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Tuscan Chicken And Orzo Skillet

Tuscan chicken orzo skillet made in one pan with golden chicken thighs and creamy orzo. Sun-dried tomatoes, wilted spinach, and parmesan melt into a rich Italian-American sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless chicken thighs Use boneless for quick searing and even cooking.
Orzo and aromatics
  • 1 cup orzo pasta Cooked until nearly tender, then finished in the final simmer.
  • 1 cup sun-dried tomatoes, chopped Chopped sun-dried tomatoes add concentrated tang and color.
  • 3 cups baby spinach Stir in at the end so it wilts but stays vibrant.
  • 4 cloves garlic, minced Minced garlic cooks quickly with the onion and tomatoes.
  • 0.5 cup onion, diced Diced onion softens and builds the base flavor.
Creamy sauce
  • 1 cup heavy cream Adds creaminess—keep at a gentle simmer.
  • 2 cups chicken broth Forms the cooking liquid for the orzo.
  • 0.5 cup parmesan, grated Stir in off a strong boil to prevent graininess.
  • 2 tbsp olive oil Used for searing and sautéing.
  • 1 tsp Italian seasoning Classic dried herbs blend into the seasoning mix.
  • 1 tsp smoked paprika Gives warm color and a subtle smoky note.
  • 0.25 Salt and pepper to taste Season at the start, then adjust after simmering.
Serving
  • Fresh basil for serving Sprinkle at the end for aroma and brightness.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless chicken thighs with smoked paprika, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet and sear chicken for 5-6 minutes per side until golden; remove to a plate.
Build the Tuscan sauce
  1. Sauté diced onion for 3 minutes, then add minced garlic and chopped sun-dried tomatoes and cook for 2 minutes.
  2. Add orzo pasta and toast briefly, then pour in chicken broth and heavy cream.
Simmer until creamy and tender
  1. Simmer for 10 minutes, stirring occasionally, until the orzo is nearly tender.
  2. Stir in grated parmesan and baby spinach until the spinach wilts.
Finish cooking the chicken
  1. Nestle the seared chicken thighs back on top, cover, and cook for 5 more minutes until the chicken is cooked through.
  2. Garnish with fresh basil for serving.

Notes

For extra creamy orzo, keep the simmer gentle once the cream is added and stir every couple of minutes so the orzo doesn’t catch. Store leftovers in the refrigerator up to 3 days; reheat with a splash of chicken broth or water to loosen the sauce. Freezing is not recommended due to the cream and spinach texture. For a lighter option, swap heavy cream for half-and-half and use half the parmesan to reduce richness without losing the Tuscan feel.