Creamy Tuscan Chicken Orzo

 

Ingredients:

• Olive oil: 1 tablespoon
• Chicken breasts: 2 large, sliced in half lengthwise
• Unsalted butter: 2 tablespoons
• Shallot: 1 large, finely chopped
• Garlic: 3 cloves, finely chopped
• Red pepper flakes: ½ teaspoon (optional)
• Sundried tomatoes: ½ cup
• Orzo: 1 ½ cups
• White cooking wine: ½ cup
• Dijon mustard: 2 teaspoons (optional)
• Fresh thyme: 2 teaspoons
• Vegetable stock: 3 cups (or substitute chicken stock or water)
• Heavy cream: 1 cup
• Fresh spinach: 3 cups (or substitute 1 cup frozen spinach)
• Parmesan cheese: ½ cup
• Fresh basil: ¼ cup, sliced
• Lemon juice: 2 teaspoons

Instructions:

1. Prepare Chicken: Slice the chicken breasts in half lengthwise. Season with salt and pepper.
2. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 1-2 minutes on each side, then set aside.
3. Cook Aromatics: Add butter, shallot, garlic, and red pepper flakes to the skillet. Cook for about 5 minutes.
4. Add Orzo & Tomatoes: Stir in sundried tomatoes and orzo, toasting for 1-2 minutes.
5. De-glaze Pan: Pour in white wine, scraping up any browned bits from the bottom of the pan.
6. Add Broth & Seasonings: Stir in Dijon mustard, thyme, and vegetable stock. Bring to a boil, then simmer.
7. Cook Everything: Place chicken back in the pan. Cover and simmer for 10-15 minutes, stirring occasionally.
8. Finish Dish: Remove chicken and slice thinly. Stir in cream, parmesan, spinach, basil, and lemon juice. Adjust seasoning as needed.
9. Serve: Top with sliced chicken and garnish with fresh basil.

Notes:

• Best enjoyed the same day. If storing, keep in an airtight container for up to 3 days. Reheat with extra broth or cream to maintain moisture.