My creamy Tuscan chicken thighs and orzo is a 30-minute one-pan dinner that’s rich with Italian flavors from garlic and sun-dried tomatoes! Juicy chicken thighs are nestled in a bed of orzo, and I added heavy cream to give it a silky texture. If your family is anything like mine, they’re going to be head over heels in love with this creamy tuscan orzo skillet recipe. It’s full of flavor and it always fills me up!
Top Reader Reviews
My daughter made this recipe for dinner tonight. OMG!! It was amazing. So full of flavor and textures. She’s probably tired of me raving about it, but she’ll have to get over it. Absolutely delicious!!
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I made this tonight for dinner and everyone absolutely loved it! Chicken, spinach ,orzo and sun dried tomatoes and a whole lot of delicious. Even my picky eater raved on it . I’m a fan big time of the Tuscan Recipes, such wonderful flavors. Everyone says I need to make this again soon as well as regularly and I have to agree . Once again it was delicious and many thanks for sharing your recipe with us.
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Creamy Tuscan Orzo with Chicken Thighs
When I want to make a simple, delicious dinner, I always rack my brain for a one pan recipe! This Tuscan chicken and orzo skillet 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. On those extra busy weeknights at home (I’ve got two young sons, so you can imagine the level of crazy), I love being able to toss 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!
This chicken thigh recipe has everything I love about Tuscan chicken, plus creamy orzo to fill out the dish and help soak up all that creamy sauce! Sun-dried tomatoes, spinach, garlic, Parmesan, and Italian seasoning all help to create the most delicious Mediterranean flavors.
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Cooking with Orzo
Orzo is a pasta that often gets confused for rice. And in this recipe, I am actually cooking orzo a little more like risotto than typical pasta. So instead of just throwing it into liquid to boil, I let it simmer in broth for slightly longer. This method works perfectly for attaining a creamy orzo texture, plus it allows the chicken thighs to cook in one pan at about the same rate.
Tuscan Chicken and Orzo One Pan Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ pounds boneless, skinless chicken thighs (*)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black 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
For Serving (optional):
- chopped fresh parsley
- lemon juice
Instructions
- Season 1½ pounds boneless, skinless chicken thighs with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon 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 each side until browned.
- Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.
- Add ½ onion chopped, sprinkle with salt, and cook for a couple minutes until softened.
- Add 4 cloves garlic minced and ⅔ cup sun-dried tomatoes. Cook for another minute.
- Stir in 1½ cups orzo.
- Add in 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 3 cups fresh spinach, ½ cup heavy cream, and ¼ cup grated parmesan cheese.
- Return chicken thighs to the pan.
- Finish with a sprinkle of chopped fresh parsley, more parmesan cheese and a squeeze of lemon juice.
Notes
- I recommend using a cast iron skillet because it holds and distributes heat really well. However, you can use another non-stick skillet instead.
- Browning the chicken thighs first helps ensure they cook through fully with the orzo later in the recipe.
- Toasting the orzo for a couple of minutes in the pan before adding broth will give it a nuttier, more flavorful finish.
- Cover the pan while the orzo is simmering to help it absorb the liquid and cook through properly.
- Fully cooked chicken thighs should reach an internal temp of 165-175 degrees F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina made this reader-favorite dish at home to show us how simple it is for weeknights.
Ingredient Notes
- This one pan orzo recipe works best with boneless, skinless chicken thighs. Bone-in thighs will need slightly more time, and chicken breasts will need slightly less time. This means you would need to adjust the total cook time, and adjust when you add the chicken back to the pan with the orzo, which might take some trial and error.
- 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 they’re in oil, make sure they’re drained well before chopping.
- If you really love garlic, don’t be afraid to throw another garlic clove or two into the mix! When it comes to Italian dishes, is there even such a thing as too much garlic?
How to Store, Freeze, and Reheat
Store leftover Tuscan chicken thighs and orzo in an airtight container, in the refrigerator for 3 days. Freeze for up to 3 months, and defrost before reheating.
When you’re ready to enjoy your leftovers, just toss it all back into a pan and reheat it over medium high on the stovetop. Stir often, and toss in a bit of olive oil or heavy cream to add moisture if needed.
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