In a large skillet over medium heat, add a splash of olive oil and place the chicken breasts in the pan. Sear the chicken for about 5-7 minutes on each side until golden brown, ensuring it’s cooked through. Once cooked, remove the chicken from the skillet and set aside on a plate to rest.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then, pour in the orzo and toast it for 1-2 minutes, stirring frequently.

Slowly pour in chicken broth, scraping any browned bits from the bottom of the skillet for extra flavor. Bring the mixture to a simmer, then cover and cook the orzo for approximately 8-10 minutes, stirring occasionally, until it reaches an al dente texture.

Reduce the heat to low and stir in heavy cream, fresh Parmesan cheese, sun-dried tomatoes, and baby spinach. Add the cooked chicken back to the skillet, mixing everything until the spinach wilts and the sauce thickens slightly, about 2-3 minutes.

Taste and adjust seasoning with salt and freshly cracked pepper as needed. Serve the Creamy Tuscan Chicken Orzo hot directly from the pan, optionally garnishing with additional Parmesan cheese and a sprinkle of Italian herbs.