Healthy Tuscan Chicken Orzo Recipe

Name: Tuscan Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil (For searing chicken); 2 large chicken breasts (Boneless and skinless); 2 tablespoons unsalted butter (For sautéing vegetables); 1 large shallot (finely chopped (For flavor base)); 3 cloves garlic (finely chopped (Adds savory depth)); ½ teaspoon red pepper flakes (Optional, for heat); ½ cup sundried tomatoes (Drained, for flavor); 1 ½ cups orzo (Small pasta that absorbs the sauce); ½ cup white cooking wine (For deglazing and flavor); 2 teaspoons Dijon mustard (Optional, adds tang); 2 teaspoons fresh thyme (For earthy aroma); 3 cups vegetable stock (Can substitute with chicken stock or water); 1 cup heavy cream (For a rich, creamy sauce); 3 cups fresh spinach (Or 1 cup frozen spinach, for texture and color); ½ cup parmesan cheese (Grated, for creaminess); ¼ cup fresh basil (sliced (For garnish and fresh flavor)); 2 teaspoons lemon juice (For acidity and brightness)

This creamy, one-pan Tuscan chicken orzo loaded with sundried tomatoes and spinach tastes like something you'd order at a cozy Italian bistro, but it's ready in just 30 minutes. I first made this on a rainy Tuesday when I needed comfort food fast, and the smell of garlic and thyme filling the kitchen instantly made everything feel better. The orzo gets so tender and creamy as it soaks up all that garlicky, herby broth, and the chicken stays juicy.

Tuscan Chicken Orzo A close-up of a plate with creamy Tuscan chicken orzo, featuring a sliced chicken breast on top. The dish includes vibrant spinach, sun-dried tomatoes, and a rich, creamy sauce. A fork and herbs add to the elegant presentation

If you're looking for more quick weeknight winners, you might also love this Delicious Chickpea Curry Recipe or this Easy Mediterranean Lentil Soup Recipe or Chicken Cobbler Recipe. This Tuscan chicken orzo is simple enough for busy nights but feels special enough for company, and honestly, it's become one of those dinner recipes I make on repeat.

Why You'll Love This Tuscan Chicken Orzo

Quick and easy. You're looking at 30 minutes from start to finish, and most of that is hands-off simmering time.

One-pan wonder. Everything cooks in one skillet, which means fewer dishes and more time to relax after dinner.

Packed with flavor. Sundried tomatoes, garlic, fresh herbs, and a splash of white wine create layers of taste that make this creamy chicken orzo feel restaurant-quality.

Customizable. Swap the spinach for kale, use chicken thighs instead of breasts, or skip the wine if you prefer. This Italian chicken orzo adapts to what you have on hand.

Family-friendly. Even picky eaters tend to love this savory chicken orzo skillet. The creamy sauce and tender pasta are hard to resist.

Jump to:

Why You'll Love This Tuscan Chicken Orzo
Tuscan Chicken Orzo Ingredients
How to Make Tuscan Chicken Orzo
Substitutions and Variations
Equipment For Tuscan Chicken Orzo
How to Store Leftovers
What to Serve with Tuscan Chicken Orzo
Expert Tips
What Makes This Tuscan Chicken Orzo Special
FAQ
Related
Pairing
Tuscan Chicken Orzo

Tuscan Chicken Orzo Ingredients

Here's what goes into this Tuscan Chicken Orzo dinner.

See Recipe Card Below This Post For Ingredient Quantities

Olive oil: Helps sear the chicken and adds a light, fruity base to the dish.

Chicken breasts: Sliced thin so they cook quickly and stay tender. You can also use chicken thighs if you prefer darker meat.

Unsalted butter: Adds richness and helps the aromatics release their flavors as they cook.

Shallot: Milder and slightly sweeter than onions, perfect for a creamy sauce.

Garlic: Brings that essential aromatic flavor. Fresh garlic makes a big difference here.

Red pepper flakes: Optional, but they add a subtle warmth that balances the creaminess.

Sundried tomatoes: Packed with concentrated, tangy-sweet flavor. They're a key part of what makes this Tuscan.

Orzo: This rice-shaped pasta soaks up all the liquid and gets so tender and creamy.

White cooking wine: Deglazes the pan and adds depth. You can substitute with extra stock if needed.

Dijon mustard: Optional, but it adds a hint of tanginess that brightens the sauce.

Fresh thyme: Earthy and herby, it pairs beautifully with chicken and cream.

Vegetable stock: The orzo cooks directly in this, absorbing all that savory flavor. Chicken stock or even water works too.

Heavy cream: Creates that luscious, velvety sauce.

Fresh spinach: Wilts right into the sauce and adds color and nutrition. Frozen spinach works if that's what you have.

Parmesan cheese: Adds salty, nutty richness. Freshly grated tastes best.

Fresh basil: Brightens everything up with its sweet, peppery flavor.

Lemon juice: A squeeze at the end adds brightness and balances the richness.

How to Make Tuscan Chicken Orzo

This quick Tuscan Chicken Orzo recipe comes together in simple steps.

Prep the chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets that cook faster. Season both sides lightly with salt and pepper.

Sear the chicken: Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Sear the chicken for 1 to 2 minutes on each side until golden. You're not cooking it through yet, just getting some color. Remove and set aside.

A skillet with golden-brown chicken breasts resting on creamy orzo pasta with sun-dried tomatoes and spinach. The dish is garnished with fresh herbs, creating a beautiful, hearty meal.

Cook the aromatics: Add the butter to the same pan and let it melt. Toss in the shallot, garlic, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until everything softens and smells amazing.

Toast the orzo: Add the sundried tomatoes and orzo to the pan. Stir frequently for 1 to 2 minutes so the orzo gets lightly toasted. This step adds a deeper, nuttier flavor.

Deglaze: Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan. Those bits are pure flavor.

Chicken breasts cooking in a skillet, surrounded by a flavorful broth with sun-dried tomatoes and herbs. The chicken is seasoned and browning in the pan, ready to be simmered with the other ingredients.

Add the liquids: Stir in the Dijon mustard, fresh thyme, and vegetable stock. Bring everything to a boil, then reduce the heat to a gentle simmer.

Cook the chicken and orzo: Nestle the seared chicken breasts back into the pan. Cover and let everything simmer for 10 to 15 minutes, stirring occasionally so the orzo doesn't stick to the bottom. The orzo should be tender and most of the liquid absorbed.

A close-up of a skillet filled with creamy orzo pasta, sun-dried tomatoes, and a smooth, velvety sauce. The orzo is cooked and mixed with herbs and spices, creating a comforting texture and flavor

Slice the chicken: Remove the chicken breasts and slice them thinly. This makes it easier to serve and ensures every bite has chicken in it.

Finish the sauce: Stir in the heavy cream, parmesan, spinach, basil, and lemon juice. The spinach will wilt in seconds. Taste and add more salt and pepper if needed.

A creamy skillet with orzo pasta, spinach, and sun-dried tomatoes mixed together. The dish has a smooth, rich sauce, and the spinach is wilted, creating a vibrant, comforting one-pan meal.

Serve: Top the creamy orzo with the sliced chicken and garnish with extra fresh basil.

Substitutions and Variations

Protein swaps: Use chicken thighs, shrimp, or even Italian sausage instead of chicken breasts.

Dairy-free: Swap the heavy cream for coconut cream or cashew cream, and use nutritional yeast instead of parmesan.

Vegetarian: Skip the chicken and add white beans or chickpeas for protein.

Greens: Kale, arugula, or Swiss chard work in place of spinach.

No wine: Use extra stock or a splash of white wine vinegar for acidity.

Spice it up: Add more red pepper flakes or a pinch of cayenne for heat.

Equipment For Tuscan Chicken Orzo

Large skillet or cast iron pan: Big enough to hold the chicken and orzo comfortably. A 12-inch pan works great.

Sharp knife: For slicing the chicken breasts and chopping aromatics.

Wooden spoon: For stirring and scraping up those flavorful browned bits.

How to Store Leftovers

Refrigerator: Store leftovers in an airtight container for up to 3 days. The orzo will absorb more liquid as it sits, so you may need to add a splash of stock or cream when reheating.

Freezer: This dish freezes reasonably well for up to 2 months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of liquid to loosen the sauce.

Reheating: Warm leftovers in a skillet over medium-low heat with a splash of stock or water. Stir gently until heated through. The microwave works too, but stir halfway through to heat evenly.

What to Serve with Tuscan Chicken Orzo

This Tuscan Chicken Orzo is hearty enough to stand alone, but here are a few sides that pair beautifully.

Garlic bread: Perfect for soaking up every bit of that creamy sauce.

Simple green salad: A crisp salad with lemon vinaigrette cuts through the richness.

Roasted vegetables: Try roasted broccoli, asparagus, or green beans on the side.

Crusty bread: Any good bread works for mopping up the sauce.

Expert Tips

Don't skip the searing. That golden color on the chicken adds flavor and keeps the meat juicy.

Stir the orzo occasionally. It can stick to the bottom of the pan as it cooks, so give it a stir every few minutes.

Use good parmesan. Freshly grated parmesan melts better and tastes richer than pre-shredded.

Add the spinach last. It wilts in seconds, so stir it in right before serving.

Adjust the consistency. If the sauce is too thick, add a splash of stock. If it's too thin, let it simmer uncovered for a few more minutes.

What Makes This Tuscan Chicken Orzo Special

This isn't your average pasta dish. The orzo cooks right in the pan with the chicken, which means it absorbs all those rich, savory flavors from the sundried tomatoes, garlic, and white wine. You get tender, creamy pasta without boiling a separate pot of water. The spinach wilts into the sauce, the parmesan adds that salty, nutty richness, and the fresh basil and lemon juice brighten everything up at the end.

It's the kind of meal that makes you feel like you've got your life together, even when you're just winging it on a Wednesday night.

FAQ

What is the secret to the best Tuscan Chicken Orzo?

The secret is layering flavors. Sear the chicken for color, cook the garlic and shallots until fragrant, deglaze with wine to get those browned bits, and finish with cream and fresh herbs. A squeeze of lemon at the end brightens everything. Emma always says the sundried tomatoes are the "magic ingredient."

What is Nigella Lawson's Tuscan Chicken Orzo recipe?

Nigella's version often includes a lemony, herby twist with simpler ingredients. This recipe takes a Tuscan approach with sundried tomatoes, spinach, and cream for a heartier, more indulgent feel. Both are delicious, just different flavor profiles.

What is the best pasta to serve with Tuscan Chicken Orzo?

Orzo is perfect because it cooks right in the sauce and soaks up all the flavors. But you could also use penne, rigatoni, or even fettuccine if that's what you have. Just cook the pasta separately and toss it with the sauce at the end.

What sauce goes with Tuscan Chicken Orzo?

Orzo loves creamy, tomato-based, or lemony sauces. This Tuscan-style cream sauce with sundried tomatoes and parmesan is ideal, but orzo also works beautifully with pesto, marinara, or a simple garlic butter sauce.

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