Description
- Creamy Tuscan Chicken Orzo made in one skillet. Rich, quick, and flavorful—perfect for weeknight dinners. Make this comforting meal tonight.
Ingredients
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1 tablespoon olive oil
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2 large chicken breasts
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2 tablespoons unsalted butter
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1 large shallot, finely chopped
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3 cloves garlic, finely chopped
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½ teaspoon red pepper flakes (optional)
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½ cup sundried tomatoes
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1 ½ cups orzo
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2 teaspoons Dijon mustard (optional)
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2 teaspoons fresh thyme
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3 cups vegetable stock
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1 cup heavy cream
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3 cups fresh spinach (or 1 cup frozen spinach)
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½ cup grated parmesan cheese
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¼ cup fresh basil, sliced
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2 teaspoons lemon juice
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Salt and pepper to taste
Instructions
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Slice the chicken breasts in half lengthwise so they cook quickly and evenly. Season lightly with salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 1–2 minutes per side, then remove and set aside.
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Add the butter, shallot, garlic, and red pepper flakes to the skillet. Cook for about 5 minutes, stirring, until softened and fragrant.
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Stir in the sundried tomatoes and orzo, toasting for 1–2 minutes.
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Add the vegetable stock, Dijon mustard, and thyme. Stir well and bring the mixture to a boil, then reduce to a gentle simmer.
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Return the chicken to the skillet. Cover and cook for 10–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
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Transfer the cooked chicken to a cutting board and slice thinly.
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Stir the heavy cream, parmesan, spinach, basil, and lemon juice into the orzo. Adjust seasoning with additional salt and pepper if needed.
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Add the sliced chicken back on top just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: One-pan skillet
- Cuisine: American, Italian-Inspired