Tuscan Chicken And Orzo Recipe

When I want to make a simple, delicious dinner, I always rack my brain for a one pan/pot recipe! This Tuscan chicken and orzo one pan dinner always satisfies, so it’s safe to say that it’s a fixture in my weeknight routine. It’s got carbs, protein and veggies all in one pan. On those crazy busy weeknights at home (I’ve got two young sons, so you can imagine the level of crazy), I love tossing together an entire meal in just one pan. Plus, it’s ready to go in just 30 minutes. This Italian dinner checks all the right boxes, and then some!

What’s in Tuscan chicken and orzo?

This recipe has everything you love about Tuscan chicken, plus orzo to fill out the dish and help soak up all that creamy sauce! Here are just a few of the ingredients in this easy recipe:

Chicken: While chicken thighs are my personal favorite for this recipe, you can use pretty much any type of chicken you’d like. Sun-Dried Tomatoes: If they’re in oil, make sure they’re drained well before chopping. Parmesan Cheese: For the very best flavor and texture, consider freshly grating your own cheese right off the block. When you buy pre-shredded cheese, it’s coated in a powder that will cause it to seize up when mixed into the pan.

How to Store and Reheat

Have any leftovers? Great! I love eating these leftovers for lunch the next day! In an airtight container, these chicken thighs and orzo will stay fresh for up to 3 days. When you’re ready to enjoy your leftovers, just toss it all back into your pan and reheat it over medium high. Stir often, and toss in a bit of olive oil or heavy cream to add moisture if needed.

Notes and Tips

Double check that your chicken is fully cooked by inserting a meat thermometer into the thickest part of it. If it reads at least 165°F, it’s fully cooked and safe to eat! Finely chop the sun-dried tomatoes so their flavor is spread evenly throughout the dish. If you leave them as whole pieces, you won’t get their flavor in every bite. If you really love garlic, don’t be afraid to throw another garlic clove or two into the mix! When it comes to Italian, is there even such a thing as too much garlic?!