Creamy Tuscan Chicken & Orzo
Creamy Tuscan Chicken & Orzo is the perfect one-pan meal that's both delicious and comforting. One of my favorite things to do in the kitchen is to create meals that are full of flavor yet simple to prepare, and this recipe is the perfect example of that. The beauty of this dish lies in the way it builds flavor at every step. You start by rendering pancetta, which releases its rich, savory fat. That fat then becomes the base for searing the chicken, adding an extra layer of depth to the dish. Once the chicken is cooked, the orzo is added, and the magic really happens as it soaks up the flavorful drippings, wine, onion, garlic, and seasonings. Each bite of this creamy dish is packed with delicious, complex flavors that are sure to impress.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Course
Main Entree
Cuisine
Italian
Servings
4 servings
Ingredients
2 Tbsp. extra virgin olive oil, plus more to drizzle
3 oz. Prosciutto di parma
4 boneless, skin-on chicken breasts
Kosher salt
1 shallot, diced
4 cloves garlic, minced
1 tsp. dried Italian seasoning
1 tsp. paprika
¼ tsp. red pepper flakes
½ cup white wine such as a chardonnay or pinot grigio
1 lb. orzo
1 tsp. kosher salt
½ tsp. black pepper
1 can 14 oz. chopped tomatoes in their juices, preferably San Marzano
2-1/2 cups chicken stock, plus another ½ cup if needed
2 cups fresh spinach
1 cup heavy cream
1 Tbsp. fresh basil, torn for serving
Parmesan cheese, grated for serving
Instructions
1. In a large Dutch oven, heat to medium high heat and add a few tablespoons of extra virgin olive oil. Pull prosciutto from the papers, bunch each piece together to form a small bunch, and add to the oil. Fry each bunch for 2-3 mins. and flip to the other side until crisp and golden. Remove to a paper towel-lined plate.
2. Pat chicken completely dry and sprinkle all sides generously with kosher salt.
3. Add chicken to the same Dutch oven and sear for 3-4 mins. skin side down, flip when crisp and golden brown. Flip, sear for one min. and remove to a dish. Work in batches as to not overcrowd the pan.
4. To the same Dutch oven, add diced shallot, minced garlic, Italian seasoning, paprika, and red pepper flakes. Stir to combine over medium heat.
5. Deglaze with white wine, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, reduce to a simmer to cook off the alcohol for 2-3 mins.
6. Add orzo, stir to coat and toast for 2 mins. Add 1 tsp. kosher salt and ½ tsp. black pepper.
7. Add chopped tomatoes and stir to combine. Add chicken stock. Bring to a boil and reduce immediately to a low simmer. Stir all the orzo to make sure it isn’t sticking to the bottom. Add the chicken back in so that the crispy skin is above the liquid, but the rest is submerged, resting on top of the orzo.
8. Simmer on medium low for about 10-12 mins. until chicken is cooked through and the orzo is tender. Remove chicken to a plate. If orzo needs more liquid, add additional ½ cup stock.
9. Add in fresh spinach and heavy cream, stir to combine. Nestle the chicken back into the orzo.
10. Serve the chicken & orzo with a drizzle of extra virgin olive oil, some fresh torn basil, parmesan cheese and the crispy prosciutto.
Notes
Pro Tips:
1. You can substitute chicken thighs in this recipe; if you’re using bone-in chicken, you will need to add cooking time to cook through until it reaches 165F.
2. The orzo will continue to absorb more liquid if it sits on the stove top for a few mins, before serving.
For additional chicken dishes, you might like to try the Skillet Chichen Marsala & Orzo, Skillet Greek Chicken & Couscous or my Wild Mushroom Risotto with Goat Cheese
Enjoy making this Creamy Tuscan Chicken & Orzo! Let me know what you think.