Description
A cozy and creamy one-pan Tuscan-Style Chicken Orzo packed with tender chicken, sun-dried tomatoes, spinach, and Parmesan. It’s the perfect mix of rustic Italian comfort and modern simplicity, ready in under 40 minutes.
Ingredients
Scale
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden brown. Remove and set aside.
- In the same pan, sauté garlic until fragrant, then add sun-dried tomatoes and orzo. Stir well to coat.
- Pour in chicken broth and bring to a simmer. Stir occasionally and cook for 10–12 minutes until the orzo is tender.
- Stir in cooked chicken, heavy cream, and spinach. Let spinach wilt and sauce thicken.
- Add Parmesan cheese and adjust seasoning to taste.
- Serve warm, garnished with extra Parmesan and herbs if desired.
Notes
- Toast the orzo before simmering for extra flavor.
- Use low-sodium broth to control saltiness.
- Add a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg