Tuscan Chicken Orzo (One-Pan Chicken Dinner)

Name: Tuscan Chicken Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound chicken breast; 1 tablespoon olive oil (or avocado oil); 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; Kosher salt and pepper (to taste); ⅓ cup sun-dried tomatoes in oil (chopped); 2 shallots (diced, or one white sweet onion); 3-4 cloves garlic (finely chopped); ½ teaspoon red pepper flakes; 3½ cups Chicken stock or broth (or vegetable ); 1 cup tomato passata ( or tomato puree); 1 tablespoon balsamic vinegar; 1 ½ cups orzo; 3 cups fresh spinach (coarsely chopped); ¼ cup fresh basil leaves (thinly sliced); ½ cup grated Parmesan cheese (to serve with)

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Tuscan Chicken Orzo is a simple one-pan dinner made with juicy seasoned chicken and creamy orzo simmered in a garlicky tomato-balsamic sauce. Sun-dried tomatoes and fresh spinach add rich flavor, finished with a sprinkle of basil.

Top view of creamy Tuscan Chicken Orzo in a large red Dutch oven, showing sliced chicken on top of orzo mixed with wilted spinach, sun-dried tomatoes, and fresh basil garnish.

This one-pan meal is my lifesaver for busy nights when I want something satisfying without the hassle or the heavy calories. The orzo naturally gets creamy in the flavorful broth (no heavy cream needed!), so you get rich taste and texture without the extra fat. It’s pure comfort that actually feels good for you, ready in under 45 minutes, and even reheats great for lunch the next day!

If you’re into easy one-pan chicken pasta dinners, you might also love my Creamy Tuscan Chicken Pasta or this bright Lemon Chicken Orzo.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

25 mins

Key Ingredients

Here’s what you’ll need to whip up this Tuscan Chicken Orzo. The full amounts and printable recipe card are further down.

ingredients to make tuscan chicken orzo.

Chicken breast: Boneless, skinless works best so it cooks evenly and slices nicely.
Olive oil: Avocado oil is a good swap if you prefer it.
Seasonings: Italian seasoning, Garlic powder, Red pepper flakes, Kosher salt, and pepper.
Sun-dried tomatoes: The oil-packed ones are key here because that flavored oil adds so much richness when you sauté everything. They’re softer and more flavorful than the dry kind.
Shallots: Yellow onion works in a pinch, but shallots offer a milder, sweeter bite that better fits the Tuscan vibe.
Stock or broth: Chicken stock gives the richest flavor, but vegetable broth makes it easy to go meat-free if you ever want to skip the chicken.
Tomato passata or tomato puree: Passata is smoother and less chunky than crushed tomatoes, which keeps the sauce silky.
Balsamic vinegar: A good quality one adds that perfect sweet-tangy depth. Don’t skip it.
Orzo: Regular orzo is classic, but gluten-free orzo or even small pasta shapes like ditalini work if needed.
Fresh spinach and fresh basil leaves
Grated Parmesan cheese: Freshly grated from a block tastes and melts way better than pre-grated. Store-bought will also work.

How to Make Tuscan Chicken Orzo

Here’s how to get this creamy one-pan dinner perfect every single time:

Step 1: Rub the chicken breasts all over with olive oil, Italian seasoning, garlic powder, kosher salt, and pepper. Let it sit at room temperature for 15-20 minutes while you prep the remaining ingredients.

Step 2: Heat a large deep pan over medium heat. Add the seasoned chicken and cook for 5-6 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a plate, cover, and keep warm.

process shot to season the chicken and cook in a pan.

Step 3: In the same pan (leave all those flavorful browned bits in there), add the chopped sun-dried tomatoes with their oil, diced shallots, finely chopped garlic, and red pepper flakes. Sauté 3-4 minutes until fragrant and the shallots soften.

Step 4: Pour in the stock to deglaze, scraping up all those tasty browned bits from the bottom. Stir in the tomato passata and balsamic vinegar, then add the orzo. Bring to a gentle simmer.

process shot to cook the onion, and sun-dried tomatoes in a skillet, then adding broth, tomato sauce and orzo.

Step 5: Cook, stirring frequently, for 10-12 minutes until the orzo is almost tender and most of the liquid is absorbed. If it gets too thick too soon, splash in a little extra broth. Stir in the coarsely chopped spinach until it wilts, about 1-2 minutes.

Step 6: Mix in the grated Parmesan until it melts into the sauce, leaving everything creamy. Taste and adjust salt and pepper if needed.

process shot to cooking the orzo in sauce and topping with chicken.

Step 7: Slice the rested chicken into strips. Nestle the slices into the orzo, remove from the heat, and garnish with thinly sliced fresh basil and extra-grated Parmesan.

My Pro Tip

Let it rest before serving: Give it 5 minutes off the heat. The sauce thickens slightly, and the flavors settle.

Variations & Tips

Throw in mushrooms or halved cherry tomatoes during the shallot sauté for more Tuscan veggies.
Toast the orzo briefly: Let the orzo cook in the pan for 1–2 minutes before adding liquid. It adds a subtle nutty flavor and helps it cook evenly. Or you can toast it separately.
Splash in heavy cream with the Parmesan for a more indulgent, silkier sauce.
Serve with extra red pepper flakes or cayenne at the table so the big kids can go wild.
Don’t overcook the orzo: Orzo cooks quickly and continues to absorb liquid as it sits. Pull it off the heat when it’s just tender
Swap the chicken for quick-seared shrimp. Toss them back in at the end so they stay tender.
Make ahead: Cook the orzo to the stage, chill, reheat with broth, add wilted spinach, and add freshly grated Parmesan on top.

Close up of sliced cooked chicken breasts arranged over a pan of creamy Tuscan orzo pasta tossed with sun-dried tomatoes, spinach, and herbs.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, go for boneless skinless thighs as they stay juicier and more forgiving than breasts. You may need to cook the thighs a few extra minutes, at the same 165°F temp. Just slice and nestle them right back into the orzo like normal.

What if the orzo sucks up the liquid too fast?

Just keep an eye and splash in extra broth or water whenever it looks thirsty. A gentle simmer with frequent stirs means there’s no mess stuck on the bottom.

How do I store leftovers?

In an airtight container in the fridge, it’ll stay good for up to 4 days. Reheat in the microwave in portions or slowly on the stove – add a splash of broth to loosen the sauce and add fresh basil to serve.

Can I freeze this Tuscan Chicken Orzo?

Yes, portion it out and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of broth to loosen the sauce. Add fresh basil after reheating so it stays bright.

Can I make it ahead of time?

Yes. It reheats well, though the orzo may thicken. Add a splash of broth or water when reheating.

Can I make it dairy-free?

Yes you can. You can simply use plant-based parmesan cheese instead.

Close-up of the completed dish in a red Dutch oven with juicy sliced Tuscan chicken breasts resting over vibrant orzo pasta mixed with spinach, sun-dried tomatoes, and fresh basil.

More Chicken Dinners

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.