Creamy Tuscan Chicken Orzo

This skillet dinner cooks the orzo in the same pan as the chicken, so the pasta picks up the browned bits. It is a 30-minute meal if the chicken is already cut and the spinach is washed.

Ingredients

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• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup dry orzo
• 1/3 cup chopped sun-dried tomatoes
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups baby spinach
• 1/2 cup finely grated Parmesan
• 1/2 tsp Italian seasoning
• Salt and black pepper, to taste

How to make it

1. Pat the chicken dry and season with Italian seasoning, salt, and pepper.
2. Heat the olive oil in a large deep skillet over medium-high heat. Cook the chicken for 4 to 5 minutes, until lightly golden, then transfer it to a plate. It will finish cooking in the sauce.
3. Add the garlic and sun-dried tomatoes. Stir for 30 seconds, then add the orzo and broth. Scrape up the browned bits.
4. Bring to a gentle simmer, cover, and cook for 8 to 10 minutes, stirring once or twice, until the orzo is nearly tender.
5. Stir in the cream, spinach, Parmesan, and chicken. Simmer 2 to 3 minutes, until the thickest piece of chicken reaches 165°F (74°C) and the sauce looks creamy.
6. Taste, adjust the salt, and serve warm with extra Parmesan.

Substitutions

• Chicken thighs can replace the breast. Cook them to the same 165°F (74°C).
• Half-and-half can replace the heavy cream if you avoid a hard boil.
• Chopped kale can replace the spinach. Add it 2 minutes earlier.

Storage

Refrigerate in a shallow container within two hours. It keeps for 3 days. The orzo will drink some sauce, so loosen leftovers with a splash of broth while reheating to 165°F (74°C).

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.