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Tuscan Chicken And Orzo Skillet

Tuscan chicken orzo skillet with golden seared chicken thighs and creamy orzo simmered in chicken broth and heavy cream. Sun-dried tomatoes and baby spinach fold in until tender, finished with parmesan and fresh basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 boneless chicken thighs
orzo pasta
  • 1 cup orzo pasta
sun-dried tomatoes
  • 1 cup sun-dried tomatoes, chopped
spinach
  • 3 cup baby spinach
heavy cream
  • 1 cup heavy cream
chicken broth
  • 2 cup chicken broth
garlic and onion
  • 4 clove garlic, minced
  • 0.5 onion, diced
parmesan
  • 0.5 cup parmesan, grated
olive oil
  • 2 tbsp olive oil
seasonings
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and pepper to taste
basil
  • 0.25 cup 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.
  2. Heat olive oil in a large skillet over medium-high heat; sear chicken 5-6 minutes per side until golden, then remove.
Build the Tuscan orzo
  1. Sauté the onion for 3 minutes in the same skillet.
  2. Add the garlic and chopped sun-dried tomatoes and cook for 2 minutes.
  3. Add the orzo and toast briefly, then pour in the chicken broth and heavy cream.
  4. Simmer for 10 minutes, stirring occasionally, until the orzo is nearly tender.
Finish and serve
  1. Stir in the grated parmesan and baby spinach until the spinach wilts.
  2. Nestle the seared chicken back on top, cover, and cook 5 more minutes until chicken is cooked through.
  3. Garnish with fresh basil before serving.

Notes

Pro tip: After adding broth and cream, keep the simmer at a steady bubble—stir often so the orzo cooks evenly and stays creamy. Store leftovers in the refrigerator up to 3 days; reheat with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the orzo and cream can break when thawed; for a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).