Tuscan Chicken Orzo (Printable version)

A one-pan Italian classic with tender chicken, sun-dried tomatoes, and creamy orzo sauce. Elegant yet simple.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil

→ Vegetables & Aromatics

06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped

→ Orzo & Sauce

10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

15 - Fresh basil leaves, for serving
16 - Extra Parmesan cheese, for serving

# How To Make:

01 - Season chicken pieces with salt, pepper, and dried Italian herbs, ensuring even coating.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, add diced onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute, allowing flavors to meld.
05 - Add orzo pasta and stir well to coat thoroughly with oil and aromatics, toasting for about 1 minute.
06 - Pour in chicken broth and stir, scraping up any browned bits from the pan bottom. Reduce heat to medium-low.
07 - Add heavy cream and return cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8 to 10 minutes until orzo is tender and sauce thickens.
08 - Stir in Parmesan cheese and spinach. Cook for 2 to 3 minutes until spinach wilts and cheese melts. Add splash of broth or water if sauce is too thick.
09 - Taste and adjust seasoning as needed. Sprinkle with red pepper flakes if desired. Serve hot, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • One-Pan Simplicity: Spend less time washing up and more time enjoying a gourmet meal.
  • Incredible Depth: The combination of heavy cream, chicken broth, and sun-dried tomatoes creates a complex, restaurant-quality sauce.
  • Balanced Nutrition: With protein-packed chicken and iron-rich spinach, it is a complete meal in one skillet.
02 -
  • Freshly Grated Cheese: Always use freshly grated Parmesan; the pre-shredded kind often has coatings that prevent it from melting smoothly into the sauce.
  • Sun-Dried Tomato Oil: For an extra boost of flavor, use a teaspoon of the oil from the sun-dried tomato jar when sautéing the onions.
  • Spinach at the End: Add the baby spinach only at the very last minute so it wilts without losing its vibrant green color or becoming mushy.
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