If you love rich, creamy, and flavorful one-pan meals, this Tuscan Chicken Orzo will be your new favorite! It’s packed with tender, juicy chicken, creamy Parmesan orzo, sun-dried tomatoes, and fresh spinach, all cooked together in a silky garlic sauce.

This dish is perfect for busy weeknights but fancy enough for a special dinner. Plus, it’s made in just one pan, so cleanup is easy! Let’s get cooking!

🛒 What You’ll Need

For the Chicken:

2 large boneless, skinless chicken breasts, halved lengthwise
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 tbsp olive oil

For the Orzo & Sauce:

2 tbsp butter
3 cloves garlic, minced
1 cup orzo pasta
½ cup sun-dried tomatoes, chopped
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach
½ tsp red pepper flakes (optional)

👩‍🍳 Pro Tips for the Best Tuscan Chicken Orzo

Slice the chicken thinly – Cutting the breasts in half ensures even cooking.
Toast the orzo first – This adds a nutty depth of flavor to the dish.
Use freshly grated Parmesan – It melts better and gives the sauce a creamier texture.
Adjust the creaminess – For a lighter version, swap half the heavy cream for whole milk.
Don’t overcook the spinach – Add it last to keep it vibrant and fresh.

🔄 Substitutions & Variations

Chicken Thighs Instead? – Use boneless, skinless thighs for extra juiciness.
Dairy-Free? – Swap coconut milk for heavy cream and use dairy-free Parmesan.
No Orzo? – Try small pasta like ditalini or even rice.
Extra Veggies? – Add mushrooms, bell peppers, or zucchini for more texture.

⏳ Make-Ahead & Storage Tips

Make Ahead: Cook the chicken and store separately. Reheat and mix with orzo when ready to serve.
Store Leftovers: Keep in an airtight container in the fridge for 3 days.
Reheat: Warm in a skillet over low heat with a splash of broth or cream.
Freeze: Not recommended due to the creamy sauce, but the cooked chicken can be frozen separately.

🔥 How to Make Tuscan Chicken Orzo

1️⃣ Season & Cook the Chicken

Season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a large skillet and sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.

2️⃣ Sauté Garlic & Toast the Orzo

In the same skillet, melt butter and sauté garlic for 30 seconds. Add orzo pasta and toast for 1-2 minutes until slightly golden.

3️⃣ Simmer with Broth & Cream

Stir in sun-dried tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 8-10 minutes, stirring occasionally.

4️⃣ Add Parmesan & Spinach

Stir in Parmesan cheese and fresh spinach, cooking for another 1-2 minutes until wilted.

5️⃣ Return Chicken & Serve

Place the seared chicken back into the skillet, nestling it into the creamy orzo. Simmer for 2 more minutes, then remove from heat. Garnish with extra Parmesan and fresh basil.

🥡 Leftovers & Storage Tips

Refrigerate for up to 3 days in an airtight container.
Reheat gently on the stove with extra broth or cream to loosen the sauce.
Avoid freezing as the creamy sauce may separate.

🎉 Time to Enjoy!

This Tuscan Chicken Orzo is rich, creamy, and packed with flavor, making it the ultimate comfort meal. It’s quick enough for a weeknight dinner but impressive enough for a date night!

Tried this recipe? Let me know in the comments how it turned out! 🍗✨