Creamy garlic Tuscan chicken orzo skillet made with golden chicken, velvety parmesan sauce, tender orzo, sun-dried tomatoes, and spinach—all cooked in one pan for a fast, satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
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 garnish
Instructions
-
Season chicken with salt, pepper, and garlic powder.
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Heat olive oil in a skillet over medium-high. Sear chicken 5–6 minutes per side. Remove and set aside.
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Lower heat, sauté garlic for 30 seconds, then add sun-dried tomatoes. Cook 1 minute.
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Stir in orzo and toast for 1–2 minutes.
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Add broth and bring to a simmer. Cook for 7–8 minutes, stirring often.
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Stir in cream, parmesan, and seasoning. Simmer 3–4 minutes to thicken.
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Fold in spinach until wilted.
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Return sliced chicken to pan and heat through.
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Garnish with fresh basil and serve warm.