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Tuscan Chicken Orzo is a simple one-pan dinner of 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.
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 40 minutes, and even reheats well 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.
What Is Orzo?
Orzo is a small pasta shaped like rice. Even though it looks like a grain, traditional orzo is made with wheat, just like other pasta.
In this chicken orzo recipe, the pasta cooks directly in the broth and tomato sauce. As it cooks, it releases starch that naturally thickens the sauce and gives the dish its creamy texture. You don’t need to boil the orzo separately.
Recipe Overview
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.
- 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. Vegetable broth works well too.
- Tomato Sauce: This 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. Keep in mind that these changes will also change the cooking time and liquid 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 Chicken Orzo
Here’s how to get this 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.
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.
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.
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.
My Recipe Tips
- Stir the orzo frequently: It can settle at the bottom of the pan and stick, especially as the sauce thickens.
- Keep extra broth nearby: Different orzo brands absorb liquid differently. Add a splash of broth if the pasta looks dry before it becomes tender.
- Use a gentle simmer: Cooking the orzo too quickly can make the liquid evaporate before the pasta finishes cooking.
- Do not overcook it: Remove the pan from the heat when the orzo is just tender. It will continue absorbing sauce as it rests.
- Let it rest before serving: Five minutes off the heat lets the sauce thicken and cling to the orzo.
- Grate the Parmesan yourself: Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
- Add more vegetables if you like: sauté mushrooms or halved cherry tomatoes with the shallots. Stir in frozen peas during the last few minutes.
- Make it richer: Add a small splash of heavy cream when you stir in the Parmesan.
Common Questions
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.
Yes, you can. You can simply use plant-based parmesan cheese instead.
No. Add the dry orzo directly to the pan. It cooks in the broth and tomato sauce, which adds more flavor and helps thicken the sauce.
The orzo may have absorbed more liquid than expected or sat for too long before serving. Stir in a little warm chicken broth until it reaches your preferred consistency. Keep in mind that the orzo will continue absorbing sauce as it cools.
Not as an equal replacement. Rice cooks differently and needs a different amount of liquid. For the most reliable results, use orzo or another very small pasta.
Storage and Reheating
Store leftover chicken orzo in an airtight container in the refrigerator for up to 4 days. The orzo will continue absorbing the sauce as it sits, so stir in a splash of broth or water before reheating.
Reheat individual portions in the microwave or warm them gently in a covered skillet over medium-low heat.
You can freeze chicken orzo for up to 2 months, but the pasta will be softer after thawing. For the best texture, I prefer to eat it fresh or store it in the refrigerator.
More Chicken Dinners
- Black Pepper Chicken
- One Pan Cranberry Roasted Chicken
- Easy Chicken Chili
- Pan Seared Chicken Breast with Creamy Dill Sauce
- Chicken Paprikash
- Chicken Enchilada Soup
- Santa Fe Chicken Recipe
- Baked Chicken Legs (Tender & Juicy)
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Tuscan Style Chicken Orzo
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
Instructions
- Rub the 1 pound chicken breast all over with 1 tablespoon olive oil 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, Kosher salt and pepper. Let it sit at room temperature for 15-20 minutes while you prep the remaining ingredients.
- 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.
- In the same pan (leave all those flavorful browned bits in there), add the chopped ⅓ cup sun-dried tomatoes in oil (with their oil), diced 2 shallots, finely chopped 3-4 cloves garlic, and ½ teaspoon red pepper flakes. Sauté 3-4 minutes until fragrant and the shallots soften.
- Pour in the 3½ cups Chicken stock or broth to deglaze, scraping up all those tasty browned bits from the bottom. Stir in the 1 cup tomato passata and 1 tablespoon balsamic vinegar, then add the 1 ½ cups orzo. Bring to a gentle simmer.
- 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 3 cups fresh spinach until it wilts, about 1-2 minutes.
- Mix in the ½ cup grated Parmesan cheese until it melts into the sauce and everything is creamy. Taste and adjust salt and pepper if needed.
- Slice the rested chicken into strips. Nestle the slices into the orzo, remove from the heat, and garnish with thinly sliced ¼ cup fresh basil leaves and extra-grated Parmesan.
Notes
- Serving size: Approximately 1½ cups, or 1/6 of the finished recipe
- Stir the orzo frequently so it does not stick to the pan.
- Add more broth if the sauce thickens before the orzo is tender.
- Remove the pan from the heat when the orzo is just cooked.
- Let it rest for 5 minutes before serving.
- Refrigerate leftovers for up to 4 days and reheat with a splash of broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy chicken recipe, very flavorful will definitely make this one again.
Thanks for the feedback. Glad you loved it.
Absolutely delicious