Tuscan Chicken Orzo (Printable version)

One-pan Italian favorite with tender chicken, sun-dried tomatoes, garlic, and creamy orzo pasta sauce.

# Ingredient List:

→ 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 and 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 and 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 Steps:

01 - Season chicken pieces with salt, pepper, and dried Italian herbs, ensuring even coating on all sides.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Transfer to a clean plate.
03 - In the same skillet, add diced onion and cook for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the drained sun-dried tomatoes and cook for 1 minute to infuse flavors.
05 - Add orzo pasta and stir well to coat evenly with oil and aromatic mixture.
06 - Pour chicken broth into the skillet and stir, scraping up any caramelized 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 reaches tender consistency and sauce thickens.
08 - Stir in Parmesan cheese and chopped spinach. Cook for 2 to 3 minutes until spinach wilts and cheese melts completely. Adjust sauce consistency with additional broth or water if needed.
09 - Taste the dish and adjust seasoning as necessary. Add crushed red pepper flakes if desired for additional heat.
10 - Transfer to serving dishes and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more flavor from those browned bits on the bottom
  • The creamy sauce gets infused with sun-dried tomato flavor, creating something restaurant-worthy in under an hour
02 -
  • The sauce will continue thickening as it sits, so if it looks a bit loose while cooking, don't panic—it's supposed to be creamy and will come together perfectly
  • Don't skip scraping up the browned bits from the bottom of the pan after adding the broth, that's where so much flavor lives
03 -
  • Keep some extra chicken broth near the stove while cooking—if the sauce gets too thick before the orzo is done, you'll thank yourself
  • Grate your Parmesan fresh from a wedge if possible, pre-grated cheese has anti-caking agents that prevent it from melting smoothly
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