Tuscan Chicken Orzo

Why This Works: Tuscan Chicken Orzo

• Seasoned, seared chicken. Golden outside, juicy inside, and it leaves flavorful browned bits in the pan.
• Orzo cooked in the pan drippings. Every bite soaks up that flavor.
• Toasted orzo. Two minutes in butter adds a nutty flavor.
• Sun-dried tomato oil. Free flavor from the jar.
• Lemon at the end. Brightens the creamy sauce.

What You'll Need

• Chicken: Breasts pounded to ¾ inch, or boneless thighs.
• Spices: Salt, garlic powder, smoked paprika, and Italian seasoning.
• Butter and garlic: The base of the sauce.
• Sun-dried tomatoes: Oil-packed, chopped. Use a spoonful of the oil too.
• Orzo: Small rice-shaped pasta.
• Chicken broth: Low-sodium. The orzo absorbs it as it cooks.
• Heavy cream and parmesan: For a creamy finish.
• Spinach, lemon, and basil: Fresh flavor and color.

How to Make It

Season the chicken with the salt, garlic powder, paprika, and Italian seasoning. Heat the oil in a large deep skillet over medium-high heat. Cook the chicken 5–6 minutes per side, until golden and 165°F (74°C). Move it to a board to rest. Lower the heat to medium. Add the butter, garlic, sun-dried tomatoes, and tomato oil. Cook 1 minute.

Add the orzo and stir 2 minutes to toast it lightly. Pour in the broth and Italian seasoning. Scrape up the browned bits. Bring to a simmer, cover, and cook 10–12 minutes, stirring every few minutes so the orzo doesn't stick, until tender and most of the broth is absorbed. Stir in the cream and parmesan until creamy. Add the spinach and stir until wilted.

Stir in the lemon juice. Taste and add salt and pepper. Slice the chicken and lay it on top of the orzo. Serve with basil and extra parmesan.

Troubleshooting

• Bland dish: the most common problem. The chicken needs real seasoning, and the orzo needs the pan drippings, parmesan, and a squeeze of lemon. Taste at the end.
• Mushy orzo: Cooked too long. Start checking at 10 minutes.
• Orzo stuck to the pan: Stir every 2–3 minutes.
• Dry chicken: Uneven breasts cooked too long. Pound them even and use a thermometer.
• Too thick by serving time: Orzo keeps absorbing liquid. Add a splash of broth right before serving.

Orzo Liquid and Timing Guide

Use a large, deep skillet or a Dutch oven for bigger batches so the orzo cooks in an even layer.

How to Tell the Orzo Is Done

Taste a few pieces after 10 minutes. The orzo should be tender with a slight bite in the center, like pasta cooked al dente. Most of the broth should be absorbed, but the pan shouldn't look dry. The orzo will thicken more once you add the parmesan, so it's fine if it looks a little loose.

How to Pound Chicken Evenly

Place the chicken between two sheets of plastic wrap or in a zip-top bag. Starting in the middle, press out toward the edges with a meat mallet, rolling pin, or the bottom of a heavy pan until it's an even ¾ inch thick. Even chicken cooks at the same time from end to end, so it stays juicy instead of drying out at the thin tip.

Tuscan Chicken Orzo Substitutions

• Heavy cream: Use half-and-half or 2 oz cream cheese.
• Spinach: Use chopped kale (add it with the broth) or arugula.
• Sun-dried tomatoes: Use halved cherry tomatoes, added with the spinach.
• Orzo: Use arborio rice for a risotto-style dish (about 20 minutes and more broth).

Variations

• Tuscan shrimp orzo: Sear shrimp 1–2 minutes per side instead of chicken.
• Sausage: Use sliced Italian chicken sausage.
• Mushroom: Add 8 oz sliced mushrooms with the garlic.
• Artichoke: Stir in ½ cup chopped marinated artichoke hearts.
• Lighter: Skip the cream and add extra parmesan and lemon.

Storing

Refrigerate leftovers up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth or milk, stirring until creamy. The microwave works at 50% power, stirring halfway, with a splash of broth. We don't recommend freezing, because the orzo turns soft and the cream can separate.

What to Serve With It

• A green salad with lemon vinaigrette
• Roasted broccoli or asparagus
• Garlic bread

More creamy Tuscan-style dinners: Tuscan shrimp pasta and crockpot marry me chicken. Want another one-pan dinner? Try one pan Mexican chicken and rice.