One-Pan Creamy Tuscan Garlic Chicken and Orzo

Creamy Tuscan garlic chicken and orzo made in one pan with spinach, sun-dried tomatoes, Parmesan, and a cozy weeknight sauce.Creamy Tuscan garlic chicken and orzo made in one pan with spinach, sun-dried tomatoes, Parmesan, and a cozy weeknight sauce.

Why this pan earns a repeat spot.

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, cut into 4 thin cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup dry orzo pasta
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 3 cups fresh baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley or basil
• 1/4 tsp crushed red pepper flakes, optional

Cook in stages, then bring it together.

1. Pat the chicken cutlets dry with paper towels. Season both sides with kosher salt, black pepper, Italian seasoning, and smoked paprika.
2. Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until golden. Transfer the chicken to a plate; it does not need to be fully cooked yet.
3. Reduce the heat to medium. Add butter to the same skillet, then stir in the minced garlic and chopped sun-dried tomatoes. Cook for 30 to 60 seconds, just until fragrant.
4. Add the dry orzo to the skillet and stir for 1 minute to lightly toast it in the garlic butter and tomato mixture.
5. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer.
6. Nestle the seared chicken back into the skillet along with any juices from the plate. Cover and cook for 10 to 12 minutes, stirring the orzo once or twice, until the orzo is tender and the chicken reaches 165 degrees F.
7. Remove the chicken to a cutting board if you prefer to slice it, or leave the cutlets whole. Stir the spinach into the orzo until wilted.
8. Stir in the Parmesan cheese, lemon juice, and crushed red pepper flakes if using. Let the skillet rest for 3 minutes so the sauce can thicken.
9. Return sliced chicken to the pan or serve the cutlets over the creamy orzo. Garnish with fresh parsley or basil and extra Parmesan if desired.

Helpful tweaks for busy nights.

Save or send this recipe.