Tuscan Chicken and Orzo is a 30 minute one pan dinner that’s rich with flavors from garlic and sun-dried tomatoes! If your family is anything like mine, they’re going to be head over heels in love with this easy Italian pasta! It’s full of flavor and is guaranteed to fill you up.
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 one pan dinner always satisfies, so it’s safe to say that it’s a fixture in my weeknight routine. It’s got carbs, protein and veggies all in one pan. On those crazy busy weeknights at home (I’ve got two young sons, so you can imagine the level of crazy), I love tossing together an entire meal in just one pan. Plus, it’s ready to go in just 30 minutes. This Italian dinner checks all the right boxes, and then some!
What’s in Tuscan chicken and orzo?
This recipe has everything you love about Tuscan chicken, plus orzo to fill out the dish and help soak up all that creamy sauce! Here are just a few of the ingredients in this easy recipe:
- Chicken: While chicken thighs are my personal favorite for this recipe, you can use pretty much any type of chicken you’d like.
- Sun-Dried Tomatoes: If they’re in oil, make sure they’re drained well before chopping.
- Parmesan Cheese: For the very best flavor and texture, consider freshly grating your own cheese right off the block. When you buy pre-shredded cheese, it’s coated in a powder that will cause it to seize up when mixed into the pan.
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How to Store and Reheat
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 it 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.
Notes and Tips
- 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?!
Top Reader Review
“This recipe is out of this world good. My family said it “looked like a professional chef made it”. And they devoured it. Will be making again and again!!” – Michelle B.
Tuscan Chicken and Orzo Skillet
Ingredients
- 1½ pounds chicken thighs
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil divided
- ½ onion chopped
- 4 cloves garlic minced
- ⅔ cup sun-dried tomatoes chopped
- 1½ cups orzo
- 3 cups low sodium chicken broth
- 3 cups fresh spinach
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- Fresh chopped parsley
- Squeeze of lemon juice
Instructions
- Season the chicken thighs with salt, pepper, and Italian seasoning.1½ pounds chicken thighs, 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Italian seasoning
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat.4 tablespoons olive oil
- Once heated, add in the chicken thighs, cooking for 3-4 minutes on each side until browned.
- Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.4 tablespoons olive oil
- Add in the onions, sprinkle with salt, and cook for a couple minutes until softened.½ onion
- Add in the garlic and sun-dried tomatoes. Cook for another minute.4 cloves garlic, ⅔ cup sun-dried tomatoes
- Stir in the orzo.1½ cups orzo
- Add in the chicken broth.3 cups low sodium 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.3 cups fresh spinach, ½ cup heavy cream, ¼ cup grated parmesan cheese
- Return chicken thighs to the pan.
- Finish with a sprinkle of chopped parsley, more parmesan cheese and a squeeze of lemon juice.Fresh chopped parsley, Squeeze of lemon juice
This was absolutely delicious!! Great for a weeknight. Came together so easily! Definitely will make this again!! YUM.
I’m so glad you enjoyed it! Thanks for stopping by!
This recipe is delicious. I add extra sundried tomatoes because we can’t get enough of them.
I’m so glad you love it, Jess! Thanks so much for stopping by!
I added more cream, parmesan, and 4 tenderized chicken breasts to the recipe ( id addition to the 4 thighs) and the entire family absolutely loved it.
I’m so glad it was a hit, Shannon!
Delicious and easy! Becoming a family fav!
I’m so happy to hear that, Karen!
Thank you for sharing such a fantastic comfort food recipe. I wanted something different to make on a spur of the moment for dinner. We were so amazed at the over the top flavors. This recipe will be one of our favorites. I did not have spinach in the house so I added asparagus and was very happy with the result. Thanks again for sharing.
I’m so happy to hear it was a hit, Pat!
My teenagers, husband and I loved this. I did substitute a handful of grape tomatoes towards the end for the sundried. But everything else was exactly the same and I wouldn’t change a thing. The leftovers are just as good if not better the next day. I keep eating the little bit that was left.
I’m so happy to hear it was a hit, Tracy!
Every time I try a recipe off Pinterest we hate it. This was an absolute hit! I put in on the vine cherry tomatoes in place of the sun dried and this had got to be the best recipe we have found! Thank you for this!
I’m so happy to hear you loved it, Tasha!
Was looking for a recipe to use some chicken breasts in the fridge. Easy swap with the chicken thighs and the orzo pasta was delicious and creamy. Most definitely a keeper!
I’m so happy to hear you loved this recipe, Karen!
My husband raved over this recipe. I will definitely make this dish again.
I’m so happy to hear it was a hit, Marsha!
Are the thighs boneless or bone-in?
I used boneless!