Description
Tuscan Orzo with Chicken is a flavorful and hearty dish that combines creamy orzo pasta with tender pieces of chicken, vibrant sun-dried tomatoes, fresh spinach, and a hint of Parmesan. This dish brings a taste of Italy to your dinner table, perfect for a comforting weeknight meal or a special occasion.
Ingredients
CHICKEN:
4 boneless skinless chicken breasts (about 2 lbs)
1 tablespoon oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
ORZO PASTA:
1 cup cherry tomatoes
3 cloves garlic
2½ cups low sodium chicken broth
⅓ cup heavy cream
¼ cup sun dried tomatoes, drained and sliced
½ teaspoon salt
¼ teaspoon black pepper
1½ cups uncooked orzo pasta (250 grams)
1½ cups fresh spinach, roughly chopped
¼ cup Parmesan, freshly grated
Instructions
CHICKEN:
Place chicken breasts on a cutting board and cover with plastic wrap. Use a rolling pin to pound the thick ends so they are an even thickness.
Preheat a large skillet to medium-high heat. Add the oil.
Stir together the salt, Italian seasoning, paprika, and pepper and sprinkle over both sides of the chicken.
Sear chicken on both sides until golden brown. Remove and keep warm.
ORZO PASTA:
To the same skillet, add the tomatoes and cook for 3-4 minutes until they start to blister.
Add the garlic and cook for 1 minute.
Stir in chicken broth, cream, sun dried tomatoes, salt, and pepper and bring to a boil.
Stir in the orzo, and add the chicken back on top of the orzo. Reduce heat to medium-low. Cover and simmer for 8-10 minutes until the orzo is al dente.
Stir in spinach and Parmesan before serving. Note that it may look quite thin right after you finish cooking but it will thicken considerably in the first 10 minutes as it sits off the heat.
Enjoy your delicious One Pan Tuscan Orzo with Chicken! 
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Ensure not to overcook the orzo to avoid a mushy texture in the final dish.
- Contains dairy and gluten (substitutions available for dietary restrictions).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg