Tuscan Chicken Orzo with Sun-Dried Tomatoes and Spinach

• One-pan convenience: Everything cooks in a single skillet, reducing cleanup while concentrating flavor as the ingredients simmer together.
• Balanced meal: Protein, carbs, and greens come together in one dish—chicken, orzo, spinach, and sun-dried tomatoes make it a complete plate.
• Quick and approachable: Ready in about 40 minutes, it’s perfect for busy evenings without compromising taste.
• Creamy finish: A splash of cream and a handful of Parmesan create a silky sauce that clings to the orzo.
• Flexible: Swap ingredients to suit your pantry—chicken thighs, gluten-free pasta, or extra vegetables all work well.

🧾 Ingredient notes

• Chicken breasts: Lean and quick-cooking; chicken thighs can be used for more juiciness.
• Garlic & onion (plus powders): Fresh aromatics and powdered seasonings build depth.
• Olive oil & butter: Use oil to sear the chicken and butter to enrich the aromatics.
• Sun-dried tomatoes: Provide concentrated tomato flavor and a pleasant tang.
• Italian seasoning: A simple herb blend (oregano, basil, thyme) to lend Mediterranean notes.
• Orzo: Small, rice-shaped pasta that cooks quickly and soaks up the broth.
• Chicken broth: Cooks the orzo and adds savory body; bone broth can be used for extra richness.
• Heavy cream & Parmesan: Finish the dish with creaminess and umami.
• Spinach & parsley: Fresh greens to balance the richness and add color.
• Salt & pepper: Adjust to taste to bring out the flavors.

See the recipe card below for exact quantities and full instructions.

👩🏻‍🍳 Here’s how to make it

Chicken orzo recipe step-by-step

1. Prepare the chicken: Pat the breasts dry and season both sides with garlic powder, onion powder, salt, and pepper.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Cook the chicken 6–7 minutes per side until browned and cooked through. Remove and set aside.
3. Sauté aromatics: Reduce heat to medium, add butter, then sauté minced garlic and diced onion 2–3 minutes until fragrant.
4. Add tomatoes and herbs: Stir in sun-dried tomatoes and Italian seasoning, cooking 1–2 minutes to release their flavors.

5. Cook the orzo: Add orzo to the skillet and stir to coat. Pour in chicken broth, bring to a simmer, and cook 8–10 minutes until most liquid is absorbed and orzo is tender.
6. Finish with cream and greens: Lower heat, stir in heavy cream and fresh spinach. Cook until the spinach wilts, then stir in grated Parmesan until the sauce is silky.
7. Combine and serve: Return the chicken to the skillet and heat through for 2–3 minutes. Garnish with chopped parsley and serve hot.

💡 Chef’s Guide: Expert Tips

These simple tips will help you get the best results.

• Toast the orzo: Briefly toasting the dry orzo in the pan before adding broth gives a nuttier, deeper flavor.
• Use rich broth: Bone broth or a well-seasoned chicken stock intensifies the savory base.
• Deglaze for extra flavor: A splash of white wine after sautéing aromatics will add acidity and complexity.
• Shred the chicken if desired: For a different texture, shred the cooked chicken and fold it into the orzo.

📖 Substitutions and variations

• Protein swaps: Use chicken thighs for more fat and flavor, or swap for shrimp near the end of cooking.
• Gluten-free: Replace orzo with a gluten-free small pasta or short-grain rice.
• Cheese alternatives: Pecorino Romano adds a sharper, saltier note instead of Parmesan.
• Extra vegetables: Add mushrooms, bell peppers, or zucchini to increase volume and texture.

🍯 Storing and reheating leftovers

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a labeled, freezer-safe container for up to 2 months; thaw overnight before reheating.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce and restore creaminess.

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