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Tuscan Chicken Orzo Recipe

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4.3 from 49 reviews

This Tuscan Chicken Orzo is a flavorful, one-pan meal combining tender seasoned chicken breast with a creamy orzo pasta simmered in a rich tomato and chicken broth sauce, accented by sun-dried tomatoes, fresh spinach, and basil. Quick to prepare in about 40 minutes, it's perfect for a hearty family dinner.

Ingredients

Chicken and Seasoning

  • 1 pound chicken breast
  • 1 tablespoon olive oil (or avocado oil)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Kosher salt and pepper (to taste)

Orzo and Sauce

  • ⅓ cup sun-dried tomatoes in oil (chopped)
  • 2 shallots (diced, or one white sweet onion)
  • 3-4 cloves garlic (finely chopped)
  • ½ teaspoon red pepper flakes
  • 3½ cups chicken stock or broth (or vegetable broth)
  • 1 cup tomato passata (or tomato puree)
  • 1 tablespoon balsamic vinegar
  • 1 ½ cups orzo

Greens and Garnish

  • 3 cups fresh spinach (coarsely chopped)
  • ¼ cup fresh basil leaves (thinly sliced)
  • ½ cup grated Parmesan cheese (to serve with)

Instructions

  1. Season the Chicken: Rub the chicken breast all over with olive oil, Italian seasoning, garlic powder, kosher salt, and pepper. Let it rest at room temperature for 15-20 minutes while you prepare other ingredients.
  2. Cook the Chicken: Heat a large deep pan over medium heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate, cover, and keep warm.
  3. Sauté Aromatics: In the same pan, leaving all browned bits, add chopped sun-dried tomatoes with their oil, diced shallots, chopped garlic, and red pepper flakes. Sauté for 3-4 minutes until fragrant and the shallots soften.
  4. Deglaze and Add Liquids: Pour in the chicken stock to deglaze the pan, scraping up browned bits. Stir in tomato passata and balsamic vinegar, then add orzo. Bring the mixture to a gentle simmer.
  5. Cook the Orzo: Cook, stirring frequently, for 10-12 minutes until the orzo is nearly tender and most liquid is absorbed. Add extra broth if the mixture thickens too quickly. Stir in chopped spinach and cook 1-2 minutes until wilted.
  6. Finish the Sauce: Mix in grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if necessary.
  7. Serve: Slice the rested chicken into strips. Arrange the chicken on top of the orzo, remove from heat, and garnish with fresh basil and extra grated Parmesan cheese.

Notes

  • Using sun-dried tomatoes in oil adds richness; drain or use the oil as flavor based on preference.
  • Adjust red pepper flakes to your desired level of heat.
  • If you prefer, substitute chicken breast with thighs for a juicier result.
  • To make this dish vegetarian, omit chicken and use vegetable broth instead.
  • Is great served with a side of crusty bread or a light salad to complete the meal.

Find it online: https://recipethrive.com/tuscan-chicken-orzo-recipe/