Description
Creamy Tuscan Chicken Orzo is a delightful one-pan meal featuring tender seared chicken breasts simmered with orzo pasta in a rich, creamy sauce infused with sundried tomatoes, garlic, and fresh herbs like thyme and basil. The dish is finished with spinach, parmesan cheese, and a hint of lemon for a perfect balance of flavors and textures, making it a comforting yet elegant dinner option.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 2 large chicken breasts
- Salt and pepper, to taste
Sauté Base
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes (optional)
- ½ cup sundried tomatoes
Orzo and Liquids
- 1 ½ cups orzo
- ½ cup white cooking wine
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons fresh thyme
- 3 cups vegetable stock (substitute chicken stock or water)
Finishing Ingredients
- 1 cup heavy cream
- 3 cups fresh spinach (or substitute 1 cup frozen spinach)
- ½ cup parmesan cheese
- ¼ cup fresh basil, sliced
- 2 teaspoons lemon juice
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise to make them thinner for faster cooking. Lightly season both sides with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Sear the chicken breasts for 1-2 minutes per side until golden but not fully cooked through. Remove and set aside.
- Sauté Aromatics: Add butter, shallot, garlic, and red pepper flakes (if using) to the pan. Cook for about 5 minutes until softened and aromatic.
- Add Sundried Tomatoes and Orzo: Stir in sundried tomatoes and dry orzo. Toast the orzo for 1-2 minutes, stirring frequently to coat it and develop flavor.
- Deglaze with Wine: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom.
- Add Flavorings and Broth: Mix in Dijon mustard (if using), fresh thyme, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer with Chicken: Return the chicken breasts to the pan, cover, and let everything simmer gently for 10-15 minutes. Stir occasionally to prevent the orzo from sticking. Cook until orzo is tender, chicken is cooked through, and most of the liquid is absorbed.
- Slice Chicken: Remove the chicken breasts from the pan and thinly slice them.
- Finish the Sauce: Stir in heavy cream, parmesan cheese, spinach, fresh basil, and lemon juice. Taste the sauce and adjust salt and pepper as needed.
- Serve: Plate the orzo and creamy sauce, topping with the sliced chicken breasts and garnish with additional fresh basil.
Notes
- This orzo dish is best enjoyed the same day for optimal creaminess and texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat leftovers on the stove with a splash of broth or cream to restore moisture and creaminess, as the orzo tends to absorb the sauce when chilled.
