Imagine a dish that combines crispy, golden-brown chicken thighs with a creamy, luxurious orzo pasta that will make your taste buds dance with joy. This One Skillet Crispy Tuscan Chicken Thighs recipe is not just a meal; it's a culinary adventure that brings the rustic flavors of Tuscany directly to your dinner table. With minimal cleanup and maximum flavor, this recipe is about to become your new weeknight obsession that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, fresh
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients. Ensure the chicken thighs are pat dry with paper towels to promote better browning.
- Season the chicken thighs generously with salt, pepper, and Italian seasoning on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the chicken thighs, skin-side down, to the skillet. Sear the chicken for about 5-7 minutes, or until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for an additional 5 minutes on the other side. Once browned, transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Next, add the chopped sun-dried tomatoes to the skillet and stir to combine with the garlic, cooking for an additional minute.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Scrape the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
- Add the orzo pasta to the skillet, stirring to ensure it is evenly distributed in the broth. Return the chicken thighs to the skillet, placing them on top of the orzo.
- Cover the skillet with a lid and reduce the heat to low. Allow the chicken and orzo to simmer for about 15 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the heavy cream and fresh spinach. Mix gently until the spinach wilts and the cream is fully incorporated.
- Cook for an additional 2-3 minutes to heat through, adjusting seasoning with more salt and pepper if necessary.
- Remove the skillet from heat and let it rest for a few minutes before serving. Garnish with additional sun-dried tomatoes or fresh herbs if desired.
- Serve the crispy Tuscan chicken thighs over the creamy orzo pasta, enjoying a delicious one-skillet meal.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a perfectly crispy skin that will make your dish restaurant-quality.
- Use a heavy-bottomed skillet for even heat distribution and the best possible sear on your chicken.
- Don't rush the chicken browning process - letting the skin develop a golden-brown color creates incredible depth of flavor.
- When adding garlic, be careful not to burn it. Sauté quickly until just fragrant to prevent bitterness.
- For extra richness, you can substitute half-and-half for some of the heavy cream if desired.
- If you prefer a lighter version, you can use whole milk or low-fat cream, though the sauce will be slightly less creamy.
- Fresh spinach is key - it wilts quickly and adds a vibrant green color and nutritional boost to the dish.
- Let the dish rest for a few minutes after cooking to allow the sauce to thicken and the flavors to meld together.
Nutrition Facts
Calories: 690kcal
Carbohydrates: 56g
Protein: 36g
Fat: 36g
Saturated Fat: 16g
Cholesterol: 190mg
