Creamy Tuscan Chicken Orzo Skillet

• 12 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups baby spinach
• 1 can (14 oz) chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown, about 5 minutes. Remove chicken and set aside.
2. 2 In the same skillet, add garlic and sauté for 1 minute. Stir in orzo, chicken broth, thyme, and red pepper flakes if using. Bring to a boil.
3. 3 Reduce heat to simmer, cover, and cook for 8 minutes. Stir in spinach, chicken, and heavy cream. Simmer uncovered for 2 minutes.
4. 4 Stir in Parmesan cheese until melted and sauce is creamy. Season with additional salt and pepper if needed.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Substitute orzo with your favorite pasta.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• A glass of Pinot Grigio complements the dish beautifully.
• Serve with a side of garlic bread.

Nutrition

Tips

• For a quicker meal, use pre-cooked chicken.
• Add more spinach if you're a green lover!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or cream if needed.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty bread for dipping into the creamy sauce.

FAQ