Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo ingredients

• 1 1/2 lb boneless skinless chicken thighs or breasts
• 1 1/2 cups orzo
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups baby spinach
• 4 garlic cloves, minced
• 3 cups chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• to taste kosher salt and black pepper

How to make Creamy Tuscan Chicken Orzo

1. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a deep skillet over medium-high heat and sear chicken 4–5 minutes per side until golden. Transfer to a plate; it does not need to be fully cooked.
2. Add garlic and sun-dried tomatoes to the skillet and cook for 1 minute. Stir in the orzo so it gets coated in the flavored oil.
3. Pour in chicken broth, scraping the browned bits from the bottom. Nestle chicken back into the pan, reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until orzo is tender and chicken reaches 165°F.
4. Remove chicken to slice if desired. Stir cream, Parmesan, and spinach into the orzo until creamy and the spinach wilts.
5. Return chicken to the skillet and spoon sauce over the top. Taste for salt and pepper before serving.

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