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.
Ingredients
Units
Scale
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
Instructions
- Prepare the chicken: Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper.
- 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.
- Sauté aromatics: Add the butter, shallot, garlic, and red pepper flakes to the same skillet. Cook for about 5 minutes until soft and aromatic.
- 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.
- 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.
- Add herbs and broth: Stir in Dijon mustard, fresh thyme, and vegetable stock. Bring the mixture to a boil before reducing to a simmer.
- 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.
- Slice the chicken: Remove chicken breasts from the skillet and thinly slice them.
- 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.
- Serve: Top the creamy orzo with the sliced chicken breasts and garnish with extra fresh basil before serving.
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.
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
