Creamy Tuscan Chicken Orzo is a cozy, one-skillet meal that feels fancy but comes together quickly. Tender chicken, silky heavy cream, sweet cherry tomatoes, and bright spinach mingle with al dente orzo and sharp Parmesan to make a sauce that’s rich, comforting, and herb-scented. The dish smells of garlic and warm Italian herbs, tastes creamy and savory with pops of sweet tomato, and has a pleasing mix of tender chicken and slightly chewy orzo.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 620 kcal
- Protein: 36 g
- Carbohydrates: 48 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 610 mg
Why Make This Creamy Tuscan Chicken Orzo
This recipe is great when you want a comforting but quick weeknight dinner. It’s a one-skillet meal that delivers creamy texture, rich flavor, and vivid color. Orzo soaks up the garlicky, herb-infused sauce, while spinach and cherry tomatoes add freshness. It’s impressive enough for guests but easy enough for busy nights.
How to Make Creamy Tuscan Chicken Orzo
You’ll brown the chicken, build flavor in the same skillet, cook the orzo in flavorful broth, then finish with cream and Parmesan for a silky sauce. Timing is straightforward and steps are flexible if you want to prep ahead.
Ingredients:
- Chicken breasts (about 1 to 1.25 lb, 2 medium breasts)
- Orzo pasta (1 cup dry)
- Olive oil (2 tablespoons)
- Garlic cloves (2–3, minced)
- Cherry tomatoes (1 pint, halved)
- Spinach (4 cups fresh)
- Heavy cream (1/2 cup)
- Parmesan cheese (1/2 cup grated)
- Italian seasoning (1 teaspoon)
- Salt (to taste)
- Pepper (to taste)
Directions:
Step 1: Preparation
Season the chicken breasts with salt and pepper on both sides. Mince the garlic, halve the cherry tomatoes, and measure out the orzo, cream, and Parmesan. Have a cup of chicken broth ready (about 2 to 2 1/2 cups total needed for cooking the orzo).
Step 2: Mixing
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned on both sides and cooked through (internal temperature 165°F / 74°C), about 5–7 minutes per side depending on thickness. Remove the chicken and set aside to rest.
Step 3: Cooking
Add the remaining tablespoon of olive oil to the same skillet. Sauté the minced garlic until fragrant, about 30–45 seconds. Add the halved cherry tomatoes and cook until they begin to soften and release juices, 2–3 minutes. Stir in the orzo and Italian seasoning so the pasta gets coated and toast slightly. Pour in chicken broth, bring to a simmer, and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes.
Step 4: Finishing
Add the spinach to the skillet and stir until wilted. Reduce the heat to low and stir in the heavy cream and grated Parmesan until the sauce is smooth and creamy. Slice the cooked chicken and nestle it back into the skillet. Let everything warm together for a minute, adjust salt and pepper to taste, and serve warm.
How to Serve Creamy Tuscan Chicken Orzo
Serve straight from the skillet for a rustic feel. Garnish with extra grated Parmesan and a drizzle of olive oil or a sprinkle of chopped fresh parsley or basil. Pair with a simple green salad or roasted vegetables. It also works nicely with crusty bread to mop up the sauce.
How to Store Creamy Tuscan Chicken Orzo
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate for up to 3–4 days. Creamy sauces thicken when chilled; gently reheat on the stove with a splash of broth or milk to loosen the sauce.
- Freezer: Not ideal because cream can separate. If you must freeze, store without the cream and Parmesan for up to 1 month; thaw overnight and add cream and cheese when reheating.
- Reheating: Reheat over low heat, stirring and adding 1–2 tablespoons of broth or milk per serving to restore creaminess. Microwave in short bursts, stirring between, also works.
Expert Tips for Perfect Creamy Tuscan Chicken Orzo
- Dry the chicken before seasoning so it browns well. Browning adds flavor.
- Use low to medium heat after adding cream to avoid splitting. Don’t let the sauce boil vigorously.
- If you prefer lighter sauce, replace half the heavy cream with half-and-half or use full-fat milk and add a teaspoon of cornstarch mixed with cold water to thicken.
- Taste and adjust salt at the end, especially after adding Parmesan, which is salty.
- If your orzo absorbs too quickly, add extra warm broth a little at a time until tender.
- Let the chicken rest a few minutes before slicing to keep it juicy.
Delicious Variations
- Mushroom-Tuscan: Add sliced mushrooms along with the tomatoes for an earthy flavor.
- Sun-Dried Tomato & Basil: Use chopped sun-dried tomatoes and a handful of fresh basil instead of cherry tomatoes and Italian seasoning.
- Lemon Spinach: Stir in 1 tablespoon lemon juice and zest at the end for a bright finish.
- Shrimp Swap: Replace chicken with shrimp—cook shrimp quickly in the skillet and add near the end.
- Lighter Version: Use half heavy cream and half milk or Greek yogurt (stir yogurt in off heat to avoid curdling) for lower fat.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicy. Adjust cooking time so they reach 165°F (74°C).
Q: What if I don’t have orzo?
A: You can use any small pasta (ditalini, small shells) or short grains like arborio rice, but cooking times and liquid amounts will change.
Q: Can I skip the heavy cream?
A: You can reduce or skip it. Use half-and-half or milk and thicken with a small slurry of cornstarch for creaminess. The texture will be lighter.
Q: How do I prevent the cream from separating?
A: Keep heat low after adding cream and stir gently. Avoid boiling the sauce. Gradually warm the cream if it’s cold.
Q: Is this dish freezer-friendly?
A: Not ideal with cream; the sauce can separate. Freeze only if you omit the cream and cheese, then add them when reheating.
Q: Can I make this ahead for a dinner party?
A: Yes. Cook the orzo to almost tender, store separately from cream, then finish with cream and Parmesan before serving. Reheat chicken gently.
Q: How can I make this spicy?
A: Add red pepper flakes while sautéing the garlic or stir in a splash of hot sauce with the cream for a kick.
Conclusion
This Creamy Tuscan Chicken Orzo is an easy, flavorful weeknight winner—rich, garlicky, and full of bright tomato and spinach notes. It’s quick to make, stores well for a few days, and adapts to many variations, so you can change proteins or swap ingredients to suit what you have on hand. For another trusted version and inspiration, see the full Creamy Tuscan Chicken Orzo Recipe ~ Barley & Sage. Give it a try—you’ll love how simple ingredients become an indulgent, comforting meal.
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Creamy Tuscan Chicken Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, one-skillet meal featuring tender chicken, creamy sauce, cherry tomatoes, and fresh spinach, mingled with al dente orzo.
Ingredients
- 1 to 1.25 lb Chicken breasts (2 medium breasts)
- 1 cup Orzo pasta (dry)
- 2 tablespoons Olive oil
- 2–3 Garlic cloves (minced)
- 1 pint Cherry tomatoes (halved)
- 4 cups fresh Spinach
- 1/2 cup Heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt (to taste)
- Pepper (to taste)
Instructions
- Season the chicken breasts with salt and pepper on both sides. Mince the garlic, halve the cherry tomatoes, and measure out the orzo, cream, and Parmesan. Have a cup of chicken broth ready (about 2 to 2.5 cups total needed for cooking the orzo).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned on both sides and cooked through (internal temperature 165°F / 74°C), about 5-7 minutes per side depending on thickness. Remove the chicken and set aside to rest.
- Add the remaining tablespoon of olive oil to the same skillet. Sauté the minced garlic until fragrant, about 30-45 seconds. Add the halved cherry tomatoes and cook until they begin to soften and release juices, 2-3 minutes. Stir in the orzo and Italian seasoning so the pasta gets coated and toast slightly. Pour in chicken broth, bring to a simmer, and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.
- Add the spinach to the skillet and stir until wilted. Reduce the heat to low and stir in the heavy cream and grated Parmesan until the sauce is smooth and creamy. Slice the cooked chicken and nestle it back into the skillet. Let everything warm together for a minute, adjust salt and pepper to taste, and serve warm.
Notes
Serve garnished with extra grated Parmesan and a drizzle of olive oil or parsley. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg
