Tuscan Chicken and Orzo Recipe

I still remember the first time I made this Tuscan chicken and orzo recipe—it felt like bringing a cozy Italian bistro straight into my kitchen. I wanted something creamy, comforting, and impressive without spending hours cooking.

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Prep Time 15

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

Chicken breasts – 1½ pounds boneless and skinless (Lean chicken breasts cook quickly and soak up the creamy sauce beautifully; pound them slightly for even cooking)
Salt – 1 teaspoon Simple seasoning is key; salt enhances all the Tuscan flavors without overpowering them
Black pepper – ½ teaspoon Freshly ground pepper adds gentle warmth and depth
Italian seasoning – 1 teaspoon This blend brings classic herbs like oregano and basil, which define Tuscan-style cooking
Olive oil – 2 tablespoons Use good-quality olive oil for sautéing; it adds richness and authentic flavor
Unsalted butter – 2 tablespoons Butter gives the sauce a silky texture; unsalted lets you control the salt level better
Garlic cloves – 4 minced (Fresh garlic is essential here; pre-minced jars won’t give the same aroma or flavor)
Sun-dried tomatoes – ½ cup sliced (These add a sweet-tangy punch; use oil-packed for best texture and taste)
Orzo pasta – 1 cup Orzo cooks like rice and absorbs flavor wonderfully, making the dish hearty
Chicken broth – 2½ cups Broth adds savory depth; low-sodium works best so the sauce doesn’t get too salty
Heavy cream – ¾ cup This is what makes the dish luxuriously creamy; don’t substitute with milk if you want the same richness
Parmesan cheese – ½ cup freshly grated (Always grate it fresh; pre-shredded cheese doesn’t melt as smoothly)
Fresh spinach – 2 cups Fresh spinach wilts perfectly into the sauce; avoid frozen spinach as it releases too much water
Fresh basil – 2 tablespoons chopped (Basil adds freshness at the end and balances the creaminess)

Method

Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and fully cooked, about 5–6 minutes per side. Remove it from the pan and set aside so it stays juicy.
In the same skillet, melt butter and add the minced garlic. Stir for about 30 seconds until fragrant. Add sun-dried tomatoes and let them release their oils and flavor into the pan. This step creates the aromatic base of the dish.
Pour the orzo into the skillet and stir it into the garlic mixture. Add chicken broth and bring everything to a gentle simmer. Let the orzo cook, stirring occasionally, until tender and most of the liquid is absorbed.
Lower the heat and stir in heavy cream and grated Parmesan cheese. The sauce will thicken as the cheese melts. Add spinach and let it wilt naturally into the orzo, giving the dish a fresh, vibrant touch.
Slice the cooked chicken and return it to the skillet. Spoon the creamy orzo over the chicken so everything is coated. Finish with chopped fresh basil, then serve hot and enjoy.

Notes

I always let the chicken rest before slicing to keep it juicy.
I stir the orzo often so it doesn’t stick to the pan.
I taste the sauce before serving and adjust salt or cheese as needed.
I add a splash of broth if the sauce thickens too much while sitting.