← All recipes
Creamy Tuscan Chicken Orzo
5 mins
20 mins
4
Steps
- Get your prep done before you start cooking. Season bot sides of the chicken fillets with garlic powder and Cajun seasoning.
- Mince the garlic, finely chop the onion and roughly chop the sun-dried tomatoes.
- Heat oil and butter over medium. Add chicken fillets and cook, about 5-8 minutes per side or until cooked through and browned on both sides. The cooking time can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with aluminum foil.
- Add garlic and onion, cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and Italian seasoning. Add orzo and toast for 1 minute. Pour in chicken broth and bring to a boil. Simmer over medium low for 8 minutes, while stirring from time to time to prevent orzo from sticking to the bottom of your skillet.
- When ready, add cream and spinach. Stir until the spinach is slightly wilted, about 1 minute. Add sun-dried tomatoes, grated Parmesan and lemon juice. Stir to combine. Add a splash of water if the orzo looks too dry.
- Nestle chicken in orzo, simmer for 3 minutes or until the chicken is warmed through. Top with freshly cracked black pepper. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
