Ingredients

• 1 small onion, finely diced

• 1 to 1 ½ lb boneless skinless chicken breasts (2 chicken breasts)

• 7 ounce jar sundried tomatoes, drained from oil

• 4 tablespoons olive oil, divided

• Salt, to taste

• Black pepper, to taste

• Italian seasoning, to taste

• 2 heaping teaspoons minced garlic

• 1 ½ cups orzo

• ⅓ cup dry white wine

• 3 cups broth

• Crushed red pepper flakes, to taste

• 1 cup heavy cream

• ⅓ cup grated parmesan cheese

• 3 cups fresh baby spinach 

Steps

1. Cut 2 boneless, skinless chicken breasts in half lengthwise

   1. Cutting the chicken in half will help it cook faster

2. Add 2 tablespoons of olive oil to a large skillet and heat over medium heat, letting the oil coat the bottom of the pan

3. Place the halved chicken breasts in the pan in a single layer and cook for 3 minutes per side

4. Season the top half of the chicken with some salt, black pepper, and Italian seasoning to taste

5. After 3 minutes, flip the chicken breasts over to cook the other side and season the other half with some more salt, black pepper, and italian seasoning to taste

6. After 3 minutes, remove the chicken breasts from the pan and set aside

7. Add 2 more tablespoons of olive oil to the same skillet and add all the chopped onion to the pan

8. Stir and saute the onion as it softens and cooks for 5 minutes over medium heat

9. Add 2 teaspoons of minced garlic and stir for 30 seconds

10. Add the drained sun dried tomatoes and stir to combine with the onion and garlic

11. Add 1 and a half cups of dried orzo pasta to the pan

12. Stir the orzo as it toasts for a few minutes with the onion, garlic and tomato

13. Pour in a third of a cup of dry white wine and stir to deglaze the bottom of the pan until the wine has evaporated

14. Pour in 3 cups of broth to the pan and season with some crushed red pepper flakes to taste

15. Stir again to distribute the broth and ensure all the orzo is fully submerged in the cooking liquid

16. Add the partially cooked chicken breasts back to the pan and nestle them within the orzo

17. Once the broth is gently boiling, cover and simmer on low for 15 minutes

18. Halfway through, remove the lid and give everything a stir to ensure the orzo isn’t sticking to the bottom of the pan and to flip the chicken breasts over

19. Recover and continue to simmer 

20. Remove the lid after 15 minutes and stir the orzo again

21. Remove the cooked chicken breasts from of the pan and set to the side 

22. Pour 1 cup of heavy cream to the pan and stir to combine

23. Add a third of a cup of grated parmesan cheese and stir again 

24. Add in 3 cups of fresh baby spinach, gently stir and cover with the pan with a lid until the leaves are just wilted

25. On the side, cut the chicken breasts into thin strips

26. Remove the lid from the pan

27. Stir the cooked spinach in with the orzo

28. Add the sliced chicken breasts to the skillet and spread the chicken strips in an even layer across the top and enjoy your tuscan chicken orzo

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