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

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Craving restaurant-style Tuscan flavors without the hassle? This creamy Tuscan chicken orzo delivers tender chicken thighs nestled in al dente orzo, vibrant sun-dried tomatoes, fresh spinach, and a luscious garlic parmesan cream sauce, all cooked in one skillet. Ready in just 30 minutes with minimal prep, it serves 6 generously and tastes even better as leftovers, making it perfect for busy weeknights, meal prep, or cozy family dinners.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1.5 cups uncooked orzo pasta
  • 2/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/2 cup freshly grated parmesan cheese
  • 3 to 4 garlic cloves, minced
  • 3 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil or parsley for garnish
  • Optional: Lemon wedges for serving

Notes: For dairy-free, use full-fat coconut cream and nutritional yeast instead of parmesan. Gluten-free orzo works perfectly. Chicken breasts cook faster but thighs stay juicier.

Instructions

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Season chicken pieces with salt, pepper, and half the Italian seasoning. Add to the skillet and cook for 3 to 4 minutes per side until golden brown and mostly cooked through (internal temp 165°F). Remove chicken to a plate.
  2. In the same skillet, lower heat to medium. Add diced onion and minced garlic, sautéing for 2 minutes until fragrant and softened.
  3. Stir in the uncooked orzo and chopped sun-dried tomatoes. Toast for 1 minute, stirring constantly to coat in the flavorful oil and prevent sticking.
  4. Pour in chicken broth, scraping up any browned bits from the pan bottom. Bring to a simmer, then return chicken and any juices to the skillet. Stir in remaining Italian seasoning. Cover and cook for 10 to 12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed. If needed, add a splash more broth.
  5. Reduce heat to low. Stir in heavy cream, fresh spinach, and parmesan cheese. Cook uncovered for 2 to 3 minutes until spinach wilts, sauce thickens to creamy perfection, and everything is heated through. Taste and adjust seasoning with extra salt or pepper.
  6. Remove from heat. Garnish with chopped fresh basil or parsley and a squeeze of lemon for brightness. Serve hot straight from the skillet.

Notes

Expert Tips for Perfection:

  • Toast the orzo first for deeper, nutty flavor that elevates the dish.
  • Use room-temperature chicken for even cooking; pat dry before seasoning.
  • Simmer gently to avoid a gluey orzo texture; stir midway.
  • For extra richness, deglaze with 1/4 cup white wine after sautéing veggies.

Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, portion into freezer bags for up to 3 months; thaw overnight in the fridge first. Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce. Microwave works too, covered, stirring halfway.

Nutrition

Find it online: https://yummyyrecipe.com/creamy-tuscan-chicken-orzo-one-pan-30-minute-recipe/