Save to Pinterest The first time I made Tuscan chicken orzo, it was a complete accident. I had planned to make a separate pasta and chicken dish, but my skillet was too crowded, so everything ended up in one pan together. My husband walked into the kitchen, smelled the garlic and sun-dried tomatoes melding with cream, and said, 'Whatever you're making, make THAT again.'
I started making this regularly when my sister came over for dinner on Tuesday nights. She'd bring the wine, I'd handle the cooking, and we'd linger at the table until way too late, scraping the last bits of cheesy orzo from our bowls. Now she asks for it every birthday.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and means every forkful has tender meat
- Salt, pepper, and Italian herbs: Season the chicken generously since this is your main flavor foundation
- Olive oil: Use a good quality oil here because it forms the base of your sauce
- Garlic: Fresh minced garlic is non-negotiable for that aromatic Tuscan flavor
- Yellow onion: Finely diced so it melts into the sauce rather than having chunky pieces
- Sun-dried tomatoes: These packed-in-oil gems add intense umami and a chewy texture contrast
- Baby spinach: Added at the end so it wilts gently without turning slimy
- Orzo pasta: This rice-shaped pasta is perfect for cream-based dishes because it releases starch naturally
- Chicken broth: Low-sodium lets you control the salt level
- Heavy cream: Creates that velvety restaurant-style sauce
- Parmesan cheese: Freshly grated melts better and has a brighter flavor than pre-shredded
- Red pepper flakes: Optional, but a tiny pinch adds warmth that balances the cream
- Fresh basil: The finishing touch that makes everything taste bright and fresh
Instructions
- Season and sear the chicken:
- Toss the chicken pieces with salt, pepper, and Italian herbs until well coated. Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add chicken in a single layer and let it develop a golden crust before flipping, about 5-7 minutes total.
- Build the aromatic base:
- Remove chicken and set aside. In the same skillet, add the onion and sauté for 2 minutes until translucent and fragrant. Add garlic and cook for just 1 minute until you can smell it, taking care not to burn it.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them cook for about a minute. This releases their oils and infuses the entire pan with that concentrated tomato flavor.
- Toast the orzo:
- Add the dry orzo to the skillet and stir constantly for 1-2 minutes. The grains should look slightly glossy and smell nutty, which helps them hold their texture during cooking.
- Create the sauce base:
- Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low and let it come to a gentle simmer.
- Simmer with cream:
- Pour in the heavy cream and return the cooked chicken to the skillet. Let everything simmer uncovered for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the sauce has thickened enough to coat the back of a spoon.
- Finish with cheese and spinach:
- Stir in the Parmesan cheese until melted and creamy, then add the chopped spinach. Cook for 2-3 minutes more until the spinach has just wilted. If the sauce looks too thick, add a splash of broth or water.
- Season and serve:
- Taste and adjust salt or pepper as needed. Sprinkle with red pepper flakes if you like a little heat. Serve immediately in bowls, topped with fresh basil leaves and extra Parmesan.
Save to Pinterest This recipe became my go-to for new parents and friends recovering from surgery. It travels well, reheats beautifully, and feels like a hug in a bowl. Last month, my neighbor texted me at 10 PM asking for the recipe because her family had polished off the container I dropped off that afternoon.
Make It Lighter
I've made this with half-and-half instead of heavy cream, and while it's less luxurious, it still delivers that comforting creaminess. You can also use chicken thighs instead of breasts, and the extra fat means even more flavor in every bite.
Wine Pairing
A crisp Pinot Grigio cuts through the richness of the cream sauce beautifully. If you prefer red, a light Chianti has just enough acidity to complement the tomatoes without overpowering the dish. And yes, a splash of either in the sauce itself works wonders.
Timing Is Everything
Orzo goes from perfectly tender to mushy quickly, so start checking at the 8-minute mark. I set a timer and walk away, returning only to give it a quick stir. The spinach should be added at the very last moment, just until it collapses but still has some vibrancy.
- Prep all ingredients before you start cooking once the cream goes in, things move fast
- Use room temperature cream to prevent it from separating when added
- Let the dish rest for 5 minutes before serving so the sauce settles
Save to Pinterest There's something about this dish that makes people slow down and linger. Maybe it's the way the aroma fills the whole house, or how the sauce clings to every strand of orzo. Whatever it is, I'm just glad I accidentally discovered it.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay more moist. Increase cooking time by 2-3 minutes to ensure they're cooked through, as they're thicker than breasts.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. Greek yogurt or mascarpone work too, but add them at the end off heat to prevent curdling.
- → How do I make this gluten-free?
Simply swap the orzo for gluten-free pasta and use tamari or gluten-free broth. The cooking time and method remain the same.
- → Can I prepare this ahead of time?
Cook through step 5, then refrigerate. Reheat gently and complete the recipe when ready. For best texture, don't make it more than a day ahead.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce and sun-dried tomatoes beautifully. Both cut through richness while enhancing flavors.
- → How do I prevent the sauce from breaking?
Keep heat at medium-low once cream is added and never allow it to boil vigorously. Stir frequently and add cream slowly to maintain a silky, cohesive sauce.