Picture this: tender, golden-seared chicken, simmering in a creamy, garlicky sauce packed with sun-dried tomatoes, spinach, and parmesan—oh, and let’s not forget the orzo, soaking up every bit of that rich Tuscan-inspired goodness. Sounds like a dream, right? Well, trust me, this One-Pan Tuscan Chicken Orzo is exactly that—a weeknight dinner game-changer that delivers big flavors with minimal effort.
The best part? It all comes together in a single pan, making cleanup a breeze. Whether you’re cooking for family, meal-prepping for the week, or just craving something comforting yet elegant, this dish has you covered.
Why You’ll Love One-Pan Tuscan Chicken Orzo
One-Pan Wonder: No juggling multiple pots and pans—everything cooks together for maximum flavor and minimal mess.
Rich & Creamy: The luscious parmesan-infused sauce is next-level comforting.
Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
Nutritious & Satisfying: Packed with lean protein, veggies, and whole-grain orzo.
Versatile: Swap the spinach for kale, use shrimp instead of chicken, or add a touch of spice for a kick!
Ingredients in One-Pan Tuscan Chicken Orzo
Chicken Breasts: The star of the dish—seared until golden and juicy. You can also use chicken thighs for extra richness.
Orzo Pasta: This tiny pasta soaks up all the amazing flavors, becoming irresistibly creamy.
Sun-Dried Tomatoes: Their sweet, tangy flavor adds depth and richness to the dish.
Fresh Spinach: Wilts beautifully into the sauce, adding a pop of color and nutrients.
Heavy Cream: Creates that velvety, restaurant-quality sauce. You can use half-and-half for a lighter version.
Parmesan Cheese: Melts into the sauce, giving it that salty, umami-packed goodness.
Chicken Broth: Infuses the orzo with flavor as it cooks—so much better than just using water!
Garlic & Onion: A must for building layers of flavor.
Olive Oil & Butter: The perfect combo for getting that beautiful sear on the chicken while keeping it tender.
Italian Seasoning: A blend of herbs that brings everything together with classic Tuscan flavors.
Red Pepper Flakes (Optional): A little heat takes this dish to the next level.
How to Make One-Pan Tuscan Chicken Orzo
Sear the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large pan, then sear the chicken until golden brown on both sides. Remove and set aside.
Sauté the Aromatics: In the same pan, add more butter and cook the onions and garlic until fragrant.
Toast the Orzo: Stir in the orzo, letting it toast slightly for a deeper, nutty flavor.
Simmer with Broth & Cream: Pour in the chicken broth, heavy cream, and sun-dried tomatoes. Bring to a simmer and let the orzo absorb the liquid.
Return the Chicken: Nestle the seared chicken back into the pan and let it finish cooking in the sauce.
Add the Spinach & Parmesan: Stir in the spinach and parmesan, letting everything meld together into creamy, cheesy perfection.
Serve & Enjoy: Garnish with fresh basil or extra parmesan and serve warm!
How to Serve One-Pan Tuscan Chicken Orzo
Garlic Bread: A must for soaking up that creamy sauce.
Simple Green Salad: A fresh side balances out the richness of the dish.
Steamed Vegetables: Try roasted asparagus, zucchini, or broccoli for extra nutrients.
A Glass of Wine: A crisp white wine like Sauvignon Blanc pairs beautifully with the creamy, garlicky flavors.
Additional Tips
Don’t Overcook the Chicken: Searing locks in the juices—let it finish cooking in the sauce for maximum tenderness.
Use Freshly Grated Parmesan: It melts better and adds richer flavor compared to pre-shredded cheese.
Make It Lighter: Swap heavy cream for half-and-half or use a splash of milk with a bit of cornstarch to thicken.
Spice It Up: Add more red pepper flakes or a splash of hot sauce if you love a little heat.
Meal Prep Friendly: Store leftovers in an airtight container and reheat gently to keep the sauce creamy.
FAQ
Q1: Can I use a different pasta?
A1: Yes! Small pasta like ditalini or pearl couscous works well, but adjust the liquid and cook time accordingly.
Q2: Can I make this dairy-free?
A2: Absolutely! Use coconut milk instead of cream and nutritional yeast in place of parmesan.
Q3: What if I don’t have sun-dried tomatoes?
A3: You can use cherry tomatoes or roasted red peppers for a similar sweet-savory touch.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk to revive the sauce.
Q5: Can I freeze this dish?
A5: It’s best enjoyed fresh, but you can freeze it without the spinach and parmesan, then add them fresh when reheating.
Q6: Can I make this vegetarian?
A6: Yes! Swap chicken for mushrooms or chickpeas and use veggie broth instead of chicken broth.
Q7: How do I know when the chicken is fully cooked?
A7: Use a meat thermometer—chicken is done when it reaches 165°F (75°C).
Q8: What’s the best way to reheat this?
A8: Warm it on the stove with a splash of broth or milk to bring the sauce back to life.
Q9: Can I make this ahead of time?
A9: Yes! Cook everything except the spinach and parmesan, then add them fresh when reheating for best texture.
Q10: What’s a good substitute for orzo?
A10: Arborio rice, pearl couscous, or even quinoa can work as a swap.
Final Thoughts
One-Pan Tuscan Chicken Orzo is proof that a cozy, restaurant-worthy meal doesn’t have to be complicated. It’s rich, creamy, and loaded with bold flavors, yet comes together with minimal effort—all in just one pan! Whether you’re making it for a family dinner or meal-prepping for the week, this dish is sure to become a go-to favorite. So grab a fork and dive in—you won’t regret it!
Print
One-Pan Tuscan Chicken Orzo
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This creamy and cheesy Crab Rangoon Dip is loaded with lump crab meat, melted Monterey Jack cheese, and a spicy Sriracha kick. Perfect for parties, game nights, or an indulgent snack!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup low-fat Greek yogurt
- 3/4 cup shredded Monterey Jack cheese
- 2 tsp soy sauce
- 3 tsp Sriracha
- 2 cloves garlic, minced
- 6 oz lump crab meat
- 3 green onions, sliced (reserve some for garnish)
- Chips, for serving
Instructions
1️⃣ Preheat Oven:
Set oven to 350°F (175°C).
2️⃣ Mix the Dip:
- In a medium bowl, combine cream cheese, Greek yogurt, crab meat, soy sauce, garlic, green onions, Sriracha, and Monterey Jack cheese.
- Mix until well combined.
3️⃣ Bake:
- Transfer the mixture into an ungreased baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown, bubbly, and the cheese is melted.
4️⃣ Serve:
- Garnish with extra green onions.
- Serve hot with your favorite chips!
Notes
- Make Ahead: Assemble the dip a day in advance and refrigerate until ready to bake.
- Serving Ideas: Try serving with wonton chips, pita chips, or toasted baguette slices.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 213
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 45mg