Save The first time I made Tuscan chicken orzo, it was supposed to be a quick Tuesday dinner, but my roommate kept wandering into the kitchen asking what smelled so good. By the time it was ready, wed both abandoned our original plans and ended up eating straight from the pan, standing at the stove.
I served this at a dinner party last winter, and my friend Sarah actually asked if I could teach her how to make it. The best part was watching everyone go silent for that first bite, then collectively reach for seconds.
Ingredients
- Chicken breasts: Cutting into bite-sized pieces helps them cook evenly and makes every spoonful have tender chicken
- Salt and black pepper: The foundation of seasoning, dont be shy here since the orzo needs flavor too
- Dried Italian herbs: A blend of oregano, basil, and thyme adds that classic Italian essence
- Olive oil: Use this for searing the chicken, it builds the base flavor for the entire dish
- Garlic: Three cloves might seem like a lot, but garlic mellows beautifully in the creamy sauce
- Yellow onion: Finely diced so it practically melts into the sauce, adding subtle sweetness
- Sun-dried tomatoes: These little gems are the secret weapon, packing concentrated umami and brightness
- Baby spinach: Adds fresh color and nutrition, wilting perfectly into the hot pasta
- Orzo pasta: This rice-shaped pasta is perfect because it releases starch to naturally thicken the sauce
- Chicken broth: Low-sodium lets you control the salt level while adding depth
- Heavy cream: Creates that luscious, restaurant-style texture that makes this dish feel special
- Parmesan cheese: Freshly grated melts better and adds salty, nutty richness
- Red pepper flakes: Optional, but a tiny pinch adds warmth that cuts through the cream
- Fresh basil: The finishing touch that adds bright, herbal notes on top
Instructions
- Season the chicken:
- Sprinkle salt, pepper, and Italian herbs evenly over the chicken pieces, turning them to coat all sides
- Sear the chicken:
- Heat olive oil in a large deep skillet over medium-high heat until it shimmers, add chicken in a single layer, and let it develop a golden crust, about 5 to 7 minutes
- Build the aromatic base:
- In the same pan, cook the onion until soft and translucent, then add garlic until fragrant, stirring constantly so it doesnt burn
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them sizzle for a minute to release their oil and intensify their flavor
- Toast the orzo:
- Add the dry orzo to the pan, stirring constantly for about a minute so it gets lightly coated and toasty
- Create the sauce base:
- Pour in the chicken broth, using your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan
- Simmer and cook the orzo:
- Add the cream and return the chicken to the pan, then reduce heat to medium-low and let everything simmer uncovered, stirring occasionally until the orzo is tender and the sauce has thickened, about 8 to 10 minutes
- Finish with cheese and spinach:
- Stir in the Parmesan until melted and creamy, then fold in the spinach and cook just until it wilts, adding a splash of broth if the sauce looks too thick
- Season and serve:
- Taste the sauce and adjust salt or pepper if needed, sprinkle with red pepper flakes if you like heat, and garnish with fresh basil and extra Parmesan right before serving
Save This recipe has become my go-to for comfort food that still feels elegant enough for company. Something about the combination of sun-dried tomatoes and cream just works.
Making It Lighter
Half-and-half creates a perfectly creamy sauce with less richness than heavy cream. The dish still feels luxurious but wont leave you feeling overly full.
Time Saving Shortcuts
Rotisserie chicken works beautifully here, just skip the initial searing step and add it in when the recipe calls for returning the chicken to the pan. You will save about 10 minutes without sacrificing flavor.
Wine Pairing & Serving Ideas
A crisp Pinot Grigio cuts through the cream while complementing the sun-dried tomatoes. A lightly oaked Chardonnay also works if you prefer something with more body.
- Crusty bread is essential for sopping up that incredible sauce
- A simple arugula salad with lemon vinaigrette balances the richness
- Leftovers reheat beautifully with a splash of broth to loosen the sauce
Save This is the kind of recipe that makes you feel like a better cook than you actually are, with minimal effort and maximum reward.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work beautifully and stay especially moist. Cut them into similar-sized pieces and add 2-3 extra minutes to the cooking time since thighs are slightly thicker.
- → How do I prevent the sauce from becoming too thick?
Keep extra chicken broth or water nearby while simmering. If the sauce reduces too much, add broth in small increments and stir gently until you reach your desired consistency.
- → Can I make this ahead of time?
This dish is best served immediately, but you can prepare ingredients in advance. Cook the pasta separately, then combine everything fresh to avoid mushiness and maintain the sauce consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomato flavors beautifully. The acidity balances the richness of the dish.
- → Is there a dairy-free version?
Substitute heavy cream with coconut milk or cashew cream, and use nutritional yeast instead of Parmesan. The sauce will taste different but still be flavorful and satisfying.
- → How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth to restore sauce consistency, as the orzo continues absorbing liquid.