Creamy Tuscan Chicken and Orzo Skillet: The Ultimate Comfort Food Recipe

Introduction to Creamy Tuscan Chicken and Orzo Skillet

If you’re searching for a heartwarming dish that combines rich flavors with ease of preparation, look no further than the Creamy Tuscan Chicken and Orzo Skillet. This delightful recipe brings together tender chicken thighs, creamy sauce, and perfectly cooked orzo in one convenient skillet. It’s an ideal meal for busy weeknights when you crave something comforting yet simple to whip up.

A Personal Story Behind My Creamy Tuscan Chicken and Orzo Skillet Journey

I remember the first time I tried a Tuscan-inspired dish. The blend of herbs and creaminess made my taste buds dance with joy! This recipe was born from my love for Italian cuisine and my desire to create a meal that feels like a warm hug. Over the years, I’ve perfected it to ensure that every bite is as comforting as the first time I tasted it.

What Makes This Creamy Tuscan Chicken and Orzo Skillet Recipe Special?

This recipe stands out because it combines the rich flavors of sun-dried tomatoes and fresh spinach with the satisfying texture of orzo. The chicken is seared to perfection, locking in its juices, while the creamy sauce elevates the dish, making it feel indulgent yet easy to prepare. Plus, it’s all made in one skillet, which means less cleanup—an added bonus for any home cook!

The Full Creamy Tuscan Chicken and Orzo Skillet Recipe

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
• Optional for serving: chopped fresh parsley, lemon juice

Instructions

1. Season the chicken thighs with kosher salt, ground black pepper, and Italian seasoning.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Make sure the oil is hot before adding the chicken.
3. Once hot, add the chicken thighs to the skillet, cooking for 3-4 minutes on each side until browned. This step ensures a nice sear for flavor. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking for a couple of minutes until softened. Stir occasionally to prevent sticking.
5. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute. This will release their flavors into the dish.
6. Add the orzo to the skillet and stir well to combine everything.
7. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Keep an eye on it, as the orzo will cook quickly.
8. Return the chicken thighs to the skillet, cover, and simmer for 10-15 minutes, or until the orzo is cooked and has absorbed most of the liquid. Stir occasionally for even cooking.
9. Once done, remove the chicken thighs from the skillet again. Stir in the fresh spinach, heavy cream, and grated parmesan cheese until well combined. The spinach will wilt down quickly.
10. Return the chicken thighs to the skillet, allowing them to warm through for a couple of minutes.
11. Serve with a sprinkle of chopped parsley and a squeeze of lemon juice for added brightness.

Serving Suggestions and Variations for Creamy Tuscan Chicken and Orzo Skillet

This dish is delightful on its own, but you can elevate it further! Consider serving it alongside a fresh garden salad or some crusty garlic bread for a complete meal. You can also customize the recipe by adding other vegetables like bell peppers or zucchini for extra nutrition. For a lighter version, swap the heavy cream for half-and-half without sacrificing flavor.

Frequently Asked Questions About Creamy Tuscan Chicken and Orzo Skillet

Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but keep in mind that it may require a shorter cooking time to avoid drying out.

Is orzo gluten-free?
Orzo is typically made from wheat, but gluten-free orzo options are available in stores if you need a gluten-free meal.

Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the components ahead and combine them when ready to serve to maintain the best texture.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Calories per Serving: 450
• Servings: 4

Creamy Tuscan Chicken and Orzo Skillet

This Creamy Tuscan Chicken and Orzo Skillet is a comforting and easy one-pan dish combining tender chicken, creamy sauce, and orzo.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Large Skillet For cooking the chicken and orzo.

Ingredients

  

Main Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 4 tablespoons olive oil
• 0.5 cup onion, chopped
• 4 cloves garlic, minced
• 0.67 cup sun-dried tomatoes, chopped
• 1.5 cups orzo
• 3 cups low-sodium chicken broth
• 3 cups fresh spinach
• 0.5 cup heavy cream
• 0.25 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley for serving
• 1 tablespoon lemon juice for serving

Instructions

 

• Season the chicken thighs with kosher salt, ground black pepper, and Italian seasoning.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Add the chicken thighs to the skillet, cooking for 3-4 minutes on each side until browned. Remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking for a couple of minutes until softened.
• Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute.
• Add the orzo to the skillet and stir well to combine everything.
• Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
• Return the chicken thighs to the skillet, cover, and simmer for 10-15 minutes, or until the orzo is cooked and has absorbed most of the liquid.
• Remove the chicken thighs from the skillet again. Stir in the fresh spinach, heavy cream, and grated parmesan cheese until well combined.
• Return the chicken thighs to the skillet, allowing them to warm through for a couple of minutes.
• Serve with a sprinkle of chopped parsley and a squeeze of lemon juice for added flavor.

Notes

For a lighter version, use half-and-half instead of heavy cream. You can also add other vegetables like bell peppers or zucchini for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

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