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Skillet of Tuscan chicken thighs and orzo with sun-dried tomatoes, spinach, and parmesan, served with a side salad and bread rolls.

Easy One-Pan Tuscan Chicken Thighs with Orzo

Susan Ensley
Bring the vibrant, sun-drenched flavors of Italy to your dinner table with Easy One-Pan Tuscan Thighs Chicken with Orzo.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Main Course, One-Pan, Pasta, Poultry
Cuisine American
Servings 6
Calories 720 kcal

Equipment

  • Large Skillet with Lid or Dutch Oven1
  • Wooden Spatula
  • Paper Towels
  • half-sheet pan

Ingredients
  

  • 2 lbs Boneless Skinless Chicken Thighs about 7 or 8 thighs
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 tsp Italian Seasoning Blend
  • 4 Tbs Olive Oil divided
  • 4 cloves Garlic minced
  • 3 oz Sun-Dried Tomatoes2 chopped; 1 TBS reserved for garnish
  • 1 lb Orzo Pasta
  • 32 oz Low Sodium Chicken Broth
  • ½ c Heavy Whipping Cream room temperature
  • 4 c Fresh Spinach3
  • 2 oz Freshly Grated Parmesan Cheese reserve about ½-ounce for garnish
  • Fresh Basil optional for garnish

Instructions
 

  • Combine Kosher salt, black pepper, and Italian seasoning in a small bowl. Dry the chicken thighs with paper towels, lay them in a single layer on a half-sheet pan, and season one side with about half a teaspoon of the combined spices. Heat two tablespoons olive oil in a skillet with a lid or Dutch oven over medium-high heat. Add half the chicken, seasoned side down, to the hot pan, and season the other side with another half teaspoon of the spices. Cook the thighs for 3-4 minutes per side. Transfer the first batch of cooked chicken to a plate and set aside. Add the remaining chicken, season, and cook as in the first batch. Remove from the pan and set aside until ready to return to the pan.
  • Heat the remaining oil in the pan, add the minced garlic and sun-dried tomatoes, reserving about a tablespoon to garnish the final dish, then cook for about a minute. Add the orzo and stir constantly for about a minute, until slightly toasted. Then, add the chicken broth and any remaining seasoning. Stir occasionally, making sure to scrape the bottom of the pan to remove any stuck-on bits and bring to a boil. Reduce heat to medium-low and return the chicken to the pan. Cover the pan and simmer for 10-15 minutes, or until the orzo is cooked and ,most of the liquid has been absorbed. Check after 10 minutes to test the orzo's doneness.
  • Once the orzo is cooked, remove the chicken from the pan again and stir in heavy whipping cream. Add spinach and stir for about two minutes to incorporate and cook. Stir in freshly grated Parmesan cheese. Garnish with the reserved sun-dried tomatoes, additional parmesan, and a few fresh basil leaves.
  • Yield 6 servings

Tips/Notes

  1. I used my 5.5 qt. Le Creuset Braiser.
  2. Use the Julienne ones that come in a pouch, NOT jarred, packed in oil. My supermarket sells them in the produce section.
  3. I measured by packing them into a 4-cup glass Pyrex measuring cup.

Nutrition

Calories: 720kcalCarbohydrates: 70gProtein: 48gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 174mgSodium: 774mgPotassium: 1318mgFiber: 5gSugar: 8gVitamin A: 2416IUVitamin C: 12mgCalcium: 178mgIron: 5mg
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