If you’re craving a dish that’s bursting with flavor, comforting, and quick to whip up, then this Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes is exactly what you need. Tender chicken breast simmers in a luscious sauce made creamy with heavy cream and Parmesan, while sun-dried tomatoes and fresh spinach add a vibrant pop of color and depth. The orzo pasta perfectly soaks up every bit of that rich sauce, making every bite a delightful experience. This recipe is a fantastic weeknight dinner or a special meal that’s sure to impress anyone at your table.
Why This Recipe Is Reliable
This recipe stands out because it balances simplicity with gourmet flavors. Using common pantry staples and fresh ingredients, it creates a dish that’s both hearty and elegant. The combination of orzo pasta and chicken broth ensures the pasta cooks perfectly in the creamy sauce without ever becoming mushy. Plus, the garlic and Italian seasoning infuse the dish with irresistible aroma and taste. Whether you’re a beginner or a seasoned cook, the steps are straightforward, and the payoff is phenomenal. This dish is a great example of how you can transform everyday ingredients into something extraordinary.
What’s in the Bowl
- 1 pound chicken breast, diced – Tender protein that absorbs the flavors beautifully.
- 2 tablespoons olive oil – For sautéing the chicken and garlic, adding a subtle fruity note.
- 1 cup orzo pasta – Small rice-shaped pasta that cooks quickly and soaks up the sauce.
- 3 cups chicken broth – Adds depth and moisture; keeps the orzo tender.
- 1 cup heavy cream – Creates that rich, velvety texture we all love.
- 1 cup fresh spinach – Adds freshness and a pop of vibrant green color.
- 1/2 cup sun-dried tomatoes, chopped – Brings a sweet and tangy burst of flavor.
- 1/2 cup grated Parmesan cheese – Adds a salty, nutty richness.
- 3 cloves garlic, minced – Essential for that aromatic base.
- 1 teaspoon Italian seasoning – A blend of herbs that ties the whole dish together.
- Salt and pepper to taste – To enhance all the flavors perfectly.
Essential Tools for Success
- Large skillet or sauté pan – For cooking the chicken and simmering the sauce.
- Wooden spoon or silicone spatula – To stir without scratching your cookware.
- Measuring cups and spoons – To keep your ingredient ratios spot on.
- Sharp knife and cutting board – For prepping the chicken, garlic, and sun-dried tomatoes.
- Grater – Freshly grated Parmesan makes a big difference.
- Colander – Optional, for draining the orzo if needed.
Step-by-Step: Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes
Step 1: Sauté the Chicken
Heat the olive oil over medium-high heat in your skillet. Add the diced chicken breast, season it with salt, pepper, and half of the Italian seasoning. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 2: Build the Flavor Base
Lower the heat to medium and add the minced garlic to the same pan. Sauté for about 1 minute until fragrant but not browned. Then stir in the chopped sun-dried tomatoes and the remaining Italian seasoning, letting them cook together for another 2 minutes.
Step 3: Cook the Orzo
Pour in the chicken broth and bring it to a simmer. Add the orzo pasta and stir occasionally to prevent sticking. Let the orzo cook uncovered for about 8-10 minutes, or until it’s tender but still has a bite. The broth will reduce as the orzo absorbs the liquid.
Step 4: Create the Creamy Sauce
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Stir gently until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
Step 5: Add Spinach and Chicken
Return the cooked chicken to the pan along with the fresh spinach. Stir everything together until the spinach wilts and the chicken is heated through. Taste and season with additional salt and pepper if needed.
Step 6: Serve and Enjoy
Scoop the Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes into bowls, garnish with extra Parmesan if desired, and dig in. This dish pairs beautifully with a simple green salad or roasted vegetables for a complete meal.
Make It Year-Round
- Swap fresh spinach for frozen chopped spinach when it’s out of season; just thaw and drain excess liquid.
- Use low-sodium chicken broth to control the salt levels, especially if you’re using sun-dried tomatoes packed in oil.
- Try substituting heavy cream with a mix of milk and Greek yogurt for a lighter yet still creamy texture.
- Experiment with different herbs like fresh basil or oregano for seasonal twists.
- Keep sun-dried tomatoes in your pantry—they’re a great way to add flavor year-round.
Mistakes Even Pros Make
- Overcooking the orzo until it becomes mushy. Keep an eye on it and test frequently for al dente texture.
- Adding the cream too early, which can cause it to separate. Always add cream after the orzo is cooked and the heat is lowered.
- Skipping seasoning the chicken before cooking, which can lead to bland bites.
- Not stirring enough during the orzo cooking process, causing sticking or uneven cooking.
- Forgetting to wilt the spinach last, which helps maintain its vibrant color and texture.
Storing, Freezing & Reheating
This Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much. Avoid microwaving at high heat to prevent the cream from curdling.
Freezing is possible but not ideal because the cream sauce might separate upon thawing. If you do freeze leftovers, place them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat slowly on the stove with extra liquid added.
Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes Q&A
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great alternative and tend to be juicier. Just dice them into similar-sized pieces and adjust cooking time slightly until they’re cooked through.
Is there a lighter version of this recipe?
Yes, you can substitute heavy cream with half-and-half or a combination of milk and Greek yogurt. Keep in mind the sauce will be less rich but still delicious.
Can I make this dish vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. For added protein, consider adding sautéed mushrooms or chickpeas.
How can I add more vegetables to this recipe?
Feel free to toss in bell peppers, zucchini, or mushrooms when sautéing the garlic and sun-dried tomatoes. Just cook them until tender before adding the broth and orzo.
Because You Liked This
- Love dishes with a creamy pasta base? Try this Creamy Tomato Spinach Orzo With Chicken for a similar flavor profile with a fresh tomato twist.
- For another sun-dried tomato and orzo favorite, check out the Creamy Sundried Tomato Turkey Meatballs Over Orzo — a perfect partner for busy weeknights.
Final Bite
This Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes is a recipe that checks all the boxes: quick, flavorful, and satisfying. From the first creamy, garlicky bite with sun-dried tomatoes to the last tender morsel of chicken and spinach, it’s a dish that feels like a warm embrace. Whether you’re cooking for family, friends, or just yourself, it delivers comforting Italian-inspired flavors in a single skillet. Give it a try, and it might just become your new go-to dinner.
Enjoy cooking and savor every spoonful!
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Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Heat the olive oil over medium-high heat in your skillet. Add the diced chicken breast, season with salt, pepper, and half of the Italian seasoning. Cook, stirring occasionally, until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Lower the heat to medium and add the minced garlic to the same pan. Sauté for about 1 minute until fragrant but not browned. Stir in the chopped sun-dried tomatoes and remaining Italian seasoning, cooking for another 2 minutes.
- Pour in the chicken broth and bring to a simmer. Add the orzo pasta and stir occasionally to prevent sticking. Cook uncovered for about 8-10 minutes, or until tender but still slightly firm.
- Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Stir gently until cheese melts and sauce thickens slightly, about 2-3 minutes.
- Return cooked chicken to the pan along with fresh spinach. Stir until spinach wilts and chicken is heated through. Adjust seasoning with salt and pepper as needed.
- Scoop the Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes into bowls, garnish with extra Parmesan if desired, and serve.
Notes
- Use frozen chopped spinach as a substitute when fresh is unavailable; thaw and drain excess liquid before using.
- Opt for low-sodium chicken broth to better control saltiness, especially when using oil-packed sun-dried tomatoes.
- Substitute heavy cream with a mixture of milk and Greek yogurt for a lighter creamy sauce.
