Creamy Tuscan chicken orzo with butter beans
This creamy Tuscan chicken orzo is an easy, healthy one‑pot meal made with tender chicken breast, silky orzo pasta and high‑fibre butter beans for extra protein. Simmered in a rich, creamy sauce with sun‑dried tomatoes and spinach, it’s comforting, flavour‑packed and ready in under 30 minutes - the perfect weeknight healthy dinner idea for busy families.
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Servings: 3
Equipment
Ingredients
- 1 White Onion
- 5 Garlic cloves
- 1 Tin Butter beans
- 1 teaspoon smoked paprika
- 10 sundried tomatoes
- 3 Chicken breasts
- 200 ml Double cream
- 80 grams Parmesan cheese
- 250 grams Baby spinach
- 1 teaspoon mixed herbs
- 100 grams orzo pasta
- 700 ml Chicken stock
Instructions
- Season the chicken - Lightly score the chicken breasts with a knife. Season well with salt, pepper and mixed herbs.
- Sear the chicken - Heat a little oil in a large Skillet pan. Cook the chicken on both sides until golden and almost cooked through. Remove from the pan and set aside.
- Sauté the aromatics - Finely chop the onion. Add it to the same pan with the garlic and sauté for about 5 minutes until soft. Stir in the smoked paprika.
- Add the flavour base - Chop the sun‑dried tomatoes into bite‑sized pieces and add them to the pan.
- Build the sauce - Add the butter beans, chicken stock and return the chicken breasts to the pan. Simmer gently for 10 minutes.
- Prep the spinach - While the chicken simmers, wash the spinach and sauté it in a separate pan until wilted. Drain off any excess liquid and roughly chop
- Cook the orzo - Add the orzo and cream to the main pan. Simmer for 7–8 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
- Finish the dish - Stir in the chopped spinach and grated parmesan. Let the cheese melt into the sauce. Taste and season with salt and pepper.
- Serve - Spoon into bowls and enjoy warm, creamy comfort.
Notes
• Golden chicken = more flavour - Searing the chicken well at the start builds the base of the sauce, so don’t rush the colour.
• Sun‑dried tomatoes matter - Use the jarred kind in oil - they melt into the sauce and add richness.
• Don’t skip draining the spinach - Excess water will thin the sauce, so squeeze it well after wilting. This is why I cook in a separate pan and not straight into the sauce
• Stir the orzo - It cooks quickly and can stick to the bottom, so give it a few gentle stirs as it simmers.
• Adjust the creaminess - Add a splash more stock if the sauce gets too thick, or extra parmesan for a richer finish.
• Season at the end - The parmesan adds salt, so taste before adding more.