Creamy Tuscan Chicken Orzo
If you’re anything like me, you’re always on the lookout for a dinner that checks all the boxes: quick, delicious, one pan, and something the whole family might actually eat. This creamy tuscan chicken orzo skillet is exactly that. It’s cozy, packed with protein, and comes together in one skillet.
Servings: 6
Calories: 362kcal
Ingredients
- 1 ¼ lb Boneless skinless chicken breast (thin cut)
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Garlic minced
- 1 cup Sun-dried tomatoes chopped
- 1 cup Orzo uncooked
- 2 cup Chicken stock
- ¼ teaspoon Salt
- 4 oz Fresh spinach
- ½ cup Half and half
- 1 tablespoon Dried basil
- ¼ cup Parmesan cheese shredded
Instructions
- Spray skillet with cooking spray then add 1 tablespoon of olive oil on medium-high heat. Add in the chicken breasts and season with paprika, Italian seasoning, salt and pepper.
- Sear the chicken for about 5 minutes on each side.
- Remove the chicken from the pan, and add 1 tablespoon olive oil to the same skillet. Then add garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for a few minutes.
- Pour in the chicken stock, add salt, and bring it to a boil.
- Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, but stir frequently to prevent it from sticking to the pan.
- While you're waiting, cube the chicken into bite sized pieces.
- Add in fresh spinach and mix it in well until it wilts.
- Pour in the half and half, add dried basil and stir well.
- Bring the chicken back into the pan and let it simmer covered for about 5 minutes until it’s heated up and fully cooked.
- Remove the skillet from the heat and sprinkle with shredded parmesan. I like to let it set for about 5 minutes or so. The flavor gets even better with a little time!
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk or chicken broth to bring back the creamy texture.
Keep Orzo from Sticking: Stir frequently while cooking, and don’t skip the lid. If it starts to stick, add a splash of broth or water and give it a quick stir to loosen.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 33g | Protein: 30g | Fat: 12g | Cholesterol: 74mg | Sodium: 536mg | Fiber: 4g
