Description
This one-pan creamy Tuscan chicken orzo is a quick and easy meal perfect for weeknights. It’s packed with flavor and comes together in under an hour.
Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes, optional
- ½ cup sundried tomatoes
- 1 ½ cups orzo
- 2 teaspoons Dijon mustard, optional
- 2 teaspoons fresh thyme
- 3 cups vegetable stock
- 1 cup heavy cream
- 3 cups fresh spinach
- ½ cup parmesan cheese
- ¼ cup fresh basil, sliced
- 2 teaspoons lemon juice
Instructions
- Slice chicken breasts in half lengthwise. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 1-2 minutes per side. Remove and set aside.
- Add butter, shallot, garlic, and red pepper flakes to the skillet. Cook for 5 minutes until soft.
- Add sundried tomatoes and orzo. Toast for 1-2 minutes, stirring.
- Stir in Dijon mustard, thyme, and vegetable broth. Bring to a boil, then simmer.
- Return chicken to the pan. Cover and simmer for 10-15 minutes until orzo and chicken are cooked.
- Remove chicken and slice thinly.
- Stir in heavy cream, parmesan, spinach, basil, and lemon juice. Season with salt and pepper.
- Top with sliced chicken and garnish with basil.
Notes
- Substitute chicken stock or water for vegetable stock.
- Substitute 1 cup frozen spinach for fresh spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: Italian-American