Creamy Tuscan Chicken Orzo (One-Pan, 30-Minute Recipe)

Craving restaurant-quality Italian flavors on a busy weeknight? This creamy Tuscan chicken orzo delivers tender, golden chicken thighs nestled in a silky sun-dried tomato cream sauce with al dente orzo, fresh spinach, and nutty parmesan. Ready in just 30 minutes with minimal cleanup, it is perfect for family dinners or date nights at home.

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Picture this: seared chicken bursting with garlic and Italian herbs, orzo that cooks like risotto right in the skillet, and pops of tangy sun-dried tomatoes balanced by wilted spinach. Inspired by Tuscan countryside simplicity, this one-pan wonder satisfies hearty appetites while feeling indulgent. Each bite offers creamy comfort without hours of effort. Serves 4 to 6. Prep time: 10 minutes. Cook time: 20 minutes.

Ingredients

For the best results, use boneless skinless chicken thighs for juiciness, oil-packed sun-dried tomatoes for bold flavor, and uncooked orzo pasta that absorbs the creamy sauce perfectly.

1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional, for a subtle kick)
1 cup uncooked orzo pasta
1/2 cup dry white wine (like Pinot Grigio; substitute chicken broth if preferred)
2 cups low-sodium chicken broth
1 cup heavy cream
2 cups fresh baby spinach
1/2 cup freshly grated parmesan cheese, plus more for serving
Juice of 1/2 lemon (about 2 tablespoons)
Fresh basil leaves, chopped for garnish

Instructions

Follow these simple steps for foolproof results. Use a large 12-inch skillet with a lid for even cooking.

1. Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, Italian seasoning, and oregano. Heat olive oil in the skillet over medium-high heat until shimmering.
2. Add chicken in a single layer. Sear for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove to a plate and set aside.
3. In the same skillet, reduce heat to medium. Add diced onion and cook for 2 minutes until softened. Stir in minced garlic, chopped sun-dried tomatoes, and red pepper flakes (if using). Sauté 1 minute until fragrant.
4. Add uncooked orzo to the skillet. Toast for 1 to 2 minutes, stirring constantly, until lightly golden. This step adds nutty depth.
5. Pour in white wine to deglaze, scraping up browned bits from the pan bottom. Let simmer 1 minute until mostly reduced.
6. Stir in chicken broth. Bring to a simmer, then nestle seared chicken back into the skillet along with any juices. Cover and cook 10 to 12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed. Add a splash more broth if needed.
7. Uncover and reduce heat to low. Stir in heavy cream, fresh spinach, parmesan, and lemon juice. Cook 2 to 3 minutes until spinach wilts and sauce thickens to a creamy consistency. Taste and adjust seasoning with salt, pepper, or extra lemon.
8. Remove from heat. Garnish with chopped basil and extra parmesan. Serve immediately.

Tips for Perfect Creamy Tuscan Chicken Orzo

Toasting the orzo prevents a gummy texture and builds flavor, mimicking risotto without constant stirring.​

Sear the chicken first for caramelized bits that infuse the sauce; do not skip this step.

For a lighter version, swap heavy cream for half-and-half, though the sauce will be less rich.

Customize with mushrooms sautéed alongside the onions or artichoke hearts stirred in at the end.

Make it dairy-free using coconut cream and nutritional yeast instead of parmesan.

Common Mistakes to Avoid

Stirring too often during simmering can break the orzo; let it absorb liquid undisturbed.

Overcooking the spinach makes it mushy; add it last and wilt just until bright green.

Using broth instead of wine works fine, but wine adds authentic Tuscan brightness.

Storage and Reheating

Leftovers keep beautifully, making this ideal for meal prep.

Fridge: Store airtight up to 4 days.

Freezer: Portion into bags and freeze up to 2 months; thaw overnight in fridge.

Reheat gently on stovetop over low heat with a splash of broth or cream to revive creaminess. Microwave in covered dish with 30-second bursts, stirring between. Avoid high heat to prevent separation.​

Serving Suggestions

Pair with crusty sourdough bread to sop up every drop of sauce, a simple arugula salad with lemon vinaigrette, or roasted asparagus.

Wine match: Crisp Sauvignon Blanc or Chianti cuts through the richness.

For kids, serve orzo separate from chicken or tone down garlic.

Variations to Try

Slow Cooker: Sear chicken first, then combine all in crockpot on low 4 hours.

Instant Pot: Sauté mode for chicken and aromatics, then pressure cook 5 minutes.

Vegetarian: Swap chicken for chickpeas or white beans.

Nutrition Information (Per Serving, Based on 4 Servings)

Approximately 650 calories, 38g protein, 45g carbohydrates, 35g fat (18g saturated), 4g fiber, 1200mg sodium. Values vary by brands; high in protein and vitamin A from spinach. Use a calculator for precision.​

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, slice breasts thin for even cooking; they dry out less with the quick sear.

Is this recipe gluten-free?

Substitute gluten-free orzo and check labels on broth, seasoning, and sun-dried tomatoes.

How do I make creamy Tuscan chicken orzo dairy-free?

Use full-fat coconut milk for cream and vegan parmesan alternative.

Can I prepare Tuscan chicken orzo ahead?

Assemble up to step 6, cool, and refrigerate; finish with cream and spinach when ready to serve.

What if my sauce is too thick or thin?

Add broth for thinner; simmer uncovered 2 minutes more for thicker.

Why is my orzo mushy?

Likely overcooked; next time, check at 10 minutes and toast longer.

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