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Easy One-Pan Chicken and Spinach Orzo photo

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
 

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.