Description
This Tuscan Chicken and Orzo Skillet is the one-pan wonder that’ll make your family think you secretly enrolled in culinary school – creamy, cozy, and ready in 30 minutes flat.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (28g) butter
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 cup (190g) uncooked orzo pasta
- ½ cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2½ cups (590ml) chicken broth
- ¾ cup (175ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 3 cups (90g) fresh spinach, roughly chopped
- ¼ cup (10g) fresh basil, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Reduce heat to medium and add butter to the same skillet. Once melted, add garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
- Add uncooked orzo to the skillet and stir to coat in the garlic butter mixture. Toast for about 1 minute, stirring frequently.
- Pour in chicken broth, add Italian seasoning and red pepper flakes (if using), and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until orzo has absorbed most of the liquid.
- Stir in heavy cream and return chicken to the skillet along with any accumulated juices. Simmer uncovered for 2-3 minutes until sauce thickens slightly and chicken is fully cooked.
- Add Parmesan cheese and stir until melted. Fold in chopped spinach and cook until wilted, about 1-2 minutes. Taste and adjust seasoning if needed.
- Remove from heat and let rest for 2 minutes. Sprinkle with fresh basil before serving.