Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo

Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Serves: 6

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken broth
• 1 cup halved cherry tomatoes
• 1/2 cup half-and-half
• 1/2 cup finely grated Parmesan
• 3 cups baby spinach
• 1 teaspoon Italian seasoning

Directions

1. Season the chicken with salt and pepper.
2. Heat olive oil in a deep skillet over medium-high heat. Brown the chicken for 5 minutes, then transfer it to a plate.
3. Cook the onion for 3 minutes. Stir in garlic, orzo, and Italian seasoning for 1 minute.
4. Add broth and tomatoes. Bring to a simmer, return the chicken, cover, and cook for 11 to 13 minutes, stirring twice.
5. Stir in half-and-half, Parmesan, and spinach. Cook uncovered for 2 minutes, until creamy and the chicken reaches 165°F.
6. Rest for 5 minutes before serving.

Cook’s notes

If the orzo tightens while resting, loosen it with a splash of broth.

Storage and reheating

Refrigerate up to 4 days. Reheat gently with a spoonful of broth.

Estimated nutrition per serving

510 calories · 35 g protein · 49 g carbohydrate · 20 g fat · 4 g fiber · 720 mg sodium. Nutrition is an estimate and varies by ingredients used.