Description

One Skillet Tuscan Chicken and Orzo is a comforting and hearty dish combining tender chicken breasts or thighs, spicy Italian sausage, and flavorful ingredients like garlic, kale, and creamy pesto sauce. Cooked all in one oven-safe skillet, this recipe offers a perfect balance of savory, creamy, and herby flavors, making it an ideal family meal that requires minimal cleanup.

Ingredients

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Chicken and Sausage

6 boneless chicken breasts or thighs
3/4 lb spicy Italian chicken sausage
Salt and black pepper, to taste
2 tsp Italian seasoning, divided

Vegetables and Herbs

1 yellow onion, chopped
4 cloves garlic, chopped
2 tbsp fresh thyme
1/2 cup chopped celery
2 cup finely chopped kale
Chili flakes, to taste

Other Ingredients

2 tbsp salted butter
1 cup dry orzo pasta
2 cup broth or water
1 cup heavy cream
1/3 cup basil pesto
1 cup grated parmesan cheese

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for finishing the dish in the oven.
Season the Chicken: Season the chicken breasts or thighs evenly with salt, black pepper, and 1 teaspoon of Italian seasoning to infuse them with flavor.
Brown Sausage and Sear Chicken: In a large oven-safe skillet over medium-high heat, cook the spicy Italian sausage until browned on all sides. Then place the seasoned chicken into the skillet with the sausage. Add the chopped onions, garlic, and fresh thyme. Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
Add Orzo and Vegetables: Stir in the butter, dry orzo pasta, chopped celery, remaining 1 teaspoon of Italian seasoning, and chili flakes. Cook this mixture until the orzo is lightly golden, about 2 minutes.
Add Liquids and Kale: Pour in the broth and add the finely chopped kale. Bring the mixture to a boil and let it cook for 3 to 5 minutes, allowing the orzo to begin absorbing the liquid and the kale to soften.
Add Cream, Pesto, and Cheese: Stir in the heavy cream and basil pesto, then sprinkle the grated parmesan cheese evenly over the top of the skillet mixture.
Bake in Oven: Transfer the skillet into the preheated oven and cook uncovered for 10 minutes, until the sauce is bubbling and the chicken is fully cooked through.
Serve: Remove from the oven and garnish with extra fresh thyme if desired. Serve the chicken, orzo, and sauce hot for a delicious and cozy meal.

Notes

Use an oven-safe skillet or cast-iron pan for the best results since this dish transitions from stovetop to oven.
You can substitute chicken thighs for breasts if you prefer juicier meat.
Adjust chili flakes to your spice preference.
To make this gluten-free, use gluten-free orzo or substitute with a rice pasta alternative.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 670mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 35g
Cholesterol: 125mg