Save to Pinterest The first time I made this Tuscan chicken orzo, my kitchen filled with the most incredible aroma of garlic and sun-dried tomatoes. My roommate wandered in from her room, notebook in hand, and demanded I write down every single step. That evening became the start of our monthly tradition - we'd make this on rainy Tuesdays while watching Italian movies and pretending we were in a tiny trattoria in Florence.
Last summer, I served this to my parents during their visit, and my dad actually went back for thirds - something I've rarely seen him do with any dish besides his own famous lasagna. My mom kept asking what made it so special, and I told her it's the combination of sun-dried tomatoes and that perfectly reduced cream sauce. Now she calls me every time she makes it, excitedly reporting that it turned out just right.
Ingredients
- Chicken: Cutting the chicken into bite-sized pieces helps it cook evenly and means every forkful includes tender meat
- Salt and black pepper: Generous seasoning is crucial since it builds the flavor base for everything that follows
- Dried Italian herbs: This blend gives the chicken that classic herbaceous note without measuring multiple individual spices
- Olive oil: Use a good quality oil here because it forms the foundation of your sauce
- Garlic: Three cloves might seem like a lot, but it mellows beautifully into the cream sauce
- Yellow onion: Finely diced so it nearly melts away, leaving just sweet depth behind
- Sun-dried tomatoes: These concentrated bursts of umami are the secret to making this taste authentically Tuscan
- Baby spinach: Adds fresh color and nutrition while wilting gently into the rich sauce
- Orzo pasta: This rice-shaped pasta is perfect because it cooks right in the sauce, absorbing all those flavors
- Chicken broth: Use low-sodium so you can control the salt level yourself
- Heavy cream: Creates that luxurious restaurant-quality texture that makes this dish so irresistible
- Freshly grated Parmesan: Pre-grated cheese doesn't melt the same way, so grate it yourself for the smoothest result
- Crushed red pepper flakes: Just a hint adds warmth without overwhelming the other flavors
Instructions
- Season the chicken:
- Combine the salt, pepper, and Italian herbs in a small bowl, then sprinkle evenly over the chicken pieces, tossing to coat
- Sear the chicken:
- Heat the olive oil in a large deep skillet over medium-high heat until it shimmers, then add the seasoned chicken and cook undisturbed for 2 minutes before stirring to achieve golden-brown color on all sides
- Prepare the aromatics:
- Remove the cooked chicken to a plate, then add the onion to the same skillet and sauté for 2 minutes before adding the garlic for just 1 minute longer until fragrant but not browned
- Add depth:
- Stir in the sliced sun-dried tomatoes and let them cook briefly to release their concentrated oils
- Toast the orzo:
- Add the dry orzo to the skillet, stirring constantly for 1 minute to coat each grain with the flavorful oil and toast slightly
- Build the sauce base:
- Pour in the chicken broth while stirring to scrape up any browned bits from the bottom of the pan
- Simmer together:
- Reduce the heat to medium-low, pour in the heavy cream, return the chicken to the pan, and cook uncovered for 8 to 10 minutes, stirring occasionally
- Finish with cheese and greens:
- Stir in the Parmesan until melted, then add the spinach and cook for 2 to 3 minutes until just wilted, thinning with a splash of broth or water if needed
- Adjust and serve:
- Taste the sauce and add more salt or pepper if needed, sprinkle with red pepper flakes if you like heat, then serve hot with fresh basil and extra Parmesan on top
Save to Pinterest One chilly November evening, after a particularly tough day at work, I came home and made this recipe on autopilot. Standing at the stove, stirring that bubbling cream sauce, watching the spinach disappear into the velvety liquid - it was the first time all day I felt myself relax. That's when I understood that this dish had become more than dinner - it was my reset button.
Making It Your Own
Sometimes I swap in half-and-half for the cream when I want something slightly lighter. The sauce won't be quite as rich, but it still coats the orzo beautifully. Other times, when cooking for a crowd, I double everything except the chicken - a little less meat goes a long way when the sauce is this flavorful.
Perfect Pairings
A crisp Pinot Grigio cuts right through the cream while a lightly oaked Chardonnay echoes the buttery notes in the sauce. If you prefer red, a Chianti works wonderfully with both the tomato and cream elements. And don't skip the simple green salad with a bright vinaigrette - that acid balances every rich spoonful.
Make Ahead Wisdom
You can prep all your ingredients ahead - chop the vegetables, slice the chicken, measure out the spices - and store them in the refrigerator. When you're ready to cook, the dish comes together in under 30 minutes. Leftovers reheat surprisingly well, though I always add a splash of cream or broth when warming it up to restore that luxurious consistency.
- The sauce thickens considerably in the refrigerator
- Store the fresh basil separately and add it just before serving
- This recipe actually tastes better the next day as the flavors continue to develop
Save to Pinterest Whether it's a Tuesday night dinner for two or feeding friends on a weekend, this dish never fails to create that warm, gathered-around-the-table feeling that makes cooking so worthwhile.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare this dish up to a day in advance. Store it in an airtight container in the refrigerator. When reheating, add a splash of chicken broth or cream to restore the sauce's creamy consistency, as the orzo will continue absorbing liquid while stored.
- → What can I substitute for the heavy cream?
Half-and-half works well for a lighter version, though the sauce will be less rich. For a dairy-free option, coconut cream or full-fat canned coconut milk can create a similarly creamy texture, though it will add a subtle coconut flavor to the finished dish.
- → Is orzo the same as rice?
Despite its rice-like appearance, orzo is actually a small pasta shaped like a large grain of rice. It's made from wheat semolina flour and cooks similarly to other pasta, absorbing flavors beautifully while developing a tender, chewy texture in creamy preparations.
- → How do I prevent the orzo from becoming mushy?
Keep an eye on the cooking time and taste the orzo frequently during the last few minutes. The pasta should be al dente—tender but still slightly firm to the bite. Remember that it will continue cooking slightly in the hot sauce even after you remove the skillet from heat.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Using a rotisserie chicken reduces the cooking time significantly. Simply skip the initial chicken sauté step, add about 2 cups of shredded rotisserie meat when you return the chicken to the skillet in step 7, and heat through until warmed completely.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy elements while cutting through the richness. Alternatively, a lightly oaked Chardonnay enhances the buttery notes in the sauce. For red wine lovers, a Chianti or Sangiovese provides lovely acidity that balances the creaminess.