Save to Pinterest The first time I made Tuscan chicken orzo, my apartment smelled like an Italian grandmother's kitchen. I'd been craving something comforting but didn't want to spend hours at the stove. This one-pan miracle came together in under an hour, and that first spoonful made me weak in the knees. Now it's my go-to when I want to impress without the stress.
Last winter my friend Sarah came over for dinner, completely exhausted from work. I set this steaming skillet on the table, and she literally moaned after her first bite. We sat there for hours, picking at the leftovers and talking about everything and nothing. That's the magic of this dish. It turns a Tuesday night into something you'll remember.
Ingredients
- 2 large boneless skinless chicken breasts: Cut into bite-sized pieces so they cook quickly and absorb all that sauce
- 1 tsp salt and 1/2 tsp black pepper: The foundation of flavor for the chicken
- 1/2 tsp dried Italian herbs: Dried herbs work perfectly here since they'll bloom in the hot oil
- 2 tbsp olive oil: Use a good quality one, it matters
- 3 cloves garlic: Freshly minced, never from a jar, trust me
- 1 small yellow onion: Finely diced so it almost melts into the sauce
- 1/2 cup sun-dried tomatoes in oil: Drain them but save that oil, it's liquid gold
- 2 cups baby spinach: Roughly chopped, it wilts down beautifully
- 1 cup orzo pasta: This rice-shaped pasta creates the creamiest texture
- 2 cups low-sodium chicken broth: Low-sodium lets you control the salt level
- 1 cup heavy cream: The secret to that luxurious restaurant-style sauce
- 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents
- 1/4 tsp crushed red pepper flakes: Optional, but I always add it for that gentle hum of heat
- Fresh basil leaves: Tear them by hand right before serving
- Extra Parmesan cheese: Because more is always better
Instructions
- Season the chicken:
- Pat the chicken pieces dry with paper towels, then toss with salt, pepper, and Italian herbs until evenly coated
- Sear the chicken:
- Heat olive oil in a large deep skillet over medium-high heat, add chicken in a single layer, and sauté until golden and cooked through, about 5 to 7 minutes, then remove and set aside
- Build the flavor base:
- In the same skillet, sauté the onion for 2 minutes until softened, add garlic and cook for 1 minute until fragrant
- Add the sun-dried tomatoes:
- Stir them in and cook for another minute to wake up their flavors
- Toast the orzo:
- Add the orzo and stir well to coat with oil and aromatics, about 1 minute
- Add liquid:
- Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan, then reduce heat to medium-low
- Create the sauce:
- Add heavy cream and return the cooked chicken to the skillet, simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and sauce has thickened
- Finish with spinach and cheese:
- Stir in Parmesan and spinach, cook for 2 to 3 minutes until spinach wilts and cheese melts, adding a splash of broth or water if sauce is too thick
- Season and serve:
- Taste and adjust seasoning, sprinkle with red pepper flakes if desired, serve hot garnished with fresh basil and extra Parmesan
Save to Pinterest My dad called me last week asking for this recipe after trying it at my place. He's not much of a cook, but even he managed to nail it on his first try. That's when I knew this wasn't just a recipe, it was a keeper.
Making It Your Own
I've played around with this recipe more times than I can count. Sometimes I'll add artichoke hearts or swap spinach for kale when that's what's in the fridge. Once I used rotisserie chicken and cut the cooking time in half, which was perfect for a weeknight when I had zero energy.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the cream beautifully while complementing the sun-dried tomatoes. If you prefer something richer, a lightly oaked Chardonnay plays so nicely with the garlic and Parmesan. Either way, pour yourself a glass while you cook, it makes the whole experience better.
Leftover Love
This reheats surprisingly well, though I've found adding a splash of broth when warming it up brings back that creamy consistency. My husband actually prefers it the next day when the flavors have had time to really get to know each other.
- Store in an airtight container for up to 3 days
- Reheat gently on the stove, not the microwave, if possible
- The pasta will absorb more liquid overnight, so don't judge the thickness
Save to Pinterest There's something so satisfying about a dish that looks impressive but comes together with such ease. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and offer more juiciness. They may require slightly longer cooking time, about 8-10 minutes, to ensure they're fully cooked through. The richer flavor of thighs complements the creamy sauce beautifully.
- → What if I don't have heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. You can also use Greek yogurt or sour cream, though these should be added off-heat to prevent curdling. Mix in gradually at the end for best results.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently over medium-low heat on the stovetop, adding a splash of broth or water to restore the sauce consistency. Avoid high heat to prevent the cream from separating.
- → Can I make this dish gluten-free?
Absolutely. Replace orzo with gluten-free pasta varieties like chickpea or rice-based orzo. Follow the package instructions for cooking time, as these often cook slightly differently. The rest of the ingredients are naturally gluten-free.
- → What vegetables pair well as substitutes?
Try roasted bell peppers, artichoke hearts, fresh mushrooms, or zucchini. Keep quantities similar to the spinach and sun-dried tomatoes. Add heartier vegetables earlier in cooking; delicate ones like fresh spinach should go in near the end.
- → Why is my sauce too thick?
Orzo continues absorbing liquid as it cooks. If thickening occurs, simply stir in extra chicken broth, water, or cream one tablespoon at a time until reaching desired consistency. This is normal and easily adjustable.