Creamy, comforting, and full of sun-dried tomato and garlic flavor, this Tuscan Chicken Orzo is a fast, one-pan meal you’ll want to make on repeat.
It’s a perfect one-skillet dish to make for a small dinner party or for an easy but elevated weeknight dinner.
And don’t worry, it’s packed with protein, nutrient-dense ingredients, and Mediterranean flavors so there’s no doubt everyone will love it.
WHAT IS ORZO?
Orzo is a pasta that is shaped like a large grain of rice and can be found in the dried pasta section at the grocery store.
It’s very commonly used in Mediterranean dishes and soups, like avgolemono or greek pasta salad.
Whether you’re already obsessed with orzo or trying it for the first time, this Tuscan Chicken Orzo is a perfect intro to its creamy, risotto-like texture without all the stirring.
Orzo does an amazing job of absorbing all the flavor of the broth and seasonings which is why it’s the perfect choice for this recipe.
WHAT INGREDIENTS DO I NEED TO MAKE TUSCAN CHICKEN ORZO?
Olive oil – For searing the chicken and adding richness. You could also use avocado oil or butter.
Chicken breast – a lean protein that stays juicy when cut into cubes. You could also use boneless chicken thighs.
Garlic + red onion – the aromatic base of the dish. Feel free to use shallot, white, or yellow onion.
Sun-dried tomatoes – the sweet and chewy part of the Tuscan inspired flavor.
Italian seasoning + paprika + red pepper flakes – builds that classic Tuscan flavor profile. Feel free to omit red pepper flakes if you don’t want any spice.
Orzo – a small rice shaped pasta absorbs all the flavor of the broth. You can find it in the dried pasta aisle at the grocery store (I always use barilla).
Chicken broth – adds depth to the dish and helps cook the orzo nicely.
Fresh spinach – adds delicious nutrients and a pop of green. Don’t be afraid to add a few big handfuls because it wilts down a lot.
Parmesan cheese – brings the creamy, salty finish but feel free to omit or for a completely dairy free dish.
HOW TO MAKE ONE-PAN TUSCAN CHICKEN ORZO
This recipe comes together in 1 skillet and 6 simple steps.
Step 1 – Gather and prep ingredients: pat chicken dry and cut into small cubes, dice the onion, mince the garlic, drain the sun-dried tomatoes, and grate the parmesan. Set everything aside.
Step 2 – Heat oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for a few minutes. Add diced onion and minced garlic, stirring often until softened.
Step 2 – Toss in drained sundried tomatoes, Italian seasoning, paprika, and red pepper flakes, and let everything toast together for a few minutes.
Step 3 – Add orzo and chicken broth, stir, cover skillet with a lid, and cook for 12 minutes. Make sure to remove the lid and stir occasionally to prevent sticking.
Step 4 – Once orzo is tender, fold in 3-4 cups (about 3 big handfuls) of fresh spinach and stir until wilted.
Step 5 – Stir in parmesan cheese, taste, and adjust seasoning as needed. Serve hot with extra parmesan.
RECIPE TIPS
- Stir the orzo every few minutes while cooking to prevent sticking.
- Use low-sodium chicken broth so you can better control the salt level.
- Choose a deep, large nonstick skillet with a lid so everything fits and cooks in one pan.
- Slice the chicken into small bite size pieces.
TUSCAN CHICKEN ORZO VARIATIONS AND SUBSTITUTIONS
I made this one-pan tuscan chicken orzo so creamy without any cream (I know, so exciting!).
The only dairy is parmesan cheese added at the end, so feel free to swap or omit it for a completely dairy-free dish.
You can also swap the chicken for any protein you like, shrimp or Italian sausage anyone?
Other recipe variations:
- Vegan – make it vegan by swapping the chicken broth for vegetable broth and swapping the chicken and parmesan for vegan alternatives.
- Protein – switch up the protein by using shrimp, Italian sausage, steak, or pork.
- Extra creamy – try adding ½ cup or so of heavy cream or whole milk for an extra creamy result.
- Mix-in options – try adding in chopped artichoke hearts, mushrooms, broccolini, peas, zucchini, or bell peppers.
- Swap the orzo – use another small pasta like ditalini or even pearl couscous, but the texture and cook time will vary slightly.
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Make Ahead: Prep and chop all ingredients (chicken, aromatics, spinach, cheese) up to 2 days in advance for a quick 30-minute cook time.
Storing: Let tuscan chicken orzo cool completely, then refrigerate in an airtight container for up to 4 days. Reheat with a splash of broth to restore creaminess.
Freezing: Freeze cooled leftovers in airtight containers for up to 2 months. Thaw overnight and reheat with broth to revive texture.
RECOMMENDED TOOLS
RECIPE FAQ’S
Yes! It reheats well and stays creamy. Store in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen it up if needed.
You can swap orzo for other small pasta like ditalini or even pearl couscous, but the texture and cook time will vary slightly.
Yes the only dairy used in this recipe is parmesan so try using nutritional yeast or a dairy-free parmesan alternative which has a similar umami boost.
MORE ONE PAN RECIPES YOU’LL LOVE
RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
One-Pan Tuscan Chicken Orzo
Ingredients
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts sliced into cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4-5 garlic cloves minced
- 1/4 red onion (shallot, white, or yellow onion) diced
- 7 oz julienne cut sun dried tomatoes drained
- 2 tsp Italian seasoning
- 2 tsp paprika
- 1/4 tsp red pepper flakes
- 1 cup dried orzo
- 2.75 cups low-sodium chicken broth
- 3-4 cups fresh baby spinach
- 3/4 cup freshly grated parmesan+ more for serving
Instructions
- Gather and prep ingredients: pat chicken dry and cut into small cubes, dice the onion, mince the garlic, drain the sun-dried tomatoes, and grate the parmesan. Set everything aside.
- Heat oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for a few minutes. Add diced onion and minced garlic, stirring often until softened.
- Toss in drained sundried tomatoes, Italian seasoning, paprika, and red pepper flakes, and let everything toast together for a few minutes.
- Add orzo and chicken broth, stir, cover skillet with a lid, and cook for 12 minutes. Make sure to remove the lid and stir occasionally to prevent sticking.
- Once orzo is tender, fold in 3-4 cups (about 3 big handfuls) of fresh spinach and stir until wilted.
- Stir in parmesan cheese, taste, and adjust seasoning as needed. Serve hot with extra parmesan.
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