Go Back

Creamy Tuscan Chicken Orzo

A comforting and creamy Tuscan-inspired dish featuring succulent chicken, orzo pasta, vibrant spinach, and a rich sauce of butter and cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large boneless, skinless chicken breasts High-quality chicken is recommended.
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning Homemade blends are recommended.
  • 2 tbsp olive oil Extra virgin olive oil is preferred.
  • 3 cloves garlic, minced Freshly minced garlic is a game changer.
  • 1 cup orzo pasta Rinse briefly to prevent clumping.
  • ½ cup sun-dried tomatoes, chopped Look for those packed in olive oil.
  • 2 cups chicken broth Low-sodium is best.
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese Fresh grated is preferred.
  • 2 cups fresh spinach, chopped Fresh is key for vibrant taste.
  • ½ tsp red pepper flakes Optional for added heat.
  • 1 tbsp butter Use unsalted for better control over salt.

Method
 

Cooking Process
  1. Pat the chicken dry and season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  2. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 5–6 minutes on each side until golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant (about 30 seconds).
  4. Stir in the orzo and cook for 1–2 minutes until lightly golden.
  5. Add the chopped sun-dried tomatoes and chicken broth to the pan. Bring to a simmer, then cover the skillet and cook for 10 minutes, stirring occasionally.
  6. Once the orzo is tender, stir in the heavy cream and Parmesan cheese until smooth and creamy.
  7. Fold in the chopped spinach and cook until wilted (1-2 minutes).
  8. Return the seared chicken to the pan, spooning the sauce over the top. Let it simmer for 2 additional minutes.
  9. Garnish with extra Parmesan and serve.

Notes

For best flavor, let the chicken rest before slicing. Store leftovers in an airtight container for up to 3 days. Adjust sauce consistency with broth if too thick.