Description
Creamy Tuscan Chicken Thighs and Orzo is an easy, one-pan Italian-inspired dinner bursting with flavors of garlic, sun-dried tomatoes, and Parmesan cheese. This rich and comforting dish features perfectly browned chicken thighs simmered with orzo pasta and fresh spinach, making it a hearty and satisfying meal for any weeknight.
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil, divided
Vegetables and Aromatics
- ½ onion, chopped
- 4 cloves garlic, minced
- ⅔ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
Other Ingredients
- 1½ cups orzo pasta
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
For Serving (Optional)
- Chopped fresh parsley
- Lemon juice
Instructions
- Season the chicken: Pat dry and season 1½ pounds boneless, skinless chicken thighs with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning evenly on all sides to ensure balanced flavor during cooking.
- Brown the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side until they develop a golden brown crust. Remove chicken from the pan to stop cooking and set aside.
- Sauté aromatics: Add the remaining 2 tablespoons olive oil to the skillet. Toss in the chopped ½ onion, sprinkle with a pinch of salt, and cook for 2 minutes until softened. Add 4 cloves minced garlic and ⅔ cup chopped sun-dried tomatoes, then cook for an additional minute to release their flavors.
- Add orzo and broth: Stir in 1½ cups of orzo pasta into the skillet, toasting it slightly for a couple of minutes to enhance nuttiness. Pour in 3 cups low-sodium chicken broth and bring the mixture to a boil.
- Simmer with chicken: Reduce the heat to a simmer, return the browned chicken thighs to the pan, cover, and cook for 10-15 minutes or until the orzo is tender and the chicken is fully cooked through (internal temperature should reach 165-175°F).
- Finish the dish: Remove the chicken once again and stir into the skillet 3 cups fresh spinach, ½ cup heavy cream, and ¼ cup grated Parmesan cheese until creamy and well combined. Return chicken thighs to the pan to warm through.
- Serve: Garnish the dish with chopped fresh parsley, extra Parmesan cheese, and a squeeze of fresh lemon juice to brighten the flavors before serving.
Notes
- I perfected the timing using boneless, skinless chicken thighs. Bone-in thighs or breasts will require adjusted cooking times.
- Sun-dried tomatoes provide the best flavor, but cherry or grape tomatoes can work as a substitute, though texture and flavor will differ.
- The only recommended orzo substitute is ditalini pasta. Other small pastas or grains like couscous may work but have not been tested.
- Kale, arugula, or other greens can replace spinach or be omitted entirely based on preference.
- Use a cast iron skillet if possible for even heat distribution; a non-stick skillet will also work.
- Browning chicken first ensures it cooks fully and adds flavor.
- Toasting orzo before adding broth develops a nuttier flavor.
- Covering the pan while simmering helps orzo absorb liquid and cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
