Go Back
Print Pin

Creamy Tuscan Chicken Orzo

This one-pan creamy Tuscan chicken orzo with sundried tomatoes and spinach is an easy weeknight dinner that comes together in just 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 480kcal

Ingredients

  • 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

  • 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.
  • Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
  • Then add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
  • Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  • Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
  • 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.
  • Remove the chicken breasts and thinly slice.
  • Then stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
  • Top with the sliced chicken breasts and garnish with fresh basil!

Notes

  • To ensure your chicken breasts are perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F. This will guarantee they're juicy and safe to eat.
  • To prevent the orzo from sticking to the bottom of the pan, stir it occasionally while it simmers. This will help it absorb the flavors without burning.
  • If you don't have fresh thyme, you can substitute it with a dried Italian herb blend; however, fresh herbs will provide a brighter flavor that's hard to beat.
  • This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or cream to restore moisture.
  • If you're short on time, you can use pre-cooked chicken or rotisserie chicken; just add it during the last few minutes of cooking to heat through.