Kitchen notes · a little help before you start

One Pan Tuscan Orzo with Chicken

Name: One Pan Tuscan Orzo with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 each boneless skinless chicken breasts (about 2 lbs); 1 tablespoon oil; ½ teaspoon + ½ teaspoon salt; ½ teaspoon Italian seasoning; ¼ teaspoon paprika; ⅛ teaspoon + ¼ teaspoon black pepper; 1 cup cherry tomatoes; 3 cloves garlic; 2½ cups low sodium chicken broth; ⅓ cup heavy cream; ¼ cup sun dried tomatoes (drained and sliced); 1½ cups uncooked orzo pasta (250 grams); 1½ cups fresh spinach (roughly chopped); ¼ cup Parmesan (freshly grated)

Chicken over creamy orzo is an inviting plate when you are ready for a proper dinner. The little pasta catches tomato flavor, with spinach tucked through it and Parmesan at the end. Sit down while it is warm and enjoy a spoonful of orzo with the chicken.

Prep: 10 min
Cook: 25 min
Total: 35 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 31–60 minutesOne panOne pot & sheet pan

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: One pan · One pot & sheet pan
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Even out the thick ends

Cover the breasts with plastic wrap and pound the thick ends so the pieces are an even thickness before seasoning.

2. Blister tomatoes after searing

Remove the browned chicken and keep it warm while the cherry tomatoes cook in the same skillet until blistering.

3. Cover the orzo simmer

Stir the pasta into the boiling liquid, place chicken on top and cover after reducing the heat.

Get to know the ingredients

Drained sun-dried tomatoes

Drain and slice these before adding them to the broth and cream, separate from the earlier blistered cherry tomatoes.

Uncooked orzo

The orzo goes into the skillet uncooked and simmers in the sauce beneath the returned chicken until al dente.

Roughly chopped spinach

Chop the fresh spinach roughly and keep it for stirring through with Parmesan just before serving.

The last little job

Spinach and Parmesan last

Stir the greens and freshly grated Parmesan into the cooked orzo before serving the chicken and pasta.

A little more help as you go

It thickens as it stands

The sauce may look thin immediately after cooking. It thickens considerably during its first minutes off the heat.

Refrigerate cooked leftovers airtight

Cool the finished dish and store airtight in the refrigerator for the stated three-to-four-day window.

A few questions you might have

Can I use boneless chicken thighs?

Yes. Boneless, skinless thighs are an included alternative, following the same cooking sequence as the chicken breasts.

Is the garlic added with the chicken?

It gets its brief cook after the cherry tomatoes blister, before adding broth, cream and sun-dried tomatoes.

Can I replace the cherry tomatoes?

You can leave them out or add extra vegetables, sautéing those before adding the liquid.

What if I use lighter cream?

Reduce the broth by a quarter cup, since lighter cream won't thicken the same way.

How should frozen leftovers be warmed?

Thaw overnight in the refrigerator, then warm with a splash of broth in the microwave or on the stovetop.

Any more cooking tips?

Ingredients and Substitutions : chicken : you can easily swap the chicken breasts for boneless, skinless chicken thighs and continue with the recipe as written! Italian sausage, smoked sausage, or almost any other protein can also be subbed in here — just make sure it is browned before continuing with the recipe. White beans are a great vegetarian protein! tomatoes : I love blistered cherry tomatoes and the do add some tomato-y flavor to the sauce. If you don’t enjoy tomatoes you can leave them out, or you can add in extra vegetables and just give them a saute before adding the liquid. chicken broth : I always choose low sodium chicken broth and add salt as needed. Feel free to adjust the salt based on your tastes and which broth you have. cream : heavy creamy makes for a very rich and flavorful sauce. A lighter cream will not thicken the same way, so if you do use a lighter cream I recommend reducing the broth by ¼ cup. orzo : almost any short pasta will work here! Storage: Store: Store this dish cooked and cooled in an airtight container in the refrigerator for 3-4 days. Reheat in portions in the microwave, or cover an oven-safe dish with foil and reheat in the oven until piping hot. Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then warm with a splash of broth in the microwave or on the stovetop.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…