Tuscan Chicken with Parmesan Orzo
A cozy skillet meal that combines seared chicken breasts with tangy sun-dried tomatoes, melty Parmesan, and tender orzo, perfect for a weeknight dinner or a casual date night.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts Pound slightly for even cooking if thick.
- 1 cup sun-dried tomatoes, chopped Use oil-packed or rehydrated dry.
- 2 cups fresh spinach Baby spinach works best.
- 1 cup orzo pasta Substitute small pasta or short-grain rice if needed.
- 4 cups chicken broth Low-sodium preferred to control salt.
- 1 cup grated Parmesan cheese Freshly grated gives best melt and flavor.
- 2 tablespoons olive oil Use oil from oil-packed sun-dried tomatoes for extra flavor.
- 3 cloves garlic, minced Use jarred minced garlic in a pinch.
- Salt and pepper To taste.
Instructions
Cooking
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts on both sides with salt and pepper. Add to the skillet and cook for 6–7 minutes per side, until golden and the internal temperature reaches 160–165°F. Remove chicken from the skillet and set aside.
- Reduce heat to medium-low. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 1–2 minutes until fragrant.
- Add the orzo to the skillet and stir for 1 minute to toast the pasta lightly.
- Pour in 4 cups chicken broth and increase heat to bring to a boil.
- Once boiling, reduce heat to a simmer, cover the skillet, and cook for 10–12 minutes, stirring once halfway, until orzo is tender.
- Stir in fresh spinach and grated Parmesan. Cook until spinach wilts and cheese melts.
- Return the chicken to the skillet, nestling it into the orzo. Simmer for 2–3 minutes to heat through.
- Serve warm, spooning orzo beside or under the chicken.
Notes
For gluten-free, use gluten-free orzo or rice. For creamier texture, stir in ¼ cup cream at the end. Store leftovers in an airtight container for up to 3-4 days.