Description
A rich and creamy one-pan Tuscan-inspired dish featuring tender chicken, orzo pasta, sun-dried tomatoes, and spinach in a flavorful garlic cream sauce.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup dry orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and paprika, then cook until golden and cooked through. Remove and set aside.
- In the same pan, melt butter and sauté onion until soft.
- Add garlic and cook for 1 minute.
- Stir in sun-dried tomatoes and orzo, toasting lightly for 1–2 minutes.
- Pour in chicken broth and bring to a simmer.
- Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Reduce heat and stir in heavy cream, Parmesan cheese, and Italian seasoning.
- Add spinach and cook until wilted.
- Return chicken to the pan and mix well.
- Stir in lemon juice and adjust seasoning.
- Serve warm.
Notes
- Stir frequently to prevent orzo from sticking.
- Add more broth if needed for desired consistency.
- Use chicken thighs for extra flavor.
- Fresh spinach works best for texture.
- Serve immediately for creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian-Inspired