This cozy, flavorful dinner brings together juicy, seasoned chicken thighs, sun-dried tomatoes, a creamy spinach-orzo base, and bright lemon and parsley for a dish that feels fancy but comes together on a weeknight. I love how the small, pasta-like orzo soaks up the tomato-scented broth and cream, while the seared chicken adds deep, savory richness. Below you’ll find the full ingredient list and clear, step-by-step directions so your kitchen buzzes with warm, Mediterranean aromas in no time.

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
lemon juice

Notes on ingredients

Use good-quality sun-dried tomatoes packed in oil if you have them — they add extra depth and richness. If your parmesan is particularly salty, taste the final dish before adding any extra salt. For lemon juice, fresh-squeezed yields the brightest flavor; start with a tablespoon and adjust to taste.

Step-by-step instructions

Pat the 1½ pounds boneless, skinless chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs in a single layer and sear until deeply browned on one side, about 4–6 minutes. Flip and brown the other side for 3–5 minutes more, until the chicken is just cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the same skillet. Add the ½ chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the 4 cloves minced garlic to the skillet and sauté for 30–60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Stir in the ⅔ cup chopped sun-dried tomatoes and the 1½ cups orzo. Cook, stirring frequently, for 1–2 minutes so the orzo begins to toast and picks up the pan flavors.
Pour in the 3 cups low-sodium chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Reduce the heat to maintain a low simmer. Cover the skillet and cook the orzo for about 8–10 minutes, or until the orzo is tender and most of the liquid has absorbed. Stir once or twice during cooking to prevent sticking.
Stir in the 3 cups fresh spinach, ½ cup heavy cream, and ¼ cup grated parmesan cheese. Stir until the spinach wilts and the cream and cheese are fully incorporated, creating a creamy sauce that coats the orzo.
Return the seared chicken thighs to the skillet, nestling them into the creamy orzo. Spoon some of the sauce over the chicken. Cover and let everything heat together for 2–3 minutes so the chicken warms through and the flavors meld.
Finish with a squeeze of lemon juice to brighten the flavors and sprinkle chopped fresh parsley over the top. Taste and adjust lemon or pepper as desired.
Serve the Tuscan Chicken and Orzo warm, spooning some creamy orzo alongside each piece of chicken and garnishing with extra parmesan or parsley if you like.

Tips for success

Dry the chicken well before seasoning to ensure a good sear and maximum flavor development.
If your sun-dried tomatoes are very dry, rehydrate them briefly in hot water or use a little of the olive oil they were packed in.
Stir the orzo occasionally while simmering to prevent sticking and to ensure even cooking.
Adjust the amount of lemon juice at the end — it should add brightness without overpowering the creamy base.
Leftovers reheat well: gently warm in a skillet with a splash of broth or cream to loosen the sauce.

Why this works

The combination of seared chicken thighs and creamy orzo creates a pleasing contrast of textures: tender meat with a velvety, tomato-scented pasta base. Sun-dried tomatoes and garlic infuse the broth while the parmesan and cream lend silkiness. Fresh spinach and lemon juice cut through the richness and add color and vibrancy, making this a balanced, crowd-pleasing meal.

Serving suggestions

Pair this dish with a crisp green salad and a crusty loaf of bread to soak up the sauce. A simple side of roasted vegetables also works beautifully. For a lighter finish, serve with lemon slices and extra parsley for a fresh flourish.

Enjoy your Tuscan Chicken and Orzo — a comforting dinner that feels special but is simple enough for a busy evening.