Pin This The smell of sun-dried tomatoes simmering in garlic always takes me back to my tiny first apartment kitchen, where I learned that a few quality ingredients could transform weeknight dinner into something that felt like a restaurant meal. I'd cook while my roommate studied at our small kitchen table, and we'd both pause whenever that hit of garlic hit the pan. This Tuscan orzo became our go-to when we wanted comfort food that still felt elegant. Now it's one of those recipes I can make without even thinking, my hands knowing exactly when the orzo is perfectly tender just by how it moves through the creamy sauce.
Last winter, my friend Sarah came over feeling completely drained from work. I made this orzo while she curled up on my couch with a glass of wine, and by the time we sat down to eat, she said it was exactly what she needed. There's something about the combination of tender chicken, creamy sauce, and those bursts of sun-dried tomato brightness that feels like being hugged from the inside out. We ended up talking for hours over empty bowls, and now she requests this dinner every time she visits.
Ingredients
- 2 large boneless, skinless chicken breasts: Cutting into bite-sized pieces helps them cook evenly and means every forkful has tender chicken
- 1 tsp salt and 1/2 tsp black pepper: Season the chicken generously before cooking to build layers of flavor from the inside out
- 1/2 tsp dried Italian herbs: This gives the chicken a head start on that classic Tuscan taste
- 2 tbsp olive oil: Use this to create a golden sear on the chicken that will flavor the entire dish
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the hot oil and infuses every bite
- 1 small yellow onion, finely diced: The onion melts into the sauce, adding subtle sweetness without any crunchy bits
- 1/2 cup sun-dried tomatoes in oil, drained and sliced: These are the star of the show, their concentrated umami makes the sauce taste like it simmered for hours
- 2 cups baby spinach, roughly chopped: Added at the very end so it wilts just enough to stay vibrant and fresh
- 1 cup orzo pasta: This rice-shaped pasta absorbs the creamy sauce beautifully while maintaining a satisfying chew
- 2 cups low-sodium chicken broth: The orzo cooks directly in the broth, becoming infused with savory depth
- 1 cup heavy cream: Creates that luxurious, velvety texture that makes this dish so comforting
- 1/2 cup freshly grated Parmesan cheese: Stir this in at the end for salty, nutty richness that ties everything together
- 1/4 tsp crushed red pepper flakes: Just a whisper of heat to balance the cream, optional if you're sensitive to spice
- Fresh basil leaves and extra Parmesan: The finishing touches that make it look like you tried much harder than you actually did
Instructions
- Season and sear the chicken:
- Toss the chicken pieces with salt, pepper, and Italian herbs until evenly coated, then heat your olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and let it develop a golden brown crust, about 5 to 7 minutes, before removing it to a plate.
- Build the aromatic base:
- In the same skillet, toss in the diced onion and cook for 2 minutes until it starts to soften, then add the garlic and cook for just 1 minute until fragrant but not browned. Stir in the sliced sun-dried tomatoes and let them warm through, releasing their oil into the pan.
- Toast the orzo:
- Add the dry orzo to the skillet and stir constantly for about 1 minute, letting it absorb all those flavorful oils and aromatics. This toasting step is what gives the final dish such depth of flavor.
- Create the sauce:
- Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pan, then reduce heat to medium-low. Add the heavy cream and return the cooked chicken to the skillet, letting everything simmer uncovered for 8 to 10 minutes while stirring occasionally.
- Finish with cheese and spinach:
- When the orzo is tender and the sauce has thickened enough to coat a spoon, stir in the Parmesan cheese and chopped spinach. Cook for just 2 to 3 minutes more until the spinach wilts and the cheese melts into a glossy sauce, adding a splash of broth if it gets too thick.
- Serve and garnish:
- Taste and adjust the seasoning if needed, then sprinkle with red pepper flakes if you like a little heat. Serve immediately in shallow bowls, topped with fresh basil leaves and an extra dusting of Parmesan cheese.
Pin This My mom makes this every Christmas Eve, and watching her stir that big pot of creamy orzo while the house fills with garlic and tomato smell has become one of my favorite holiday traditions. Last year she taught me how she learned to tell when the orzo is perfectly done just by how it feels when she presses a grain against the roof of her mouth with her tongue. Now that's the test I use too, and it never fails.
Choosing Your Sun-Dried Tomatoes
I used to grab whatever jar was on sale, but I've learned that oil-packed sun-dried tomatoes in glass jars taste noticeably better than the dry ones in plastic bags. The oil keeps them plump and concentrated in flavor, and that oil itself becomes part of your sauce. If you can find the ones packed with herbs, even better, but give them a quick rinse and pat dry before slicing so they don't make your dish too oily.
Getting That Perfect Sauce Consistency
The trickiest part of this recipe is knowing when the orzo has absorbed enough liquid. I start checking at 8 minutes, and if the sauce still looks soupy, I keep cooking. But here's what I wish someone had told me earlier, the orzo will keep drinking up liquid even after you take it off the heat. So when it looks done, it probably is, and if it thickens too much, just stir in a little warm chicken broth or water right before serving.
Make-Ahead Magic
This dish is actually better when you have some prep done ahead, and I often season and cut my chicken in the morning, storing it in the fridge until dinner. You can also slice all your vegetables and measure out your ingredients into small bowls, which makes the actual cooking feel effortless and enjoyable instead of rushed.
- Cook the orzo a minute less than the package suggests since it will continue cooking in the hot sauce
- If using rotisserie chicken, skip the searing step and add it when you return the meat to the pan
- Leftovers reheat beautifully with a splash of cream or broth to loosen the sauce
Pin This There's something so satisfying about a one-pan meal that tastes like it came from a cozy Italian kitchen. Every time I make this, I'm reminded that the best meals are the ones shared with people you love, even if it's just curling up on the couch with a bowl and a good movie.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs will add extra richness and stay moist during cooking. You may need an additional 2-3 minutes for them to cook through completely.
- → What if I don't have heavy cream?
Half-and-half works beautifully for a lighter sauce without sacrificing creaminess. You can also use a combination of Greek yogurt and broth, though the flavor profile will be slightly different.
- → How do I prevent the sauce from becoming too thick?
Keep extra chicken broth or pasta water nearby while simmering. Add it gradually in small splashes if the sauce reduces too much before the orzo finishes cooking.
- → Can this dish be made ahead of time?
Yes, prepare it up to step 7, then cool and refrigerate. Reheat gently over medium-low heat with a splash of broth, then add spinach and Parmesan before serving.
- → What are good side dishes to serve with this?
A simple green salad with lemon vinaigrette, garlic bread, or roasted vegetables complement this rich dish. A crisp Pinot Grigio or light Chardonnay pairs exceptionally well.
- → Is this gluten-free?
Standard orzo contains wheat. For a gluten-free version, substitute with gluten-free pasta or rice-based alternatives. Check sun-dried tomato packaging for cross-contamination warnings.