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A red skillet with tomato based orzo topped with seared sliced chicken.
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Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo is made in one pan with seasoned chicken, orzo in a rich tomato-balsamic sauce, sun-dried tomatoes, and spinach. It’s an easy 45-minute dinner that feeds the whole family.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Halal
Skill Level: Intermediate
Servings: 6 Servings
Author: Rena Awada

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.
    Seasoned raw chicken breasts coated in Italian seasoning and garlic powder, resting on a white octagonal plate with a wooden board of fresh basil and spinach in the background.
  • 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.
    Chicken breasts searing in a large black cast-iron skillet, getting golden-brown.
  • 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.
    Close-up of sautéing chopped sun-dried tomatoes, diced shallots, minced garlic, and red pepper flakes in oil inside a black skillet.
  • 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.
    Large pot of uncooked orzo pasta being stirred in to a red sauce with green garnishes.
  • 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.
    Large pot of orzo pasta coated in a rich tomato-balsamic sauce, swirled with wilted fresh spinach leaves and scattered sun-dried tomato pieces.
  • 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.
    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.
  • 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.
    Top view 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.

Notes

  • Let seasoned chicken sit for 15-20 minutes for deeper flavor.
  • Stir orzo frequently during cooking to avoid sticking.
  • Splash in extra broth if orzo absorbs liquid too quickly.
  • Store leftovers airtight in the fridge for up to 4 days.
  • Freeze for up to 2 months; thaw in the fridge overnight, reheat gently with extra broth.

Nutrition

Calories: 329kcal | Carbohydrates: 38g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 281mg | Potassium: 807mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1917IU | Vitamin C: 17mg | Calcium: 131mg | Iron: 3mg