Name: Creamy Tuscan Chicken Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1.25–1.5 lbs chicken breasts, cubed; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 small yellow onion, diced; 4 cloves garlic, minced; 1 1/2 cups dry orzo pasta; 3 cups chicken broth; 1 cup heavy cream; 3/4 cup grated parmesan cheese; 1 heaping cup fresh spinach; 1/2 cup sliced sun-dried tomatoes in oil; 1 tsp Italian seasoning; 1/2 tsp crushed red pepper flakes; 1/2 tsp paprika; Salt and pepper to taste; 2 tbsp chopped fresh parsley

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Creamy Tuscan Chicken Orzo: A Rich, One-Pot Italian-Inspired Comfort Dish

There’s something deeply comforting about a creamy, tomato-kissed pasta skillet that feels like it came from a sunlit Italian kitchen — this Creamy Tuscan Chicken Orzo delivers exactly that. If you love one-pot dinners that taste luxurious without a lot of fuss, this recipe sits right between weeknight ease and weekend-worthy indulgence; for a similarly simple skillet meal idea, see this one-pot garlic butter chicken to expand your go-to repertoire.

Why make this recipe
This Tuscan-style orzo is special because it balances rich, velvety cream and sharp parmesan with bright sun-dried tomatoes and tender spinach — giving you a complete, satisfying meal in one pan. The orzo cooks directly in the broth so it soaks up flavor as it softens, and the quick sear on the chicken adds caramelized notes that lift the whole dish. Finally, it’s perfect for busy cooks who want depth of flavor without several pots and long hands-on time.

Ingredients

1.25–1.5 lbs chicken breasts, cubed
2 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, diced
4 cloves garlic, minced
1 1/2 cups dry orzo pasta
3 cups chicken broth
1 cup heavy cream
3/4 cup grated parmesan cheese
1 heaping cup fresh spinach
1/2 cup sliced sun-dried tomatoes in oil
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp paprika
Salt and pepper to taste
2 tbsp chopped fresh parsley

Step-by-Step Guide to Making Creamy Tuscan Chicken Orzo

Prep and season the chicken
- Pat the chicken breasts dry and cut into roughly 1-inch cubes for even cooking. Season generously with salt, freshly ground black pepper, paprika, and half of the Italian seasoning. The paprika brings color and a gentle smoky warmth while the Italian seasoning begins layering those classic herb notes.
Sear the chicken
- Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add the cubed chicken in a single layer (work in batches if necessary to avoid overcrowding) and sear until golden brown on the outside, about 3–4 minutes per side. The chicken does not need to be fully cooked through at this point — you’re after a golden crust to build flavor. Remove the chicken from the pan and set aside on a plate.
Build the aromatic base
- Reduce heat to medium and add the 2 tablespoons unsalted butter to the same skillet. Once melted, add the diced yellow onion and cook until softened and translucent, about 4–5 minutes. Scrape up any browned bits left from searing the chicken — they’re flavor gold. Add the minced garlic and cook for only about 30 seconds until fragrant; burnt garlic tastes bitter, so keep an eye on it.
Toast the orzo
- Stir in the 1 1/2 cups dry orzo and toast it in the butter and onion mixture for about 1 minute. Toasting the orzo briefly helps to deepen its flavor and prevents it from becoming gluey when it absorbs liquid.
Deglaze and simmer the orzo
- Pour in 3 cups of chicken broth, stirring to combine and deglaze the pan. Bring the mixture to a gentle simmer. Cook uncovered for about 8–10 minutes, stirring regularly to ensure the orzo cooks evenly and doesn’t stick to the bottom. The orzo should absorb most of the broth and become al dente by the end of this step.
Enrich and season the sauce
- Lower the heat to medium-low and stir in 1 cup heavy cream, 3/4 cup grated parmesan cheese, the 1/2 cup sliced sun-dried tomatoes (with some of their oil for extra flavor if using oil-packed tomatoes), 1/2 tsp crushed red pepper flakes, and the remaining Italian seasoning. Taste and adjust with salt and pepper. Return the seared chicken to the pan at this stage so it finishes cooking gently while the sauce thickens.
Finish cooking until creamy and tender
- Simmer everything together for a few more minutes, stirring occasionally, until the chicken registers 165°F internally and the sauce is silky and reduced to your liking. The parmesan will melt into the cream creating a luxuriously smooth sauce that clings to the orzo.
Add greens and garnish
- Stir in the heaping cup of fresh spinach until wilted — this brightens the dish and adds color and nutrients. Remove from heat, taste again, and adjust seasoning if needed. Sprinkle 2 tablespoons chopped fresh parsley on top before serving for an herbaceous finish.

Storage Tips for Creamy Tuscan Chicken Orzo

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently over low heat on the stovetop with a splash of broth or cream to loosen the sauce, or microwave in 30-second intervals, stirring between, until heated through.

Serving Suggestions for Creamy Tuscan Chicken Orzo

Keep it simple: Serve straight from the skillet with a scattering of extra parmesan and a lemon wedge to squeeze over the top — the citrus lifts the creaminess.
Add crunch: A crisp side salad dressed with a bright vinaigrette contrasts nicely with the rich orzo.
For company: Plate with garlic bread or buttery crostini to help sop up every last saucy bite.
For a lighter meal: Serve smaller portions over a bed of mixed greens to make it feel more like a composed salad.

Tips to Make Creamy Tuscan Chicken Orzo
Q: How do I keep the chicken from drying out?
A: Sear the chicken quickly over medium-high heat to get a golden crust, then finish cooking it in the simmering sauce. This keeps the interior juicy while letting the outside develop flavor.

Q: My orzo is gummy — what went wrong?
A: Stir the orzo regularly while simmering and avoid overcooking. Toasting the orzo and using the correct liquid ratio (3 cups broth to 1.5 cups orzo) will help prevent clumping.

Q: Can I make this gluten-free?
A: Yes — swap the orzo for a gluten-free pasta shaped similarly (if available) and check that your broth and other additives are certified gluten-free.

Variations (two easy swaps)

Protein swap: Substitute cubed boneless, skinless thighs for chicken breasts if you want slightly richer, more forgiving meat that resists drying. Thighs are especially good when you plan to reheat leftovers.
Veg-forward option: Double the spinach and add a cup of halved baby artichoke hearts for extra Mediterranean texture and flavor; omit or reduce the chicken slightly if you want a mostly-vegetable main.

FAQs
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less luxurious. If using milk, consider stirring in a tablespoon of cornstarch mixed with a little cold water to help thicken, or use half-and-half as a middle ground.

Q: Is sun-dried tomato oil necessary?
A: No, but using oil-packed sun-dried tomatoes and adding a spoonful of that oil to the pan amps up flavor. If you only have dry-packed tomatoes, rehydrate them briefly in warm water and chop before adding.

Q: Can this be made ahead for a party?
A: Yes — cook through the simmering-and-cheese step, cool, then refrigerate. Reheat gently with a splash of broth or cream and stir in fresh spinach just before serving.

What about spice level? If you like more heat, increase the crushed red pepper flakes to 1 tsp or add a pinch of cayenne. For mild palates, omit the flakes.

Extra notes and technique tips

Use a heavy-bottomed skillet: It promotes even heat distribution and reduces the chances of the orzo scorching.
Resist overcooking the garlic: Garlic cooks fast and can turn bitter if browned too much. Add it after the onions are softened and watch it closely.
Parmesan quality matters: Freshly grated parmesan blends better and produces a silkier sauce than pre-grated varieties that may contain anti-caking agents.

Final thoughts on timing and scaling

Timing: From start to finish this dish takes about 30–40 minutes, making it perfect for weeknights when you want something special without a long cook time.
Scaling: To feed more people, increase orzo and broth proportionally (1.5 cups orzo to 3 cups broth scales linearly); sear chicken in batches and use a very large skillet or shallow Dutch oven to maintain space for stirring.

Conclusion

If you want a proven one-pan approach that tastes like a restaurant without the fuss at home, try the detailed inspiration from Barley & Sage’s Creamy Tuscan Chicken Orzo recipe for additional variations and step photos. For another excellent one-pan take with slightly different ratios and tips on finishing, check out The Recipe Rebel’s One Pan Tuscan Orzo with Chicken to compare methods and choose the version that best fits your taste.