Description
This Creamy Tuscan Chicken Orzo is a delicious and satisfying one-pan meal. Tender chicken, sundried tomatoes, and spinach are combined with orzo pasta in a creamy sauce for a flavorful and comforting dish.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 large chicken breasts
- 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
- 1 1/2 cups orzo
- 1/2 cup white cooking wine
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons fresh thyme
- 3 cups vegetable stock (substitute chicken stock or water)
- 1 cup heavy cream
- 3 cups fresh spinach (substitute 1 cup frozen spinach)
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil, sliced
- 2 teaspoons lemon juice
Instructions
- Sear Chicken: Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper. In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Then remove and set aside.
- Sauté Aromatics: Add the butter, shallot, garlic, and red pepper flakes (if using) and cook for about 5 minutes, until soft and aromatic.
- Toast Orzo: Then add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
- Deglaze Pan: Add the white wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot.
- Simmer: Stir in the Dijon mustard (if using), fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
- Cook Chicken and Orzo: Place the chicken breasts back in the pan. Then cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn’t stick to the bottom of the pan) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
- Slice Chicken: Remove the chicken breasts and thinly slice.
- Finish Dish: Stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
- Serve: Top with the sliced chicken breasts and garnish with fresh basil!
Notes
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Orzo: Orzo is a small rice-shaped pasta. If you don’t have orzo, you can substitute with other small pasta shapes like ditalini or small shells.
- Wine: You can use any type of dry white wine for this recipe, such as Sauvignon Blanc or Pinot Grigio.
- Storage: This orzo is best eaten the same day but will keep in an airtight container in the fridge for up to 3 days. The orzo will soak up the sauce in the fridge, so it’s best to reheat on the stove with a little extra broth or cream to add more moisture.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
