Tuscan Chicken and Orzo Skillet
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
899 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken and Orzo Skillet
Description
Tuscan Chicken and Orzo Skillet starts by seasoning chicken thighs with salt, pepper, and Italian seasoning before browning them in olive oil. After removing the chicken, the skillet is used to sauté onions, garlic, and sun-dried tomatoes, which develop aroma and depth. Stirring in orzo pasta and chicken broth allows the grains to cook and absorb flavor while the chicken simmers alongside until tender.
After removing the chicken again, fresh spinach, heavy cream, and Parmesan cheese are incorporated for a creamy, luscious sauce. Returning the chicken to the pan, the dish finishes with fresh parsley, extra Parmesan, and a squeeze of lemon juice, adding brightness to the rich flavors and tender texture of the chicken and orzo.
This skillet meal delivers a complete dinner with protein, creamy pasta, and vegetables all cooked in one pan. It pairs well with a fresh green salad or steamed vegetables for a balanced meal with classic Tuscan-inspired flavors.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheating is convenient and maintains the creamy texture of the dish.
Ingredients
- 1½ pounds chicken thighs
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil divided
- ½ onion chopped
- 4 cloves garlic minced
- ⅔ cup sun-dried tomatoes chopped
- 1½ cups orzo
- 3 cups chicken broth low sodium
- 3 cups spinach fresh
- ½ cup heavy cream
- ¼ cup Parmesan Cheese grated
- parsley fresh chopped
- lemon juice squeeze
Instructions
- Season the chicken thighs with salt, pepper, and Italian seasoning.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- Once heated, add in the chicken thighs, cooking for 3-4 minutes on each side until browned.
- Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.
- Add in the onions, sprinkle with salt, and cook for a couple minutes until softened.
- Add in the garlic and sun-dried tomatoes. Cook for another minute.
- Stir in the orzo.
- Add in the chicken broth.
- Bring the mixture to a boil, then reduce to a simmer.
- Place the chicken thighs back in the pan.
- Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
- Remove the chicken thighs from the pan once again.
- Stir in the spinach, heavy cream, and parmesan cheese.
- Return chicken thighs to the pan.
- Finish with a sprinkle of chopped parsley, more parmesan cheese and a squeeze of lemon juice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 899 kcal
% Daily Value*
| Calories | 899kcal | 45% |
| Carbohydrates | 57g | 19% |
| Protein | 42g | 84% |
| Fat | 57g | 88% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 887mg | 37% |
| Potassium | 1298mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2904IU | 58% |
| Vitamin C | 16mg | 18% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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