Creamy Tuscan Chicken Orzo
A one-pan creamy chicken and orzo dinner with sundried tomatoes, spinach, and parmesan.
Equipment
- Large skillet
- Meat thermometer
Ingredients
- 1 tbsp olive oil
- 2 large chicken breasts
- 2 tbsp unsalted butter
- 1 large shallot, finely chopped
- 3 garlic cloves, finely chopped
- 0.5 tsp red pepper flakes optional
- 0.5 cup sundried tomatoes
- 1.5 cup orzo
- 0.5 cup white cooking wine
- 2 tsp Dijon mustard optional
- 2 tsp fresh thyme
- 3 cup vegetable stock can substitute chicken stock or water
- 1 cup heavy cream
- 3 cup fresh spinach can substitute 1 cup frozen spinach
- 0.5 cup parmesan cheese
- 0.25 cup fresh basil, sliced
- 2 tsp lemon juice
Instructions
- Slice chicken breasts in half lengthwise so they're thinner and cook more quickly. Season lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 1 to 2 minutes on each side, then remove and set aside.
- Add the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
- Add the sundried tomatoes and dry orzo and toast for 1 to 2 minutes, stirring frequently.
- Add the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Place the chicken back in the pan, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the orzo and chicken are fully cooked and most of the liquid is absorbed. Chicken should reach 165°F.
- Remove the chicken and thinly slice it.
- Stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and adjust salt and pepper as needed.
- Top with the sliced chicken and garnish with fresh basil before serving.
Notes
This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days. The orzo will soak up the sauce as it sits, so reheat on the stovetop with a little extra broth or cream to loosen it back up.
