Creamy Tuscan Chicken Orzo
This one-pot dish features tender chicken, creamy sauce, and orzo, making it a flavorful and comforting meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 lbs), sliced horizontally Cut into even cutlets for thorough cooking.
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 2 tbsp olive oil For cooking the chicken.
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped Adds rich flavor to the sauce.
- 1¼ cups uncooked orzo
- 2½ cups chicken broth
- ½ cup heavy cream For creaminess.
- ½ cup grated parmesan cheese
- 2 cups fresh baby spinach
- Optional: red pepper flakes or lemon juice, for garnish Add for extra flavor.
Instructions
Preparation
- Slice the chicken breasts into cutlets and season both sides with Italian seasoning, garlic powder, onion powder, salt, and pepper.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 3 to 4 minutes on each side until golden brown and cooked through.
- Remove chicken from skillet and let it rest.
- Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to skillet and sauté for 1 to 2 minutes.
- Stir in the uncooked orzo and let it toast for one minute before pouring in the chicken broth. Bring to simmer, cover, and cook for 8 to 10 minutes, stirring occasionally.
- Once orzo is tender, stir in heavy cream, parmesan cheese, and spinach, letting cook for an additional 2 minutes.
- Return sliced chicken to skillet, spoon creamy mixture over the top, and season again with salt and pepper.
- Serve with optional red pepper flakes or lemon juice sprinkled on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with added broth or cream as necessary.