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Spicy Tuscan Chicken & Orzo Skillet

An image of prepared Spicy Tuscan Chicken & Orzo Skillet made with chicken, sun-dried tomatoes, onion, garlic, Swanson® Spicy Chicken Broth, orzo and baby spinach.
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people

We love a good one-pan recipe, and this Spicy Tuscan Chicken & Orzo Skillet is one of the best.  The secret?  Making the most out of each ingredient.  A jar of sun-dried tomatoes adds concentrated tomato flavor- you brown the chicken breasts in the oil from the jar, then stir in the tomatoes at the end.  Add some onion and garlic, then stir in Swanson® Spicy Chicken Broth and uncooked orzo.  The broth mixture soaks into the orzo as it cooks, adding savory and spicy flavors.  Finish with some fresh spinach and dinner is ready in just 45 minutes.


  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons oil from jarred sun-dried tomatoes in olive oil or olive oil
  • 1 large onion, minced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 cups Swanson® Spicy Chicken Broth
  • 8 ounces uncooked orzo pasta (about 1 cup)
  • 4 ounces baby spinach (about 4 cups)
  • 1/3 cup sliced drained sun-dried tomatoes in olive oil


  • Tips

    • Different brands of orzo absorb liquid differently, so if the orzo mixture needs more liquid (if the orzo seems undercooked after the broth is absorbed or if you prefer a saucier dish) you can add more broth a bit at a time and cook until it's absorbed and the orzo is tender.
  • Step 1

    Season the chicken with salt and pepper.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and done, stirring occasionally.  Remove the chicken from the skillet, cover and keep warm.

  • Step 2

    Add the onion to the skillet and cook for 5 minutes or until tender, adding the garlic for the last 1 minute of the cooking time and stirring often.

  • Step 3

    Add the broth and uncooked orzo and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.

  • Step 4

    Reduce the heat to medium. Cook, uncovered, for 15 minutes, or until the orzo is tender (stirring often to prevent sticking).  Stir in the spinach and sun-dried tomatoes and cook until the spinach is wilted.  Season to taste with salt and pepper.  Return the chicken to the skillet and stir to combine.

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Made With

Calories 497
Total Fat 12 g
Sat. Fat 2.3 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 701 mg
Total Carb 49 g
Dietary Fiber 3 g
Sugar 3 g
Protein 42 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 23 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.