Description
How to make creamy Tuscan chicken orzo with sun-dried tomatoes, spinach, and garlic that transforms weeknight dinners into restaurant magic.
Ingredients
Scale
Chicken and Base
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 1 medium yellow onion, diced
Flavor Builders
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, chopped
- ½ cup dry white wine
- 2 cups chicken broth
- 1 cup heavy cream
Seasonings and Herbs
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- ¼ tsp red pepper flakes, optional
Finishing Touches
- 3 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, Italian seasoning, and paprika. Let sit for 5 minutes to absorb flavors while you prep other ingredients.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Remove to plate and set aside.
- Build Base: Add butter to same skillet and sauté onion for 3-4 minutes until softened. Add garlic and sun-dried tomatoes, cooking 1 minute until fragrant and aromatic.
- Deglaze Pan: Pour in white wine, scraping up any browned bits from bottom of pan. Let simmer 2 minutes until wine reduces slightly and alcohol cooks off.
- Cook Orzo: Add orzo, chicken broth, and red pepper flakes. Bring to boil, then reduce heat and simmer 10-12 minutes, stirring occasionally until orzo is tender.
- Finish Sauce: Stir in heavy cream and return chicken to pan. Add spinach and cook 2-3 minutes until wilted. Remove from heat and stir in Parmesan cheese.
- Serve Hot: Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and extra Parmesan. Serve immediately while hot and creamy for best texture.
Notes
- Don’t let the cream sauce boil or it will curdle and break.
- Stir orzo frequently while cooking to prevent sticking to the pan.
- Store in airtight container in refrigerator for up to 3 days.
- Add extra broth when reheating to restore creamy consistency.
- Fresh Parmesan melts better than pre-grated for smoothest sauce.
- Let chicken rest 5 minutes after seasoning for best flavor absorption.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 28g