Description
This Creamy Tuscan Chicken with Orzo is a rich and flavorful one-pan dish combining tender chicken breasts, creamy garlic Parmesan sauce, sun-dried tomatoes, fresh spinach, and orzo pasta. Perfect for a comforting yet elegant weeknight dinner, it offers a delightful blend of Italian herbs and creamy textures with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Pasta
- 1 cup orzo pasta
Sauce and Vegetables
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano and basil)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook chicken until golden brown on both sides, about 6-8 minutes per side, ensuring they are cooked through. Remove chicken from the pan and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds or until fragrant, being careful not to burn it.
- Create the sauce: Pour in the heavy cream, scraping up any browned bits from the bottom of the pan to incorporate flavor. Stir in chopped sun-dried tomatoes and dried Italian herbs, mixing well to blend the flavors.
- Add spinach and cheese: Stir the baby spinach into the sauce until wilted, then mix in grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
- Combine orzo: Fold cooked orzo pasta into the skillet, adding reserved pasta cooking water as needed to loosen the sauce and combine everything evenly throughout the dish.
- Serve: Return chicken breasts to the pan if desired, or serve the creamy Tuscan chicken and orzo hot on plates. Enjoy immediately for best taste and texture.
Notes
- To cook the orzo, boil in salted water for about 8-10 minutes until al dente, then drain and reserve some pasta water before adding to the sauce.
- Use low-sodium broth or adjust salt accordingly to control sodium levels in the dish.
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add fresh basil or parsley as garnish to enhance freshness and presentation.
