Tuscan Chicken and Orzo

This Tuscan Chicken and Orzo is a cozy, vibrant one-skillet meal: golden seared chicken breasts nestled on a bed of garlicky orzo, bright cherry tomatoes, and wilted spinach, finished with a dusting of Parmesan. It’s the kind of dinner that feels special but comes together fast — perfect for weeknights when you want something comforting without hours in the kitchen. If you like quick, comforting skillet dinners, you might also enjoy this 30-minute chicken and dumplings with biscuits recipe for another no-fuss family favorite.

Why you’ll love this dish

This recipe hits the sweet spot between fuss-free and flavor-forward. You get a crisp, seasoned chicken breast, a pillowy grain (orzo) that soaks up savory chicken broth, and a burst of freshness from cherry tomatoes and spinach. It’s flexible: double it for guests, halve it for two, or swap ingredients to match what’s in your pantry.

“A fast midweek winner — rich in flavor, light on cleanup, and the kids actually asked for seconds.” — home cook review

Reasons to try it right now:

• Ready in about 30–35 minutes from start to finish.
• One skillet for fewer dishes.
• Balanced meal with protein, starch, and vegetables.
• Easy to scale or adapt for dietary needs.

How this recipe comes together

The method is straightforward: sear seasoned chicken until golden, remove it, and use the same pan to build flavor with garlic and broth. Add orzo to simmer directly in the broth so it absorbs the savory juices, then fold in fresh tomatoes and spinach. Slicing the chicken and letting everything simmer briefly brings the components together so each bite has a little of everything.

Expect these stages:

1. Season and sear chicken until golden and cooked through.
2. Sauté garlic, deglaze with chicken broth.
3. Simmer orzo in the broth until al dente.
4. Stir in tomatoes and spinach, then return sliced chicken to the pan to finish.

What you’ll need

• 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth (use stock for richer flavor)
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach (loosely packed)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1–2 tablespoons olive oil for cooking
• Grated Parmesan cheese, for serving

Ingredient notes and substitutions:

• Short on chicken broth? Use 1½ cups broth + ½ cup water, but adjust seasoning because water dilutes flavor.
• For a creamier finish, stir in ¼ cup heavy cream or a few tablespoons of mascarpone at the end.
• Swap orzo for acini di pepe or small pasta shapes; cooking times will vary slightly.

Step-by-step instructions

1. Pat chicken dry and season evenly with salt, pepper, and Italian seasoning.
2. Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
3. Add chicken and cook about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the exterior is golden. Remove chicken to a plate and tent loosely with foil.
4. Lower heat to medium-low. Add the minced garlic to the skillet and sauté 30–60 seconds until fragrant, stirring so it doesn’t brown.
5. Pour in the chicken broth and increase heat to bring it to a gentle boil.
6. Stir in the orzo, reduce heat to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally so the orzo cooks evenly and doesn’t stick.
7. When the orzo is almost al dente, stir in the halved cherry tomatoes and spinach. Cook 1–2 minutes until the spinach wilts.
8. Slice the cooked chicken and arrange the slices on top of the orzo. Let everything simmer together 2–3 minutes so the flavors meld and the chicken warms through.
9. Finish with a generous grating of Parmesan and an extra drizzle of olive oil if desired. Serve immediately.

Best ways to enjoy it

Serve this straight from the skillet for casual family dinners, or plate it neatly for a weeknight dinner that feels restaurant-worthy. Add a lemon wedge at the table for brightness, or sprinkle toasted pine nuts for texture.

For a heartier pairing, a simple green salad and crusty bread work beautifully — and if you want another easy one-pot chicken and grain idea for meal rotation, try this one-pot garlic butter chicken and rice which follows a similar, fuss-free approach.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Orzo absorbs liquid, so you may want to add a splash of broth or water when reheating.
• Freezing: Cooked chicken and orzo can be frozen for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over low heat with a little broth or olive oil to revive the texture, stirring gently. Microwave in short bursts, stirring between intervals.
• Food safety: Always cool leftovers quickly (within 2 hours) and refrigerate. Reheat until steaming hot (165°F / 74°C).

Pro chef tips

• Don’t skip drying the chicken before seasoning — it helps develop a better sear.
• Use the same skillet to build flavor; the browned bits from the chicken add depth to the orzo.
• Stir the orzo occasionally but not constantly; over-stirring can make it gummy.
• If your skillet is smaller, halve the recipe or cook the chicken in batches to avoid crowding.
• Test orzo at 8 minutes; you want tender but slightly firm (al dente), since it will finish cooking briefly with the chicken.

Recipe variations

• Creamy Tuscan: Stir in ¼–½ cup heavy cream and a handful of sun-dried tomatoes for a richer sauce.
• Lemon-garlic twist: Add the zest of one lemon and 1 tablespoon lemon juice at the end for brightness.
• Vegetarian version: Omit the chicken and use extra vegetables (mushrooms, zucchini) with vegetable broth; add a can of chickpeas for protein.
• Herbed version: Finish with fresh basil or parsley for a bright herbal note.
• Swap the protein: Use thin-cut pork chops or shrimp (cook shrimp quickly at the end to avoid overcooking).

Common questions

Q: How long does the whole recipe take from start to table?
A: Plan on about 30–35 minutes: 12–15 minutes to sear the chicken, then 15–20 minutes for orzo to cook and the final assembly.

Q: Can I use bone-in chicken breasts?
A: Yes, but adjust cooking time. Bone-in breasts take longer to reach 165°F (74°C), so either finish in a 375°F oven for 10–15 minutes after searing, or use thinner cutlets for quicker cooking.

Q: What can I substitute for orzo?
A: Small pasta shapes like ditalini or acini di pepe work. If using rice, adjust liquid (about 2 cups broth per 1 cup rice) and cooking time accordingly, and consider covering to simmer.

Q: Is this freezer-friendly?
A: Yes — freeze cooled portions for up to 2 months. Thaw overnight in the fridge before reheating with a splash of broth.

Q: My orzo turned mushy. How can I prevent that?
A: Use the correct liquid-to-pasta ratio, avoid overcooking, and stir gently. Also, remove from heat while the orzo is still slightly firm because it continues to soften as it sits.

Q: Can I make this ahead for meal prep?
A: You can cook the components ahead: keep chicken and orzo separate in the fridge and combine/reheat when ready to serve to preserve texture.

Enjoy this easy Tuscan Chicken and Orzo as a fast weeknight staple that still feels like something special — bright, satisfying, and adaptable to your pantry and preferences.

Tuscan Chicken and Orzo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, one-skillet meal featuring golden seared chicken breasts on a bed of garlicky orzo, cherry tomatoes, and wilted spinach.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Italian
• Diet: Healthy

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach (loosely packed)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1–2 tablespoons olive oil for cooking
• Grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken dry and season evenly with salt, pepper, and Italian seasoning.
2. Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
3. Add chicken and cook about 6–7 minutes per side until golden and cooked through. Remove the chicken and tent loosely with foil.
4. Lower heat to medium-low and add minced garlic, sautéing for 30–60 seconds until fragrant.
5. Pour in the chicken broth and bring to a gentle boil.
6. Stir in orzo, reduce heat to simmer, and cook uncovered for 8–10 minutes, stirring occasionally.
7. When orzo is almost al dente, stir in cherry tomatoes and spinach, cooking for 1–2 minutes until the spinach wilts.
8. Slice the cooked chicken and arrange the slices on top of the orzo. Let everything simmer for 2–3 minutes to meld the flavors.
9. Finish with a generous grating of Parmesan and serve immediately.

Notes

Add a splash of broth when reheating to revive texture. Omit chicken for a vegetarian version or swap in other proteins as desired.