This Tuscan Chicken and Orzo Skillet is a hearty dish packed with juicy chicken, vibrant veggies, and tender orzo pasta. Everything cooks in one pan, making clean-up a breeze!
You can’t beat a meal that tastes amazing and is easy to make! I love serving it with a sprinkle of cheese on top—pure comfort on a plate! 🧀
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are juicy and flavorful, which makes them perfect here. If you’re looking for a substitute, chicken breasts work, but might be drier. You can also use turkey thighs or even tofu for a vegetarian option!
Sun-Dried Tomatoes: These add a lovely tangy flavor. If you can’t find them, diced fresh tomatoes or a splash of tomato sauce can do the trick, though the flavor will be a bit different. Additionally, feel free to use any roasted peppers for a twist!
Kale or Spinach: Both greens are great choices, but if you don’t have access to either, try Swiss chard or collard greens instead. They cook down nicely and provide a similar texture and taste.
Parmesan Cheese: Grated Parmesan gives richness. If you need a substitute, Pecorino Romano is a good option, or for a dairy-free alternative, nutritional yeast can add a cheesy flavor without the dairy.
How Do I Cook Chicken Perfectly Without Overcooking?
Cooking chicken thighs to the right temperature while keeping them juicy is key. Start your skillet on medium heat, add oil, and then the chicken. Season with salt and pepper, and cook for about 5-7 minutes on each side. You want a nice golden-brown color.
- Use a meat thermometer. Aim for an internal temperature of 165°F (75°C).
- Let the chicken rest after cooking. This helps the juices redistribute and keeps the meat tender.
How Can I Make Sure My Orzo Gets Cooked Just Right?
Orzo cooks quickly, so it’s important to keep an eye on it. After adding it to the skillet with the broth, bring it to a simmer. Cover and reduce the heat to low for 15-20 minutes, stirring occasionally to prevent sticking.
- Add more broth or water if the orzo seems dry before it’s fully cooked.
- Once cooked, it should have a creamy texture, thanks to the absorbed broth.
These tips should help you whip up a fantastic Tuscan Chicken and Orzo Skillet! Enjoy cooking!
How to Make Tuscan Chicken and Orzo Skillet
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 cup sun-dried tomatoes, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 2 cups fresh kale or spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh parsley, for garnish
How Much Time Will You Need?
This delicious Tuscan Chicken and Orzo Skillet will take approximately 40 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and another 30 minutes cooking everything together. Simple and quick!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs to the skillet. Season them with some salt and pepper. Cook them for about 5-7 minutes on each side, until they are nicely browned. Once cooked, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, toss in the diced onion, minced garlic, diced celery, and diced carrot. Sauté everything for about 3-4 minutes, or until the vegetables are softened and fragrant. Stir occasionally to prevent sticking!
3. Adding Flavor:
Now, it’s time to stir in the sun-dried tomatoes, fresh thyme, dried oregano, and the optional red pepper flakes for a little kick. Cook this mixture for another 2 minutes to allow the flavors to blend together nicely.
4. Mixing in the Orzo:
Next, add the orzo pasta to your skillet and mix it well with the vegetables. Pour in the chicken broth and bring it all to a simmer. This will help the orzo cook perfectly!
5. Adding Back the Chicken:
Return the cooked chicken thighs to the skillet, cover it up, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the orzo is cooked and has absorbed most of the broth. You want everything to be tender and flavorful!
6. Mixing in the Greens and Cream:
Once the orzo is cooked, stir in your chopped kale or spinach along with the heavy cream. Mix everything until the greens are wilted and well combined with the dish. It’s going to look beautiful!
7. Finishing Touches:
Finally, stir in the grated Parmesan cheese, and taste to see if it needs any additional salt or pepper. This is your chance to get the flavors just right!
8. Serving It Up:
Serve your warm Tuscan Chicken and Orzo Skillet in bowls, garnished with fresh parsley and even more Parmesan cheese if you like. Enjoy your delicious meal!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute boneless, skinless chicken breasts or even drumsticks if you prefer. Just adjust the cooking time as needed; chicken breasts may cook faster, while drumsticks might need a little longer.
Can I Substitute the Orzo Pasta?
Yes, if you don’t have orzo, you can use similar pasta shapes like ditalini, small shells, or couscous. Adjust the cooking time according to the type of pasta you choose to ensure it cooks perfectly!
What If I Don’t Have Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative to heavy cream. If using milk, consider adding a tablespoon of cornstarch to thicken it slightly as it cooks, or use a non-dairy cream substitute if you prefer!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove with a splash of chicken broth or water to loosen it up, as orzo tends to absorb a lot of liquid during storage.
