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–+ servings

Creamy Tuscan Chicken Orzo

This one-pan creamy Tuscan chicken orzo with sundried tomatoes and spinach is an easy weeknight dinner that comes together in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large chicken breasts
  • 2 tablespoons unsalted butter
  • 1 large shallot (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup sundried tomatoes
  • 1 1/2 cups orzo
  • 1/2 cup white cooking wine
  • 2 teaspoons Dijon mustard (optional)
  • 2 teaspoons fresh thyme
  • 3 cups vegetable stock (substitute chicken stock or water)
  • 1 cup heavy cream
  • 3 cups fresh spinach (substitute 1 cup frozen spinach)
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh basil (sliced)
  • 2 teaspoons lemon juice

Method
 

  1. Slice chicken breasts in half lengthwise so that they're thinner and cook more quickly. Season lightly with salt and pepper.
  2. In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Then remove and set aside.
  3. Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
  4. Then add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
  5. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  6. Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
  7. Place the chicken breasts back in the pan. Then cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn't stick to the bottom of the pan) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
  8. Remove the chicken breasts and thinly slice.
  9. Then stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
  10. Top with the sliced chicken breasts and garnish with fresh basil!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 35gProtein: 26gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgSodium: 751mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 180IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the chicken should be golden brown on the outside and juicy on the inside.
  • To prevent the orzo from sticking to the pan, stir it frequently during the simmering process and ensure there's enough liquid to keep it moist.
  • If you don’t have fresh thyme, a teaspoon of dried Italian seasoning can work in a pinch, but fresh herbs will elevate the flavor significantly.
  • This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to three days; reheat with a splash of broth or cream to restore moisture.
  • For a lighter version, substitute half of the heavy cream with Greek yogurt, stirring it in at the end for creaminess without the extra calories.

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