Tuscan Chicken Orzo (Printer-friendly)

One-pan Italian favorite with tender chicken, sun-dried tomatoes, and creamy orzo sauce. Ready in 45 minutes.

# What You'll Need:

→ 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 & 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 & 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

# Directions:

01 - Season chicken pieces with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for another minute.
05 - Add orzo and stir well to coat with oil and aromatics.
06 - Pour in chicken broth and stir, scraping up any browned 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 is tender and sauce thickens.
08 - Stir in Parmesan cheese and spinach. Cook for 2 to 3 minutes until spinach wilts and cheese melts. Add splash of broth or water if sauce is too thick.
09 - Taste and adjust seasoning. Sprinkle with red pepper flakes if desired.
10 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking itself.
  • The orzo soaks up all the creamy, garlicky sauce and becomes impossibly tender.
  • It tastes like you spent hours in the kitchen, but you're done in under 45 minutes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the chicken in the first step because it goes back into the pan later and will continue cooking in the sauce.
  • Stir the orzo occasionally while it simmers or it can stick to the bottom of the pan and scorch.
  • Freshly grated Parmesan melts smoothly, but pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
  • If your skillet isn't deep enough, the liquid might bubble over, so use the biggest one you have or reduce the heat slightly.
03 -
  • Use a deep skillet with a lid nearby in case the sauce splatters, and keep the heat at medium-low once the orzo goes in to prevent scorching.
  • Save a little pasta water or extra broth on the side in case the sauce thickens too much, you can stir it in at the end to adjust the consistency.
  • Let the dish rest for a minute or two after you turn off the heat, the orzo will finish absorbing the sauce and everything will taste more cohesive.
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