Tuscan Chicken and Orzo One Pan Recipe

4.58 from 354 votes

Tuscan Chicken and Orzo One Pan Recipe

Creamy Tuscan Chicken Thighs and Orzo is a one-pan dinner that's rich with flavors like garlic and sun-dried tomatoes, and it's sure to satisfy everyone at the table. Make this easy Italian inspired chicken dinner tonight!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 755kcal

Author: Becky Hardin

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 perfected the timing for this one pan recipe using boneless, skinless chicken thighs. Bone-in thighs or breasts will require adjustments.

**Sun-dried tomatoes are ideal for this recipe. But cherry or grape tomatoes are the next best option--they won't have the same texture or flavor though.

***The only orzo substitute I would recommend for this dish is ditalini pasta. You might have success with similar pastas or small grains like couscous, but I have not tested this.

****Kale, arugula, or another green can be used. Or leave out.

Tips:

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.

Storage: Store Tuscan chicken and orzo in an airtight container in the refrigerator for 4 days.

Nutrition