Tuscan Chicken and Orzo Skillet

Imagine tender chicken nestled in a creamy, aromatic sauce with perfectly cooked orzo pasta absorbing all those magnificent Tuscan flavors. This Tuscan Chicken and Orzo Skillet transforms simple ingredients into an extraordinary one-pan meal that tastes like it came straight from an Italian countryside kitchen. The combination of sun-dried tomatoes, spinach, and herbs creates a sensory experience that’s both comforting and sophisticated. You’ll learn how to create this restaurant-worthy dish at home with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

This Tuscan Chicken and Orzo Skillet stands out as a weeknight dinner superstar for several compelling reasons. First, it’s a complete one-pan meal, meaning fewer dishes and less cleanup time. The contrast between the creamy sauce and the slight chew of perfectly cooked orzo creates a textural symphony that’s utterly satisfying.

The chicken becomes tender and juicy while soaking up the rich Tuscan flavors, while the orzo pasta cooks directly in the skillet, absorbing the savory chicken broth and cream. Each bite delivers a perfect balance of protein, starch, and vegetables, making this a nutritionally complete meal.

What’s more, this Tuscan-inspired chicken dish looks impressive enough for company but comes together in about 30 minutes, making it equally suitable for busy weeknights. The creamy garlic sauce with sun-dried tomatoes creates a restaurant-quality experience that will have everyone asking for seconds.

Ingredients

For this delicious Tuscan Chicken and Orzo Skillet, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (28g) butter
• 4 cloves garlic, minced (about 1½ tablespoons)
• 1 cup (190g) uncooked orzo pasta
• ½ cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 2½ cups (590ml) chicken broth
• ¾ cup (175ml) heavy cream
• ½ cup (50g) grated Parmesan cheese
• 3 cups (90g) fresh spinach, roughly chopped
• ¼ cup (10g) fresh basil, thinly sliced
• Salt and freshly ground black pepper, to taste

The sun-dried tomatoes add concentrated umami flavor and a beautiful pop of color, while the heavy cream creates the signature Tuscan-style sauce that makes this chicken and orzo dish so irresistible.

Pro Tips

Proper Chicken Cooking Technique: For the juiciest chicken in your Tuscan Chicken and Orzo Skillet, avoid overcrowding the pan. Cook the chicken in a single layer, working in batches if necessary. This ensures each piece gets nicely browned rather than steamed, creating a flavorful foundation for the dish. Remove the chicken once it’s just cooked through (about 165°F/74°C) to prevent it from becoming tough when added back to the skillet.

Perfect Orzo Timing: The key to perfect orzo in this one-pan meal is stirring occasionally as it cooks in the broth. Unlike regular pasta, orzo can stick to the bottom of the pan if left unattended. Test for doneness at the 8-minute mark—it should be al dente with a slight firmness in the center, as it will continue cooking slightly when you add the remaining ingredients.

Sauce Consistency Secret: For the signature creamy Tuscan sauce, add the heavy cream only after the orzo has absorbed most of the broth. If your sauce seems too thick, add a splash more broth; if too thin, let it simmer uncovered for an additional 1-2 minutes. Add the spinach in the final minutes of cooking—it needs just enough heat to wilt without losing its vibrant color and nutrients.

Instructions

Step 1

Season the chicken pieces generously with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken in a single layer (working in batches if needed) and cook for 3-4 minutes without disturbing, then flip and cook for another 2-3 minutes until golden brown on the outside and nearly cooked through. Transfer to a plate and set aside.

Step 2

Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Add the sun-dried tomatoes and cook for another minute, allowing their flavor to infuse the butter.

Step 3

Add the uncooked orzo to the skillet and stir to coat in the garlic butter mixture. Toast the orzo for about 1 minute, stirring frequently to prevent burning. This quick toasting adds a wonderful nutty dimension to your Tuscan Chicken and Orzo Skillet.

Step 4

Pour in the chicken broth, add Italian seasoning and red pepper flakes (if using), and bring to a simmer. Reduce heat to medium-low, cover the skillet, and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo has absorbed most of the liquid but is still slightly soupy.

Step 5

Stir in the heavy cream and return the chicken to the skillet, along with any accumulated juices. Simmer uncovered for 2-3 minutes until the sauce thickens slightly and the chicken is fully cooked through. The orzo will continue to absorb some of the liquid as it finishes cooking.

Step 6

Add the Parmesan cheese and stir until melted and incorporated into the creamy sauce. Fold in the chopped spinach and continue cooking just until wilted, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Step 7

Remove from heat and let the Tuscan Chicken and Orzo Skillet rest for 2 minutes to allow the flavors to meld and the sauce to thicken slightly. Sprinkle with fresh basil before serving directly from the skillet for a beautiful presentation that showcases this one-pan Tuscan chicken masterpiece.

Variations

Mediterranean Twist: Transform your Tuscan Chicken and Orzo Skillet by adding ½ cup of pitted kalamata olives and replacing the Parmesan with crumbled feta cheese. Add a squeeze of lemon juice and some fresh dill at the end for a bright, Mediterranean-inspired variation that’s equally delicious but with a different flavor profile.

Vegetarian Option: For a meatless version, substitute the chicken with 2 cups of sliced portobello mushrooms and use vegetable broth instead of chicken broth. The mushrooms provide a meaty texture and umami flavor that works beautifully with the creamy Tuscan sauce. You could also add 1 cup of diced zucchini along with the mushrooms for additional vegetables.

Spicy Cajun Version: Give this dish a Southern twist by seasoning the chicken with Cajun spice blend instead of Italian seasoning. Add diced bell peppers along with the sun-dried tomatoes, and stir in a few tablespoons of tomato paste with the broth. This creates a deliciously spicy chicken and orzo skillet with a creole influence that’s perfect for spice lovers.

Storage and Serving

This Tuscan Chicken and Orzo Skillet stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making it an excellent meal prep option. When reheating, add a splash of chicken broth or cream to refresh the sauce, as the orzo will continue to absorb liquid as it sits.

For serving, pair this creamy Tuscan chicken with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A side of garlic bread makes an excellent accompaniment for soaking up the delicious sauce. For an elegant presentation, serve in shallow bowls with a sprinkle of additional Parmesan cheese, fresh basil, and a drizzle of high-quality olive oil on top.

This dish also works beautifully for entertaining—simply transfer it to a beautiful serving dish and place it in the center of the table for family-style dining that’s sure to impress your guests.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this Tuscan Chicken and Orzo Skillet. They typically stay more tender and juicy, though you may need to cook them slightly longer to ensure they’re done.

What can I substitute for heavy cream to make this lighter?
For a lighter version, you can use half-and-half or whole milk thickened with 1 tablespoon of cornstarch (mixed with cold water first). You can also use cashew cream or coconut cream for dairy-free alternatives, though this will alter the flavor profile.

Can I make this ahead of time?
Yes, though the orzo may absorb more liquid as it sits. Prepare the dish up to the point of adding the spinach, then refrigerate. When ready to serve, reheat gently with a splash of broth, then add the spinach and fresh herbs.

Is there a gluten-free option?
Replace the orzo with a gluten-free small pasta shape or 1 cup of rinsed arborio rice. If using rice, you may need to increase the cooking time and liquid by about 25%.

What if I don’t have sun-dried tomatoes?
Roasted red peppers make an excellent substitute, or you can use 1 cup of halved cherry tomatoes. For cherry tomatoes, add them earlier in the cooking process to allow them to break down and release their juices.

Conclusion

This Tuscan Chicken and Orzo Skillet is comfort food at its finest — creamy, satisfying, and bursting with Italian-inspired flavors that transport you straight to Tuscany. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, all while keeping cleanup to a minimum. The beautiful balance of tender chicken, perfectly cooked orzo, and vibrant vegetables makes this a complete meal that’s both nourishing and indulgent. Whether you’re cooking for family or entertaining friends, this one-pan wonder delivers restaurant-quality results with home-cooked love in every bite.

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