This one-pot creamy orzo Tuscan chicken is exactly the kind of dinner that feels like a warm hug after a long day. The moment I started browning the chicken, the kitchen filled with a rich, inviting aroma that made me pause and realize dinner was going to be something special—even if I was juggling a million things around me. I remember almost forgetting to stir the orzo because I got distracted by a text, but that slight hesitation didn’t ruin a thing. The garlic, sun-dried tomatoes, and cream come together in such a silky sauce that it feels indulgent without being complicated.
What makes this meal stand out is how the spinach wilts softly into the creamy orzo, adding a fresh pop of green that’s as comforting as it is vibrant. There’s a little kick from the crushed red pepper flakes that keeps it interesting without overwhelming the senses. It’s a dish you can almost forget you’re making because everything cooks right in one pot, and when you finally sit down to eat, the blend of flavors feels like it was worth every minute.
- The entire dinner comes together in one pot, cutting down on cleanup—and that’s a big deal on busy nights.
- The creamy sauce balances richness with fresh spinach and tangy sun-dried tomatoes, but it’s not overly heavy.
- It takes under 40 minutes, so you’re not stuck in the kitchen for hours.
- It’s simple—and that’s kind of the point. No fuss, just comforting flavors.
Even if you’re new to cooking with orzo or Tuscan flavors, this recipe feels approachable. You don’t need fancy equipment, just a deep skillet or pot. Plus, the leftovers reheat nicely, though I usually add a splash of broth or cream to keep it from drying out. I haven’t tested all the possible variations, but swapping baby kale for spinach or adding a pinch more red pepper flakes might be worth trying if you like a little extra bite.
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One Pot Creamy Orzo Tuscan Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and easy one-pot meal featuring tender chicken breasts simmered in a creamy Tuscan sauce with sun-dried tomatoes, spinach, and orzo pasta. Perfect for a comforting weeknight dinner.
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1 cup orzo pasta
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
Instructions
Heat olive oil in a large deep skillet or pot over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat in the garlic and oil.
Pour in the chicken broth and heavy cream, then add the sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add the fresh baby spinach and stir until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo mixture.
Sprinkle the grated Parmesan cheese over the top and cook for an additional 2 minutes until the cheese is melted and the chicken is heated through.
Serve hot, spooning the creamy orzo and Tuscan sauce over the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
For serving, I like to pair this with a simple green salad or some crusty bread to soak up all the creamy sauce. If you want to switch things up, adding mushrooms or swapping chicken breasts for thighs could add a new texture, but I can’t promise it’ll be exactly the same cozy vibe. Using a non-stick pan helps with cleanup, but if you don’t have one, just make sure to keep an eye on the orzo so it doesn’t stick too much.
FAQ:
Can I use dried spinach instead of fresh? Fresh works best here for the texture and color, but if you only have dried, add it earlier with the broth and cream so it can hydrate fully.
Is it possible to make this gluten-free? You’d need to swap orzo for a gluten-free pasta or a grain like rice, but cooking times and liquid amounts might need adjusting.
Can this be made ahead? You can prepare it up to the point before adding spinach and cheese, then finish right before serving for fresher texture.
Give this creamy Tuscan chicken a try when you want something that feels special but doesn’t demand all your attention. It’s one of those dinners that somehow manages to be both easy and satisfying, and I bet you’ll find yourself reaching for it again and again.