One-Pot Creamy Tuscan Chicken Orzo (Print View)

Chicken, spinach, sun-dried tomatoes, and creamy orzo combine for a comforting one-pot Italian main dish.

# Components:

→ Protein

01 - 2 large boneless, skinless chicken breasts (approximately 450 g), cut into bite-sized pieces
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning

→ Vegetables and Aromatics

05 - 2 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 3 cups fresh baby spinach, roughly chopped

→ Pasta and Liquids

10 - 1 cup (200 g) orzo pasta
11 - 2½ cups (600 ml) low-sodium chicken broth
12 - ½ cup (120 ml) heavy cream
13 - ½ cup (50 g) freshly grated Parmesan cheese

→ Garnish (Optional)

14 - 2 tablespoons fresh basil, chopped
15 - Additional grated Parmesan cheese

# Directions:

01 - Season the chicken pieces with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
03 - In the same skillet, add the finely chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and sliced sun-dried tomatoes, sautéing for 1 minute until fragrant.
04 - Stir in the orzo pasta and toast for 1 minute. Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.
05 - Reduce the heat to medium-low, cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
06 - Return the seared chicken to the skillet. Add the chopped spinach and stir until it wilts into the orzo mixture.
07 - Pour in the heavy cream and grated Parmesan cheese. Stir continuously for 2–3 minutes until the sauce is creamy and heated through.
08 - Taste the dish and adjust seasoning as needed. Remove from heat.
09 - Garnish with fresh chopped basil and extra grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients most home cooks have on hand
  • Everything cooks in one pot for minimal cleanup
  • Balanced meal with protein, vegetables, and carbs
  • Creamy and comforting without being too heavy
02 -
  • This dish reheats beautifully the next day as the flavors continue to develop
  • The orzo will continue absorbing liquid as it sits, so add a splash of broth when reheating
  • Perfect for meal prep lunches throughout the week
  • Can be made ahead and refrigerated for up to 3 days
03 -
  • Toast the orzo before adding liquid for nuttier flavor and better texture. This simple step prevents mushy pasta and adds incredible depth.
  • Use kitchen shears to quickly cut sun-dried tomatoes instead of chopping with a knife. The oil makes them stick to knife blades, but scissors make quick work of them.
  • Reserve a cup of chicken broth to adjust consistency as needed. The orzo continues absorbing liquid as it sits, so having extra broth on hand lets you perfect the creaminess before serving.

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