One-Pan Creamy Tuscan Chicken Orzo

Creamy Tuscan chicken orzo with spinach, sun-dried tomatoes, and parmesan. A cozy one-pan weeknight dinner ready in about 35 minutes.This One-Pan Creamy Tuscan Chicken Orzo is the weeknight dinner that feels a little fancy without asking you to do fancy-dinner work. Tender bites of golden chicken, creamy orzo, garlic, parmesan, sun-dried tomatoes, and spinach all cook together in one deep skillet, creating a cozy meal with very little cleanup. It is the kind of dinner I love for busy evenings because the orzo simmers right in t

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What to pull from the fridge and pantry.

This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.

• 1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 1 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 1/4 cups dried orzo
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 3 cups baby spinach
• 3/4 cup freshly grated parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp crushed red pepper flakes, optional
• 2 tbsp chopped fresh basil or parsley, for serving

Cook in stages, then bring it together.

1. Pat the chicken dry, then season it with Italian seasoning, kosher salt, black pepper, and paprika.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in an even layer and sear for 3 to 4 minutes, stirring occasionally, until lightly golden. The chicken does not need to be fully cooked yet. Transfer it to a plate.
3. Reduce the heat to medium. Add the butter and diced onion to the same skillet. Cook for 2 to 3 minutes, stirring often, until the onion begins to soften.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Add the dried orzo to the skillet and stir for 1 minute to lightly toast it in the butter, onion, and garlic.
6. Pour in the chicken broth and heavy cream, scraping the bottom of the skillet to loosen any browned bits. Stir in the chopped sun-dried tomatoes.
7. Return the chicken and any juices to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cover.
8. Cook for 10 to 12 minutes, stirring every few minutes, until the orzo is tender and the chicken is cooked through to 165°F.
9. Stir in the baby spinach and parmesan cheese. Cook for 1 to 2 minutes, until the spinach wilts and the sauce turns creamy.
10. Finish with lemon juice and crushed red pepper flakes, if using. Taste and adjust salt and pepper as needed.
11. Serve warm, topped with fresh basil or parsley and extra parmesan if desired.

Helpful tweaks for busy nights.

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