Creamy garlic Tuscan chicken orzo skillet made with juicy pan-seared chicken, sun-dried tomatoes, spinach, and a parmesan cream sauce—all cooked in one pan for a fast, cozy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper
1/2 tsp garlic powder
4 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
1 cup orzo pasta
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
2 cups baby spinach
Fresh basil, chopped (for topping)
Instructions
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Season chicken with salt, pepper, and garlic powder.
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Heat oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and cover.
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Lower heat. Sauté garlic for 30 seconds, then add sun-dried tomatoes and cook for 1 minute.
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Stir in orzo and toast for 1–2 minutes.
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Pour in chicken broth and simmer 7–8 minutes, stirring often.
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Add cream, parmesan, and seasoning. Simmer 3–4 more minutes until thickened.
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Stir in spinach until wilted.
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Slice and return chicken to pan. Let it heat through.
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Top with fresh basil and serve.