Tuscan-Style Creamy Chicken and Orzo Skillet

Dairy-Free Option, Gluten-Free Option

This Tuscan-Style Creamy Chicken and Orzo Skillet is a hearty, one-pan dish that combines the rich flavors of sun-dried tomatoes, tender chicken, and fragrant Italian herbs. The orzo soaks up a flavorful blend of chicken broth, garlic, and spices, while the addition of creamy coconut milk (or heavy cream) and fresh spinach adds a luxurious, velvety texture and vibrant color. A touch of parmesan (or a dairy-free alternative) ties everything together with a nutty finish. This dish is perfect for weeknight dinners, offering a satisfying, balanced meal that's quick to prepare but rich in gourmet flavour.

Key Nutrient Benefits

Chicken: A lean source of high-quality protein, essential for muscle repair and growth, and packed with B vitamins for energy metabolism.

Sun-Dried Tomatoes: High in antioxidants, particularly lycopene, which promotes heart health and reduces inflammation.

Garlic: Known for its immune-boosting and anti-inflammatory properties, garlic also supports cardiovascular health.

Spinach: A nutrient-dense leafy green rich in vitamins A, C, and K, iron, and fiber. It supports healthy vision, immune function, and bone health.

Coconut Milk: Provides healthy fats, including medium-chain triglycerides (MCTs), which support energy and brain health.

Orzo: Supplies energy-boosting carbohydrates, and when using whole grain or gluten-free orzo, it also adds more fiber.

Olive Oil: A heart-healthy fat that contains monounsaturated fatty acids and antioxidants to support cardiovascular wellness.

Parmesan (or Dairy-Free Alternative): Adds a boost of protein and calcium; when using dairy-free options, nutritional yeast is a good substitute, providing a cheesy flavour and B vitamins.

Ingredients

1.5 pounds (680g) boneless, skinless chicken breasts, cubed

2 tablespoons (30ml) olive oil

4-5 garlic cloves (20g), mashed

¾ cup (100g) sun-dried tomatoes, packed in oil and drained

2 teaspoons (4g) Italian seasoning

2 teaspoons (5g) paprika

½ teaspoon (3g) kosher salt

1 teaspoon (2g) ground black pepper

1 cup (200g) orzo (use gluten-free orzo if needed)

2 ¾ cups (650ml) chicken broth or water

¾ cup (180ml) full-fat coconut milk (or heavy cream if not dairy-free)

2 large handfuls (60g) fresh spinach

¾ cup (75g) freshly grated parmesan cheese (use a dairy-free alternative if needed)

Method

Pat the chicken breasts dry with a paper towel and cut them into cubes. Set aside.

Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and cook for 2-3 minutes, until the edges start to brown.

Stir in the garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and black pepper. Cook for another 3-4 minutes until the chicken is fully cooked.

Add the orzo and chicken broth to the skillet. Bring to a simmer, cover the pan, and cook for 12 minutes, stirring occasionally to prevent the orzo from sticking.

Once the orzo is cooked through, stir in the coconut milk and fresh spinach. Cook for 1-2 minutes until the spinach wilts.

Stir in the grated parmesan cheese (or dairy-free alternative) until melted and combined.

Remove from heat and serve immediately. Enjoy!

Nutrition (Per Serving, assuming 4 servings):

Calories: 710 kcal

Carbohydrates: 40g

Protein: 48g

Fat: 38g

Saturated Fat: 18g

Fiber: 3g

Sugar: 4g

Sodium: 930mg