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Creamy Tuscan Chicken Orzo Recipe, Easy Creamy Tuscan Chicken Orzo Recipe, Homemade Creamy Tuscan Chicken Orzo Recipe, Best Creamy Tuscan Chicken Orzo Recipe, How to Make Creamy Tuscan Chicken Orzo Recipe

Creamy Tuscan Chicken Orzo Recipe (One Pan, 30 Minutes)

This delicious and creamy Creamy Tuscan Chicken Orzo Recipe is a one-pan wonder that can be made in just 30 minutes. Perfect for a quick and easy dinner, this recipe combines the flavors of chicken, orzo, and creamy Tuscan sauce for a dish that is sure to please even the pickiest of eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 chicken breasts
  • 1 cup orzo
  • 8 ounces sauce (such as Prego Tuscan style)
  • 6 sprigs fresh parsley
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 cups mushrooms (such as button or cremini)

Method
 

  1. 1. Preheat oven to 400 degrees Fahrenheit.
  2. 2. Season chicken breasts with salt, Italian seasoning, garlic powder, and pepper. Add to a large skillet over medium-high heat.
  3. 3. Once chicken is cooked, remove from skillet and set aside.
  4. 4. In the same skillet, add orzo and cook for about 3-4 minutes or until light golden brown.
  5. 5. Add chicken broth, heavy cream, and mushrooms to skillet. Stir to combine.
  6. 6. Stir in sauce (such as Prego Tuscan style) and let simmer for a few minutes or until orzo is cooked and liquid has reduced.
  7. 7. Stir in cooked chicken and fresh parsley. Cook for another minute or until heated through.
  8. 8. Remove skillet from heat and let rest for a few minutes before serving.

Notes

Pro Tips: Use high-quality chicken broth for the best flavor. Add some frozen peas and carrots to make the dish more colorful and nutritious. Consider using gluten-free orzo for a gluten-free version of this recipe. Storage: Store leftover Creamy Tuscan Chicken Orzo in an airtight container in the refrigerator for up to 3 days. Variations: Try adding some diced bell peppers or zucchini to the pan for added flavor and nutrients.