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!
Instructions
Slice chicken breasts in half lengthwise to create thinner cutlets. Season lightly with salt and pepper.
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.
Add butter, shallot, garlic, and red pepper flakes to the same pan. Cook for about 5 minutes until soft and fragrant.
Add sundried tomatoes and dry orzo, toasting for 1-2 minutes while stirring frequently.
Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom – these are flavor gold!
Stir in Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil, then reduce to a simmer.
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.
Remove the chicken and slice it thinly.
Stir in heavy cream, parmesan, spinach, basil, and lemon juice. Taste and adjust seasoning if needed.
Top with the sliced chicken and garnish with fresh basil for that perfect Creamy Tuscan Chicken Orzo presentation!
Notes
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.
