Why I Love This Recipe

I don’t know what it is about creamy orzo, but it somehow feels a little fancier than your average pasta dinner. Add juicy chicken, parmesan, sun-dried tomatoes, and spinach, and you’ve got one of those meals that tastes like it came from your favorite Italian restaurant. The best part is everything cooks together in one pot, so you get all that rich flavor without spending the rest of the night doing dishes.

Enjoying The Leftovers

This is one of those dinners that reheats surprisingly well, making it a great option for lunches throughout the week. The orzo continues to soak up the creamy sauce, making every bite even more comforting.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. As it chills, the sauce will naturally thicken as the orzo absorbs more liquid.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of chicken broth, milk, or half and half to bring the sauce back to its creamy consistency. Finish with a little extra parmesan and fresh basil if you have it.

A pot and a bowl of creamy orzo with chicken and tomato, topped with fresh basil.
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One Pot Creamy Orzo Tuscan Chicken

Creamy, cozy, and made in just one pot, this One Pot Creamy Orzo Tuscan Chicken is the kind of dinner that feels special enough for company but easy enough for a Tuesday night. With juicy chicken, tender orzo, sun-dried tomatoes, spinach, and a rich parmesan sauce, it's a recipe you'll find yourself craving long after the leftovers are gone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 4 chicken breasts
  • 2 tbsp avocado oil
  • 1 onion, diced
  • 1 tbsp minced garlic
  • 1 cup grape tomatoes, halved
  • 1 cup sun-dried tomatoes, drained and chopped
  • 1 cup baby spinach leaves
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup half and half
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves chopped for garnish
  • Salt and pepper to taste
US – M

Instructions

  • Season the chicken breasts with salt and pepper on both sides.
  • In a large pot, heat the avocado oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
  • In the same pot, add the onion and cook until softened about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Stir in the grape tomatoes, sun-dried tomatoes, baby spinach, and orzo pasta. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften slightly.
  • Pour in the chicken broth and heavy cream, then add the dried thyme and oregano. Stir to combine.
  • Return the chicken breasts to the pot.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes until the orzo is cooked through and the sauce has thickened.
  • Stir in the grated parmesan cheese until melted and well combined. Give it a taste and season with some salt and pepper if necessary.
  • Top with some freshly chopped basil and enjoy!

Equipment

large pot
measuring cups
cutting board

Nutrition Per Serving

Calories: 499kcal | Carbohydrates: 37g | Protein: 45g | Fat: 19g | Fiber: 4g