Creamy Tuscan Chicken Orzo Recipe
A quick and flavorful dish featuring tender chicken, sun-dried tomatoes, and fresh spinach in a creamy garlic parmesan sauce. Perfect for busy weeknights, this comforting meal is ready in just 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves minced
- 1/2 cup chicken broth
- 1 small onion diced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté diced onion and garlic for 2-3 minutes until fragrant.
- Add orzo pasta and toast for 1-2 minutes, stirring constantly.
- Pour in chicken broth and heavy cream. Return chicken to the skillet. Simmer for 15-20 minutes, stirring occasionally, until orzo is tender and the sauce thickens.
- Stir in grated Parmesan cheese and fresh spinach. Cook until spinach wilts.
- Serve hot, garnished with additional Parmesan and optional red pepper flakes or fresh basil.
Notes
- For a richer sauce, add mascarpone or cream cheese.
- To make it in a slow cooker, combine all ingredients (except spinach and Parmesan) and cook on low for 4-6 hours. Stir in spinach and Parmesan before serving.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.