Tuscan Chicken Orzo

The first time I made Tuscan chicken orzo was on a Tuesday night when I needed something comforting but didn't want to spend hours at the stove. The way the orzo plumps up in that creamy sauce, absorbing all the garlicky, sun-dried tomato goodness, it's like the pasta version of a warm hug. My husband took one bite and asked why we hadn't been making this for years.

Last winter, my sister came over feeling completely drained from work, and I made this for dinner. She sat at the counter watching me stir in the spinach and Parmesan, and by the time we sat down to eat, she said it was exactly what she didn't know she needed. Food has this way of fixing things that nothing else can touch.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces helps them cook evenly and lets every forkful have tender chicken throughout
• Salt and pepper: Don't skip seasoning the chicken well before cooking, it's the foundation of the whole dish
• Italian herbs: Dried oregano, basil, or thyme work beautifully here, whatever you have in your pantry
• Olive oil: Use a good quality oil since you'll be building flavors in it from the start
• Garlic: Fresh minced garlic gives you that aromatic base that makes the whole kitchen smell amazing
• Yellow onion: Finely diced so it melts into the sauce and provides subtle sweetness
• Sun dried tomatoes: These little pockets of intense umami are what makes this distinctly Tuscan
• Baby spinach: Adds fresh color and nutrition while wilting beautifully into the creamy sauce
• Orzo pasta: This rice shaped pasta is perfect because it releases starch into the sauce as it cooks
• Chicken broth: Low sodium lets you control the salt level while building depth
• Heavy cream: Creates that luscious, velvety texture that coats every piece of orzo
• Parmesan cheese: Freshly grated melts better and gives you that salty, nutty finish
• Red pepper flakes: Optional, but a tiny pinch adds just the right amount of warmth
• Fresh basil: The finishing touch that brightens everything up and makes it look gorgeous

Instructions

Season the chicken:

Sprinkle the pieces generously with salt, pepper, and Italian herbs, letting them sit while you heat the pan

Sear the chicken:

Get that olive oil shimmering in your skillet over medium high heat, then add chicken in batches if needed to get a nice golden color on all sides

Build the aromatics:

In the same pan, sauté the onion until it softens, then add garlic for just a minute until your kitchen smells incredible

Add sun dried tomatoes:

Stir them in and let them cook briefly to release their concentrated flavor into the oil

Toast the orzo:

Add the dry pasta and stir constantly for a minute or two, coating it with all those flavorful bits in the pan

Start the sauce base:

Pour in the chicken broth, using your wooden spoon to scrape up any browned pieces, that's pure flavor right there

Create the creamy magic:

Stir in the heavy cream and return the chicken, letting it simmer uncovered until the orzo is tender and the sauce thickens beautifully

Finish with cheese and spinach:

Remove from heat, stir in Parmesan and spinach, watching it wilt into the sauce while the cheese melts into creamy perfection

Pin It

This recipe became my go to for new parents and friends recovering from surgery. Something about that combination of creamy, tangy, and comforting feels like being taken care of without anyone having to say the words.

Make It Your Own

I've discovered that this dish is incredibly forgiving. Sometimes I'll throw in artichoke hearts or swap the spinach for kale when that's what's in the fridge. The basic formula stays the same, but it adapts beautifully to whatever you have on hand.

The Wine Question

A crisp Pinot Grigio cuts through the richness perfectly, but honestly, I've served this with everything from light reds to rosé and it never disappoints. Match the wine to your mood more than the food.

Serving Suggestions

A simple green salad with lemon vinaigrette balances the richness beautifully. Sometimes I'll add crusty bread for dipping, though honestly, the orzo is satisfying enough on its own.

• Let guests add their own red pepper flakes at the table
• Extra Parmesan at the table is never a bad idea
• Leftovers reheat surprisingly well for lunch the next day

Pin It

There's something deeply satisfying about a dish that looks impressive but comes together in under an hour. This one never fails to make people feel special.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can prepare this up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently with a splash of broth or cream to loosen the sauce.

→ What can I substitute for orzo?

Arborio rice, small shell pasta, or even gluten-free pasta alternatives work well. The cooking time may vary slightly depending on your substitution.

→ Can I use milk instead of heavy cream?

Whole milk can be used, though the sauce will be thinner and less rich. For a balance between creaminess and lightness, try half-and-half instead.

→ How do I store leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to 3-4 days. The sauce will thicken further, so add a splash of broth when reheating.

→ Can I freeze Tuscan chicken orzo?

Freezing is possible but may affect the cream sauce's texture. If freezing, do so without the spinach and add fresh spinach when reheating for best results.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy sauce beautifully. The wine's acidity cuts through the richness while enhancing the Italian flavors.