End-of-Summer Creamy Tuscan Chicken

What’s Up, Hungry People

I don’t know about you, but by this time of year, I’m exhausted—and the holidays haven’t even started yet! That’s why we all need a simple recipe that can be made in just one pot. One that’s not only delicious but also provides great leftovers. Enter: Creamy Chicken Tuscan Orzo.

This dish is incredibly easy, even for novice chefs. It’s so simple, people will think you spent hours preparing it. In reality, this dish comes together in about 45 minutes, making it an ideal dinner for any lazy weeknight.

It’s like having a professional chef right in your kitchen—except YOU are that professional chef. If you’re looking for a simple dish to dive into learning how to cook, this is a great one to start with as it covers basics like dredging chicken, making “risotto” from orzo, sautéing, and sauce-making all in one delicious recipe.

What’s even better about this Tuscan chicken is that it makes use of end-of-summer ingredients like fresh tomatoes, basil, and spinach.

I compare cooking the orzo in this dish to making a risotto. When you make risotto, you slowly add broth or stock and let it absorb into rice (traditionally Arborio or short grain rice) until the rice reaches a creamy consistency.

The same method is used here to make the orzo. Once the orzo has been toasted and lightly sautéed, we add the broth a quarter cup at a time until the orzo is swollen and cooked completely. It may not have the same creamy quality as rice, but I think cooking orzo like risotto is truly the best method for getting softer orzo.

Another cooking technique found in this dish is dredging chicken for frying—but the secret to perfectly cooked chicken breast in this recipe is to pound it out thin and make one breast into multiple pieces so that it cooks evenly.

I used a meat mallet to pound my chicken to about a half-inch thick and then dredged it in seasoned flour, eggs, and bread crumbs before lightly frying it. When you return the chicken to the pan at the end, it will finish cooking with the sauce.

Served in a creamy vegetable sauce, this Tuscan chicken is straight-up addicting. The sauce is made by slowly building up flavors from the very start. The chicken is fried in the pan first, and then, without cleaning the pan, the vegetables are added and sautéed, picking up all the savory goodness left behind from the chicken.

The orzo is then toasted in the skillet, further absorbing the flavors of the chicken and garlic before slowly cooking in broth until plump and tender. Additional creaminess can be added to the skillet with freshly grated Parmesan and heavy whipping cream. These ingredients transform the broth into a savory sauce that is thick and velvety smooth.

I grew my own tomatoes for this dish. I love having a garden right off my porch that I can harvest for the freshest ingredients. The fresher the ingredients you can find, the better your food will taste! I like to stop at our local farmers market on the weekends to pick up local ingredients that I can’t find in our grocery store—at least not without questionable quality or origins.

So don’t forget to grow what you can and support local when you can’t! Both are great ways of saving money and giving back to the community. I love making dishes with fresh ingredients at their peak season. This Tuscan chicken dish is no exception. I may be ready for fall mode, but this dish lets me hang on to summer for just a little bit longer.

Here’s What You Need

• Chicken breasts: Provide the protein base for the dish.
• Orzo: the pasta for your dish!
• Bread crumbs: Create a crispy coating for the chicken.
• Flour: Used for dredging the chicken to help the bread crumbs stick.
• Eggs: Help the bread crumbs adhere to the chicken.
• Salt: Enhances the overall flavor of the dish.
• Pepper: Adds a bit of heat and flavor to the seasoning.
• Olive oil: Used for frying the chicken and sautéing the vegetables.
• Onion: Adds a sweet and savory base flavor.
• Garlic: Provides a pungent, aromatic flavor.
• Cherry tomatoes: Add a burst of sweetness and acidity.
• Chicken broth: Used to cook the orzo and build the sauce.
• Marsala wine: Adds depth and richness to the sauce.
• Spinach: Adds a fresh, earthy flavor and nutrients.
• Basil: Provides a fresh, aromatic finish.
• Mozzarella: Melts into the sauce, adding creaminess.
• Parmesan cheese: Adds a nutty, savory flavor.
• Heavy cream: Adds richness and creaminess to the sauce.

Let’s Cook

First things first, let’s prep our chicken. Cut the chicken breasts into quarters so you end up with four pieces. Place the pieces between two layers of plastic wrap and give them a good pounding with a meat mallet until they’re about a quarter to half-inch thin. This helps the chicken cook evenly and quickly.

Now, set up your dredging station. You’ll need three shallow bowls: one for the flour, one for the bread crumbs, and one for the eggs. Whisk the eggs until they’re frothy. Season the flour with salt and pepper, and season the bread crumbs with a bit of salt to taste.

Dredge each piece of chicken in the flour, making sure it’s well-coated. Then, dip it into the eggs and let any excess drip off. Finally, coat the chicken in the bread crumbs. If you like a thicker breading, you can dip it back in the egg and then into the bread crumbs again. Set your breaded chicken aside on a plate.

Frying the Chicken

Grab a large skillet and heat two tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the chicken. Fry each piece for about 2-3 minutes per side, until the breading is golden and the chicken is cooked through (aim for at least 150°F). Once done, remove the chicken from the skillet and set it aside on a clean plate.

Building the Sauce

Without cleaning the skillet (we want all those delicious bits!), add the remaining two tablespoons of olive oil. Toss in the chopped onion and sauté for 8-10 minutes until it’s tender and starting to brown. Then, add the minced garlic and cook for another 2-3 minutes until it’s fragrant.

Next, throw in the halved cherry tomatoes. Cook them down for about 5-10 minutes, stirring occasionally, until they’ve released their juices.

Cooking the Orzo

Time to deglaze the skillet! Add a splash of Marsala wine and let it fizzle away. Scrape up any browned bits from the bottom of the skillet. Now, add the orzo and toast it in the skillet for 3-4 minutes until it just starts to brown.

Add the chicken broth a quarter cup at a time. Wait for the broth to be fully absorbed into the orzo before adding more. If, after two cups of broth, the orzo is still al dente, add more broth or water as needed. There should be a little bit of excess liquid.

Finishing the Dish

Stir in the heavy cream, mozzarella, Parmesan, and spinach. Keep stirring until the spinach is wilted and the cheese has melted into the sauce. Let it simmer for 2-3 minutes to thicken. Season with salt and pepper to taste.

Return the chicken to the skillet and let it simmer for about 5 minutes to reheat and soak up some of the sauce. The chicken should reach a temp of about 160-165°F. If you have time, let the dish rest for 5-10 minutes off the heat; the sauce will thicken as it stands.

Tips for Perfect Tuscan Chicken

• Pounding the Chicken: Make sure your chicken pieces are evenly pounded to ensure they cook uniformly. This prevents overcooking or undercooking.
• Deglazing: Don’t skip deglazing the pan. It adds depth and picks up all those tasty browned bits, which enriches the sauce.
• Adding Broth Slowly: When cooking the orzo, adding the broth slowly and letting it absorb fully helps achieve the perfect texture. This mimics the risotto method for extra flavor.
• Fresh Ingredients: Use the freshest ingredients you can find. Fresh tomatoes, basil, and spinach will elevate the flavor of the dish significantly.
• Letting the Dish Rest: Allowing the dish to rest off the heat for a few minutes can thicken the sauce naturally, giving you a rich, velvety finish.

If you’re in need of a quick, delicious dinner that uses fresh ingredients and leaves you with minimal cleanup, creamy chicken Tuscan orzo is the way to go. This dish blends the flavors of perfectly cooked chicken, fresh vegetables, and a creamy, cheesy sauce. It’s a simple yet impressive meal that will make you feel like a seasoned chef in your own kitchen. Plus, the leftovers make for a great lunch the next day. Give it a try and let me know how it turns out! What are your favorite dishes to close out the summer? Share your thoughts in the comments!

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