Recipe Background
Mmmm! You know, we thought it was just a name until we tried our first bite of One Creamy Tuscan Orzo. You know what? It's not lying! It really is One Creamy Tuscan Orzo! The orzo is tender, the tomatoes are sweet and vibrant, the parmesan is sharp... and the sauce? Creamy, savory, and so, so comforting. With juicy and beautifully seasoned chicken, One Creamy Tuscan Orzo is one amazing dinner!
Mmmm! You know, we thought it was just a name until we tried our first bite of One Creamy Tuscan Orzo. You know what? It's not lying! It really is One Creamy Tuscan Orzo! The orzo is tender, the tomatoes are sweet and vibrant, the parmesan is sharp... and the sauce? Creamy, savory, and so, so comforting. With juicy and beautifully seasoned chicken, One Creamy Tuscan Orzo is one amazing dinner!
Ingredients
For the chicken:
- 4 chicken breasts (about 2 pounds total) boneless and skinless
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
For the orzo:
- 1 cup cherry tomatoes
- 3 cloves garlic minced
- 2 1/2 cups low-sodium chicken broth
- 1/3 cup heavy cream
- 1/4 cup jarred sliced sun-dried tomatoes drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups orzo
- 1 1/2 cups fresh spinach roughly chopped
- 1/4 cup parmesan freshly grated
- green onions optional, to taste, sliced, for garnish
Directions
- Transfer the chicken breasts to a cutting board and cover them with plastic wrap.
- Using a rolling pin or the smooth side of a meat mallet, pound the chicken breasts to an even thickness.
- Preheat a large skillet over medium-high heat.
- Add the oil to the hot skillet and let it heat.
- In a small bowl, add 1/2 teaspoon of the salt, the Italian seasoning, the paprika, and 1/8 teaspoon of the black pepper and stir to combine.
- Sprinkle both sides of each of the chicken breasts with the seasoning mixture.
- Add the chicken to the hot oil and let them sear, flipping once, until golden-brown on both sides, about 3-4 minutes per side.
- Transfer the chicken breasts to a plate and keep them warm.
- In the same skillet over medium-high heat, add the tomatoes and cook, while stirring gently, until they start to blister, about 3-4 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the chicken broth, the heavy cream, the sun-dried tomatoes, the remaining salt, and the remaining pepper and stir to combine.
- Bring the broth mixture to a boil.
- Add the orzo and stir to combine.
- Add the chicken breasts to the skillet on top of the orzo.
- Reduce the heat to medium-low.
- Cover the skillet and let the orzo mixture simmer until the orzo is al dente and the chicken breasts reach an internal temperature of 165 degrees F, about 8-10 minutes.
- Add the spinach and the parmesan and stir until the spinach is wilted and the parmesan is melted, about 2 minutes.
- Serve garnished with the green onions.
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