A fresh, summery dish - perfect for a delicious lunch or light dinner, this Tuscan Chicken Orzo is full of fresh flavors, easy to make on the fly, and even easier to make ahead.

Summery Tuscan Chicken Orzo

5 from 1 vote
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Author: Kylee Cooks


  • 2 cups plain or whole wheat orzo uncooked
  • 1 lb chicken breast sliced into thin cutlets
  • 2 Tbs tuscan seasoning (recipe linked below)
  • Salt and pepper to taste
  • 1/2 red pepper cut into strips
  • 1/2 yellow pepper cut into strips
  • 12 cherry or grape tomatoes halved
  • 2.5 oz baby arugula
  • 2 Tbs sundried tomato pesto
  • 1 Tbs grated parmesan optional


  • Cook orzo according to package directions.
  • Meanwhile, season your chicken with salt and pepper, and sprinkle with tuscan seasoning.
  • Heat olive oil in a skillet, and cook chicken until golden brown and cooked through. Remove chicken and keep warm.
  • In the same skillet, add the red and yellow peppers, and sautee until softened - about 3 minutes.
  • In the last minute, add the cherry tomatoes.
  • Drain the orzo, add the pesto and stir through.
  • Add the cooked vegetables to the orzo, and mix.
  • When ready to serve, add the arugula to the orzo mixture, and divide between plates.
  • Slice the chicken breast, and place on top of the orzo.
  • Sprinkle with parmesan.
  • Devour.


Recipe forĀ DIY Tuscan Seasoning
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