I find so much inspiration through my family. I say this all the time, but I really do love to cook for the people around me, especially my family. Both my dad and brother love my recipe for Zuppa Toscana Soup. It’s such a flavorful Italian soup that’s always a favorite of mine to make this time of year. I often take flavors from certain recipes I’ve created before and rework them into an entirely new one. This is what I did with today’s recipe. The main flavor being yummy Italian season and spicy sausage.
This dish reminds me of a chicken and pasta dinner all mixed into one skillet. I knew my family would be so excited about it—and they were! I knew this skillet dish had potential! The night I made it, my dad texted me to say how delicious he thought it was—he doesn’t do that too often, so I knew we had a good one! I have a feeling this will be remaking this over the holidays. It’s super pretty served right out of the skillet and feels fancy enough to serve guests!
Ingredients and Tools
Ingredients
chicken breasts or small thighs, my family enjoys skinless breasts Italian seasoning spicy Italian chicken or pork sausage salted butter onions garlic celery fresh thyme dry orzo pasta broth or water shredded kale or try using spinach cream basil pesto Parmesan
Special Tools All you need is an oven-safe skillet. I love to use an 11 or 12-inch cast iron skillet.
The details
Step 1: season the chicken Season the chicken with salt and pepper. Then, I like to toss it with half of the Italian seasoning.
Step 2: cook the sausage and chicken Next, brown the sausage all over in a large skillet that can go from the stove to the oven. Wiggle the chicken into the sausage and sear it on one side. Now add the butter and onions, then the garlic, thyme, and remaining Italian seasoning. Oh, and the celery too! It’s a delicious mix and makes the chicken very flavorful.
Step 3: the orzo Once the chicken is seared, add the orzo and some garlic. Then, if necessary, you can add some butter, too. I don’t find it’s usually needed with the sausage fat. Add the broth and water. Mix in the cream and pesto.
Step 4: bake Next, add the parmesan cheese. Then, put the whole skillet in the oven to finish baking.
EAT!
It’s going to smell wonderful as you pull the skillet out of the oven—like your favorite Italian restaurant, I swear! If you have extra thyme on hand, finish the dish with a little extra thyme and sea salt.
This dish is everything you’d expect from a multi-step recipe but made in a way that takes less than an hour. Plus, everything is made in one skillet. Simple, simple – and we love that. As mentioned, I’m sure I’ll be remaking this over the holidays! It’s going to be a busy season and dishes like this are what we all need!
Looking for other dinner recipes?? Here are my favorites: Baked French Onion Meatballs 30 Minute Coq au Vin Chicken Meatballs Simple Baked Cheesy Italian Chicken Meatballs Weeknight 30 Minute Coconut Curry Chicken Meatballs Pesto Zuppa Toscana Meatballs Lastly, if you make these One Skillet Tuscan Chicken and Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
