Creamy Tuscan Chicken Orzo Recipe

I absolutely love this Creamy Tuscan Chicken Orzo Recipe because it hits all the right notes-rich, comforting, and just bursting with fresh flavors. If you’re looking for a weeknight dinner that’s impressive but doesn t require hours in the kitchen, this dish is a total winner. The tender chicken paired with creamy orzo and bright herbs makes it a perfect balance that my whole family goes crazy for.

When I first tried this recipe, I was amazed at how easy it was to make something so fancy-tasting without any complicated steps. You ll find that it s a one-pan wonder that saves time on dishes and keeps dinner simple yet elegant. Plus, the combination of sun-dried tomatoes and fresh basil really elevates the flavor, making this Creamy Tuscan Chicken Orzo Recipe worth keeping in your weekly rotation.

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Ingredients You’ll Need

Each ingredient in this Creamy Tuscan Chicken Orzo Recipe works harmoniously to build layers of flavor and texture. From sun-dried tomatoes giving that tangy kick, to fresh thyme and basil adding aromatic freshness, these ingredients come together in such a satisfying way.

• Olive oil: Use a good quality extra virgin for the best flavor when searing the chicken.
• Chicken breasts: Slicing them thinly helps them cook quickly and stay tender.
• Unsalted butter: Adds richness and helps soften the shallots perfectly.
• Shallot: Milder than onions, it brings subtle sweetness and depth.
• Garlic: Finely chopped to infuse that classic savory aroma.
• Red pepper flakes: Optional, but a pinch adds a nice gentle heat without overpowering.
• Sun-dried tomatoes: My secret ingredient for an extra layer of vibrant, sweet tanginess.
• Orzo: This pasta cooks quickly and acts like a perfect bed for the creamy sauce.
• White cooking wine: Helps deglaze the pan and lift all those delicious browned bits.
• Dijon mustard: Adds a subtle tang and richness to the sauce, but feel free to skip if you prefer.
• Fresh thyme: These tiny leaves pack a big herbal punch.
• Vegetable stock: Or chicken stock, whichever you have on hand, brings savory depth.
• Heavy cream: Creates that signature creamy texture we all crave.
• Fresh spinach: Adds a pop of color and mild earthiness. Frozen works in a pinch!
• Parmesan cheese: Nothing beats freshly grated for flavor and creaminess.
• Fresh basil: Sliced just before serving for that sweet, aromatic finish.
• Lemon juice: A splash brightens everything up and balances the richness.

Variations

I like to mix things up with this Creamy Tuscan Chicken Orzo Recipe sometimes-it s pretty forgiving, so feel free to make it your own! Whether you want to lighten it up or pack in more veggies, there are plenty of tasty tweaks to explore.

• Vegetarian version: Swap chicken for crispy tofu or mushrooms and use vegetable stock to keep it hearty yet meat-free-I tested this for a friend and it was a big hit.
• Low-carb alternative: Replace orzo with cauliflower rice for a lighter meal that still feels indulgent.
• Spice it up: Add extra red pepper flakes or a dash of smoked paprika for more heat and smokiness.
• Seasonal veggies: Toss in artichoke hearts or sun-ripened cherry tomatoes during summer for a fresh bite.

How to Make Creamy Tuscan Chicken Orzo Recipe

Step 1: Prep and Sear the Chicken

Start by slicing the chicken breasts in half lengthwise-this helps them cook faster and stay juicy. Season lightly with salt and pepper. Heat a tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat, then sear the chicken for about 1-2 minutes per side. You want a nice golden crust but don t worry if they’re not fully cooked here; they ll finish cooking later. Remove and set aside carefully so they don t overcook.

Step 2: Build the Flavor Base

In the same pan, add butter, finely chopped shallots, garlic, and optional red pepper flakes. Sauté over medium heat for roughly 5 minutes until everything softens and smells amazing. This is when your kitchen starts to feel like a cozy Italian trattoria-I love this part! Then toss in the sun-dried tomatoes along with the dry orzo. Let them toast together for a minute or two while stirring frequently to wake up the pasta and deepen their flavors.

Step 3: Deglaze and Simmer

Pour in the white cooking wine to deglaze the pan, scraping up those tasty browned bits stuck to the bottom. I discovered this trick really lifts the whole dish. Stir in Dijon mustard and fresh thyme, then add your vegetable stock. Bring everything to a boil before lowering the heat to a gentle simmer.

Step 4: Cook Chicken and Orzo Together

Nestle the chicken breasts back into the pan, cover, and let everything simmer for 10-15 minutes. Stir occasionally to prevent sticking, especially the orzo. This is the moment when flavors meld and the pasta soaks up all the goodness. The chicken should be cooked through, and the orzo tender but not mushy.

Step 5: Add Cream, Cheese, and Greens

Remove the chicken and slice it thinly against the grain. Stir heavy cream, freshly grated Parmesan, fresh spinach, sliced basil, and lemon juice into the orzo mixture. This transforms the dish into a silky, luxurious meal that s loaded with bright herbs and creamy richness. Taste it and add salt and pepper as needed.

Step 6: Serve and Garnish

Arrange the sliced chicken on top, garnish generously with fresh basil, and get ready to hear Wow, this is amazing! around your dinner table.

How to Serve Creamy Tuscan Chicken Orzo Recipe

Garnishes

I love topping this dish with a handful of fresh basil leaves and a extra sprinkle of Parmesan cheese right before serving. Sometimes I add a drizzle of good quality olive oil or a twist of freshly cracked black pepper for that finishing touch. It really elevates the flavors and gives a beautiful presentation.

Side Dishes

Since the Creamy Tuscan Chicken Orzo recipe is pretty substantial on its own, I usually keep sides light and simple. A crisp green salad with lemon vinaigrette or some roasted asparagus pairs beautifully, and crusty garlic bread is always a crowd-pleaser to soak up any extra sauce.

Creative Ways to Present

For a dinner party, I like to serve this in shallow bowls and garnish with colorful sun-dried tomato strips and fresh basil chiffonade. You can also plate the sliced chicken fanned out over the orzo for an elegant touch. Sometimes I add edible flowers for an Instagram-worthy look that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually stays good for up to 3 days. When storing, keep the chicken and orzo together so the flavors continue to meld, though the orzo may thicken slightly overnight.

Freezing

I ve frozen this Creamy Tuscan Chicken Orzo Recipe a couple of times and had great results. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture holds up well, though fresh spinach can be swapped with frozen for better results when freezing.

Reheating

To reheat, I gently warm the leftovers in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. This keeps the orzo creamy without drying out. Microwave works too, just stir every 30 seconds to heat evenly.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Orzo Recipe has earned a special place in my kitchen because it s just so reliable and delicious. Whether you re cooking for family or a weeknight crowd, it always impresses without extra fuss. I encourage you to give it a try-you ll enjoy how effortlessly fancy it tastes and how quickly it comes together. Trust me, once you make this, it s one you ll want to return to over and over.

Creamy Tuscan Chicken Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 97 reviews

• Author: Bertha
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan

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Description

This Creamy Tuscan Chicken Orzo is a rich and flavorful one-pan meal that combines tender chicken breasts with succulent sun-dried tomatoes, fresh spinach, and creamy parmesan sauce over tender orzo pasta. Perfect for a comforting weeknight dinner, it features a delightful blend of herbs and a touch of white wine to deglaze the pan, making each bite deliciously savory and satisfying.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Cooking

• 1 tablespoon olive oil
• 2 large chicken breasts
• 2 tablespoons unsalted butter
• Salt and pepper, to taste

Vegetables and Aromatics

• 1 large shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup sundried tomatoes
• 3 cups fresh spinach (or substitute 1 cup frozen spinach)
• 1/4 cup fresh basil, sliced
• 2 teaspoons fresh thyme

Liquids and Condiments

• 1/2 cup white cooking wine
• 3 cups vegetable stock (substitute chicken stock or water)
• 1 cup heavy cream
• 2 teaspoons Dijon mustard (optional)
• 2 teaspoons lemon juice

Grains and Cheese

• 1 1/2 cups orzo
• 1/2 cup parmesan cheese

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Instructions

1. Prepare the chicken: Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper.
2. Sear the chicken: In a large skillet or cast iron pan, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side until lightly browned. Remove and set aside.
3. Sauté aromatics: Add the butter, shallot, garlic, and red pepper flakes to the same skillet. Cook for about 5 minutes until soft and aromatic.
4. Add sundried tomatoes and orzo: Stir in sundried tomatoes and dry orzo, toasting them for 1-2 minutes while stirring frequently to enhance their flavors.
5. Deglaze the pan: Pour in the white wine to deglaze the pan. Scrape up any browned bits on the bottom to incorporate them into the sauce.
6. Add herbs and broth: Stir in Dijon mustard, fresh thyme, and vegetable stock. Bring the mixture to a boil before reducing to a simmer.
7. Simmer with chicken: Return the chicken breasts to the skillet, cover, and let everything simmer gently for 10-15 minutes. Stir occasionally to prevent the orzo from sticking. The orzo and chicken should be fully cooked and most of the liquid absorbed.
8. Slice the chicken: Remove chicken breasts from the skillet and thinly slice them.
9. Finish the dish: Stir in the heavy cream, parmesan cheese, spinach, fresh basil, and lemon juice into the orzo mixture. Adjust seasoning with salt and pepper to taste.
10. Serve: Top the creamy orzo with the sliced chicken breasts and garnish with extra fresh basil before serving.

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Notes

• You can substitute chicken stock for vegetable stock if preferred.
• If you don’t have fresh spinach, frozen spinach works well; just be sure to thaw and drain excess water.
• Red pepper flakes add a subtle heat; omit if you prefer a milder dish.
• To save time, use pre-chopped shallots and garlic.
• For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
• Make sure to stir occasionally during simmering to avoid orzo sticking to the pan.

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Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 95 mg