Tuscan Chicken and Orzo

Tuscan Chicken and Orzo is a 30-minute one-pan dinner that’s rich with Italian flavors from garlic and sun-dried tomatoes! Made with chicken thighs, orzo, and heavy cream for a silky texture, this meal is filled with simple ingredients that make a big impact. If your family is anything like mine, they’re going to be head over heels in love with this creamy tuscan orzo skillet recipe. It’s full of flavor and it always fills me up.

Creamy Tuscan Orzo with Chicken

When I want to make a simple, delicious dinner, I always rack my brain for a one pan recipe! This Tuscan chicken and orzo skillet always satisfies, so it’s safe to say that it’s a fixture in my weeknight routine. It’s got carbs, protein, and veggies all in one. On those crazy busy weeknights at home (I’ve got two young sons, so you can imagine the level of crazy), I love tossing together an entire meal in just one pan. Plus, it’s ready to go in just 30 minutes. This Italian dinner checks all the right boxes, and then some!

This recipe has everything I love about Tuscan chicken, plus orzo to fill out the dish and help soak up all that creamy sauce! Sun-dried tomatoes, spinach, garlic, Parmesan, and Italian seasoning all help to create the most delicious Mediterranean flavors.

Tuscan Chicken and Orzo Skillet

Tuscan Chicken and Orzo is a one-pan dinner that’s rich with flavors like garlic and sun-dried tomatoes, and it’s sure to satisfy everyone at the table. Make this easy Italian inspired chicken dinner tonight!

Ingredients

• ▢1½ pounds chicken thighs
• ▢1 teaspoon kosher salt
• ▢¼ teaspoon ground black pepper
• ▢1 teaspoon Italian seasoning
• ▢4 tablespoons olive oil (divided)
• ▢½ onion (chopped)
• ▢4 cloves garlic (minced)
• ▢⅔ cup sun-dried tomatoes (chopped)
• ▢1½ cups orzo
• ▢3 cups low-sodium chicken broth
• ▢3 cups fresh spinach
• ▢½ cup heavy cream
• ▢¼ cup grated parmesan cheese
• ▢Fresh chopped parsley
• ▢Squeeze of lemon juice

Instructions

1. Season chicken thighs with kosher salt, ground black pepper, and Italian seasoning.1½ pounds chicken thighs, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Italian seasoning
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.4 tablespoons olive oil
3. Once heated, add in the chicken thighs, cooking for 3-4 minutes on each side until browned.
4. Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.
5. Add onion, sprinkle with salt, and cook for a couple minutes until softened.½ onion
6. Add garlic and sun-dried tomatoes. Cook for another minute.4 cloves garlic, ⅔ cup sun-dried tomatoes
7. Stir in orzo.1½ cups orzo
8. Add in chicken broth.3 cups low-sodium chicken broth
9. Bring the mixture to a boil, then reduce to a simmer.
10. Place the chicken thighs back in the pan.
11. Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
12. Remove the chicken thighs from the pan once again.
13. Stir in spinach, heavy cream, and parmesan cheese.3 cups fresh spinach, ½ cup heavy cream, ¼ cup grated parmesan cheese
14. Return chicken thighs to the pan.
15. Finish with a sprinkle of Fresh chopped parsley, more parmesan cheese and a Squeeze of lemon juice.Fresh chopped parsley, Squeeze of lemon juice

Notes

Storage: Store Tuscan chicken and orzo in an airtight container in the refrigerator for 4 days.

Notes and Tips

• Double check that your chicken is fully cooked by inserting a meat thermometer into the thickest part of it. If it reads at least 165°F, it’s fully cooked and safe to eat!
• Finely chop the sun-dried tomatoes so their flavor is spread evenly throughout the dish. If you leave them as whole pieces, you won’t get their flavor in every bite. If they’re in oil, make sure they’re drained well before chopping.
• If you really love garlic, don’t be afraid to throw another garlic clove or two into the mix! When it comes to Italian dishes, is there even such a thing as too much garlic?

How to Store and Reheat

Store leftover Tuscan chicken thighs and orzo in an airtight container, in the refrigerator for 3 days. Freeze for up to 3 months, and defrost before reheating.

When you’re ready to enjoy your leftovers, just toss it all back into a pan and reheat it over medium high on the stovetop. Stir often, and toss in a bit of olive oil or heavy cream to add moisture if needed.