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The Best Tuscan Chicken Orzo Recipe

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3.8 from 151 reviews

This Tuscan Chicken Orzo is a flavorful one-pan meal featuring tender, perfectly seasoned chicken breasts cooked with creamy orzo pasta, sun-dried tomatoes, garlic, onion, spinach, and Parmesan cheese. It’s a quick and comforting dish that brings a taste of Tuscany to your dinner table, ideal for busy weeknights with its simple yet rich combination of ingredients.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Cooking Base

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ½ cup sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning

Orzo & Liquid

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • ½ cup heavy cream

Greens & Cheese

  • 2 cups fresh spinach
  • ½ cup grated Parmesan cheese

Garnish (Optional)

  • Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Season the chicken breasts evenly on both sides with salt, pepper, garlic powder, and onion powder to infuse flavor into the meat prior to cooking.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside to rest.
  3. Sauté Aromatics: Lower the heat to medium and add butter to the same skillet. Once melted, sauté minced garlic and diced onion for 2-3 minutes until softened and aromatic, building the base flavor.
  4. Add Sun-Dried Tomatoes and Seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for 1-2 minutes to combine and release their flavors.
  5. Cook the Orzo: Add the orzo pasta to the skillet and stir to coat it with the aromatic mixture. Pour in the chicken broth, bring to a simmer, and cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  6. Finish the Dish: Reduce heat to low and stir in the heavy cream. Add fresh spinach and cook just until wilted. Stir in grated Parmesan cheese until the sauce is creamy and smooth.
  7. Combine and Serve: Nestle the cooked chicken breasts back into the creamy orzo mixture in the skillet. Let everything heat through for 2-3 minutes. Garnish with chopped fresh parsley if desired, then serve hot for a delicious, comforting meal.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F for safety.
  • Use low-sodium chicken broth to better control salt content.
  • Sun-dried tomatoes add sweetness and depth; rehydrate them if using dry toasts for better texture.
  • For a lighter option, substitute heavy cream with half-and-half or Greek yogurt (added off heat to prevent curdling).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Garnishing with fresh parsley adds a bright color and fresh flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/the-best-tuscan-chicken-orzo-recipe/