When a weeknight calls for something cozy, fast, and full of bright, savory flavor, this Tuscan Chicken and Orzo answers the bell. It’s the kind of dish that looks like you fussed all afternoon but actually comes together quickly using pantry-friendly ingredients: tender, seasoned chicken thighs, sweet sun-dried tomatoes, spinach that wilts into the sauce, and tiny pasta pearls of orzo that soak up all the savory juices. The result is creamy, comforting, and fresh-tasting — perfect for dinner with a crisp green salad or for packing into containers for a satisfying lunch the next day.

Before we dive in, a quick heads-up on the protein: this recipe uses boneless, skinless chicken thighs because they stay juicy and forgiving on the stovetop. If you prefer breast meat, you can use the same amount by weight, but adjust cooking time so the meat doesn’t dry out. I’ve kept the seasonings simple so the sun-dried tomatoes, parmesan, and lemon can sing.

Why this recipe works

Orzo cooks quickly and soaks up sauce without turning mushy.
Chicken thighs remain moist and flavorful after a quick sear.
Sun-dried tomatoes lend concentrated tomato flavor and umami.
Spinach adds freshness and pops of color without overpowering the dish.
Finishing with cream, parmesan, and a squeeze of lemon balances richness and brightness.

Ingredients

1½ pounds boneless, skinless chicken thighs(*)
1 teaspoon kosher salt
¼ teaspoon ground 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 low-sodium chicken broth
3 cups fresh spinach (****)
½ cup heavy cream
¼ cup grated parmesan cheese
Chopped fresh parsley
Lemon juice

Notes on ingredients

Use the orzo variety you enjoy most — plain orzo works perfectly here. If your sun-dried tomatoes are packed in oil, drain and roughly chop them; if they’re dry, rehydrate briefly in warm water before chopping. The chicken thighs should be trimmed of any excess fat and patted dry for a good sear. For a lighter finish, substitute the heavy cream with an equal amount of half-and-half; the dish will still be rich and silky.

Step-by-step directions

Prep the chicken: Pat 1½ pounds boneless, skinless chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning. Let the chicken sit for a few minutes while you prep the other ingredients.
Sear the chicken: In a large skillet or wide sauté pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the seasoned chicken thighs in a single layer and cook undisturbed until a golden-brown crust forms, about 4–5 minutes per side depending on thickness. You want a nice sear without fully cooking through. Once browned, transfer the chicken to a plate and set aside.
Soften the aromatics: Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the same pan. Add ½ onion (chopped) and sauté until translucent and fragrant, about 3–4 minutes. Stir in 4 cloves garlic (minced) and cook for 30–45 seconds, until aromatic but not browned.
Add tomatoes and orzo: Stir in ⅔ cup sun-dried tomatoes (chopped) so they mingle with the onions and garlic. Then add 1½ cups orzo, stirring to coat the pasta in oil and toast it lightly for about 1 minute; this step boosts flavor and helps the orzo hold its shape.
Add broth and simmer: Pour in 3 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Return the seared chicken thighs to the pan, nestling them into the orzo and broth so they finish cooking in the poaching liquid. Cover the pan, reduce heat to medium-low, and simmer until the orzo is tender and the chicken registers 165°F (74°C) with an instant-read thermometer, about 10–12 minutes. If your simmer is too vigorous, reduce the heat to maintain a gentle simmer.
Stir in spinach and cream: Once the orzo is tender and the chicken is cooked through, stir in 3 cups fresh spinach until it wilts down. Pour in ½ cup heavy cream and stir gently to combine. Let the mixture heat through for 1–2 minutes so the cream warms and slightly thickens.
Finish with cheese, herbs, and lemon: Remove the pan from heat and stir in ¼ cup grated parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional kosher salt and ground black pepper if needed. Squeeze fresh lemon juice over the dish to brighten flavors, and sprinkle chopped fresh parsley for color and freshness.
Serve: Plate the Tuscan Chicken and Orzo by placing a chicken thigh over a bed of creamy orzo, spooning extra sauce over the top. Garnish with a little more grated parmesan, parsley, and an optional extra squeeze of lemon. Serve immediately.

Serving suggestions

Pair this dish with simple sides that won’t compete with its rich flavors. A crisp green salad with a lemon vinaigrette, roasted asparagus or green beans, or a pile of garlicky sautéed kale all make excellent companions. Warm crusty bread or garlic toast is great for scooping up any leftover sauce.

Make-ahead and storage

To refrigerate: Cool the dish to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce.
To freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the cream may change slightly after freezing; use a little extra broth or cream when reheating to restore the sauce’s silkiness.

Tips for success

Don’t skip patting the chicken dry — moisture on the surface prevents proper browning.
Toast the orzo briefly in oil before adding liquid; it adds a subtle nutty flavor and keeps the pasta from turning mushy.
Control the simmer: a gentle simmer ensures the orzo cooks evenly without releasing too much starch too quickly.
Stir in the spinach off the heat if you prefer a brighter green and firmer texture; add it on heat if you want it fully wilted into the sauce.

Flavor variations

If you’re craving a twist, try these simple swaps: stir in a handful of kalamata olives for a briny punch, add roasted red peppers for sweetness, or use a tablespoon of tomato paste dissolved in the broth for a deeper tomato base. For a spicier edge, a pinch of red pepper flakes added with the garlic is a welcome kick.

Final notes

This Tuscan Chicken and Orzo is an easy, elegant dinner that feels special without requiring odd ingredients or hours in the kitchen. It’s the kind of meal that becomes a family favorite — creamy, bright, and full of comforting Mediterranean flavors. Whether you’re making it for a busy weeknight or to impress friends, it’s reliably satisfying.

Enjoy this one-pan wonder hot from the stove with a lemon wedge on the side and a glass of your favorite beverage. Leftovers make a delicious lunch, too — just reheat gently and add a splash of broth if the pasta has absorbed too much sauce.

Tuscan Chicken and Orzo

Creamy Tuscan chicken with sun-dried tomatoes, spinach, and orzo cooked in a savory broth for a quick one-pan meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1½ pounds boneless skinless chicken thighs (about 1½ pounds)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon Italian seasoning
4 tablespoons olive oil divided
½ onion chopped
4 cloves garlic minced
⅔ cups sun-dried tomatoes chopped
1½ cups orzo
3 cups low-sodium chicken broth
3 cups fresh spinach
½ cup heavy cream
¼ cup grated Parmesan cheese
fresh parsley chopped, for finishing
lemon juice to taste, for finishing

Equipment

Cast Iron Skillet

Method

Season the chicken thighs on both sides with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning.
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
Add the chicken thighs and brown 3–4 minutes per side until golden; remove chicken to a plate.
Add the remaining 2 tablespoons olive oil to the skillet, then add the chopped onion and a pinch of salt; cook 2–3 minutes until softened.
Stir in the minced garlic and chopped sun-dried tomatoes and cook 1 minute until fragrant.
Add the orzo to the pan and toast, stirring, for about 1–2 minutes.
Pour in 3 cups low-sodium chicken broth and bring the mixture to a boil, then reduce to a simmer.
Return the browned chicken thighs to the skillet, cover, and simmer 10–15 minutes until the orzo is tender and the chicken is cooked through.
Remove the chicken to a plate; stir the fresh spinach, heavy cream, and grated Parmesan into the orzo until the spinach wilts and the sauce is creamy.
Return the chicken to the skillet to warm through, then finish with chopped fresh parsley, additional Parmesan if desired, and a squeeze of lemon juice to taste.