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Creamy Tuscan Chicken Orzo | Meals and Munch

Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo

5 mins prepServes 4

Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.This one-pan creamy Tuscan chicken orzo is an easy 30-minute dinner made entirely in one skillet for minimal cleanup. Featuring golden, pan-seared chicken, toasted orzo, sun-dried tomatoes, garlic, Parmesan cheese, and fresh spinach, this dish delivers rich, restaurant-quality flavor with simple ingredients. The orzo cooks directly in a creamy broth and cream sauce, creating a perfectly tender, risotto-like texture without the extra work. Ideal for busy weeknights, family dinners, or meal prep, this Tuscan chicken orzo recipe is comforting, flavorful, and guaranteed to be a repeat favorite.

4 servings

What you need

garlic powder

1 tsp garlic powder

pepper

italian seasoning

1 tbsp italian seasoning

salt

1 tsp salt

chicken broth

1 ½ cup chicken broth

chicken breast

2 ½ chicken breast

fresh spinach

2 cup fresh spinach

olive oil

2 tbsp olive oil

grated parmesan cheese

½ cup grated parmesan cheese

heavy cream

½ cup heavy cream

all purpose flour

1 cup all purpose flour

orzo

1 cup orzo

oil packed sun dried tomatoes

½ cup oil packed sun dried tomatoes

fresh garlic

1 tbsp fresh garlic

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Instructions


0 Add the flour, garlic powder, Italian seasoning, salt, and pepper to a large zip-top bag or bowl. Add the thin-sliced chicken, seal, and shake until the chicken is fully coated.
1 Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and fully cooked. Remove chicken from the pan and set aside.
2 Reduce heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant. Add the dry orzo and toast for 1–2 minutes, stirring frequently.
3 Stir in the sun-dried tomatoes along with their oil. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4 Cover the skillet and cook for 10 minutes, stirring once halfway through to prevent sticking.
5 Uncover, stir, and add the grated Parmesan cheese. Mix until melted and creamy.
6 Add the spinach, cover again, and cook for an additional 5–10 minutes, until the orzo is tender and the spinach is wilted.
7 Return the chicken to the pan or serve it sliced on top of the orzo. Spoon extra sauce over the chicken and serve warm.

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