One-Pan Creamy Tuscan Chicken Orzo

Often linked to the sunny flavors of Tuscany, this style leans on sun-dried tomatoes and spinach in a silky cream sauce. Seared chicken and orzo finish together in one pan with garlic and Parmesan.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1.5 cups orzo pasta
• 1/2 cup sun-dried tomatoes in oil
• 4 cups fresh spinach
• 4 garlic cloves
• 3 cups chicken broth
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil

Instructions

1. 1Pat the chicken breasts dry and season both sides generously with salt, black pepper, and half the Italian seasoning. Heat olive oil in a large deep skillet over medium-high heat.
2. 2Sear the chicken 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate; it will finish in the sauce later.
3. 3Lower heat to medium. Add minced garlic and drained chopped sun-dried tomatoes to the same pan and cook 60 seconds until fragrant.
4. 4Pour in the orzo and toast it for 1 minute, stirring constantly so it picks up the pan flavors.
5. 5Add chicken broth, remaining Italian seasoning, and red pepper flakes. Bring to a lively simmer, scraping up any browned bits.
6. 6Nestle the seared chicken back into the pan, cover, and cook 8 to 10 minutes until the orzo is al dente and most liquid is absorbed.
7. 7Stir in the heavy cream and grated Parmesan until the sauce turns silky. Fold in the spinach and cook 1 to 2 minutes until just wilted.
8. 8Taste and adjust seasoning. Slice or shred the chicken if desired, scatter torn basil over the top, and serve hot straight from the skillet.