Creamy Tuscan Chicken Orzo

Looking for dinner magic in under 30 minutes? This Creamy Tuscan Chicken Orzo has become my family’s most requested weeknight meal! Imagine juicy chicken nestled among perfectly tender orzo pasta, all swimming in a silky parmesan cream sauce punctuated with vibrant sundried tomatoes and fresh spinach. Born from a desperate “what-can-I-make-quickly” moment when friends dropped by unexpectedly, this one-pot wonder has earned permanent status in my recipe collection. Each forkful delivers restaurant-quality Tuscan flavors that transport you straight to the Italian countryside.

What is Tuscan Chicken?

Tuscan chicken refers to an Italian-American dish that features chicken in a creamy sauce with ingredients common in Tuscan cuisine. While not strictly authentic to Tuscany, Italy, it captures the spirit of the region’s cooking with ingredients like sundried tomatoes, spinach, garlic, and herbs. I love how this style of cooking uses simple ingredients that create big flavors! The “Tuscan” element in this Creamy Tuscan Chicken Orzo comes from the combination of these Mediterranean ingredients along with the cream and cheese that make it so satisfying.

Ingredient Notes

• Chicken breasts: I use large boneless, skinless breasts sliced in half horizontally for quicker cooking.
• Orzo: This small, rice-shaped pasta cooks right in the sauce, absorbing all the amazing flavors.
• Sundried tomatoes: These add a sweet, tangy, concentrated flavor that really makes the dish special.
• White cooking wine: Adds acidity and depth – you can substitute regular white wine or chicken broth.
• Dijon mustard: Optional but adds a subtle tang that balances the richness.
• Heavy cream: Creates that luxurious texture that makes Creamy Tuscan Chicken Orzo so comforting.
• Spinach: I love how the fresh greens lighten up the dish and add nutrition.
• Parmesan cheese: Adds saltiness and helps thicken the sauce – freshly grated works best!

How to Make Creamy Tuscan Chicken Orzo

1. Slice chicken breasts in half lengthwise to create thinner cutlets. Season lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 1-2 minutes per side until golden (they’ll finish cooking later). Remove and set aside.
3. Add butter, shallot, garlic, and red pepper flakes to the same pan. Cook for about 5 minutes until soft and fragrant.
4. Add sundried tomatoes and dry orzo, toasting for 1-2 minutes while stirring frequently.
5. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom – these are flavor gold!
6. Stir in Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil, then reduce to a simmer.
7. Return the chicken to the pan, cover, and simmer for 10-15 minutes, stirring occasionally to prevent sticking. Both the orzo and chicken should be fully cooked, with most liquid absorbed.
8. Remove the chicken and slice it thinly.
9. Stir in heavy cream, parmesan, spinach, basil, and lemon juice. Taste and adjust seasoning if needed.
10. Top with the sliced chicken and garnish with fresh basil for that perfect Creamy Tuscan Chicken Orzo presentation!

Storage And Reheating

This Creamy Tuscan Chicken Orzo stores beautifully in the refrigerator for up to 3 days in an airtight container. The orzo will absorb more of the sauce as it sits, so when reheating, I recommend adding a splash of chicken broth or cream to bring back that lovely creaminess. I usually reheat portions in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it on the stovetop over medium-low heat, stirring frequently and adding liquid as needed. I don’t recommend freezing this dish as the cream sauce and pasta texture don’t hold up well to freezing and thawing.

Tips for Success

• Don’t rush the searing: Getting a good golden color on the chicken adds tons of flavor to the final Creamy Tuscan Chicken Orzo.
• Keep stirring the orzo: Check and stir the pot every few minutes to prevent the orzo from sticking to the bottom.
• Pasta absorption varies: Different brands of orzo might absorb liquid differently. If your orzo isn’t tender yet but the liquid is nearly gone, add a little more broth or water.
• Slice chicken against the grain: For the most tender bites, slice the cooked chicken against the grain.
• Adjust the consistency: If your sauce is too thick, add a splash more broth; if too thin, simmer uncovered for a few extra minutes.
• Taste before serving: The saltiness of parmesan and sundried tomatoes varies, so always taste and adjust seasoning at the end.

Recipe FAQ’s

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this Creamy Tuscan Chicken Orzo. They typically need a slightly longer cooking time but are more forgiving if slightly overcooked.

I don’t have orzo – can I use a different pasta?
Yes, but cooking times will vary. Small pasta shapes like ditalini or small shells work best. Rice can also be substituted but may require adjusting the liquid amount and cooking time.

Can I make this dish dairy-free?
You can substitute the butter with more olive oil, use coconut cream instead of heavy cream, and omit the parmesan or use a dairy-free alternative. The flavor profile will change, but it will still be delicious!

What can I use instead of white cooking wine?
If you prefer not to use alcohol, simply substitute with more chicken or vegetable broth and add a teaspoon of white wine vinegar or lemon juice for acidity.

Can I add more vegetables?
Definitely! This Creamy Tuscan Chicken Orzo is versatile. Try adding zucchini, bell peppers, mushrooms, or artichoke hearts. Just add firmer vegetables earlier in the cooking process and tender ones toward the end.

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