream sauce infused with sun-dried tomatoes and garlic.

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The beauty of this recipe lies in how the orzo cooks directly in the sauce. As the pasta releases its starches, it naturally thickens the heavy cream and chicken broth, resulting in a texture so creamy it rivals the best risotto. It is the ultimate comfort food for a busy weeknight or a cozy weekend dinner.

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.

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

For the best flavor, don't rush the onion and garlic; let them soften properly to build a sweet, aromatic base. If the sauce thickens too much before the orzo is tender, keep some extra chicken broth nearby to loosen the consistency. Remember to scrape the bottom of the pan after adding the broth to incorporate the flavorful fond from the chicken.

Varianten und Anpassungen

You can easily adapt this dish to your dietary needs. Use half-and-half instead of heavy cream for a lighter sauce, or swap the orzo for a gluten-free pasta alternative. If you are in a hurry, skip the chicken sautéing step and stir in shredded rotisserie chicken during the final simmering stages.

Serviervorschläge

Serve this dish with a crisp Pinot Grigio or a lightly oaked Chardonnay to cut through the creaminess. A side of crusty garlic bread is perfect for soaking up any extra sauce, and a simple side salad with a lemon vinaigrette provides a refreshing contrast to the rich flavors of the chicken and pasta.

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Whether you're hosting a dinner party or preparing a simple meal for the family, this Tuscan Chicken Orzo is sure to impress. With its effortless one-pan technique and deep, satisfying flavors, it's a recipe you'll find yourself returning to again and again. Buon appetito!

Recipe FAQs

→ Can I use a different pasta instead of orzo?

Absolutely. You can substitute orzo with any small pasta like ditalini, small shells, or even fettuccine. Cooking times may vary slightly depending on the pasta shape, so adjust accordingly.

→ What can I do if the sauce is too thick?

Simply add a splash of chicken broth or warm water, one tablespoon at a time, while stirring until you reach your desired consistency. This also prevents the orzo from absorbing too much liquid.

→ Is there a lighter version of this dish?

Yes, replace the heavy cream with half-and-half or Greek yogurt for a lighter sauce with fewer calories. The taste will remain delicious while reducing fat content significantly.

→ Can I make this gluten-free?

Absolutely. Simply swap the orzo for gluten-free pasta and ensure your chicken broth is certified gluten-free. The cooking method and flavors remain exactly the same.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened during storage.

→ Can I prepare this in advance?

You can prep ingredients ahead: cut chicken, dice vegetables, and measure sauce ingredients. However, cook the dish fresh for best results, as the orzo texture is ideal when served immediately after cooking.