This Tuscan chicken orzo is a one-pan dish packed with flavor, featuring tender chicken, creamy orzo, and a savory blend of sun-dried tomatoes, garlic, and spinach. Perfect for a quick weeknight dinner, it brings the vibrant flavors of Tuscany to your table with minimal effort.
You'll also love my creamy mushroom risotto, sheet pan chicken and potatoes, and lemon chicken pasta.
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⭐️ Why this recipe works
- One-Pan Wonder: This recipe comes together in one skillet, minimizing cleanup while maximizing flavor as everything simmers in the same pan.
- Balanced Meal: With chicken, orzo, spinach, and sun-dried tomatoes, this dish offers protein, carbs, and veggies, making it a complete meal.
- Quick and Easy: Ready in under 45 minutes, it’s perfect for busy weeknights without sacrificing taste or quality.
- Creamy Finish: The addition of heavy cream and Parmesan at the end creates a rich, velvety sauce that coats the orzo beautifully.
- Versatile Dish: You can easily substitute ingredients like chicken thighs or gluten-free pasta, and it’s flexible enough for meal prep or special occasions.
🧾 Ingredient notes
- Chicken Breasts: The main protein, they provide lean meat that pairs well with the creamy orzo.
- Garlic Powder & Onion Powder: These seasonings give depth to the chicken, enhancing the overall flavor.
- Olive Oil & Butter: Used for sautéing, they add richness and help brown the chicken and aromatics.
- Garlic & Onion: Essential aromatics that build the foundation of flavor in the dish.
- Sun-Dried Tomatoes: Add tangy sweetness and a concentrated tomato flavor, balancing the creaminess.
- Italian Seasoning: A blend of herbs like oregano and basil that infuses the dish with Mediterranean flavors.
- Orzo Pasta: The star carb, small and quick-cooking, absorbing all the flavors from the broth.
- Chicken Broth: The liquid base that helps cook the orzo and deepens the flavor.
- Heavy Cream: Adds richness and creaminess, turning the broth into a luxurious sauce.
- Fresh Spinach: Provides a fresh, nutritious contrast to the rich sauce.
- Parmesan Cheese: Melts into the dish, adding a salty, umami-packed layer of flavor.
- Fresh Parsley: An optional garnish for color and a hint of freshness.
- Salt & Pepper: Basic seasonings that enhance and balance the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chicken orzo recipe step-by-step
- Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides for a flavorful base.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through. Set the chicken aside.
- Sauté the Aromatics: In the same skillet, reduce the heat to medium, melt butter, then sauté the minced garlic and diced onion for 2-3 minutes until soft and fragrant.
- Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes and Italian seasoning, cooking for another minute to meld the flavors.
- Cook the Orzo: Add the orzo to the skillet, stirring to coat it in the flavors. Pour in chicken broth, bring it to a simmer, and cook for 8-10 minutes until the orzo absorbs most of the liquid.
- Finish the Dish: Lower the heat, add the heavy cream and spinach, cooking until the spinach wilts. Stir in Parmesan cheese until the sauce becomes creamy.
- Combine and Serve: Nestle the chicken breasts back into the skillet, allowing them to heat through for 2-3 minutes. Garnish with parsley and serve hot.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Toast the Orzo: Before adding the broth, lightly toast the orzo in the skillet for a nutty flavor that deepens the dish.
- Use Bone Broth: Swap chicken broth for bone broth for a boost in nutrition and a richer, deeper flavor.
- Deglaze with Wine: After sautéing the aromatics, deglaze the pan with a splash of white wine to add acidity and complexity to the sauce.
- Shred the Chicken: If you prefer a different texture, shred the cooked chicken and stir it back into the orzo for a homier feel.
📖 Substitutions and variations
- Protein Swap: Use chicken thighs instead of breasts for a juicier texture, or try shrimp for a seafood variation.
- Gluten-Free: Substitute orzo with a gluten-free pasta.
- Cheese Alternatives: Swap Parmesan for Pecorino Romano for a different flavor profile.
- Add More Veggies: Bulk up the dish by adding mushrooms, bell peppers, or zucchini for more texture and flavor.
🍯 Storing and reheating leftovers
- Fridge: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the chicken orzo in a freezer-safe container and freeze for up to 2 months.
- Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of chicken broth or water to loosen the sauce and bring back the creamy consistency.
❓Recipe FAQ's
Yes, you can make the entire dish ahead of time and store it in the fridge. Just reheat it gently on the stovetop with a splash of broth to refresh the sauce.
Be sure to cook the orzo until just al dente and avoid overcooking. If needed, reduce the cooking time slightly and let it finish cooking in the sauce after adding the cream.
Yes, you can use pre-cooked or leftover chicken. Simply skip the step where you cook the chicken breasts, shred or chop your leftover chicken, and add it back to the skillet after the orzo has finished cooking.
While this recipe is designed for the stovetop, you can adapt it for a slow cooker. Cook the chicken separately, then add all ingredients except the cream, spinach, and Parmesan to the slow cooker. Cook on low for 3-4 hours, stir in the cream, spinach, and Parmesan at the end, and allow it to heat through before serving.
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The Best Tuscan Chicken Orzo
Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
Cook the Chicken:
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
Sauté Aromatics:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until softened and fragrant.
Add Sun-Dried Tomatoes and Seasoning:
- Stir in the sun-dried tomatoes and Italian seasoning. Cook for 1-2 minutes, allowing the flavors to meld.
Cook the Orzo:
- Add the orzo to the skillet and stir to coat it in the flavors. Pour in the chicken broth and bring the mixture to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Finish the Dish:
- Reduce the heat to low and stir in the heavy cream. Add the fresh spinach and cook until wilted. Finally, stir in the Parmesan cheese until melted and creamy.
Combine and Serve:
- Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo. Let everything heat through for 2-3 minutes. Garnish with chopped parsley if desired, and serve hot.
Notes
- Chicken Substitutes: You can use chicken thighs instead of breasts for a juicier option. Adjust cooking time as needed.
- Orzo Texture: If you prefer a creamier dish, add an extra splash of chicken broth or cream at the end.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if needed to loosen the sauce.
- Make it Gluten-Free: Substitute the orzo with a gluten-free pasta or rice to accommodate dietary preferences.
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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