Add the orzo pasta to the skillet and stir to coat it with the aromatics.
Pour in the chicken broth, stirring well to combine.
Bring to a gentle boil, then reduce the heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4. Add the Chicken and Veggies:
Return the chicken to the skillet along with the cherry tomatoes.
Cook for 4-5 minutes, or until the chicken is fully cooked.
Stir in the spinach and let it wilt for 1-2 minutes.
5. Finish with Cream and Cheese:
If using, stir in the heavy cream for a creamier texture.
Add the grated Parmesan cheese and stir until melted and well incorporated.
Taste and adjust seasoning with salt and black pepper.
6. Serve:
Garnish with fresh basil or parsley, if desired.
Serve warm with crusty bread or a simple salad for a complete meal.
Tips:
Add Protein: Swap chicken with shrimp or turkey for a twist.
Extra Veggies: Include mushrooms, zucchini, or sun-dried tomatoes for added texture and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth to refresh the texture.
Enjoy your One-Pot Tuscan Chicken Orzo—a creamy, delicious dinner that comes together effortlessly! 🍅🥬🍗