Print

Creamy Tuscan Chicken and Orzo One-Pot Easy Dinner

creamy tuscan chicken and orzo one-pot dinner - featured image
Print Recipe

A rich, creamy one-pot Tuscan chicken and orzo dinner that comes together in 35 minutes with minimal cleanup. Tender chicken, sun-dried tomatoes, and spinach in a garlicky cream sauce make this a perfect weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups fresh spinach
  • ¼ teaspoon red pepper flakes (optional)
  • Zest of ½ lemon
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and dried oregano. Let them sit at room temperature for about 10 minutes while you prep the other ingredients.
  2. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Carefully place the chicken thighs in the pot and cook for 4-5 minutes per side, until golden brown and releases easily from the pan. Transfer the browned chicken to a plate.
  3. Reduce the heat to medium and add the diced onion to the same pot. Scrape up any browned bits from the bottom. Cook the onion for 3-4 minutes, until translucent. Add the minced garlic and chopped sun-dried tomatoes, and cook for another minute until fragrant.
  4. Add the orzo to the pot and stir for about 30 seconds to toast slightly. Pour in the chicken broth and bring to a gentle simmer, scraping the bottom of the pot to release any remaining browned bits.
  5. Return the chicken thighs to the pot, nestling them into the orzo and broth. Reduce heat to low, cover, and let simmer gently for 12-15 minutes, until orzo is tender and most liquid is absorbed.
  6. Remove the chicken from the pot and set on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  7. Stir in the heavy cream and grated Parmesan cheese. Add the fresh spinach and stir gently until wilted, about 2 minutes.
  8. Return the shredded chicken to the pot and stir together. Add red pepper flakes if using, and stir in the lemon zest right before serving.
  9. Let the dish rest for 2-3 minutes off the heat before serving. Serve hot, garnished with fresh basil or parsley and extra Parmesan.

Notes

Do not skip the chicken searing step for best flavor. Watch liquid ratio as orzo absorbs quickly. Use room temperature cream to prevent graininess. Taste as you go to adjust seasoning. Leftovers keep in the refrigerator for up to 4 days; add a splash of broth when reheating.

Nutrition

Keywords: creamy Tuscan chicken, one-pot dinner, orzo, chicken thighs, sun-dried tomatoes, weeknight dinner, easy dinner

Find it online: https://flurpchef.com/creamy-tuscan-chicken-and-orzo-one-pot-easy-dinner/