Tuscan Chicken Orzo

The first time I made this orzo, my husband kept peeking over my shoulder asking what smelled so incredible. It was the garlic hitting the hot oil with those sun-dried tomatoes, creating this aroma that made the whole kitchen feel like a tiny Italian trattoria on a Tuesday night.

Last winter, my sister came over feeling completely overwhelmed by life. I put this on the stove, and within fifteen minutes of that garlic and tomato fragrance filling the apartment, she was sitting on the counter with a glass of wine, finally able to exhale.

Ingredients

• Chicken breasts: Cut into even pieces so everything cooks at the same rate, and dont skip the herbs in the seasoning
• Olive oil: Use a good quality one here since it carries the first layer of flavor into the dish
• Garlic and onion: The foundation of so many good things, mince the garlic finely so it melts into the sauce
• Sun-dried tomatoes: These packed little gems bring an intense concentrated sweetness that balances the rich cream
• Baby spinach: Add it at the very end so it stays vibrant and retains just a bit of bite
• Orzo pasta: This rice-shaped pasta releases starch as it cooks, helping create that luscious sauce
• Chicken broth: Low-sodium is crucial here so you can control the salt level
• Heavy cream: The luxurious element that transforms this from simple pasta to comfort food
• Freshly grated Parmesan: Buy a wedge and grate it yourself for the best melting behavior

Instructions

Season and sear the chicken:

Pat the chicken dry with paper towels, then toss with salt, pepper, and Italian herbs until evenly coated. Heat that olive oil until it shimmers, then add chicken in a single layer and let it develop a golden crust without stirring too often.

Build the flavor base:

In the same pan, sauté the onions until they turn translucent and smell sweet. Add the garlic for just sixty seconds, then toss in those beautiful red sun-dried tomatoes.

Toast the orzo:

Stir in the dry orzo and let it get slightly toasted in the rendered chicken fat and vegetable juices for about two minutes.

Create the sauce:

Pour in the chicken broth and scrape up every bit of flavor from the bottom of the pan. Lower the heat to a gentle simmer, then stir in the cream and return the chicken to its rightful place.

Finish with finesse:

When the orzo is tender and the sauce coats a spoon, stir in the Parmesan until melted, then fold in the spinach just until it wilts. Taste and adjust with more salt or pepper if needed.

Save

This dish became my go-to for new neighbors and heartbroken friends alike. Something about that combination of tender chicken, chewy orzo, and that impossibly creamy sauce just makes people feel cared for in the most fundamental way.

Making It Your Own

Half-and-half works beautifully if you want to cut the richness, though the sauce wont cling quite as thickly to the orzo. Rotisserie chicken can save you about ten minutes, just add it during the simmering stage rather than at the beginning.

What to Serve Alongside

A simple green salad with bright vinaigrette cuts through the creaminess. Crusty bread is never a bad idea, even if you technically have starch covered. Light white wines like Pinot Grigio or a Chardonnay that has seen just a kiss of oak.

Storage and Reheating

This keeps beautifully in the refrigerator for up to four days. The orzo will absorb more liquid as it sits, so add a splash of broth when reheating to bring back that silky consistency. It freezes surprisingly well too, though the texture of the spinach will be slightly softer.

• Reheat gently over medium-low heat, stirring frequently
• The microwave works in a pinch, but the stovetop yields much better texture
• If it looks too thick, thin with warm broth rather than water

Save

There is something deeply satisfying about a dish that comes together in under an hour but tastes like it simmered all day. Grab a bowl, pour some wine, and let the comfort happen.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can prepare this dish up to a day in advance. Store it in an airtight container in the refrigerator and reheat gently with a splash of broth or cream to restore the creamy consistency before serving.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter sauce. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will change slightly.

→ Is this dish freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat with additional liquid to prevent separation.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during step 7 when you return the chicken to the skillet. This reduces prep time significantly.

→ How do I prevent the orzo from becoming mushy?

Watch the liquid levels closely and taste test frequently during the final minutes of cooking. The orzo should be al dente. If it absorbs all liquid before reaching tenderness, add warm broth in small increments.

→ What wine pairs best with this dish?

A crisp Pinot Grigio complements the creamy sauce beautifully, while a lightly oaked Chardonnay enhances the rich flavors. For red wine lovers, a medium-bodied Chianti works wonderfully.