Creamy Tuscan Chicken Orzo ( Gut- Friendly)

This recipe was made in my Magnifique Claypot Multicooker. If you are interested in learning more about this non toxic cookware you can click here. You can receive a 10% discount by using code ALISSA10.

Alissa

Creamy Tuscan Chicken Orzo

This Creamy Tuscan Chicken Orzo is a cozy, one-pot dinner that comes together in about 30 minutes. It’s rich and creamy but still gut-friendly thanks to Greek yogurt, almond milk, and anti-inflammatory spices like turmeric and thyme. The orzo soaks up all that flavor from the sun-dried tomatoes and herbs, making every bite taste like comfort food with a healthy twist. Perfect for busy weeknights when you want something nourishing but easy.

I made this recipe all in my Magnifique Claypot Multicooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Base

• 1 1/2 lbs chicken breasts or thighs boneless & skinless
• 1 tbsp olive oil or oil from sun-dried tomatoes
• 1 cup orzo pasta regular or gluten-free
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt 2% or full-fat
• 1/3 cup grated Parmesan cheese

Veggies & Flavor

• 1/2 cup sun-dried tomatoes chopped (in oil, drained)
• 3 cups fresh spinach
• 1/2 small yellow onion finely diced
• 3 cloves garlic minced

Herbs & Seasoning

• 3 –4 fresh thyme sprigs remove stems after cooking
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes optional
• •Fresh basil for garnish

Equipment

• 1 Magnifique Claypot Multicooker
• 1 large skillet or sauté pan (if not using a clay pot/multicooker)
• Pot for boiling orzo (if cooking separately)

Method

 

Sear the Chicken

1. Set pot to Sear mode.
2. Add olive oil and thyme sprigs.
3. Season chicken with salt, pepper and oregano.
4. Sear 3–4 minutes per side until golden. Remove and set aside.
5. Add onion and garlic to the pot; sauté 2–3 minutes until fragrant.
6. Stir in sun-dried tomatoes and orzo. Toast 1 minute to coat in oil.

Add Liquids & Chicken

1. Pour in chicken broth and almond milk.
2. Stir, scraping up any bits from the bottom.
3. Sprinkle in smoked paprika, turmeric and red pepper flakes.
4. Put chicken back in.
5. Cook on Pasta Mode
6. Switch to Pasta mode, cover with the lid, and cook 15–18 minutes.
7. Chicken should be cooked through and orzo tender.

Make It Creamy

1. Turn the pot off.
2. Remove chicken briefly.
3. Stir in Greek yogurt and Parmesan off heat until smooth and creamy.
4. Fold in spinach until wilted.
5. Remove thyme stems and return chicken to the sauce.
6. Spoon creamy orzo onto plates, top with chicken and garnish with fresh basil and extra Parmesan.

Notes

• Turmeric adds the golden hue and an anti-inflammatory boost.
• Greek yogurt gives creaminess without heaviness or dairy bloat.
•  For extra flavor, drizzle a little oil from the sun-dried tomatoes before serving.
• If you don’t have a clay pot or multicooker, you can make this on the stove. Simply boil the orzo separately until al dente, sauté the chicken and veggies in a skillet, then combine everything with Greek yogurt, Parmesan, and spinach for a creamy finish.

Macros	Per Serving
Calories	430 kcal
Protein	32 g
Fat	15 g
Carbs	38 g
Fiber	3 g
Sugar	3 g

• Instagram
• Facebook