Description
A cozy, one-pan Tuscan-style bake filled with creamy orzo, juicy chicken thighs, sweet cherry tomatoes, and fresh spinach — all cooked together in a rich, herb-infused sauce. Perfect for a fuss-free weeknight dinner.
Ingredients
Scale
- 1 cup dry orzo pasta
- 4 boneless, skinless chicken thighs
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt, pepper, oregano, and thyme, then sear for 3 minutes on each side. Remove and set aside.
- In the same pan, sauté minced garlic for 1 minute until fragrant.
- Add orzo, chicken broth, and cream. Stir well to combine.
- Place the chicken back into the pan. Scatter spinach and cherry tomatoes over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
- Sprinkle with parmesan cheese and broil for 2–3 minutes if desired.
- Let rest for 5 minutes before serving.
Notes
- Use fresh grated parmesan for the best melt and flavor.
- Add a splash of broth when reheating leftovers to keep them creamy.
- Make it vegetarian by skipping the chicken and adding mushrooms or zucchini.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 760mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
Keywords: one-pan chicken, creamy orzo, Tuscan chicken bake, weeknight dinner, chicken skillet recipe