One Pot Creamy Orzo Tuscan Chicken
A delicious and easy one pot meal featuring tender chicken breasts cooked in a creamy Tuscan sauce with sun-dried tomatoes, spinach, and orzo pasta. Perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup orzo pasta
2 cups low sodium chicken broth
1 cup heavy cream
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the orzo pasta, dried Italian seasoning, and crushed red pepper flakes to the skillet. Stir well.
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add the fresh baby spinach and stir until 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 stir gently to combine and melt the cheese.
Cook for an additional 2-3 minutes until heated through.
Garnish with chopped fresh parsley before serving.