Description
Creamy Tuscan Chicken with Orzo is a comforting and flavorful dish featuring tender chicken breasts cooked to golden perfection, served in a rich and creamy sauce with sun-dried tomatoes, baby spinach, and Parmesan cheese. This satisfying meal combines the heartiness of orzo pasta with classic Italian herbs for a delicious, one-pan dinner ready in about 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Pasta
- 1 cup orzo pasta
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano and basil)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken until it is golden brown on both sides, approximately 6-8 minutes per side. Once cooked through, remove the chicken from the pan and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
- Create the Cream Sauce: Pour the heavy cream into the skillet, scraping up any browned bits stuck to the bottom to add flavor. Stir in the chopped sun-dried tomatoes and dried Italian herbs to infuse the cream sauce.
- Add Spinach and Cheese: Stir the baby spinach into the sauce, mixing until the spinach wilts. Then add the grated Parmesan cheese, stirring continually until the cheese melts and the sauce thickens slightly.
- Combine with Orzo: Fold the cooked orzo pasta into the creamy sauce in the skillet. If needed, add reserved pasta cooking water to loosen the sauce and combine everything evenly for a cohesive dish.
- Serve: Return the cooked chicken to the skillet or serve it alongside. Ensure everything is hot and well-mixed. Plate the creamy Tuscan chicken with orzo immediately and enjoy!
Notes
- To cook the orzo, boil it in salted water for about 8-10 minutes or until al dente before folding it into the sauce.
- You can substitute heavy cream for half-and-half for a lighter sauce, but it will be less rich.
- Sun-dried tomatoes add a burst of umami, but you can use fresh tomatoes if unavailable, though flavor will differ.
- Reserve pasta cooking water before draining to adjust sauce consistency if needed.
- For extra flavor, garnish with freshly chopped basil or extra Parmesan before serving.
