Dairy-Free Tuscan Chicken Skillet with Orzo

wooden spoon scooping tuscan chicken and orzo from a cast iron pan

5 from 5 votes

Dairy-Free Tuscan Chicken Skillet with Orzo

This one-pan dairy-free tuscan chicken skillet with orzo is perfect for an easy weeknight meal or an impressive date night. Gluten-free orzo cooked with a homemade cashew cream and Italian spiced chicken make this a healthy and hearty meal for all to enjoy.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Low Lactose

Servings:

Calories: 474kcal

Author: Olivia Parsons

Equipment

12" cast iron skillet

Ingredients

½ cup raw unsalted cashews
3-4 boneless skinless chicken breasts 1-1.5 lb
2 teaspoon Italian seasoning typically a combination of dried basil, oregano, rosemary, thyme, and marjoram
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
4 tablespoon olive oil
1 yellow onion, diced
3 cloves fresh garlic, minced
1 ½ cup orzo pasta for gluten-free orzo, try Jovial Foods Cassava Orzo, Garofalo Gluten-Free Orzo, or President's Choice Lentil Orzo
2 cups spinach
½ cup cherry tomatoes
2.5 cups chicken broth ensure it is gluten-free
Juice of 1 lemon or 2-3 tablespoon lemon juice
⅓ cup dairy-free parmesan cheese optional but recommended

Instructions

Place the cashews in a small bowl and cover with boiling water. Allow to soak until needed. Preheat the oven to 400ºF and place a 12" oven-safe cast iron pan on the stove over medium heat to warm.
Pound the chicken breasts to an even thickness and slice in half widthwise. Place in a large bowl and toss with the spices: Italian seasoning, paprika, garlic powder, oregano, salt, and pepper.
Pour 2 tablespoon olive oil into the warm pan and swirl to evenly coat the bottom. Use a kitchen towel or oven mitt to grip the hot pan! Carefully place all the chicken pieces in the pan and sear for 5-7 minutes. Once they have a nice sear on the bottom, flip and cook for another 5-7 minutes, depending on thickness.
While waiting for the chicken to cook, prepare the cashew cream. Drain the cashews from their soaking liquid and give them a rinse. Place in a small blender with ¾ cup fresh water. Blend for 1-2 minutes until completely smooth. Set aside until needed.
Remove the chicken from the pan temporarily. Add 2 tablespoon more olive oil to the pan and sauté the diced onion for 2 minutes. Add the minced garlic and orzo to toast for another 2 minutes. Place the spinach and tomatoes in the pan to cook down slightly. The spinach should be mostly wilted.
Deglaze the pan with the chicken broth and use a wooden spoon or silicone spatula to mix everything together. Bring the heat up to medium high to simmer for 1 minute, then add the chicken back to the pan, nestling them into the liquid. Carefully place the whole pan into the oven and bake for 12-15 minutes until the liquid is absorbed by the orzo and the chicken is cooked through. Use a probe thermometer to check the centre of the chicken has reached 165ºF. Turn off the stove burner.
Remove the pan from the oven and remove the chicken from the pan. Stir in the cashew cream along with lemon juice and (dairy-free) parmesan if desired. Add the chicken back if serving from the pan, or individually plate orzo topped with a piece of chicken. Garnish with fresh parsley and additional lemon juice or parmesan. Enjoy!

Notes

Swap some broth for white wine: You can replace some (up to ½ cup) of the chicken broth with white wine. I recommend a Sauvignon Blanc or Pinot Grigio.
If you want to use dairy, use ¾ cup regular or lactose-free heavy cream in place of the blended cashews.
Italian seasoning: Typically a combination of dried basil, oregano, rosemary, thyme, and sometimes marjoram. You can buy this pre-mixed, or make your own Italian seasoning.
Can't find gluten-free orzo? You can still make tuscan chicken! Follow the recipe while reducing the cashews to ¼ cup blended with ½ cup water, and reducing the chicken broth to about ½ cup. This will allow you to cook the chicken in a delicious Tuscan sauce and serve over rice, potatoes, or your favourite carb.
Storage: Store in an airtight container in the fridge for up to 3 days. To reheat quickly, place chicken and orzo on a plate, sprinkle with some water to steam and microwave for 1-2 minutes. To reheat slower, place chicken and orzo in an oven safe baking dish and bake at 375ºF for 10-15 minutes until warm.
Freezing this dish is not recommended. Preparing fresh will result in the most delicious dish.

Nutrition Facts are an estimation.

Nutrition