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Tuscan Chicken And Orzo Skillet

Tuscan chicken orzo skillet with creamy orzo, sun-dried tomatoes, and wilted spinach cooked in one pan. Golden seared chicken thighs nestle into a parmesan-cream broth for a restaurant-style Italian-American dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless chicken thighs
Orzo and tomatoes
  • 1 cup orzo pasta
  • 1 cup sun-dried tomatoes, chopped
Spinach and dairy
  • 3 cup baby spinach
  • 1 cup heavy cream
  • 0.5 cup parmesan, grated
Broth and aromatics
  • 2 cup chicken broth
  • 4 clove garlic, minced
  • 0.5 onion, diced
Seasonings
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • Salt and pepper to taste
Serving
  • Fresh basil for serving

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. Pat to an even coating so seasoning stays on the surface.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken thighs 5-6 minutes per side until golden. Remove to a plate when they release easily and are browned on both sides.
Build the orzo base
  1. Sauté the onion for 3 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes and cook 2 minutes, stirring so the tomatoes warm through.
  2. Add the orzo pasta and toast briefly, then pour in the chicken broth and heavy cream. Stir to fully combine, scraping any browned bits from the bottom.
Simmer, finish, and serve
  1. Simmer for 10 minutes, stirring occasionally, until the orzo is nearly tender. Keep the liquid at a gentle bubbling for even cooking.
  2. Stir in the parmesan and baby spinach and cook until the spinach wilts. The sauce should thicken and look creamy as the parmesan melts.
  3. Nestle the chicken thighs back on top, cover, and cook 5 more minutes until the chicken is cooked through. Use the cover to steam the top and finish the center without drying the sauce.
  4. Garnish with fresh basil for serving. Serve hot straight from the skillet.

Notes

Pro tip: when the orzo starts looking dry, loosen it with an extra splash of chicken broth so it stays creamy while tenderizing. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream. Freezing isn’t recommended because the cream can separate when thawed. For a lighter swap, use half-and-half instead of heavy cream for a similar texture with less richness.