Description

Tuscan Chicken Orzo is a creamy, comforting skillet meal featuring tender chicken pieces, sun-dried tomatoes, baby spinach, and orzo pasta cooked in a savory Parmesan cream sauce. This one-pan dish balances rich flavors with fresh herbs, making it an ideal hearty weeknight dinner that’s ready in just 45 minutes.

Ingredients

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Chicken and Seasoning

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

Vegetables and 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

Pasta and Liquids

1 cup orzo pasta
2 cups low-sodium chicken broth
1 cup heavy cream

Cheese and Garnishes

1/2 cup freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves, for serving
Extra Parmesan cheese, for serving

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Instructions

Season chicken: Coat the bite-sized chicken pieces evenly with salt, freshly ground black pepper, and dried Italian herbs to infuse them with flavor.
Sear chicken: Heat olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and sauté for 5 to 7 minutes until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Aromatics base: In the same skillet, add the finely diced onion and sauté for about 2 minutes until softened. Then add minced garlic and cook for an additional 1 minute until fragrant.
Add tomatoes: Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their flavors and blend with the aromatics.
Toast orzo: Add the orzo pasta to the skillet, stirring thoroughly to coat it with the olive oil and infused aromatics mixture.
Deglaze pan: Pour in the low-sodium chicken broth while stirring and scraping up any browned bits from the bottom of the pan to enhance the flavor. Reduce the heat to medium-low.
Build sauce: Stir in the heavy cream and return the cooked chicken pieces to the skillet. Let the mixture simmer uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and the sauce thickens.
Finish dish: Mix in the freshly grated Parmesan cheese and chopped baby spinach. Cook for another 2 to 3 minutes until the spinach wilts and the cheese melts into the sauce. If the sauce is too thick, adjust consistency with a little additional chicken broth.
Season final: Taste the dish and adjust the seasoning if needed. Add crushed red pepper flakes at this stage if you desire a slight kick of heat.
Plate and serve: Spoon the Tuscan Chicken Orzo into serving bowls and garnish with fresh basil leaves and extra Parmesan cheese for added flavor and presentation.

Notes

This dish is best served immediately to enjoy the creamy texture of the sauce and tender chicken.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
If sun-dried tomatoes packed in oil are unavailable, rehydrated dry sun-dried tomatoes can be used, but increase olive oil slightly and drain well.
To make this recipe gluten-free, replace orzo with gluten-free small pasta or rice, adjusting cooking time as needed.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or cream to loosen the sauce.