Creamy Tuscan
Garlic Chicken

♨ PLAY BY PLAY

1. Get the Broccolini Going
   Heat oven to 425°F. Toss 1 bunch broccolini with olive oil, salt, pepper and a little garlic powder. Roast 15–18 minutes until tender with crispy edges.
2. Start the Orzo
   Bring salted water to a boil. Cook 1 cup orzo pasta according to package directions until al dente. Drain, return it to the pot, cover and set aside.
3. Even Out the Chicken
   Place 2 boneless, skinless chicken breasts between plastic wrap and pound them to an even 1/2-inch thickness. Thin and even means faster, more even cooking.
4. Season the Chicken
   Pat the chicken dry. Season both sides generously with salt, pepper and Italian seasoning.
5. Sear the Chicken
   Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden. Remove to a plate. It will finish in the sauce.
6. Start the Tuscan Sauce
   Lower heat to medium. Add 4 minced garlic cloves and cook about 30 seconds. Add ½ cup sun-dried tomatoes and cook another minute.
7. Make It Creamy
   Pour in ½ cup chicken broth and scrape up the browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan until smooth. Add red pepper flakes if using.
8. Bring the Chicken Home
   Return chicken and any juices to the skillet. Reduce heat to medium-low and simmer 5–8 minutes, until the chicken reaches 165°F and the sauce thickens.
9. Add the Spinach
   Stir in 1 cup fresh spinach and cook 1–2 minutes until wilted. Taste the sauce and adjust salt and pepper.
10. Finish the Orzo
    Stir 2 Tbsp butter, ¼ cup grated Parmesan, the zest and a squeeze of juice from 1 lemon, and chopped parsley into the warm orzo. Taste and adjust seasoning.
11. Plate It
    Spoon orzo onto the plates. Add chicken and plenty of Tuscan sauce. Broccolini alongside. Finish with parsley.