This One-Pan Chicken and Spinach Orzo is the kind of weeknight dinner that feels special but comes together in about the time it takes to tidy up the kitchen. It’s comforting, saucy, and flecked with bright tomatoes and tender spinach. The orzo cooks right in the pan with the broth and tomatoes, so you get creamy, saucy morsels that soak up all the garlicky, herb-forward flavor. Rotisserie chicken keeps the prep minimal, while Parmesan adds that savory finish that pulls everything together.

Why I love this version: it’s almost all done in a single skillet, uses pantry-friendly ingredients, and yields leftovers that reheat beautifully for lunches. The balance of tomato, garlic, and Italian seasonings complements the spinach and chicken without overpowering the delicate orzo. Make it exactly as written for a reliable dinner, or riff on the add-ins (lemon zest, olives, or a squeeze of cream) if you’re feeling creative.

Ingredients

1 tablespoon olive oil
1/2 white onion, diced finely
3 cloves garlic, minced
1 cup chicken broth (I like Better Than Bouillon Base)
3/4 cup uncooked orzo pasta
1 (14.5 ounce) can diced tomatoes, undrained (if you can get the version that has basil and oregano, great!)
1 teaspoon Italian seasonings
1/2 teaspoon kosher salt, (more to taste later)
1/4 teaspoon crushed red pepper flakes, (optional if you like heat)
2 cups shredded rotisserie chicken, (see notes)
3 cups spinach leaves, (measured then chopped)
1/4 cup grated Parmesan cheese

Notes Before You Start

Choose a wide skillet with a lid if you have one; that makes cooking the orzo in liquid easiest. If you’re using store-bought cooked chicken, ensure it’s prepared according to your dietary preferences; rotisserie or pre-cooked roasted chicken works perfectly. The recipe is intentionally forgiving: if you prefer a bit more sauce, add a splash more broth at the end, and if you like a creamier texture, stir in a tablespoon or two of cream or a little extra Parmesan.

Step-by-Step Instructions

Heat the oil: Place a large, wide skillet over medium heat and add 1 tablespoon olive oil. Swirl the pan so the oil coats the bottom and warms evenly.
Sauté the onion: Add the 1/2 white onion, diced finely, to the skillet. Cook while stirring occasionally until the onion is soft and translucent, about 3 to 4 minutes. Lower the heat if the onion starts to brown quickly.
Add garlic and seasonings: Stir in 3 cloves garlic, minced, and cook for 30 to 45 seconds, until fragrant. Add 1 teaspoon Italian seasonings, 1/4 teaspoon crushed red pepper flakes (if using), and 1/2 teaspoon kosher salt. Stir to combine so the spices bloom in the oil.
Pour in liquids and tomatoes: Pour in 1 cup chicken broth and add the entire 14.5 ounce can of diced tomatoes, undrained. Stir gently to combine, scraping up any browned bits from the bottom of the pan.
Add the orzo: Stir in 3/4 cup uncooked orzo pasta, making sure it’s submerged in the liquid. Bring the mixture up to a gentle simmer over medium-high heat.
Simmer until nearly cooked: Reduce the heat to maintain a low simmer. Cook, uncovered or partially covered, stirring every few minutes so the orzo cooks evenly and doesn’t stick. Simmer until the orzo is tender but still slightly al dente, about 8 to 10 minutes. If the liquid absorbs too quickly and the orzo isn’t done, add up to 1/4 cup additional broth or water and continue cooking a minute or two longer.
Add the chicken and spinach: Once the orzo is cooked to your liking, stir in 2 cups shredded rotisserie chicken and 3 cups chopped spinach leaves. Fold everything together until the spinach wilts and the chicken heats through, about 2 to 3 minutes. The residual heat will gently finish cooking the spinach without turning it mushy.
Finish with cheese and adjust seasoning: Remove the skillet from the heat and sprinkle 1/4 cup grated Parmesan cheese over the top. Stir to incorporate the cheese into the sauce, which will make the dish slightly creamier. Taste and adjust seasoning with additional kosher salt or a pinch of black pepper if needed.
Serve: Spoon the One-Pan Chicken and Spinach Orzo into bowls, garnish with another dusting of Parmesan or a drizzle of olive oil if desired, and serve immediately while hot.

Tips for Success

Use a wide skillet: A pan with a larger surface area helps the liquid evaporate evenly and prevents the orzo from clumping.
Stir occasionally: Stirring every few minutes ensures even cooking and prevents the orzo from sticking to the bottom of the pan.
Adjust liquid as needed: Different brands of orzo absorb liquid differently. If the pasta is not tender when the liquid has mostly evaporated, add a little more broth and continue cooking a minute or two.
Leftover variations: This one-pan meal transforms well. Reheat gently on the stovetop with a splash of broth or in the microwave with a sprinkle of water to loosen the sauce.
Make it saucier: For a creamier finish, stir in 1 to 2 tablespoons of heavy cream or Greek yogurt at the end, or increase the Parmesan by a few tablespoons.

Flavor Variations and Add-Ins

If you want to riff on the base, here are a few simple options that keep the dish fast and flavorful:

Lemon brightening: Add a teaspoon of lemon zest and a squeeze of lemon juice at the end for brightness.
Sun-dried tomatoes: Swap half the canned tomatoes for chopped sun-dried tomatoes for a richer, tangier tomato hit.
Capers or olives: For Mediterranean notes, stir in a tablespoon of capers or a handful of sliced Kalamata olives when you add the chicken.
Cheese twist: Stir in some shredded mozzarella or fontina with the Parmesan for a gooier texture.

Make-Ahead and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water and warm on the stovetop over medium-low heat, stirring frequently until heated through. The orzo will absorb more liquid as it sits, so loosen the sauce as needed when reheating.

Serving Suggestions

This One-Pan Chicken and Spinach Orzo stands on its own as a complete meal, but it also pairs nicely with simple sides:

A crisp green salad dressed with lemon and olive oil
A hunk of crusty bread or garlic toast to mop up the saucy bits
Roasted vegetables such as asparagus, broccoli, or carrots for extra color and texture

About the Ingredients

The ingredient list is intentionally straightforward. The chicken broth infuses the pasta with savory depth, while canned diced tomatoes bring acidity and body to the sauce. Italian seasonings and garlic create a familiar, warm profile that complements the mildness of the spinach and rotisserie chicken. The Parmesan at the end adds umami and helps thicken the sauce slightly for a clinging, comforting finish.

Final Notes

This is a reliable, weeknight-friendly recipe that benefits from quality pantry staples and effortless technique. The dish balances ease and flavor beautifully: in under 30 minutes you’ll have a skillet full of comforting, tangy, and garlicky orzo with tender chicken and vibrant spinach. It’s picky-eater friendly, fridge-friendly, and flexible enough to carry you through busy nights and relaxed weekends alike.

Enjoy this One-Pan Chicken and Spinach Orzo warm, and don’t be surprised if it becomes a regular in your dinner rotation.

One-Pan Chicken and Spinach Orzo

A quick, comforting one-pan skillet meal of orzo with tender chicken, spinach, and tomatoes.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
1/2 white onion diced finely
3 cloves garlic minced
1 cup chicken broth I like Better Than Bouillon base
3/4 cup uncooked orzo pasta
14.5 ounce canned diced tomatoes undrained; basil & oregano variety optional
1 teaspoon Italian seasonings
1/2 teaspoon kosher salt more to taste
1/4 teaspoon crushed red pepper flakes optional
2 cups shredded rotisserie chicken see notes
3 cups spinach leaves measured then chopped
1/4 cup grated Parmesan cheese

Equipment

Large Skillet
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board

Method

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the finely diced 1/2 white onion and sauté until softened, about 3–4 minutes; add the minced garlic for the last minute and cook until fragrant.
Stir in 1 cup chicken broth, 3/4 cup uncooked orzo, the 14.5-ounce can of undrained diced tomatoes, 1 teaspoon Italian seasonings, 1/2 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook 12–15 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
Add 2 cups shredded rotisserie chicken and 3 cups chopped spinach to the skillet for the last 3 minutes of cooking; stir until the spinach wilts and the chicken is heated through.
Remove from heat, sprinkle with 1/4 cup grated Parmesan cheese, stir to combine, adjust salt to taste, and serve.

Notes

Substitute broccoli by chopping into bite-size pieces and adding it at the start of cooking the orzo.
Mozzarella can replace Parmesan if you prefer a milder cheese.
Frozen spinach may be used, though fresh is recommended.
To use raw chicken instead of rotisserie, use about 1 lb boneless skinless chicken breasts cut into 1-inch cubes and brown in 1 tablespoon olive oil for 5–6 minutes before adding the onion.