One Pot Creamy Orzo Tuscan Chicken
A delicious and comforting one-pot meal featuring tender chicken breasts cooked with creamy orzo pasta, sun-dried tomatoes, spinach, and a rich Tuscan-inspired sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1 cup orzo pasta
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
Season the chicken breasts with salt, black pepper, and dried Italian seasoning on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the orzo pasta to the skillet and stir to coat with the oil and garlic.
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the chopped sun-dried tomatoes and fresh baby spinach. Cook for 2-3 minutes until the spinach is wilted.
Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo mixture.
Sprinkle the grated Parmesan cheese over the top and cook for an additional 2 minutes to melt the cheese and heat the chicken through.
Serve immediately, spooning the creamy orzo and Tuscan chicken onto plates.