This Easy Tuscan Chicken and Orzo Skillet is a one-pan wonder! Juicy chicken is cooked with pasta, sun-dried tomatoes, and spinach, giving it a bright, tasty twist.
Cooking is a breeze, and clean-up is a snap! I love how everything is in one skillet, making it easy to enjoy more time eating. Grab a fork and dig in! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are juicy and cook quickly. If you prefer breast meat, you can use that instead, but thighs tend to have more flavor.
Orzo Pasta: This tiny rice-shaped pasta makes the dish creamy. If you can’t find orzo, small pasta shapes like couscous or ditalini work great too!
Sun-Dried Tomatoes: They add a sweet, concentrated flavor. If you don’t have them, you can substitute with canned diced tomatoes, just drain them well to avoid excess moisture.
Kale or Spinach: I like kale for its hearty texture, but spinach wilts faster and adds a different color. Both work well, so go with what you have!
Heavy Cream: This gives the dish a rich texture. If you want a lighter version, try half-and-half or even a plant-based cream.
How Do You Make Sure Your Chicken is Cooked Perfectly?
The key to perfectly cooked chicken is to not overcook it at the beginning. Here’s how to do it:
- Start by searing the chicken in hot oil until golden, about 4-5 minutes per side. It will finish cooking with the orzo.
- When you return it to the skillet with the broth, cover the pan to help the chicken cook gently and evenly.
- Check its doneness with a meat thermometer, aiming for 165°F (75°C). This way, you’ll have juicy chicken every time!
Easy Tuscan Chicken and Orzo Skillet
Ingredients:
- 4 boneless, skinless chicken thighs (about 1½ lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1/2 pound Italian sausage, casing removed and crumbled (optional)
- 3/4 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups kale or spinach, chopped
- 1½ cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried Italian herbs or fresh thyme
- Red pepper flakes (optional, to taste)
Time Needed:
This delicious dish takes about 15 minutes for prep and 20 minutes for cooking, so around 35 minutes from start to finish. Perfect for a weeknight dinner!
Instructions:
1. Season the Chicken:
Start by generously seasoning the chicken thighs with salt and pepper on both sides. This will enhance the flavor as they cook.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear for about 4-5 minutes per side until they are golden brown. The chicken won’t be fully cooked; that’s okay! Remove the seared chicken and set it aside for now.
3. Sauté the Vegetables:
In the same skillet, add the sliced onion and diced celery. Sauté these for about 4-5 minutes or until they begin to soften. The flavors will build nicely as they cook!
4. Add Garlic and Sausage:
Next, add the minced garlic and the crumbled Italian sausage (if you’re using it). Cook until the sausage is browned and cooked through, which should take about 4-5 minutes. Stir often to break it up into smaller pieces.
5. Incorporate the Orzo and Tomatoes:
Stir in the orzo pasta and chopped sun-dried tomatoes. Cook for about 1-2 minutes as the orzo lightly toasts, adding a nice depth of flavor.
6. Simmer Everything Together:
Pour the chicken broth into the skillet and bring it to a gentle simmer. Add the chicken thighs back to the pan, nestling them into the orzo mixture. Cover the skillet and let it simmer on low heat for about 10-12 minutes, or until the orzo is nice and tender and the chicken is cooked through.
7. Add Greens and Cream:
Once the orzo is cooked, stir in the chopped kale or spinach and the heavy cream. Cook uncovered for another 2-3 minutes, until the greens are wilted and the sauce has thickened slightly.
8. Finish with Cheese and Herbs:
Remove the skillet from heat and stir in the grated Parmesan cheese and Italian herbs. Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired.
9. Serve and Enjoy:
Dish up your hearty Tuscan chicken and orzo! Serve warm, garnished with extra Parmesan cheese for a delicious finish.
Enjoy this flavorful and comforting one-skillet meal any night of the week!
FAQ for Easy Tuscan Chicken and Orzo Skillet
Can I Use Other Types of Pasta Instead of Orzo?
Absolutely! If you can’t find orzo, small pasta shapes like ditalini, couscous, or even rice can be great substitutes. Just adjust cooking times as needed for different pasta types.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a non-dairy cream alternative like coconut cream or cashew cream. Just keep in mind that it might slightly change the flavor and consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe in Advance?
Yes! You can prep the chicken and vegetables a day ahead. Just cook it as directed, adding the heavy cream and greens right before serving for the best texture and flavor.
