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Tuscan Chicken and Orzo Recipe
Ben Carraoli

Tuscan Chicken and Orzo Recipe

I recently tried making Tuscan Chicken and Orzo 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.