Mediterranean One-Pot Tuscan Chicken Orzo
This creamy Tuscan chicken orzo is a one-pot dish that combines tender chicken, sun-dried tomatoes, and spinach in a luscious Parmesan cream sauce. The orzo pasta cooks directly in the broth, soaking up all the savory flavors while keeping cleanup minimal. With its Mediterranean-inspired ingredients and rich, cozy texture, this dish is perfect for weeknight dinners yet elegant enough to serve to guests.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
Protein: 1 ½ lbs chicken breast or thighs, cut into bite-sized pieces
Pasta: 1 ½ cups orzo pasta
Aromatics:
3 cloves garlic, minced
1 small onion or 1 shallot, finely diced
Vegetables:
½ cup sun-dried tomatoes, chopped
3 cups fresh spinach
Dairy:
1 cup heavy cream (or half-and-half for lighter version)
½ cup grated Parmesan cheese
Liquids: 4 cups chicken broth
Seasonings:
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
Fat: 2 tbsp olive oil
Instructions
Sear Chicken: Heat olive oil in a large, deep skillet or pot over medium-high heat. Season chicken with salt, pepper, paprika, and Italian seasoning. Cook 4–5 minutes until golden brown on all sides (it doesn’t need to be fully cooked through yet). Remove and set aside.
Sauté Aromatics: In the same pot, add onion (or shallot) and garlic. Cook 2–3 minutes until fragrant and softened.
Toast Orzo: Add the orzo to the pot and stir for 1–2 minutes to lightly toast it in the oil and aromatics.
Add Liquids: Pour in chicken broth and bring to a gentle boil. Scrape the bottom of the pot to release any browned bits. Reduce heat to a simmer.
Cook Orzo: Return the chicken to the pot along with sun-dried tomatoes. Simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through.
Creamy Finish: Stir in heavy cream and Parmesan cheese. Add spinach and cook 1–2 minutes until wilted. Adjust seasoning with more salt and pepper if needed.
Serve: Let rest for a minute or two, then serve warm, topped with extra Parmesan if desired.
Tips
Don’t overcook the orzo: Stir occasionally and keep an eye on it, as orzo can quickly go from al dente to mushy.
Reserve pasta water: If the dish thickens too much, splash in a little hot water or broth to loosen it.
Balance richness: If using heavy cream, a squeeze of lemon juice at the end cuts through and brightens the flavors.
Cheese quality matters: Freshly grated Parmesan melts smoother than pre-shredded varieties.
One-pot efficiency: Use a wide, deep skillet or Dutch oven so the orzo cooks evenly.
Variations
Protein swaps: Try shrimp, salmon, or Italian chicken sausage instead of chicken.
Vegetable boost: Add zucchini, mushrooms, artichokes, or roasted red peppers for more texture and color.
Cheese options: Replace Parmesan with Pecorino Romano for a sharper bite, or stir in a little mascarpone for extra creaminess.
Lighter version: Use half-and-half or evaporated milk instead of cream, and add extra spinach for volume.
Spice it up: Stir in red pepper flakes or a pinch of cayenne for heat.
Mediterranean flair: Add kalamata olives, capers, or a sprinkle of fresh basil for extra brightness.
Q&A
Q: Can I make this ahead of time?
A: Yes, but orzo tends to absorb liquid as it sits. When reheating, add a splash of broth or water to bring back the creamy texture.
Q: Can I use regular pasta instead of orzo?
A: Small pasta shapes like ditalini, small shells, or elbow macaroni work well, though cooking times may vary slightly.
Q: Can this be made lighter?
A: Definitely. Swap heavy cream with half-and-half, evaporated milk, or even Greek yogurt (stirred in off-heat to prevent curdling).
Q: How do I make this vegetarian?
A: Skip the chicken and replace the broth with vegetable broth. Add chickpeas or white beans for extra protein.
Q: What can I serve with it?
A: It’s a complete meal on its own, but a crisp green salad or garlic bread pairs beautifully.
Nutrition Facts
(per serving, based on 6 servings)
Calories: ~430
Protein: 32g
Fat: 18g
Carbohydrates: 38g
Fiber: 3g
Sodium: 720mg
Calcium: 210mg
(Values are estimates and will vary depending on ingredients and portion sizes.)
Conclusion
This Mediterranean One-Pot Tuscan Chicken Orzo is rich, creamy, and full of layered flavor from garlic, Parmesan, and sun-dried tomatoes. It’s hearty enough to stand alone as a main course yet simple enough to prepare on a busy weeknight. With easy swaps for lighter versions, vegetarian options, or different proteins, it’s a flexible dish you’ll come back to often. Serve it warm with a sprinkle of fresh Parmesan and a side of salad, and you’ve got a cozy Mediterranean-inspired dinner in under 40 minutes.