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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning blend - 1 cup cherry tomatoes, halved - 2 cups low-sodium chicken broth - 1 cup orzo pasta - 1 cup fresh spinach, roughly chopped - ½ cup heavy cream - ½ cup grated Parmesan cheese - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish I love using simple, fresh ingredients for my One-Pot Creamy Tuscan Chicken Orzo. The chicken thighs give great flavor, and the orzo cooks perfectly in one pot. It makes everything easier! Feel free to customize your dish with these add-ins: - Sliced mushrooms for a savory touch - Red bell peppers for a pop of color - Zucchini for added nutrition - Sun-dried tomatoes for extra flavor These options let you play with flavors and textures. You can mix and match based on what you have at home. To make your meal look even better, try these garnishes: - Extra grated Parmesan cheese on top - A drizzle of olive oil for richness - A sprinkle of red pepper flakes for heat - A few extra basil leaves for freshness These garnishes will elevate the dish and make it more appealing. Enjoy your cooking adventure! {{ingredient_image_2}} Start with your ingredients ready. Gather your chicken thighs, onion, garlic, and spices. Cut the chicken into small pieces. This makes cooking quicker. Dicing the onion finely helps it cook evenly. Mince the garlic to release its strong flavor. Heat a large pot on medium heat. Add one tablespoon of olive oil. When the oil shimmers, it’s ready. Place the diced chicken in the pot in a single layer. Cook for 5-7 minutes. Stir occasionally until the chicken turns golden brown. Once cooked, take the chicken out and set it aside. In the same pot, add the diced onion. Sauté for 3-4 minutes until the onion is soft. Then, add minced garlic and Italian seasoning. Stir for about one minute. Next, add halved cherry tomatoes and cook for 2 minutes. Pour in the chicken broth and bring it to a simmer. Add the orzo pasta, then return the chicken to the pot. Cover and cook for 8-10 minutes. Stir occasionally. When the orzo is done, add chopped spinach, heavy cream, and Parmesan cheese. Stir until the cheese melts. Taste and adjust the salt and pepper. Serve hot, garnished with fresh basil. To make this dish shine, use a heavy pot. It helps cook evenly. Start by cooking the chicken until golden. This adds flavor. Don’t rush this step; let it brown well. When you add the onion, cook until it’s soft. This brings out its sweetness. Stir in garlic after the onion. Garlic cooks fast, so watch it closely. For that dreamy creaminess, you need heavy cream. Add it towards the end of cooking. This keeps it smooth and rich. Parmesan cheese also helps. It melts beautifully and thickens the sauce. Stir both in right after the orzo is cooked. The heat will make them blend well. If you want it creamier, add a bit more cream. Avoid adding too much broth at once. This can make the orzo mushy. Stir gently when you add the orzo. It needs space to cook well. Don’t skip the seasoning. Salt and pepper are key for flavor. Lastly, don’t overcook the spinach. It should wilt but not turn mushy. This keeps the dish vibrant and fresh. Pro Tips Use Fresh Ingredients: Fresh spinach and ripe cherry tomatoes will enhance the flavor and nutrition of your dish. Always opt for seasonal produce when possible. Perfectly Cooked Orzo: Keep an eye on your orzo while it's cooking. It should be al dente, so taste it a minute or two before the suggested cooking time. Adjust Creaminess: If you prefer a lighter dish, you can reduce the amount of heavy cream or substitute with half-and-half for a less rich sauce. Leftovers Storage: This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth to bring back its creaminess. {{image_4}} You can easily make this dish vegetarian. Simply swap out the chicken for bite-sized, firm tofu. Use vegetable broth instead of chicken broth. Add more vegetables like zucchini or mushrooms for extra flavor and texture. This keeps the creamy sauce and orzo while making it plant-based. To boost the flavor, add a squeeze of fresh lemon juice. This brightens up the dish. You can also mix in sun-dried tomatoes or olives for a salty kick. Fresh herbs like thyme or oregano can add depth. Just sprinkle them in while cooking for a fresh taste. If you don’t have orzo, use rice or quinoa instead. They both work great with the creamy sauce. For cheese, try feta or goat cheese if you want a different taste. You can also replace heavy cream with half-and-half or a plant-based milk for a lighter version. To store your creamy Tuscan chicken orzo, first let it cool. Place it in an airtight container. This will help keep it fresh. You can store it in the fridge for up to three days. Make sure to label your container with the date. When it's time to enjoy leftovers, reheat your orzo on the stove. Add a splash of chicken broth or water to prevent it from drying out. Heat over low to medium heat, stirring often. You can also use the microwave. Place it in a bowl, cover it loosely, and heat in short bursts. Stir in between to heat evenly. If you want to freeze the orzo, use a freezer-safe container. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it using the methods above. Keep in mind that the texture may change slightly after freezing. Yes, you can use other pastas. Penne, fusilli, or farfalle work well. Just adjust the cooking time. Keep an eye on your pasta so it doesn't get too soft. Each pasta type adds a unique taste and shape to the dish. You have some great options for heavy cream. You can use half-and-half for a lighter choice. Coconut milk gives a rich flavor, too. You might also try Greek yogurt for creaminess. Just remember to stir it in slowly to keep the sauce smooth. Making this dish gluten-free is simple. Just swap orzo with gluten-free pasta. Many brands offer great gluten-free options. Always check the package for cooking times. You can enjoy this creamy Tuscan chicken orzo without worry! You learned about the key ingredients and steps to make this dish shine. We covered cooking tips, variations, and how to store leftovers. Understanding these details helps you create a tasty meal each time. Cooking can be fun and easy, and you can adjust the recipe to your taste. Remember to avoid common mistakes for the best results. With these insights, you can enjoy your cooking journey and share delicious meals with others.

One-Pot Creamy Tuscan Chicken Orzo

A delicious and creamy one-pot dish featuring chicken, orzo pasta, and fresh spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning blend
  • 1 cup cherry tomatoes, halved
  • 2 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 1 cup fresh spinach, roughly chopped
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the diced chicken thighs to the pot in a single layer. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once browned, remove the chicken from the pot and set aside on a plate.
  • In the same pot, add the diced onion. Sauté for 3-4 minutes, or until the onion becomes translucent and slightly tender. Add the minced garlic and Italian seasoning to the pot, stirring well for about 1 minute until the garlic becomes fragrant.
  • Next, add the halved cherry tomatoes to the pot. Cook for an additional 2 minutes, allowing the tomatoes to soften and release their juices.
  • Carefully pour in the chicken broth and bring the mixture to a gentle simmer.
  • Stir in the orzo pasta, ensuring it is uniformly distributed in the broth. Return the browned chicken to the pot. Cover with a lid and allow to cook for 8-10 minutes over medium heat, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
  • Once the pasta is cooked, add the chopped spinach, heavy cream, and grated Parmesan cheese to the pot. Stir well until the spinach wilts and the cheese melts, creating a rich and creamy sauce.
  • Taste the dish and season with salt and freshly ground black pepper as needed.
  • Serve the creamy Tuscan chicken orzo hot, garnished with fresh basil leaves on top for an aromatic finish.

Notes

For an elegant touch, serve in shallow bowls, sprinkle additional Parmesan cheese on top, and add a sprig of basil for vibrant color.
Keyword chicken, creamy, one-pot, orzo, Tuscan