This Tuscan Chicken and Orzo recipe is a weeknight winner: creamy, bright, and cozy all at once. Tender chicken thighs seared to a golden-brown crust meet orzo simmered in fragrant broth, sun-dried tomatoes, garlic, and heaps of spinach. A splash of lemon and a sprinkle of Parmesan finish the dish, creating a satisfying plate that feels a little special without any fuss. Below you’ll find everything you need—ingredients, tips, and step-by-step directions—for a tasty dinner that comes together in about 35–40 minutes.

Why this recipe works

The combination of juicy, seasoned chicken thighs and pasta-shaped orzo yields a comforting, silky texture. Chicken thighs stay moist during searing and simmering, while the orzo absorbs the savory low-sodium chicken broth and finishes perfectly in the same pan. Sun-dried tomatoes add a concentrated burst of umami and acidity, and spinach brightens the whole dish. A bit of heavy cream and grated Parmesan tie everything together into a luscious sauce.

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
Chopped fresh parsley, for garnish
Lemon juice, to taste

Notes on ingredients

If you prefer a lighter finish, substitute the ½ cup heavy cream with a ½ cup mixture of half-and-half and a splash more chicken broth. Use low-sodium chicken broth so you can control the seasoning level, adding more salt at the end if needed. The sun-dried tomatoes listed are packed in oil or dry-packed; either works—just chop them before adding. The chicken thighs are boneless and skinless for quick cooking and a tender result.

Equipment

Large skillet with a lid or deep sauté pan
Wooden spoon or silicone spatula
Sharp knife and cutting board
Measuring cups and spoons

Step-by-step directions

Follow these clear steps to make Tuscan Chicken and Orzo. The steps keep the same order as the original recipe and match the ingredient list exactly.

Pat the 1½ pounds boneless, skinless chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning.
Heat a large skillet over medium-high heat and add 2 tablespoons of the 4 tablespoons olive oil. When the oil shimmers, add the seasoned chicken thighs in a single layer without crowding the pan. Sear until browned, about 4–5 minutes per side, until an instant-read thermometer reads 165°F or the exterior is nicely golden. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped ½ onion and sauté until it becomes translucent and fragrant, about 3–4 minutes.
Add the minced 4 cloves garlic to the skillet and cook for about 30–45 seconds, stirring constantly so the garlic does not burn.
Stir in the chopped ⅔ cup sun-dried tomatoes and cook for 1 minute to release their flavor into the oil and aromatics.
Add the 1½ cups orzo to the skillet and stir to coat the pasta in the oil and tomato mixture. Toast the orzo for about 1–2 minutes, stirring frequently, until it becomes slightly translucent at the edges.
Pour in the 3 cups low-sodium chicken broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle boil.
Return the seared chicken thighs to the skillet, nestling them into the orzo and broth. Reduce the heat to low, cover the skillet, and simmer for about 10–12 minutes, or until the orzo is tender and the chicken is cooked through.
Uncover the skillet and stir in the 3 cups fresh spinach, allowing it to wilt into the hot orzo and sauce. This will take 1–2 minutes.
Pour in ½ cup heavy cream and add the ¼ cup grated Parmesan cheese. Stir gently to combine, creating a creamy sauce. Taste and adjust seasoning with additional kosher salt or ground black pepper if needed.
Squeeze a little lemon juice over the dish to brighten the flavors, starting with a teaspoon and adding more to taste. Garnish with chopped fresh parsley before serving.
Serve the Tuscan Chicken and Orzo warm, spooning orzo and sauce around each chicken thigh. Leftovers keep well refrigerated for up to 3 days; reheat gently on the stovetop with a splash of broth to loosen the sauce.

Taste and texture tips

For perfectly cooked chicken, sear over medium-high heat and avoid crowding the pan. Toasting the orzo briefly before adding broth gives the pasta a nutty note and helps keep it from getting mushy. If the sauce thickens too much after chilling, stir in a few tablespoons of chicken broth as you reheat to restore creaminess. A final squeeze of lemon juice brightens the cream and Parmesan, lifting the whole dish.

Serving suggestions

Serve this dish with a simple green salad and crusty bread to mop up the sauce, or alongside roasted vegetables for a heartier spread. A crisp white wine or a sparkling water with lemon pairs nicely.

Make-ahead and storage

You can prep parts of the recipe ahead: chop the onion and sun-dried tomatoes and store them in an airtight container in the refrigerator for up to 2 days. Cooked Tuscan Chicken and Orzo keeps for up to 3 days refrigerated. Reheat gently on the stovetop over low heat with a splash of chicken broth.

Final notes

This Tuscan Chicken and Orzo balances richness and brightness with minimal fuss. The ingredient amounts and the order of steps are preserved to ensure consistent results. Try it once and it will likely become a regular in your rotation for busy weeknights and easy entertaining alike.

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Tuscan Chicken and Orzo

A creamy, skillet one‑pan dinner featuring browned chicken thighs, sun‑dried tomatoes, spinach and tender orzo in a Parmesan cream sauce.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

1.5 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
4 tablespoons olive oil divided
1/2 medium onion chopped
4 cloves garlic minced
2/3 cup sun-dried tomatoes chopped
1.5 cups orzo
3 cups low-sodium chicken broth
3 cups fresh spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
fresh parsley chopped, for finishing
lemon juice to finish, to taste

Instructions

Season the chicken thighs on both sides with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
Add the chicken thighs and brown 3–4 minutes per side, until golden; remove chicken to a plate.
Add the remaining 2 tablespoons olive oil to the skillet, then add the chopped onion and a pinch of salt; cook 2 minutes until softened.
Stir in the minced garlic and chopped sun-dried tomatoes and cook 1 minute until fragrant.
Add the orzo and toast, stirring, for 1–2 minutes to coat and lightly brown.
Pour in 3 cups low-sodium chicken broth and bring to a boil, then reduce to a simmer.
Return the browned chicken thighs to the skillet, cover, and simmer 10–15 minutes until the orzo is tender and the chicken is cooked through.
Remove the chicken to the plate; stir the fresh spinach, heavy cream, and grated Parmesan into the orzo until the spinach wilts and the sauce is creamy.
Return the chicken to the skillet to warm through, then finish with chopped fresh parsley and a squeeze of lemon juice before serving.