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Creamy Tuscan Chicken Orzo

A rich and creamy Tuscan-inspired dish featuring tender chicken, vibrant spinach, and tangy sun-dried tomatoes, all enveloped in a luscious sauce with orzo pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large pieces boneless, skinless chicken breasts Get high-quality, antibiotic-free chicken for the best flavor!
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil Extra virgin recommended.
Creamy Sauce Ingredients
  • 3 cloves garlic, minced The heart and soul of Italian cuisine!
  • 1 cup orzo pasta This pasta shapes well in a creamy sauce.
  • ½ cup sun-dried tomatoes, chopped Add an irresistible tanginess.
  • 2 cups chicken broth
  • 1 cup heavy cream For dreamy creaminess!
  • ½ cup Parmesan cheese, grated Because what's creamy without cheese?
  • 2 cups spinach, chopped Adds nutrition and color.
  • ½ tsp red pepper flakes, optional For those who love a bit of heat.
  • 1 tbsp butter For sautéing garlic and enhancing richness.

Method
 

Preparation
  1. Pat chicken dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temp should reach 165°F). Remove and set aside.
Cooking the Sauce
  1. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
  2. Stir in orzo and cook for 1-2 minutes until lightly golden.
  3. Add chopped sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
  4. Once orzo is tender and most of the liquid absorbed, stir in heavy cream and Parmesan until smooth.
  5. Add chopped spinach until wilted.
  6. Return the browned chicken to the pan, spoon sauce over, and simmer for an additional 2 minutes.
  7. Garnish with extra Parmesan and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently on the stove with a bit of chicken broth to maintain creaminess.