Creamy Tuscan Chicken Orzo is cozy, flavor-packed, and weeknight-friendly—yet indulgent enough to feel like a treat. It comes together in a single pan, ready in just under 28 minutes, and cleanup is a breeze. Juicy, pan-seared chicken simmers in a velvety cream sauce with orzo, garlic, sun-dried tomatoes, parmesan, and fresh spinach. The orzo soaks up all that savory, herby flavor, while a handful of basil at the end brightens it up beautifully.
Tuscan Chicken Orzo Recipe
It’s one of those meals that looks and tastes like you spent hours—perfect for when you want something a little special without the extra effort. Whether I’m cooking for family dinner or just craving something warm and satisfying, this dish always hits the spot.
What You’ll Need
Orzo:
Orzo is that lovely little pasta that looks like fat grains of rice but cooks up tender and silky—perfect for soaking up all that creamy Tuscan goodness. I love using a good-quality brand!
Chicken:
I usually go with boneless, skinless chicken breasts just because they cook quickly and stay nice and juicy in this dish.
Sun-Dried Tomatoes:
Go for the kind packed in oil! They’re super flavorful and add that rich, slightly sweet bite that makes this dish feel so luxurious.
Fresh Spinach:
I like to stir in fresh baby spinach right at the end so it just wilts perfectly. But if frozen spinach is what you’ve got, thaw and squeeze out the liquid, then stir it in while the orzo’s cooking—easy and still delicious.
Heavy Cream:
For the dreamiest, silkiest sauce, you can’t beat real cream. If you’re trying to keep things a little lighter, half & half will still give you a lovely texture without being quite as rich.
Dijon Mustard:
Totally optional, but just a teaspoon adds such a subtle tang that brightens everything up. It’s one of those little flavor boosters I throw in without even thinking about it.
Broth:
I almost always use homemade vegetable broth when I can—it just tastes better. But honestly, any good quality vegetable or chicken broth will work here. Even water will do in a pinch, though you’ll want to bump up your seasonings.
Shallot:
I love using shallots in this recipe because they’re a bit milder and sweeter than regular onions, which works well with the creamy sauce. Don’t have one? A small yellow onion is a fine substitute.
Fresh Herbs:
If you’ve got fresh thyme, oregano, or basil—use them! They add such a burst of flavor. But don’t stress if you only have dried Italian seasoning. It’s still delicious!
Lemon Juice:
Just a squeeze of fresh lemon at the end cuts through the richness and makes the whole dish feel balanced and bright. It’s such a simple touch but makes a big impact.
Red Pepper Flakes:
I always add a pinch for a little background heat, but totally optional. If you like a tiny kick, toss some in—you’ll be glad you did.
How to Cook Creamy Tuscan Chicken Orzo
Start by slicing the chicken breasts in half horizontally to create thinner cutlets—this helps them cook faster and more evenly. Sprinkle a small amount of salt and pepper over both sides of the chicken to enhance the flavor.
Warm a small amount of olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, sear the chicken for about 2 minutes per side until golden brown. It doesn’t need to be fully cooked at this stage—just nicely browned. Take the chicken out of the skillet and put it aside for now.
Reduce the heat a bit and add the butter to the same pan, letting it melt gently. Add the finely chopped shallot, minced garlic, and a pinch of red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until the mixture becomes tender and releases a rich, aromatic scent.
Then, add the dry orzo along with the chopped sun-dried tomatoes, giving everything a good stir to combine. Let the orzo toast for a minute or two to bring out its nutty flavor—don’t skip this step!
Now, add a spoonful of Dijon mustard, a few sprigs’ worth of fresh thyme leaves, and pour in the vegetable broth. Give everything a good stir, scraping up and mixing in any flavorful browned bits stuck to the bottom of the pan.
Nestle the chicken breasts back into the pan, cover, and let everything simmer on low for about 12–15 minutes. The orzo should be soft and creamy, with most of the liquid cooked down. To be safe, check that the thickest part of the chicken reads 165°F on a meat thermometer.
Once done, take the chicken out and slice it into strips.
Turn the heat to low, then stir in the heavy cream, grated parmesan, fresh spinach, and a squeeze of lemon juice. The spinach will wilt down quickly and the sauce should come together into a creamy, dreamy texture. Give it a taste and add a pinch more salt or pepper if it needs a little extra flavor.
Finally, place the sliced chicken on top, garnish with torn basil leaves, and serve your creamy Tuscan chicken orzo warm—perfectly cozy and full of flavor.
Tips for Success
For the best results, I always recommend using weight measurements whenever possible—especially for recipes where precision matters.
Substitutions:
Throughout my recipes, I include substitutions that I’ve tested and know work well, but I can’t guarantee the same outcome if you swap ingredients outside of those recommendations. For instance, while both granulated sugar and honey are sweeteners, they behave very differently in recipes—honey adds moisture and can affect texture, so they’re not always interchangeable one-to-one.
A quick word on salt:
I almost exclusively use Diamond Crystal Kosher Salt because its texture and purity make it perfect for cooking and baking alike. If you’re using a different salt, I recommend checking out this handy conversion guide to adjust amounts properly. When in doubt, especially with table salt, cut the amount by half in baked goods. Personally, I tend to under-salt during cooking since you can always add more later—if you accidentally overdo it, a splash of acid like lemon juice or vinegar often balances things out beautifully.
Creamy Tuscan Chicken Orzo Recipe
Ingredients
- 1 tablespoon of olive oil
- 2 large boneless skinless chicken breasts
- 2 tablespoons of unsalted butter
- 1 large shallot finely minced
- 3 garlic cloves finely chopped
- Optional: ½ teaspoon of crushed red pepper flakes to add some heat.
- ½ cup of sun-dried tomatoes
- 1½ cups of orzo pasta
- 2 teaspoons of Dijon mustard optional to enhance the flavor.
- 2 teaspoons of fresh thyme leaves
- 3 cups of vegetable broth or substitute with chicken broth or water
- 1 cup of heavy cream
- Use 3 cups of fresh spinach or substitute with 1 cup of frozen spinach.
- ½ cup of grated Parmesan cheese
- ¼ cup of fresh basil thinly sliced
- 2 teaspoons of freshly squeezed lemon juice
Instructions
Prep the Chicken:
- Cut the chicken breasts horizontally to create thinner pieces, allowing them to cook more quickly. Lightly sprinkle both sides with salt and pepper for seasoning.
Sear the Chicken:
- Warm 1 tablespoon of olive oil in a large skillet or cast iron pan set to medium-high heat.
- Sear the chicken quickly for about 1 to 2 minutes per side until it develops a light golden color. Remove the chicken from the pan and set it aside.
Sauté Aromatics:
- Reduce heat to medium. In the same pan, warm 1 tablespoon of butter until it melts.
- Add one finely chopped shallot, three minced garlic cloves, and a small pinch of red pepper flakes.
- Sauté for 4 to 5 minutes, stirring now and then, until the mixture becomes tender and aromatic.
Toast Orzo & Add Flavor:
- Stir in ½ cup of chopped sun-dried tomatoes along with 1 cup of uncooked orzo.
- Toast everything together for 1–2 minutes, stirring frequently.
Build the Base:
- Stir in 1 teaspoon of Dijon mustard, 1 teaspoon of fresh thyme leaves, and 2½ cups of vegetable broth.
- Collect any leftover residue stuck to the bottom of the pan.
Simmer with Chicken:
- Return the seared chicken to the pan.
- Cover and cook over low heat for 10–15 minutes, stirring now and then, until the orzo is soft and the majority of the liquid has been absorbed.
Slice the Chicken:
- Remove the chicken once more and slice it thinly.
Finish the Sauce:
- Stir in ½ cup of heavy cream, ⅓ cup grated parmesan cheese, 2 cups of fresh spinach, a handful of chopped fresh basil, and juice from half a lemon.
- Stir until the spinach wilts and the sauce is creamy. Add salt and pepper according to your preference, adjusting the amounts as needed.
Serve:
- Top the creamy orzo with the sliced chicken. Garnish with extra basil if you like. Serve warm and enjoy!
Make this once, and I promise—it’ll become a regular in your dinner rotation. Let me know how it goes!
