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Tuscan Chicken and Orzo Recipe | A Creamy Italian Delight

I recently tried making Tuscan Chicken and Orzo Recipe for a busy weeknight dinner, and wow—it was a total hit with my family! The creamy sauce, tender chicken, and perfectly cooked orzo make this dish feel fancy, yet it’s so simple to throw together. I love that it all cooks in one pan, meaning less cleanup and more time to enjoy the meal.

The flavors from sun-dried tomatoes, garlic, and spinach give it that authentic Tuscan charm. Honestly, it’s become a staple in my weekly dinner rotation! You can also enjoy similar weeknight-friendly recipes like Steak Quesadilla Recipe or Steak Tacos Recipe for variety.

Ingredients

Here’s everything you’ll need to make this delicious one-pan Tuscan dish:

1½ pounds boneless skinless chicken thighs – I prefer thighs for juiciness and flavor.
1 teaspoon kosher salt – enhances all the flavors in the dish.
¼ teaspoon ground black pepper – fresh cracked works best.
1 teaspoon Italian seasoning – a mix of oregano, basil, and thyme adds depth.
4 tablespoons olive oil (divided) – use extra-virgin for richer flavor.
½ onion, chopped – adds natural sweetness to the sauce.
4 cloves garlic, minced – fresh garlic gives the best aromatic punch.
⅔ cup sun-dried tomatoes, chopped – bring a tangy, umami flavor.
1½ cups orzo – cook like risotto for a creamy texture.
3 cups chicken broth – homemade or low-sodium is ideal.
1 cup baby spinach – don’t use frozen; fresh leaves wilt perfectly.
½ cup heavy cream – creates that silky Tuscan sauce.
¼ cup freshly grated Parmesan cheese – freshly grated melts better and adds richness.

Note: Several servings depending on portion size.

Variations

Make this recipe your own with these twists:

Swap heavy cream for coconut cream for a dairy-free version.
Add roasted red peppers for extra color and sweetness.
Use turkey or chicken breast if you prefer leaner meat.
Toss in a pinch of crushed red pepper for subtle heat.
For a lower-carb option, substitute orzo with cauliflower rice.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Cast Iron Skillet – perfect for even heat and one-pan cooking.
Wooden Spoon – for stirring the orzo and sauce without scratching your pan.
Measuring Cups & Spoons – ensures accurate ingredient portions.
Knife & Cutting Board – for chopping veggies and chicken.

How to Make Tuscan Chicken and Orzo

Prepare the Chicken

Season the chicken thighs with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in your skillet, then sear the chicken until golden brown on both sides. Set aside while you prepare the veggies.

Cook the Aromatics

Add the remaining olive oil, chopped onion, and minced garlic to the skillet. Sauté for a few minutes until fragrant and the onions turn translucent. Then stir in the chopped sun-dried tomatoes.

Make the Orzo and Sauce

Pour in the chicken broth and add the orzo. Let it simmer, stirring occasionally until the pasta is tender and creamy. Stir in the spinach, heavy cream, and Parmesan cheese until everything is well combined. You can also enjoy this creamy style in dishes like Steak Quesadilla Recipe for a different protein twist.

Combine and Serve

Return the seared chicken to the skillet, spooning the sauce over the top. Let it simmer for another 3-5 minutes so the flavors meld. Serve hot, garnished with extra Parmesan or fresh herbs.

Additional Tips for Making This Recipe Better

I like letting the orzo cook slowly, almost like risotto, for extra creaminess.
Make sure the chicken is seared properly—it locks in juices and adds flavor.
Fresh spinach should be added at the end to keep its vibrant color.
I sometimes add a splash of white wine to the sauce for a deeper flavor.

How to Serve Tuscan Chicken and Orzo

Serve this dish straight from the skillet for a rustic look. Sprinkle with extra Parmesan or fresh basil leaves for color. Pair with a simple side salad or garlic bread to complete the Italian vibe.

Nutritional Information

Here’s a quick look at what you’re getting per serving:

Calories: 520
Protein: 35g
Carbohydrates: 40g
Fat: 25g

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cooked dish in a freezer-safe container for up to 2 months.
Reheating: Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or cream to refresh the sauce.

Why You’ll Love This Recipe

This Tuscan Chicken and Orzo is a must-try for several reasons:

Easy One-Pan Meal: Minimal cleanup makes weeknight dinners stress-free.
Creamy and Flavorful: Rich, garlicky sauce with sun-dried tomatoes and Parmesan.
Family-Friendly: Kids and adults alike love it, even picky eaters.
Versatile Ingredients: Swap proteins or vegetables based on what you have.
Quick to Make: Ready in just 30 minutes, perfect for busy schedules.

Ben Carraoli