Tuscan Chicken Orzo

This one-pan creamy Tuscan chicken orzo is an easy and filling weeknight dinner that comes together in about 30 minutes! With pan-seared chicken breasts, orzo pasta, sun-dried tomatoes, spinach, and fresh basil in a creamy sauce, it’ll be your new favorite Italian-inspired meal!

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 sun-dried tomatoes
1½ cups orzo
½ cup white cooking wine
2 teaspoons Dijon mustard, optional
2 teaspoons fresh thyme
3 cups vegetable broth, or substitute chicken broth or water
1 cup heavy cream
3 cups fresh spinach, or substitute 1 cup frozen spinach
½ cup parmesan cheese
¼ cup fresh basil, sliced
2 teaspoons lemon juice

Instructions:
Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper.
In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Then remove and set aside.
Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
Then add in the sun-dried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
Place the chicken breasts back in the pan. Then cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn’t stick to the bottom of the pan) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
Remove the chicken breasts and thinly slice.
Then stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
Top with the sliced chicken breasts and garnish with fresh basil!

Notes
This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.
The orzo will soak up the sauce in the fridge, so it’s best to reheat on the stove with a little extra broth or cream to add more moisture.

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