One-Pan Chicken and Spinach Orzo
A quick, hearty one-pan meal of orzo with shredded chicken, spinach, and tomatoes.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion diced finely
- 3 cloves garlic minced
- 1 cup chicken broth use flavorful base like Better Than Bouillon if desired
- 3/4 cup orzo pasta uncooked
- 1 14.5 ounce can diced tomatoes undrained; basil and oregano variety optional
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon crushed red pepper flakes optional
- 2 cups shredded rotisserie chicken see notes for alternatives
- 3 cups spinach leaves measured then chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Heat the large skillet over medium-high heat and add the olive oil.
- Add the diced onion and sauté until soft, about 4–5 minutes; add the minced garlic for the last minute and cook until fragrant.
- Stir in the chicken broth, uncooked orzo, undrained diced tomatoes, Italian seasoning, kosher salt, and crushed red pepper flakes.
- Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook 12–15 minutes until the orzo is tender and most of the liquid is absorbed.
- About 3 minutes before the orzo is done, stir in the shredded rotisserie chicken and chopped spinach so the spinach wilts and the chicken heats through.
- Remove from heat, sprinkle with grated Parmesan, stir to combine, and adjust salt or seasoning to taste before serving.
Notes
- Substitute broccoli by chopping into bite-size pieces and adding it when cooking the orzo so it steams fully.
- Mozzarella can replace Parmesan for a milder flavor.
- Frozen spinach may be used, but texture will differ.
- To cook fresh chicken: use about 1 lb boneless skinless chicken breasts cut into 1-inch cubes; brown in 1 tablespoon olive oil for 5–6 minutes before adding the onion.