Tuscan Chicken and Orzo is a one pan dinner that’s rich with flavors like garlic and sun-dried tomatoes and sure to satisfy everyone at the table. Make this easy Italian inspired chicken dinner tonight!
Easy Tuscan Chicken and Orzo Dinner
When I want to make a simple, delicious dinner, I always rack my brain for a one pan/pot recipe! This tuscan chicken and orzo is wholly satisfying and serves as an entire family dinner in just one pan.
If your family is anything like mine, they’re going to be head over heels in love with this Italian dinner! It’s full of flavor and is guaranteed to fill you up. And if you’re making it just for one or two people, you’re in luck – this dish makes the best leftovers!
Why You’ll Love this Healthy Tuscan Chicken Recipe:
- Easy: It’s a one pan recipe that’s made in just a few simple steps! This is an easy dinner that even a novice home chef can master with ease.
- Italian: In my house, Italian cuisine is always a go-to. This tuscan chicken is rich with notes of garlic, sun-dried tomatoes, and parmesan cheese. It always satisfies the Italian craving!
- Filling: If anyone goes back for seconds of this dinner, it’s simply because they can’t get enough of that flavor – not because they’re still hungry! The baked chicken thighs and orzo are wonderfully hearty.
How to Make Tuscan Chicken & Orzo for Dinner
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken.
- Sear the chicken, then remove it.
- Cook the onions.
- Stir in the garlic and sun-dried tomatoes before adding the orzo.
- Pour in the broth.
- Bring to a boil, then reduce to a simmer.
- Add chicken thighs back to the pan.
- Sprinkle the top with parsley, parmesan, and lemon juice.
Can I use another cut of chicken?
Sure! While chicken thighs are my personal favorite for this recipe, you can use pretty much any type of chicken you’d like.
Drumsticks and chicken breasts both work great. However, if you choose to use chicken breasts, pound them with a meat mallet before cooking so they’re a bit thinner. That way, they’ll cook faster!
How can I make this dinner dairy free?
It’s easy! Instead of sprinkling the final product with parmesan, see if your local grocery store has any good dairy free alternatives.
As for the heavy cream, substitute it with a dairy free heavy whipping cream alternative. There are usually at least one or two options at the grocery store to choose from! If you can’t find a direct alternative to heavy cream, oat milk should do the trick.
How long will tuscan chicken and orzo stay fresh?
Have any leftovers? Great! I love eating these leftovers for lunch the next day!
In an airtight container, these chicken thighs and orzo will stay fresh for up to 3 days.
When you’re ready to enjoy your leftovers, just toss is all back into your pan and reheat it over medium high. Stir often, and toss in a bit of olive oil or heavy cream to add moisture if needed.
Recipe Tips and Notes
- 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 you really love garlic, don’t be afraid to throw another garlic clove or two into the mix! When it comes to Italian, is there even such a thing as too much garlic?!
As far as easy weeknight dinners go, it’s hard to beat this easy tuscan chicken and orzo recipe! It’s a go-to staple in my house that I love making over and over again.
More Italian inspired Chicken Recipes we Love
- Creamy Chicken Spaghetti
- Chicken Alfredo Stuffed Shells
- Italian Baked Chicken Meatballs
- Chicken Tortellini Soup
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Tuscan Chicken and Orzo Skillet
- 1 1/2 pounds chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil divided
- 1/2 onion chopped
- 4 cloves garlic minced
- 2/3 cup sun-dried tomatoes chopped
- 1 1/2 cups orzo
- 3 cups low sodium chicken broth
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- Fresh chopped parsley
- Squeeze of lemon juice
- Season the chicken thighs with salt, pepper, and Italian seasoning.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- Once heated, add in the chicken thighs, cooking for 3-4 minutes on both sides until browned.
- Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.
- Add in the onions, sprinkle with salt, and cook for a couple minutes until softened.
- Add in the garlic and sun-dried tomatoes. Cook for another minute.
- Stir in the orzo.
- Add in the chicken broth.
- Bring the mixture to a boil, then reduce to a simmer.
- Place the chicken thighs back in the pan.
- Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
- Remove the chicken thighs from the pan once again.
- Stir in the spinach, heavy cream, and parmesan cheese.
- Return chicken thighs to the pan.
- Finish with a sprinkle of chopped parsley, more parmesan cheese and a squeeze of lemon juice.