Creamy Tuscan Garlic Chicken Spinach Bowl
Golden chicken cutlets in a garlic, sun-dried tomato and spinach cream sauce over orzo.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Most Tuscan chicken recipes rely on heavy cream. This one uses half-and-half and a spoonful of Parmesan, enough to feel rich while staying lighter. Orzo is our choice for the base because the small pasta catches the sauce well.
Why this recipe works
Searing thin cutlets leaves browned bits in the pan that flavor the sauce. Reducing the broth before adding the half-and-half concentrates flavor so the sauce tastes rich without much fat.
Ingredient notes
Oil-packed sun-dried tomatoes are soft and ready to use; dry-packed ones need soaking in hot water first. Half-and-half can curdle if boiled hard, so keep the sauce at a gentle simmer.
Common mistakes
- Boiling the sauce after adding the dairy, which can make it grainy.
- Adding all the spinach at once, which floods the pan with water.
What to serve with it
Crusty bread for the sauce, or a simple green salad.
Meal prep
The sauce thickens in the fridge; add a splash of broth or water when reheating.
More bowls like this
Cooking tips
Slice the garlic rather than mincing it so it sweetens without burning. A little of the sun-dried tomato oil can replace some of the olive oil for extra flavor.
Swaps and variations
Use heavy cream for a thicker sauce. Serve over rice or mashed potatoes instead of orzo.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently over medium-low heat until the chicken is 165°F (74°C), stirring to keep the sauce smooth.
Recipe
Creamy Tuscan Garlic Chicken Spinach Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the sauce
- For the orzo
You’ll need: large skillet; medium pot; instant-read thermometer
Method
-
Bring a pot of salted water to a boil and cook the orzo according to the package, about 8 to 9 minutes. Drain.
-
Season the cutlets with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken 3 to 4 minutes per side, until golden and 165°F (74°C). Transfer to a plate.
-
Reduce the heat to medium. Add the garlic and sun-dried tomatoes and stir for 1 minute, until fragrant.
-
Pour in the broth and scrape up the browned bits. Simmer 3 minutes until reduced by about a third.
-
Lower the heat, stir in the half-and-half and Parmesan, and simmer gently 2 to 3 minutes, until the sauce coats a spoon. Do not let it boil hard.
-
Add the spinach a handful at a time, stirring until wilted. Return the chicken and any juices and spoon the sauce over.
-
Divide the orzo among 4 bowls and top with chicken, spinach and sauce.
Questions
Can I make this dairy-free?
Use full-fat coconut milk instead of half-and-half and leave out the Parmesan; the flavor will change.
Can I use frozen spinach?
Yes. Thaw and squeeze dry 1 cup frozen spinach and stir it into the sauce.
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