Tuscan Chicken and Orzo Skillet Recipe

A skillet filled with creamy orzo pasta, Tuscan chicken, spinach, and sun-dried tomatoes, with a wooden spoon resting inside. Ingredients like spinach leaves, an onion, orzo, and cheese are arranged nearby for this flavorful recipe.

5 from 6 votes

Tuscan Chicken and Orzo Skillet Recipe

Creamy Tuscan Chicken and Orzo Skillet is an easy one-pan dinner made with tender chicken, orzo pasta, spinach, and Parmesan cheese. This simple stovetop recipe comes together quickly and makes a hearty meal the whole family will enjoy.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $16.50, $2.75 per Servings

Ingredients

1½ pounds boneless skinless chicken breasts ($7.56, cut into 1-inch pieces)
1 teaspoon salt ($0.02)
½ teaspoon black pepper ($0.06)
1 teaspoon Italian seasoning ($0.12)
½ teaspoon red pepper flakes ($0.08)
2 tablespoons olive oil ($0.60, divided)
½ onion ($0.50, chopped)
2 cloves garlic ($0.20, minced (or 2 teaspoons minced garlic)
½ cup sun-dried tomatoes ($1.16, chopped)
1½ cups orzo pasta ($0.37)
3 cups chicken broth ($1.47)
3 cups fresh spinach ($2.48, chopped)
½ cup heavy cream ($1.19)
½ cup grated Parmesan cheese ($0.69)

Instructions

Heat 1 tablespoon of olive oil over medium high heat.
Add 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces to the skillet. Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, and ½ teaspoon red pepper flakes.
Cook the chicken for 3 to 4 minutes per side until browned, then remove it from the skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Stir in ½ chopped onion and cook for 2 to 3 minutes until softened.
Add 2 cloves minced garlic and ½ cup chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
Stir in 1½ cups orzo pasta, then pour in 3 cups chicken broth. Bring the mixture to a boil, then reduce it to a simmer.
Return the chicken to the skillet. Cover and simmer for 10 to 15 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked.
Stir in 3 cups chopped fresh spinach, ½ cup heavy cream, and ½ cup grated Parmesan cheese. Cook until the spinach wilts and the sauce becomes creamy.
Cook for 1–2 more minutes, until heated through. Serve immediately and enjoy!

Notes

Store the leftovers in an airtight container for up to 5 days.

The orzo will soak up the broth and sauce as it sits so add more broth when reheating.

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