Creamy Marry Me Tuscan Orzo

Slice the chicken breasts horizontally into thinner cutlets so they cook quickly and evenly. Season both sides with 1 teaspoon salt and the black pepper. Heat the olive oil in a wide saute pan over medium-high heat, then sear the chicken until lightly golden and just cooked through, about 3 minutes per side. Transfer to a plate and keep any juices.

Reduce the heat to medium and add the butter to the same pan. Finely dice the shallot and cook until translucent and sweet, about 3 minutes, scraping up the browned bits from the base. Add the minced garlic, chopped sun-dried tomatoes, oregano, and chili flakes, stirring for 30 seconds until fragrant but not colored.

Tip in the orzo and stir it through the aromatics for 1 minute so each grain gets lightly coated in fat. This quick toasting step gives better flavour and helps the pasta keep definition in the finished sauce. Pour in the stock gradually, stirring well so no grains stick to the bottom corners of the pan.

Bring the pan to a lively simmer and cook, stirring frequently, until the orzo is almost tender and the liquid has reduced to a creamy consistency, about 10 minutes. Lower the heat if the mixture thickens too fast; add a splash more stock or water as needed so it stays fluid while the pasta finishes cooking.

Stir in the cream, then return the chicken and any resting juices to the pan. Simmer gently for 2 minutes so the flavours combine. Add the spinach in handfuls, folding each addition through until just wilted. Avoid prolonged boiling once the spinach goes in, or the sauce can become dull and overly tight.

Take the pan off the heat and add the finely grated parmesan. Stir until completely melted and glossy, then squeeze in a little lemon juice to balance the richness. Taste and adjust with the remaining salt if needed. The orzo should look slightly looser than you want at the table, as it will continue to thicken.

Slice the chicken and arrange it back over the orzo, or leave the pieces whole for a more rustic presentation. Finish with extra parmesan, a small pinch of chili flakes, and a few slivers of sun-dried tomato on top. Let the pan stand for 2 minutes before serving so the sauce settles into a silky consistency.