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The Best Tuscan Chicken Orzo Recipe

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4.1 from 88 reviews

A comforting and flavorful Tuscan-inspired chicken dish featuring tender chicken breasts sautéed to golden perfection and served over creamy orzo pasta cooked with sun-dried tomatoes, fresh spinach, and Parmesan cheese. This one-pan meal delivers rich Italian seasoning and a luscious sauce, ideal for a satisfying family dinner.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Sauce and Orzo

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh parsley, chopped (optional)

Instructions

  1. Prepare the Chicken: Season both sides of the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and diced onion. Sauté for 2-3 minutes until softened and fragrant.
  4. Add Sun-Dried Tomatoes and Seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for 1-2 minutes to allow flavors to combine.
  5. Cook the Orzo: Add the orzo pasta to the skillet and stir to coat with the aromatics and seasonings. Pour in chicken broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
  6. Finish the Dish: Lower the heat to low, stir in the heavy cream followed by the fresh spinach. Cook until the spinach is wilted. Then stir in the Parmesan cheese until the sauce is creamy and smooth.
  7. Combine and Serve: Nestle the cooked chicken breasts back into the creamy orzo mixture and let everything warm through for 2-3 minutes. Garnish with chopped fresh parsley if desired and serve hot.

Notes

  • Use low-sodium chicken broth to better control the salt content.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
  • Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor twist.
  • Make sure the chicken reaches a safe internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of broth or cream if the sauce thickens too much.

Find it online: https://justsosavory.com/the-best-tuscan-chicken-orzo-recipe/