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Homemade Tuscan Chicken and Orzo photo
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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 minutes
Cook Time20 minutes
Total Time30 minutes
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.

Equipment

  • Cast-Iron Skillet

Notes

  • Use a cast iron skillet for best heat retention.
  • Browning the chicken first improves flavor and ensures even cooking.
  • Toast the orzo briefly before adding broth for a nuttier taste.
  • Cover while simmering so the orzo absorbs the liquid evenly.
  • Cook chicken until internal temperature reaches 165–175°F.