Creamy Tuscan Chicken Orzo Simple and Flavorful Meal

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup baby spinach, roughly chopped
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• for garnish grated Parmesan cheese
• for garnish fresh basil leaves

Instructions

1. Season the chicken thighs generously with salt, pepper, and Italian seasoning.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for about 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the orzo and stir for a minute before pouring in the chicken broth. Bring it to a boil, then reduce to a simmer, cover, and cook for about 10-12 minutes until the orzo is tender. Stir occasionally.
4. Once the orzo is cooked, lower the heat and add the heavy cream, sun-dried tomatoes, and chopped spinach. Stir until the spinach wilts and the sauce becomes creamy.
5. Slice the seared chicken thighs and nestle them back into the skillet with the orzo. Stir gently to combine and allow everything to heat through for about 2-3 minutes.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve the creamy Tuscan chicken orzo in shallow bowls, garnishing with grated Parmesan cheese and fresh basil leaves on top.