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.
This gluten-free and dairy-free Tuscan Chicken and Orzo Skillet is creamy and hearty, yet super easy to make in just one skillet! The perfect meal for a weeknight dinner when you don't want a big mess, or for a date night to impress someone special.
The dish features juicy Italian-spiced chicken on a bed of baked orzo pasta with a homemade cashew cream and fresh spinach and tomatoes. A delicious and flavourful healthy meal, this tuscan chicken and pasta bake is guaranteed to be requested in your weekly dinner rotation—it sure is over here!
Cater to all dietary restrictions with this gluten-free, dairy-free, paleo, and Whole30 appropriate meal. Keep reading to learn how to make it.
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What is Tuscan Chicken?
Tuscan Chicken is an Americanized Italian-inspired dish. Stemming from the light and simple cooking style of the Tuscany region in Italy, Tuscan Chicken most often features chicken breasts cooked in a skillet with spinach and sun dried tomatoes in a light, broth style sauce.
The Americanized version of this recipe typically makes the dish a bit heartier by introducing heavy cream, butter, and/or parmesan cheese. (This recipes does all that, but dairy-free!)
What is Orzo?
Orzo is a small, oval shaped pasta that looks similar to a grain of rice. It is made from flour, typically semolina, and cooks quickly very much like other pasta. Because of this, normal orzo is not gluten-free. But the markets are evolving quick and you can read the ingredients section below for my favourite gluten-free orzo brands out there.
In the FAQ section towards the bottom of this post I will also have suggestions if you just want to make tuscan chicken without the orzo.
Why You'll Love This Recipe
- Delicious and impressive. This Tuscan Chicken skillet is beautiful when served either in the skillet or on the plate.
- Easy to make in just 1 skillet. While it looks super impressive, this recipe is actually very easy to make with little mess. Just 1 skillet is all you'll have to clean!
- Caters to many dietary restrictions. This delicious meal can be made gluten-free, dairy-free, paleo, and appropriate for a Whole30 diet.
Ingredients
Here is everything you'll need to make this dairy-free tuscan chicken and orzo skillet:
Raw unsalted cashews: Blended cashews are what makes this dish so creamy yet dairy-free! If you don't have cashews, use about ¾ cup of cashew or soy milk from the store. It will be slightly less rich, but still creamy. If you are not dairy-free, feel free to use ¾ cup regular or lactose-free heavy cream.
Boneless skinless chicken breasts: 4 chicken breasts will give a very generous serving size. 3 would also be suitable for the amount of orzo and broth, and divide the recipe in half if you are only cooking for 2-3 people. You could also use boneless skinless chicken thighs, but note that they may cook quicker.
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.
Orzo pasta: If you are not gluten-free, feel free to use regular orzo pasta. I'm guessing you're on this website because you are gluten-free, so here are my favourite gluten-free orzo brands:
- Jovial Foods Cassava Orzo
- Garofalo Gluten-Free Orzo
- President's Choice Lentil and Chickpea Orzo (Canada only, not online)
If you cannot find gluten-free orzo, you can still make this dairy-free tuscan chicken dish! See the FAQ section towards the end of this post for adjustments to make.
Spinach: While you could use fresh or frozen, I recommend using fresh spinach for the best flavour and least moisture.
Cherry tomatoes: I like to add cherry tomatoes to this dish for a pop of freshness. They burst beautifully and provide some vibrant acid. Tuscan chicken dishes typically feature sun dried tomatoes instead, but I am not the biggest fan of those. Feel free to use chopped sun dried tomatoes in addition to or in place of the cherry tomatoes.
Chicken broth: This is the main cooking liquid for the orzo, which gives it so much more flavour than water. Ensure your chicken broth is gluten-free, as they can sometimes be questionable. Imagine Soups is my favourite chicken broth to use. If you have some on hand and enjoy the flavour, you can also replace some (up to ½ cup) of the chicken broth with white wine. I recommend a Sauvignon Blanc or Pinot Grigio.
Dairy-free parmesan cheese: If you are not dairy-free or are just lactose-free, I highly recommend adding a handful of parmesan cheese at the end of cooking. It adds a wonderful flavour to the tuscan chicken. Because of the aging process, parmesan is very very low in lactose with nearly negligible levels. Dairy-free parmesans are also emerging on the market. I recommend Violife dairy-free parmesan.
Substitutions
While this recipe was developed with optimal flavour pairings, here are some substitution suggestions:
- Try chicken thighs. Ensure they are boneless and skinless. Since they are thinner they make cook quicker, so shorten the searing time and be sure to check the internal temperature is 165ºF when done.
- Swap some broth for white wine. If you have some on hand and enjoy the flavour, you can replace some (up to ½ cup) of the chicken broth with white wine. I recommend a Sauvignon Blanc or Pinot Grigio.
- Use dairy if you can tolerate it. If you are not dairy-free, feel free to use ¾ cup regular or lactose-free heavy cream in place of the blended cashews.
- Can't find gluten-free orzo? You can still make tuscan chicken! To make this without the orzo, 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.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) 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.
(1) Pound the chicken breasts to an even thickness and slice in half widthwise.
(2) Place in a large bowl and toss with the spices: Italian seasoning, paprika, garlic powder, oregano, salt, and pepper.
(3) 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.
(4) Once they have a nice sear on the bottom, flip and cook for another 5-7 minutes, depending on thickness.
(5) 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.
(6) Remove the chicken from the pan temporarily. Add 2 tablespoon more olive oil to the pan and sauté the diced onion for 2 minutes.
(7) Add the minced garlic and orzo to toast for another 2 minutes.
(8) Place the spinach and tomatoes in the pan to cook down slightly. The spinach should be mostly wilted.
(9) 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.
(10) 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.
(11) & (12) 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!
What to Serve with Tuscan Chicken
Dairy-free tuscan chicken with orzo is perfect for a quick weeknight meal or for entertaining. It's hearty on its own, but amp it up with some of these sides:
- Gluten-Free Rosemary Focaccia Bread
- Air Fryer Potato Wedges
- Gluten-Free Panzanella Salad
- Prosciutto-Wrapped Asparagus
- Gluten-Free Zucchini Fries
And of course, a nice glass of wine and delicious dessert like these Dairy-Free Fudge Brownies!
Storage
Allow leftover chicken and orzo to cool completely. 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.
Expert Tips
Here are some of my top tips and tricks for a successful gluten-free and dairy-free tuscan chicken skillet with orzo:
- Let the cast iron pan pre-heat. This will allow for a beautiful sear once you place the chicken in. Cast iron pans hold heat very consistently.
- Have a large plate on the side to remove the chicken to.
- Toast the orzo to bring out a nutty flavour. This just means we place it in the pan dry with the onion and garlic for a minute before adding the broth. This will enhance the flavour as it cooks.
- Be careful when handling the cast iron skillet! Ensure you wear oven mitts when touching the handles.
- Stir in the cashew cream, lemon, and (optional) parmesan after baking. For optimal taste and texture, these ingredients should be added just before serving.
Frequently Asked Questions
Orzo is a small, oval shaped pasta that looks similar to a grain of rice. It is made from flour, typically semolina, and cooks quickly very much like other pasta. Because it is made of semolina flour, normal orzo is not gluten-free. But the markets are evolving quickly and you can read the ingredients section above for my favourite gluten-free orzo brands out there.
Sure! Ensure they are boneless and skinless. Since they are thinner they make cook quicker, so shorten the searing time and be sure to check the internal temperature is 165ºF when done.
You can still make tuscan chicken! To make this without the orzo, 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.
Use a probe thermometer to ensure the centre of the chicken measures 165ºF.
This gluten-free and dairy-free tuscan chicken skillet with orzo is the ultimate cozy comfort meal. It's healthy and hearty, all while being quick to cook in just 40 minutes, easy to make in one skillet, and delicious to enjoy for many dietary restrictions.
More Gluten-Free Meals You'll Like:
- One Skillet Sweet Potato Shepherd's Pie
- Buffalo Chicken Stuffed Sweet Potatoes
- Healthy Greek Chicken Meatballs
- Gluten-Free Minestrone Soup
- Gluten-Free Buttermilk Fried Chicken (Dairy-Free option)
- Gluten-Free Detroit Style Pizza
- Gluten-Free Homemade Steak and Ale Pies
- Vegan Spicy Vodka Sauce Pasta
Related Recipes
Have you made this dairy-free tuscan chicken and orzo skillet? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Dairy-Free Tuscan Chicken Skillet with Orzo
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.
Amy says
I was recently diagnosed with Celiacs and now I need to make a huge change to my diet and being gluten free. This was my first dish and I absolutely love it and so does my husband and kids. Looking forward to trying more recipes.
Olivia Parsons says
Thank you for the kind comment Amy! I'm so glad you enjoyed this skillet—I love it too. Eating GF will get easier!
Yeli says
Made this for dinner tonight. Wow! It was delicious! It’s flavorful and filling. Made the gluten-free/dairy-free version. My family loved it! It’ll for sure go into our dinner rotation.
Olivia Parsons says
Hi Yeli, I'm so glad you and your family enjoyed! This is one of my favourites too!