Description
A creamy, one-pan Tuscan-style chicken dish paired with luscious Parmesan orzo, sun-dried tomatoes, and fresh spinach.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each), patted dry and seasoned with salt and black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup sun‑dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup orzo pasta, uncooked
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, loosely packed
- Salt and black pepper, to taste
Instructions
- Pat the chicken breasts dry and season both sides with salt and black pepper.
- Heat a large skillet over medium heat and add the olive oil. When hot, sear the chicken 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer the chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant, scraping up any browned bits from the pan.
- Pour in the chicken broth and bring to a gentle simmer. Add the orzo and cook uncovered, stirring occasionally, for 8–10 minutes until al dente.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan until the sauce is smooth and glossy. Taste and adjust salt and pepper.
- Fold in the fresh spinach and nestle the cooked chicken back into the skillet. Simmer 1–2 minutes to warm the chicken through and wilt the spinach.
- Serve warm, spooning extra sauce and orzo over the chicken. Garnish with additional Parmesan if desired.
Notes
For a lighter sauce, substitute half-and-half for heavy cream or stir in Greek yogurt off heat for tang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian