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Homemade Tuscan Chicken and Orzo photo

Tuscan Chicken and Orzo

A creamy, one-pan Tuscan chicken with tender orzo, spinach and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Cast-Iron Skillet

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
  • fresh parsley chopped, for finishing
  • lemon juice to taste, for finishing

Instructions
 

  • Pat chicken thighs dry and season both sides with 1 teaspoon kosher salt, ¼ teaspoon ground 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 and set aside.
  • Reduce heat to medium and add the remaining 2 tablespoons olive oil. Sauté the chopped ½ onion, sprinkling lightly with salt, until softened, about 2 minutes.
  • Add the minced garlic and chopped sun-dried tomatoes and cook 1 minute more until fragrant.
  • Stir in 1½ cups orzo and toast it with the aromatics for about 1–2 minutes.
  • Pour in 3 cups low-sodium chicken broth, bring to a boil, then reduce to a simmer.
  • Return the browned chicken thighs to the skillet, cover, and simmer for 10–15 minutes until the orzo is tender and the chicken is cooked through.
  • Remove the chicken to a plate. Stir 3 cups fresh spinach, ½ cup heavy cream, and ¼ cup grated Parmesan into the cooked orzo until the spinach wilts and the sauce is creamy.
  • Return the chicken to the skillet to warm through, finish with chopped fresh parsley, additional Parmesan if desired, and a squeeze of lemon juice before serving.

Notes

  • Cast iron skillet works best for even browning and heat retention.
  • Browning the chicken first helps it finish cooking while the orzo simmers.
  • Toasting the orzo for 1–2 minutes before adding broth adds nuttiness.
  • Cover the pan while simmering so the orzo absorbs the liquid evenly.
  • Cooked chicken should reach an internal temperature of 165–175°F.