Tuscany Chicken and Orzo with Bean Dressing
Transport your taste buds to the heart of Italy with this Tuscany Chicken and Orzo with Bean Dressing. This rustic yet elegant recipe features tender, golden-seared chicken breasts seasoned with Italian herbs atop a bed of creamy orzo pasta infused with garlic and simmered in rich chicken broth. Wilted baby spinach adds a vibrant touch, while the star of the dish—a luscious, protein-packed cannellini bean dressing blended with lemon juice and Parmesan—ties everything together with its velvety texture and zesty flavor. Finished with a sprinkle of fresh parsley and additional Parmesan, this 30-minute one-pan meal is perfect for weeknight dinners or casual entertaining. It’s a wholesome, Mediterranean-inspired dish that’s as comforting as it is impressive!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups baby spinach
- 1 15-ounce can (drained and rinsed) canned cannellini beans
- 2 tablespoons lemon juice
- 0.25 cup grated Parmesan cheese
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons water
- 2 cloves (minced) garlic
Instructions
Season the chicken breasts on both sides with 1 teaspoon of the Italian seasoning, garlic powder, 1 teaspoon salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until golden and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Add the orzo to the skillet and toast lightly for 2-3 minutes, stirring frequently.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
While the orzo cooks, prepare the bean dressing. In a small blender or food processor, combine the drained cannellini beans, lemon juice, 2 tablespoons of water, Parmesan cheese, and a pinch of salt. Blend until smooth and creamy.
Add the baby spinach to the skillet with the orzo and stir gently until wilted, about 2 minutes.
Slice the cooked chicken breasts into thin strips and arrange them over the orzo and spinach in the skillet.
Drizzle the bean dressing over the chicken and orzo, ensuring even coverage.
Garnish with chopped parsley and additional Parmesan cheese if desired.
Serve immediately and enjoy this Tuscany-inspired meal!
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 7.5 g | ||
| Protein | 280.6 g | 561% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 634 mg | 49% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
