Ingredients
- 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.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Category
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- Sugar: 14 g
- Sodium: 532 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.01 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 120 mg