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Tuscan Chicken and Orzo

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

Ingredients

Scale
  • 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

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.

Find it online: https://www.recipeflo.com/tuscan-chicken-and-orzo/