Creamy Tuscan Chicken Orzo

This skillet dinner cooks the orzo in the same pan as the chicken, so the pasta picks up the browned bits. It is a 30-minute meal if the chicken is already cut and the spinach is washed.

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Ingredients

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• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup dry orzo
• 1/3 cup chopped sun-dried tomatoes
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups baby spinach
• 1/2 cup finely grated Parmesan
• 1/2 tsp Italian seasoning
• Salt and black pepper, to taste

How to make it

1. Pat the chicken dry and season with Italian seasoning, salt, and pepper.
2. Heat the olive oil in a large deep skillet over medium-high heat. Cook the chicken for 4 to 5 minutes, until lightly golden, then transfer it to a plate. It will finish cooking in the sauce.
3. Add the garlic and sun-dried tomatoes. Stir for 30 seconds, then add the orzo and broth. Scrape up the browned bits.
4. Bring to a gentle simmer, cover, and cook for 8 to 10 minutes, stirring once or twice, until the orzo is nearly tender.
5. Stir in the cream, spinach, Parmesan, and chicken. Simmer 2 to 3 minutes, until the thickest piece of chicken reaches 165°F (74°C) and the sauce looks creamy.
6. Taste, adjust the salt, and serve warm with extra Parmesan.

Substitutions

• Chicken thighs can replace the breast. Cook them to the same 165°F (74°C).
• Half-and-half can replace the heavy cream if you avoid a hard boil.
• Chopped kale can replace the spinach. Add it 2 minutes earlier.

Storage

Refrigerate in a shallow container within two hours. It keeps for 3 days. The orzo will drink some sauce, so loosen leftovers with a splash of broth while reheating to 165°F (74°C).

Pan and tools

• A large deep skillet with a lid, about 12 inches
• An instant-read thermometer
• A wooden spoon for stirring the orzo

What to prep first

Cut the chicken and mince the garlic before the pan is hot. Wash the spinach and grate the Parmesan so the last two minutes are only stirring.

What to serve with it

The orzo is the starch, so skip a second pasta or a pile of bread. A simple green salad is enough if you want something cold on the plate.

Leftovers for lunch

Pack a shallow container for lunch and keep a little extra broth aside. At work, loosen the orzo with that broth and reheat it until the chicken is 165°F (74°C).

If it goes wrong

If the sauce looks like paste before the orzo is tender, add a splash of broth and keep the lid on. If it is thin after the cream goes in, simmer uncovered for another minute.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.