Creamy Tuscan Chicken Orzo: A Weeknight Comfort Dish (Print Version)

Savor rich Creamy Tuscan Chicken Orzo with sun-dried tomatoes, spinach, and tender chicken. A simple, flavor-packed meal for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 cup orzo pasta
03 - 5 oz fresh spinach

→ Flavor Boosters

04 - 1/2 cup chopped sun-dried tomatoes (oil-packed)
05 - 4-5 cloves garlic, minced
06 - 1.5 cups heavy cream
07 - 1 cup chicken broth (low sodium)
08 - 1/2 cup freshly grated Parmesan cheese

→ Kitchen Staples

09 - 2 tbsp olive oil
10 - Salt and black pepper, to taste

→ Optional Add-ins

11 - Fresh basil or parsley for garnish
12 - Pinch of red pepper flakes
13 - 1 tbsp cream cheese for extra richness

# Instructions:

01 - First up, let's get that chicken golden. Pat your chicken thighs really dry with paper towels – this helps them get a beautiful sear. Season generously with salt and pepper. Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Once hot, sear the chicken for 4-5 minutes per side until nicely browned. Don't worry about cooking it through, we'll finish it later. Remove the chicken from the pan and set it aside. Hear that sizzle? That's the sound of deliciousness starting for your Creamy Tuscan Chicken Orzo.
02 - Once the chicken is out, don't clean the pan! All those browned bits are flavor gold. Reduce the heat to medium, add another splash of olive oil if needed. Toss in your minced garlic and those gorgeous chopped sun-dried tomatoes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant. Oh, the smell that fills the kitchen at this point is just incredible. This step really builds the base for our Creamy Tuscan Chicken Orzo sauce.
03 - Now for the orzo. Add the dry orzo pasta to the pan with the garlic and sun-dried tomatoes. Stir constantly for about 2-3 minutes until the orzo is lightly toasted and smells a bit nutty. This step is a game-changer for flavor, honestly. Don't let it burn, though, I've done that and it's a sad sight and a total mood killer. Keep it moving, you want a golden hue, not a charred mess.
04 - Pour in the chicken broth and bring it to a simmer, scraping up any delicious browned bits from the bottom of the pan – that's called deglazing, and it's pure flavor. Let it simmer for a minute, then stir in the heavy cream. Bring the mixture back to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce starts to thicken. This is where the magic happens, transforming into that luscious creamy base.
05 - Once the sauce is thick and bubbly, stir in the fresh spinach. It'll look like a mountain, but it'll melt right down into the sauce in just a minute or two. Then, the Parmesan cheese! Stir until it's all melty and happy, creating a rich, velvety sauce. Taste and adjust seasonings if needed. Sometimes I add a tiny pinch more salt here, just to make everything pop. Don't be shy with the cheese, it's a key player in our Creamy Tuscan Chicken Orzo.
06 - Return the seared chicken thighs (and any accumulated juices!) to the pan, nestling them into that glorious creamy sauce. Let it simmer gently for another 5-10 minutes, or until the chicken is cooked through and the orzo is tender. If the sauce gets too thick, add a splash more broth. Ladle out generous portions of your Creamy Tuscan Chicken Orzo. I usually sprinkle a little more fresh Parmesan and some chopped fresh parsley or basil. It just makes it look so inviting and tastes even better!

# Notes:

01 - Always toast your orzo for extra depth! I learned that the hard way.
02 - Leftovers are great, but the orzo soaks up sauce. Add a splash of broth when reheating.
03 - No chicken? Shrimp or even just a medley of mushrooms works wonderfully, I've tried both.
04 - Serve with crusty bread to soak up every bit of that amazing sauce, it's a must!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - Tongs
03 - Cutting board
04 - Knife
05 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 35g

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