One Pot Tuscan Chicken & Orzo

One Pot Tuscan Chicken & Orzo – Tender chicken thighs cooked in a light and creamy Tuscan sauce with fresh spinach and sun dried tomatoes!

Some weeknights are so busy lately with kid activities and homework. One-pot meals are one of my go-to during the week and this Tuscan chicken and orzo was super delicious and of course, simple! I sometimes forget how much I like using Orzo. It’s like pasta rice so it’s perfect for lots of dishes!

Start out by browning the chicken thighs a bit, remove them and pour in some broth and a good splash of white wine and let the liquid lift off all the chicken bits (aka FLAVOR) on the bottom of the pan. Dump in the orzo, nestle the chicken thighs back on top, cover, and let it simmer!

Once the orzo and chicken are cooked through, in goes the spinach, chopped sun dried tomatoes, some half and half, and a generous handful of grated Parmesan. You’ve got a delicious dinner to dig into!

Recipe Tips and Suggestions:

• I like to use boneless chicken thighs, but you can whichever kind you prefer or can find at your store.
• If you’ve got a hungry crowd, I recommend doubling the recipe. A typical pack of thighs has about 5 thighs in it which one person could easily eat 2. This recipe could serve as two people with a bit of leftover or up to 4 depending on how much people in your family/group will eat.
• If you are not into chicken thighs, you can also try this with chicken breasts.
• Not a fan of sun dried tomatoes? Swap them out for diced tomatoes.
• You can also add additional veggies if you’d like, broccoli, mushrooms, or kale would work well.

Print

Yield: 2-4 servings

One Pot Tuscan Chicken & Orzo

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 tablespoons extra olive oil
• 1 1/2 pounds boneless and skinless chicken thighs
• salt
• 1/2 teaspoon paprika
• 3 cups chicken broth
• 1/2 cup white wine
• 1/2 pound uncooked orzo
• 2 cups baby spinach
• 1 cup chopped or sliced sun dried tomatoes
• 1/2 cup half and half
• 2/3 cup grated Parmesan cheese

Instructions

1. Add the olive oil to a deep non-stick skillet and heat stove over medium heat. Sprinkle the chicken thighs with some salt and the paprika. Place into the pan and cook for about 4-5 minutes, flip and brown on the other side. Remove the thighs from the pan (keep stove/burner on) and set aside.
2. Add the garlic and saute for about 30 seconds. Pour in the broth and wine. Use a soft spoon to scrape up any browned bits on the bottom of the pan. Pour in the orzo and stir well. Add the chicken back on top of the orzo. Cover and lower to low heat.
3. Let the orzo and chicken simmer for about 15-20 minutes until the liquid is mostly absorbed, the orzo is cooked, and the chicken has reached 165 degrees F internally.
4. Remove the chicken again and set aside. Stir in spinach, sun dried tomatoes, half and half, and the Parmesan cheese. Stir well until the spinach is wilted. Season with salt and pepper to taste. Serve with additional grated Parmesan cheese.

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 524Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 238mgSodium: 1719mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 51g

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