Creamy Tuscan Chicken Orzo Recipe
Rich, creamy Tuscan chicken with tender orzo pasta, sun-dried tomatoes, and spinach easy comfort food!
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!
