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Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo is a heartwarming dish that brings together tender chicken, orzo pasta, and a luscious creamy sauce. Infused with sun-dried tomatoes, fresh spinach, and aromatic garlic, this one-pot meal is not only easy to prepare but also impresses with its vibrant flavors and stunning presentation. Perfect for cozy family dinners or entertaining guests, this recipe ensures minimal cleanup while delivering maximum taste.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup orzo pasta
  • 2 cups fresh spinach
  • ½ cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 4 oz cream cheese
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs (basil, oregano, thyme)
  • Salt and pepper to taste

Instructions

  1. Prepare ingredients by chopping sun-dried tomatoes and mincing garlic.
  2. In a large skillet over medium heat, heat olive oil. Season chicken with salt and pepper; sauté for 7-8 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add more olive oil if needed. Sauté garlic and sun-dried tomatoes for about 1 minute until fragrant.
  4. Pour in chicken broth and bring to a gentle boil. Add orzo and dried herbs; stir well. Reduce heat to low and simmer for about 10 minutes until orzo is al dente.
  5. Stir in cream cheese until melted; fold in spinach until wilted.
  6. Slice chicken and return it to the skillet. Mix everything gently before serving.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 510
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 3g
  • Protein: 33g
  • Cholesterol: 80mg

Keywords: For a vegetarian version, substitute chicken with grilled mushrooms or chickpeas and use vegetable broth. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of broth to maintain creaminess.