Creamy Tuscan Chicken Orzo

Name: Creamy Tuscan Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 2 large chicken breasts; 2 tablespoons unsalted butter; 1 large shallot (finely chopped); 3 cloves garlic (finely chopped); 1/2 teaspoon red pepper flakes (optional); 1/2 cup sundried tomatoes; 1 1/2 cups orzo; 1/2 cup white cooking wine; 2 teaspoons Dijon mustard (optional); 2 teaspoons fresh thyme; 3 cups vegetable stock (substitute chicken stock or water); 1 cup heavy cream; 3 cups fresh spinach (substitute 1 cup frozen spinach); 1/2 cup parmesan cheese; 1/4 cup fresh basil (sliced); 2 teaspoons lemon juice

6 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 tablespoon olive oil

2 large chicken breasts

2 tablespoons unsalted butter

1 large shallot (finely chopped)

3 cloves garlic (finely chopped)

1/2 teaspoon red pepper flakes (optional)

1/2 cup sundried tomatoes

1 1/2 cups orzo

1/2 cup white cooking wine

2 teaspoons Dijon mustard (optional)

2 teaspoons fresh thyme

3 cups vegetable stock (substitute chicken stock or water)

1 cup heavy cream

3 cups fresh spinach (substitute 1 cup frozen spinach)

1/2 cup parmesan cheese

1/4 cup fresh basil (sliced)

2 teaspoons lemon juice

Directions

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 sundried 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!

Nutrition

Serving Size

Calories

480 kcal

Total Fat

27 g

Saturated Fat

14 g

Unsaturated Fat

10 g

Trans Fat

1 g

Cholesterol

109 mg

Sodium

751 mg

Total Carbohydrate

35 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

26 g