Tuscan Chicken with Spinach and Feta Orzo
Creamy Tuscan Chicken with Mediterranean Spinach Feta Orzo
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup sun-dried tomatoes, chopped (not in oil)
2 cups fresh spinach
1/2 cup low-sodium chicken broth
1 cup heavy cream (or coconut cream for dairy-free option)
1/2 cup grated parmesan cheese
1 1/2 cups orzo pasta
3 cups low-sodium chicken broth (for cooking orzo)
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
2 tablespoons fresh basil, chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons pine nuts, toasted (optional)
Directions:
Season chicken breasts with Italian seasoning, paprika, salt, and pepper on both sides.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add cherry tomatoes and sun-dried tomatoes, cooking for 2-3 minutes until cherry tomatoes begin to soften.
Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
Reduce heat to medium-low and add heavy cream, stirring to combine.
Add spinach and stir until wilted, about 1-2 minutes.
Stir in parmesan cheese until melted and sauce is creamy.
Return chicken to the skillet, spooning sauce over the top. Cover and simmer for 3-5 minutes.
Meanwhile, in a separate pot, bring 3 cups of chicken broth to a boil. Add orzo and cook according to package instructions until al dente (usually about 8-9 minutes).
When orzo is cooked, drain any excess liquid. Stir in chopped spinach, feta cheese, lemon zest, lemon juice, and basil.
To serve, place a portion of the orzo on each plate, top with a chicken breast, and spoon the creamy sauce over the top. Garnish with fresh basil and toasted pine nuts if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 625 kcal | Servings: 4 servings