Save Indulge in the flavors of Italy with this Tuscan Chicken Orzo, a luxurious one-pan meal that brings together tender chicken and sun-dried tomatoes. This dish features a velvety, aromatic sauce enriched with garlic and spinach, creating a comforting dinner that is as elegant as it is easy to prepare.
Save The beauty of this recipe lies in how the orzo pasta cooks directly in the chicken broth and heavy cream. This method allows the pasta to release its starches, naturally thickening the sauce while absorbing all the delicious seasonings and browned bits from the pan-seared chicken.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (cut into bite-sized pieces), 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried Italian herbs, 2 tbsp olive oil
- Vegetables & Aromatics: 3 cloves garlic (minced), 1 small yellow onion (finely diced), 1/2 cup sun-dried tomatoes in oil (drained and sliced), 2 cups baby spinach (roughly chopped)
- Orzo & Sauce: 1 cup orzo pasta, 2 cups low-sodium chicken broth, 1 cup heavy cream, 1/2 cup freshly grated Parmesan cheese, 1/4 tsp crushed red pepper flakes (optional)
- Garnish: Fresh basil leaves and extra Parmesan cheese
Instructions
- Step 1
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Step 2
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Step 3
- In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 4
- Stir in the sun-dried tomatoes and cook for another minute.
- Step 5
- Add the orzo and stir well to coat with oil and aromatics.
- Step 6
- Pour in the chicken broth and stir, scraping up any browned bits from the pan. Reduce heat to medium-low.
- Step 7
- Add heavy cream and return the cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the sauce has thickened.
- Step 8
- Stir in the Parmesan cheese and spinach. Cook for 2–3 minutes, until the spinach wilts and cheese is melted. If the sauce is too thick, add a splash of broth or water.
- Step 9
- Taste and adjust seasoning. Sprinkle with red pepper flakes if desired.
- Step 10
- Serve hot, garnished with fresh basil and extra Parmesan.
Zusatztipps für die Zubereitung
For a lighter version of the sauce, you can use half-and-half instead of heavy cream. If you are in a hurry, you can substitute the chicken breasts with pre-cooked rotisserie chicken to save time on sautéing.
Varianten und Anpassungen
This recipe can easily be adapted for dietary needs; simply use gluten-free pasta in place of the orzo. Always check labels on sun-dried tomatoes to ensure they are nut-free if you have allergies.
Serviervorschläge
Pair this hearty Italian dish with a glass of crisp Pinot Grigio or a lightly oaked Chardonnay. The acidity of the wine beautifully complements the richness of the creamy Parmesan sauce.
Save Whether you're hosting a dinner party or preparing a cozy meal for the family, this Tuscan Chicken Orzo is sure to satisfy. Its vibrant colors and deep, savory notes make it a standout dish for any occasion.
Recipe FAQs
- → Can I use boneless, skinless chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and may stay more tender during cooking. They have slightly more flavor and fat content, which enhances the creamy sauce. Adjust cooking time slightly if using larger thigh pieces—aim for 7–9 minutes until fully cooked through.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. You can also use Greek yogurt or sour cream stirred in at the end, though these may curdle if boiled. For dairy-free options, try coconut cream or oat cream, which blend smoothly into the sauce.
- → How do I prevent the orzo from becoming mushy?
Stir the orzo frequently while it simmers in the broth, and check for tenderness around the 8-minute mark rather than waiting the full 10 minutes. Since residual heat continues cooking the pasta after you remove the skillet from heat, slightly underdone orzo will finish perfectly as it sits.
- → Can I make this ahead and reheat it?
Yes, this dish reheats well. Store in an airtight container for up to 3 days. Reheat gently over medium-low heat on the stovetop, stirring frequently and adding a splash of broth or water if the sauce has thickened too much during storage.
- → What wine pairs best with this dish?
Crisp white wines complement the creamy sauce and sun-dried tomatoes beautifully. Pinot Grigio offers bright acidity, while a lightly oaked Chardonnay echoes the richness of the cream. Vermentino or Gavi are excellent lighter alternatives that won't overpower the delicate flavors.
- → Is this gluten-free?
Standard orzo contains wheat, making this dish not gluten-free as written. Substitute gluten-free pasta shapes like gluten-free penne or risoni for a seamless swap. Ensure your chicken broth and other pantry items are certified gluten-free if preparing for someone with celiac disease.