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CREAMY TUSCAN CHICKEN ORZO centered hero view, clean and uncluttered
Olivia Farnsworth

Creamy Tuscan Chicken Orzo Easy Weeknight Dinner

This creamy Tuscan chicken orzo is a perfect easy dinner option, ideal for a weeknight meal or family dinner. Featuring tender chicken breasts simmered in a luscious, creamy sauce with sun-dried tomatoes and fresh spinach, it's a flavorful one pot chicken and creamy pasta dish that will quickly become a favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (or 4 small)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup orzo pasta
  • ½ cup sun-dried tomatoes chopped
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach chopped
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon butter

Method
 

  1. Dry the chicken breasts and evenly season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes on each side until nicely browned and fully cooked through.
  3. Remove the chicken from the pan and set it aside.
  4. Lower the heat to medium and melt butter in the same skillet, then add the minced garlic sautéing for about 30 seconds until fragrant.
  5. Add the orzo pasta and cook, stirring frequently, until it turns a light golden brown, about 1 to 2 minutes.
  6. Stir in the chopped sun-dried tomatoes and pour in the chicken broth, bringing the mixture to a gentle simmer.
  7. Cover the skillet and cook the orzo for roughly 10 minutes, stirring occasionally, until tender and most of the liquid has been absorbed.
  8. Pour in the heavy cream and sprinkle the Parmesan cheese over the orzo, stirring continuously until the sauce becomes creamy and smooth.
  9. Add the chopped spinach and cook just until it wilts into the sauce.
  10. Return the cooked chicken to the skillet, nestling it into the sauce, and simmer everything together for an additional 2 minutes before serving.

Notes

  • For a bit of heat, feel free to add the optional red pepper flakes when cooking the orzo. Leftovers will keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.