This skillet dinner is cozy, fast, and full of bright Italian flavors — tender browned chicken thighs cooked with orzo, sun-dried tomatoes, garlic, and melting parmesan to create a saucy, one-pan weeknight winner. It’s the kind of meal you make when you want something that feels a little fancy but comes together with minimal hands-on time; if you like simple, saucy skillet dinners, this follows the same easy logic that makes dishes like skillet Bang Bang Chicken Thighs so popular.
Why you’ll love this dish
This recipe balances comfort and brightness: the toasted orzo soaks up a garlicky, tomato-kissed broth while the chicken stays juicy under a quick simmer. It’s ideal for busy weeknights, light enough for a spring dinner yet comforting enough for cooler months. Also, it’s budget-friendly — two bone-in thighs stretch nicely alongside a cup of pasta — and it feels more elevated than a plain pasta-and-protein meal.
“Creamy, tangy, and ready in under 40 minutes — restaurant vibes with a home-cooked heart.”
The combination of sun-dried tomatoes and parmesan gives a concentrated savory punch without needing heavy cream, and the one-skillet method means fewer dishes and faster cleanup.
Preparing Tuscan Chicken & Orzo Skillet
Before you start: brown the thighs, sauté aromatics, add orzo and broth, then simmer everything together until the pasta is tender and the chicken reaches a safe internal temperature. Finish by stirring in parmesan so it melts into a silky finish. Total active time is about 10–15 minutes of hands-on work and roughly 20–25 minutes of simmering.
Quick overview:
- Brown seasoned chicken thighs (5–7 minutes per side).
- Sauté garlic and sun-dried tomatoes.
- Add orzo + broth, return chicken to pan, cover and simmer ~15 minutes.
- Stir in parmesan and garnish with basil.
What you’ll need
- 2 chicken thighs (bone-in, skin-on recommended for flavor — you can use boneless if preferred)
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or dry — see notes)
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth (low-sodium if you prefer)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Substitutions and notes:
- Use boneless, skinless thighs or chicken breasts if that’s what you have; adjust simmer time so breasts don’t overcook (check for 165°F).
- If your sun-dried tomatoes are dry, rehydrate them in warm water for 10 minutes or chop the oil-packed ones right from the jar (drain if you want less oil).
- Swap half the parmesan with pecorino for a sharper edge.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken thighs on both sides with salt and pepper. Place them skin-side down (if using skin-on) and brown for about 5–7 minutes per side until golden. Remove the chicken and set aside on a plate.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant, scraping up any brown bits from the bottom of the pan.
- Stir in the orzo and pour in the chicken broth, stirring to combine and distribute the orzo evenly.
- Return the chicken thighs to the skillet, nestling them into the orzo. Cover the skillet and let everything simmer gently for about 15 minutes, or until the orzo is tender and the chicken registers 165°F (74°C) at the thickest part.
- Remove the lid, stir in the grated parmesan, and let it melt into the orzo for about 1 minute. Taste and adjust salt and pepper.
- Serve hot, garnished with torn fresh basil for brightness.
Best ways to enjoy it
Serve this skillet straight from the pan for rustic charm. Pair with:
- A simple green salad with lemon vinaigrette for brightness.
- Steamed green beans or roasted asparagus for texture contrast.
- Crusty bread to mop up any remaining cheesy broth.
If you want a richer, buttery finish you can compare techniques with the Texas Roadhouse Butter Chicken Skillet and borrow ideas like a finishing knob of butter for extra gloss.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for 3–4 days.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 2 months. Texture of the orzo may soften a bit after freezing.
- Reheating: Reheat gently on the stovetop over low heat with a splash (1–2 tablespoons) of chicken broth to loosen the sauce, or microwave covered in 30-second bursts, stirring in between. Avoid high heat to keep the chicken from drying out.
- Food safety: Always ensure reheated chicken reaches 165°F (74°C). Thaw frozen portions overnight in the fridge before reheating for best texture.
Helpful cooking tips
- Pat chicken dry before seasoning to get a better brown. A good sear adds flavor that carries through the whole dish.
- Toast the orzo briefly in the pan (30–60 seconds) before adding broth for a nuttier flavor and firmer texture.
- If the liquid is absorbed but the orzo is still firm, add 1/4–1/2 cup extra broth and continue simmering until tender.
- Use a heavy-bottomed skillet with a lid to maintain even heat and avoid scorching.
- Measure parmesan loosely — packing it will make the dish saltier; taste before adding extra salt.
Creative twists
- Lemon-garlic: Add 1 tablespoon lemon zest and a squeeze of lemon at the end for a bright finish.
- Creamy: Stir in 1/3 cup heavy cream or mascarpone with the parmesan for a richer sauce.
- Veg-forward: Toss in baby spinach or baby kale during the last 2 minutes of simmering until wilted.
- Spice it up: Add red pepper flakes when sautéing the garlic for gentle heat.
- Make it vegetarian: Replace chicken with pan-seared tofu or roasted mushrooms and use vegetable broth.
Common questions
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes. Boneless thighs will cook faster — check for doneness sooner (internal temp 165°F). Reduce simmer time by a few minutes to avoid overcooking.
Q: Is orzo a rice or a pasta?
A: Orzo is a pasta shaped like rice. It absorbs liquid like rice but cooks faster, usually in about 10–12 minutes.
Q: My orzo absorbed all the liquid but is still firm — what should I do?
A: Add 1/4–1/2 cup more hot broth, stir, cover, and simmer until tender. Keep heat moderate so the pan doesn’t dry out.
Q: Can I make this ahead for meal prep?
A: Yes. Cook fully, then cool and portion into airtight containers. Refrigerate up to 4 days or freeze for up to 2 months. Reheat with a splash of broth.
Q: How can I make this dairy-free?
A: Omit the parmesan and finish with a drizzle of good olive oil and extra chopped basil for richness, or use a dairy-free grated alternative.
If you want extra one-pan inspiration, try adapting techniques from other skillet favorites to change texture or sauce richness.
PrintTuscan Chicken & Orzo Skillet
A cozy and quick skillet dinner featuring seasoned chicken thighs cooked with orzo, sun-dried tomatoes, garlic, and parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 2 chicken thighs (bone-in, skin-on recommended)
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth (low-sodium)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken thighs on both sides with salt and pepper. Brown for about 5–7 minutes per side until golden. Remove chicken and set aside.
- Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1–2 minutes until fragrant.
- Stir in the orzo and pour in the chicken broth, mixing to distribute evenly.
- Return the chicken thighs to the skillet, nestling them into the orzo. Cover and simmer for about 15 minutes until the orzo is tender and the chicken reaches 165°F.
- Stir in the grated parmesan and let melt into the orzo for about 1 minute. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil.
Notes
For added brightness, consider adding lemon zest at the end or using spinach for a veggie boost.