Description
Creamy Tuscan Chicken and Orzo is a comforting and flavorful one-pot meal featuring tender chicken thighs, smoky turkey bacon, sun-dried tomatoes, and melty shredded mozzarella cheese (vegetal). Combined with orzo pasta that soaks up a luscious creamy sauce infused with Mediterranean herbs, garlic, spinach, and a touch of tangy apple cider vinegar, this dish delivers a perfect balance of savory, smoky, and fresh flavors. Ideal for weeknight dinners or entertaining guests, it offers a hearty yet wholesome option that is simple to prepare and satisfies all palates.
Ingredients
Scale
Protein
- 4 boneless chicken thighs
- 3 slices smoked turkey bacon, chopped
Pasta & Vegetables
- 1 cup orzo pasta
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
Dairy & Cream
- 1 cup heavy cream or plant-based cream alternative
- 1 cup shredded mozzarella cheese (vegetal)
Liquids & Sauces
- 2 1/2 cups chicken broth or vegetable broth
- 2 tablespoons vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Seasonings & Herbs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried Italian herbs (oregano and basil mix)
Instructions
- Prepare the chicken and smoked turkey bacon: Season the chicken thighs with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until golden and cooked through. Remove chicken and set aside. In the same skillet, add chopped smoked turkey bacon and cook until crispy. Remove bacon and leave the rendered fat in the pan.
- Sauté aromatics and sun-dried tomatoes: Using the bacon fat, sauté chopped onions and minced garlic until soft and fragrant. Stir in the chopped sun-dried tomatoes to release their tangy sweetness and build the flavor base.
- Cook the orzo: Add uncooked orzo to the skillet, stir to toast slightly, then pour in the chicken or vegetable broth along with apple cider vinegar and vegetarian Worcestershire sauce. Simmer over medium-low heat, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Make the creamy sauce: Lower the heat and stir in the heavy cream or plant-based cream alternative and shredded mozzarella cheese (vegetal). Stir constantly until the cheese melts and the sauce becomes rich and smooth. Add fresh spinach leaves and cook until just wilted, folding them gently into the sauce.
- Combine and finish: Return the cooked chicken and crispy smoked turkey bacon to the skillet, nestling them into the creamy orzo mixture. Let everything warm together for a few minutes so the flavors meld. Taste and adjust seasoning as needed before serving.
Notes
- Allow the cooked chicken to rest a few minutes to retain juiciness before slicing or serving.
- Cook orzo on medium-low heat to prevent sticking and achieve a creamy consistency.
- Use sun-dried tomatoes packed in oil for deeper flavor or rehydrate dry-packed before use.
- Garnish with fresh basil or oregano for extra aroma and vibrant presentation.
- Add spinach at the end, cooking just until wilted to preserve its bright color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Creamy Tuscan Chicken, Orzo, Mediterranean, Comfort Food, One-Pot Meal, Smoky Turkey Bacon, Sun-Dried Tomatoes, Spinach