Save Escape to the rolling hills of Tuscany with this one-pan Tuscan Chicken Orzo. It's a symphony of flavors, where tender chicken, sun-drenched tomatoes, and delicate orzo pasta swim in a luxuriously creamy sauce. This dish brings the heart of Italian comfort food right to your kitchen, promising a restaurant-quality meal with minimal cleanup.
Save The magic of this dish lies in its layers of flavor. Sautéing the chicken first creates a delicious fond on the bottom of the pan, which is then deglazed with chicken broth to become the savory base of the sauce. Each bite is a delightful mix of creamy, tangy, and savory notes.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried Italian herbs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 2 cups baby spinach, roughly chopped
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh basil leaves, for serving
- Extra Parmesan cheese, for serving
Instructions
- 1. Season the Chicken
- Season the chicken pieces with salt, pepper, and Italian herbs.
- 2. Sauté the Chicken
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- 3. Cook Aromatics
- In the same skillet, add the onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- 4. Add Sun-Dried Tomatoes
- Stir in the sun-dried tomatoes and cook for another minute.
- 5. Toast the Orzo
- Add the orzo and stir well to coat with oil and aromatics.
- 6. Deglaze and Simmer
- Pour in the chicken broth and stir, scraping up any browned bits from the pan. Reduce heat to medium-low.
- 7. Create the Creamy Sauce
- Add heavy cream and return the cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the sauce has thickened.
- 8. Finish with Spinach and Cheese
- Stir in the Parmesan cheese and spinach. Cook for 2–3 minutes, until the spinach wilts and cheese is melted. If the sauce is too thick, add a splash of broth or water.
- 9. Season to Taste
- Taste and adjust seasoning. Sprinkle with red pepper flakes if desired.
- 10. Garnish and Serve
- Serve hot, garnished with fresh basil and extra Parmesan.
Zusatztipps für die Zubereitung
Achten Sie darauf, den Bratensatz vom Anbraten des Hähnchens mit der Hühnerbrühe abzulöschen; hier steckt viel Geschmack. Sollte die Sauce am Ende zu dick werden, geben Sie einfach einen Schuss Brühe oder Wasser hinzu, bis die gewünschte Konsistenz erreicht ist.
Varianten und Anpassungen
Für eine leichtere Sauce können Sie Sahne durch Halbfett-Sahne ersetzen. Wenn es schnell gehen muss, verwenden Sie bereits gegartes Hähnchen, wie z.B. von einem Grillhähnchen. Für eine glutenfreie Variante ersetzen Sie die Orzo durch glutenfreie Nudeln Ihrer Wahl.
Serviervorschläge
Servieren Sie das Gericht heiß, garniert mit frischen Basilikumblättern und zusätzlichem geriebenem Parmesan. Dazu passt hervorragend ein trockener Pinot Grigio oder ein leicht im Eichenfass gereifter Chardonnay.
Save This Creamy Tuscan Chicken Orzo is more than just a meal; it's an experience. Gather your loved ones, pour a glass of wine, and enjoy this comforting and elegant dish that's sure to become a new family favorite.
Recipe FAQs
- → Can I use a different pasta instead of orzo?
Yes, small pasta shapes like acini di pepe or even gluten-free pasta can be substituted to maintain a similar texture.
- → How can I make the sauce lighter?
Substitute heavy cream with half-and-half or use a lower-fat dairy alternative to reduce richness while preserving creaminess.
- → Is it possible to prepare this dish ahead of time?
Yes, this dish reheats well and can be stored refrigerated for up to 2 days. Reheat gently to avoid drying out.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the creamy and savory flavors beautifully.
- → Can spinach be substituted?
Yes, baby kale or Swiss chard can be used as alternatives, added near the end of cooking to wilt gently.