Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes
Yield: 2
Creamy Tuscan Chicken Orzo
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender chicken, creamy orzo, sun-dried tomatoes, spinach, and Parmesan come together in a rich one-pan supper that feels far more indulgent than the effort required to make it.
Ingredients
- 10 ounces boneless skinless chicken breasts, sliced horizontally into cutlets
- ½ teaspoon kosher salt, divided
- ¼ teaspoon white pepper, divided
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- ⅓ cup oil-packed sun-dried tomatoes, sliced, with 1 tablespoon oil reserved
- ¾ cup dry orzo
- 2 cups chicken stock
- ½ teaspoon Aleppo pepper
- ¼ teaspoon dried oregano (origanum)
- ¼ cup heavy (fresh) cream
- ½ cup Parmesan, freshly grated plus extra for serving
- 2½ cups baby spinach
- 1 lemon, zested and juiced
- 1 tablespoon fresh basil, thinly sliced
Instructions
- Season the chicken with ¼ teaspoon kosher salt and ⅛ teaspoon white pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side until golden and nearly cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the sun-dried tomato oil and shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the sun-dried tomatoes and orzo and stir for 1 minute, allowing the orzo to lightly toast. Pour in the chicken stock and add the remaining ¼ teaspoon kosher salt, remaining ⅛ teaspoon white pepper, Aleppo pepper, and oregano.
- Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
- Reduce the heat to low and stir in the heavy cream and Parmesan until smooth. Add the spinach and stir until wilted.
- Return the chicken and any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until the chicken is fully cooked and the sauce has thickened to a creamy consistency.
- Remove from the heat and stir in the lemon zest, lemon juice, and basil. Taste and adjust the seasoning if needed.
- Divide between two shallow bowls and serve with extra Parmesan scattered over the top.
Costs
- Total Cost: $7.06
- Cost per Serving: $3.53
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of homemade chicken stock, and white pepper, shallot, orzo, and Aleppo pepper from Whole Foods.
Nutrition Facts
Calories
853Fat
39 gSat. Fat
14 gCarbs
68 gFiber
6 gNet carbs
62 gSugar
15 gProtein
58 gSodium
1561 mgCholesterol
149 mgNutritional information is an estimate only, and depends on the ingredients you use.
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