Description
Creamy Tuscan Chicken Orzo is a rich, comforting one-pan meal featuring tender chicken breasts simmered with orzo pasta in a flavorful sauce of sun-dried tomatoes, garlic, white wine, and fresh herbs. Finished with creamy parmesan, fresh spinach, and basil, this dish balances hearty and fresh flavors, perfect for an easy yet elegant dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 large chicken breasts
- Salt and pepper, to taste
Cooking Base
- 1 tablespoon olive oil
- 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
Orzo and Liquids
- 1 1/2 cups orzo
- 1/2 cup white cooking wine
- 3 cups vegetable stock (or substitute chicken stock or water)
Flavorings and Herbs
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons fresh thyme
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 3 cups fresh spinach (or substitute 1 cup frozen spinach)
- 1/4 cup fresh basil, sliced
- 2 teaspoons lemon juice
Instructions
- Prepare Chicken: Slice the chicken breasts in half lengthwise so they cook faster and evenly. Season both sides lightly with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Sear chicken breasts for 1-2 minutes per side until browned. Remove chicken and set aside.
- Sauté Aromatics: In the same pan, add butter, finely chopped shallot, garlic, and red pepper flakes. Cook for about 5 minutes until softened and aromatic.
- Add Tomatoes and Toast Orzo: Stir in sundried tomatoes and the dry orzo. Toast for 1-2 minutes, stirring frequently to coat the orzo and release aromas.
- Deglaze Pan: Pour in white wine to deglaze, scraping up any browned bits stuck to the pan bottom to enhance flavor.
- Add Flavorings and Broth: Stir in Dijon mustard and fresh thyme followed by the vegetable stock. Bring the mixture to a boil.
- Simmer with Chicken: Return the chicken breasts to the pan. Cover and reduce heat to a simmer, cooking for 10-15 minutes. Stir occasionally to prevent orzo from sticking. Cook until the orzo and chicken are fully cooked and most of the liquid is absorbed.
- Slice Chicken: Remove chicken from the pan and thinly slice it.
- Finish the Sauce: Stir in heavy cream, parmesan cheese, fresh spinach, basil slices, and lemon juice. Adjust seasoning with salt and pepper as needed.
- Serve: Top the creamy orzo mixture with the sliced chicken breasts and garnish with extra fresh basil. Enjoy immediately.
Notes
- This orzo dish is best eaten the same day but can be refrigerated in an airtight container for up to 3 days.
- Orzo soaks up sauce during refrigeration, so reheat gently on the stove with extra broth or cream to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 751 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 109 mg
