Creamy Tuscan Chicken Orzo
If you’re anything like me, you’re always on the lookout for a dinner that checks all the boxes: quick, delicious, one pan, and something the whole family might actually eat. This creamy tuscan chicken orzo skillet is exactly that. It’s cozy, packed with protein, and comes together in one skillet (less dishes, amiright?). Bonus: it tastes like something you’d get at a restaurant, but it’s totally doable on a Tuesday night.
Why You’ll Love This Easy One Pan Skillet Meal
✔️ High-Protein & Balanced – The lean chicken breast brings a ton of protein
✔️ One-Pan Convenience – Minimal cleanup with few dishes. Can I get an amen?!
✔️ Flavor-Packed – the sun-dried tomatoes are a show stopper in this flavorful dish!
Nutrients in This Dish
- Vitamin A, C, & K – The spinach and tomatoes are bringing all the antioxidants and vitamins! Vitamins A & C play a role in immunity and healthy skin and vitamin K helps maintain strong bones plus clots your blood (in a good way).
- Folate & Iron – You can the thank the spinach for these nutrients. Both of them help with red blood cell production and metabolism.
- Magnesium – Again, you can thank the spinach for this one! But you’ll also find some in the orzo.
- Calcium – You’ll give your bones a boost from calcium found in the cream, cheese, and spinach!
The Ingredients:
- Chicken – I have used up to 2 lbs of chicken in this dish to really boost the protein. Feel free to add more than the listed amount if you’re trying to increase protein but the current recipe does already provide 30 grams per serving!
- Oil – I use olive oil, but you could also use avocado oil.
- Spices – Paprika, Italian seasoning, Salt & Pepper
- Liquids – I use half and half to lower the fat and calories but you can use heavy cream if you prefer. I also prefer chicken stock here to boost the flavor but you can swap with chicken broth if you don’t have stock on hand.
- Orzo – I love adding orzo in rather than larger pasta noodles. You can use gluten-free orzo if desired. My favorite kind is the Jovial cassava orzo.
- Toppings – shredded parmesan cheese and you can add extra dried basil if preferred.
How To Make Creamy Tuscan Chicken Orzo
Step 1: Season and sear the chicken.
Step 2: Next remove the chicken and prep the orzo, tomatoes, and garlic in the same skillet.
Step 3: Add the chicken stock and reduce. Next add the spinach and let it wilt in skillet.
Step 4: Add cubed chicken and top with parmesan cheese.
Recipe Tips & Variations
➡️ Gluten Free – Choose gluten free orzo
➡️ Dairy Free – You could use a coconut cream or dairy free half and half for a dairy free option. For the parmesan cheese, you could use the Violife Just Like Parmesan for a dairy free cheese option.
➡️ Meal Prep Friendly – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
What To Serve With This Creamy Tuscan Chicken Orzo
- Roasted broccoli – I love having this dish with an air-fried or roasted broccoli for a crunchy texture. You could also serve with a side salad.
- Fruit – We love putting bowls of fruit on the table for a nutritious side item.
If you Love This Recipe, Try These!
One Pan Southwest Beef & Sweet Potato Skillet
High Protein Chicken Enchilada Skillet
Ingredients
- 1 1/4 lb Boneless skinless chicken breast (thin cut)
- 1 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Italian seasoning
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
- 1 tbsp Garlic minced
- 1 cup Sun-dried tomatoes chopped
- 1 cup Orzo uncooked
- 2 cup Chicken stock
- 1/4 tsp Salt
- 4 oz Fresh spinach
- 1/2 cup Half and half
- 1 tbsp Dried basil
- 1/4 cup Parmesan cheese shredded
Instructions
- Spray skillet with cooking spray then add 1 tbsp of olive oil on medium-high heat. Add in the chicken breasts and season with paprika, Italian seasoning, salt and pepper.
- Sear the chicken for about 5 minutes on each side.
- Remove the chicken from the pan, and add 1 Tbsp olive oil to the same skillet. Then add garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for a few minutes.
- Pour in the chicken stock, add salt, and bring it to a boil.
- Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, but stir frequently to prevent it from sticking to the pan.
- While you’re waiting, cube the chicken into bite sized pieces.
- Add in fresh spinach and mix it in well until it wilts.
- Pour in the half and half, add dried basil and stir well.
- Bring the chicken back into the pan and let it simmer covered for about 5 minutes until it’s heated up and fully cooked.
- Remove the skillet from the heat and sprinkle with shredded parmesan. I like to let it set for about 5 minutes or so. The flavor gets even better with a little time!
