Description
Creamy one-pot Tuscan chicken orzo made with tender chicken, sun-dried tomatoes, spinach, and parmesan for a comforting, flavorful meal.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 1/2 cup grated parmesan cheese
- 1 tbsp butter
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Season chicken with salt, pepper, and Italian seasoning. Sear until golden brown and cooked through, then remove and set aside.
- In the same pot, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add orzo and toast for 1–2 minutes, stirring frequently.
- Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream, parmesan, butter, and spinach. Cook until spinach wilts and sauce is creamy.
- Return chicken to the pot and stir to combine.
- Garnish with fresh basil and serve warm.
Notes
- You can substitute half-and-half for a lighter version.
- Add red pepper flakes for a touch of heat.
- This dish thickens as it cools; add a splash of broth when reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian