Tuscan Chicken with Orzo
A comforting and gourmet Tuscan Chicken with Orzo dish featuring creamy, buttery sauce, vibrant spinach, tender chicken, and sun-dried tomatoes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Skinless and boneless
- 1 cup sun-dried tomatoes Chopped, preferably packed in oil
- 2 cups spinach Fresh, chopped
- 1 cup orzo pasta
- 1 cup parmesan cheese Grated
- 2 cups chicken broth Low-sodium preferred
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Cooking the Chicken
- In a large pan, heat the olive oil over medium heat until it shimmers.
- Season the chicken breasts with salt and pepper, then add to the pan.
- Cook for 5-7 minutes on each side until golden brown and cooked through, then remove from the pan.
Building the Dish
- In the same pan, add minced garlic and sun-dried tomatoes, sautéing for 1-2 minutes until fragrant.
- Pour in orzo and chicken broth, stirring well to combine.
- Return the chicken to the pan, ensuring it’s partly submerged in the liquid and bring to a gentle simmer. Cover the pan.
- Cook for about 10-12 minutes, or until orzo is tender and has absorbed most of the broth, stirring occasionally.
- Fold in fresh spinach and parmesan cheese, stirring until cheese is melted and spinach is wilted.
- Serve warm, garnished with additional parmesan if desired.
Notes
For optimal flavor, serve hot and pair with a simple salad or crusty Italian bread. Leftovers keep well in the refrigerator for 3-4 days.