One-Pan Chicken and Spinach Orzo
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Italian
One-Pan Chicken and Spinach Orzo
Description
One-Pan Chicken and Spinach Orzo features orzo pasta cooked directly in chicken broth with canned diced tomatoes and Italian seasonings. Sautéed onion and garlic start the flavor base, and shredded rotisserie chicken adds protein. Fresh chopped spinach is stirred in near the end, gently wilting into the dish. A sprinkle of Parmesan cheese at the finish gives a salty, creamy note.
The one-pan method allows the orzo to absorb the seasoned liquids during a covered simmer, developing a tender texture without becoming mushy. The red pepper flakes provide optional heat, balancing the mild tomato and spinach flavors. This recipe is versatile and can swap spinach for broccoli or mozzarella for Parmesan depending on preference, although fresh spinach is preferred over frozen for texture.
This orzo dish is suitable as a quick, hearty dinner on its own or paired with a fresh salad or crusty bread. It provides a balanced mix of vegetables, carbs, and protein in one pan, simplifying weeknight meals.
For best results, if substituting broccoli, add it early in the cooking process to ensure tenderness. Homemade cooked chicken cubes can replace rotisserie chicken; brown the chicken first before cooking the onions to maintain flavor and texture.
Ingredients
- 1 tablespoon olive oil
- 1/2 /2 white onion diced finely
- 3 cloves garlic minced
- 1 cup chicken broth (I like Better Than Bouillon Base)
- 3/4 /4 cup orzo pasta uncooked
- 1 (14.5 ounce) can diced tomatoes undrained (if you can get the version that has basil and oregano great!)
- 1 teaspoon Italian seasoning
- 1/2 /2 teaspoon kosher salt (more to taste later)
- 1/4 /4 teaspoon red pepper flakes optional if you like heat, crushed
- 2 cups chicken see notes, shredded rotisserie
- 3 cups spinach measured then chopped, leaves
- 1/4 /4 cup Parmesan Cheese grated
Instructions
- In a large skillet, bring the olive oil over medium-high heat. Sautee the onion until soft, adding the garlic for the last minute of cooking.
- Add the chicken broth, orzo, diced tomatoes, Italian seasonings, salt, and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Add the chicken and the spinach leaves for the last 3 minutes of cooking. Sprinkle with Parmesan and serve.
Notes
- Broccoli can replace spinach if cut into bite-size pieces and added at the start of orzo cooking to steam properly.
- Mozzarella cheese works as a substitution for Parmesan if a milder cheese is preferred.
- Frozen spinach may not provide the same texture; fresh chopped spinach is recommended.
- Homemade cooked chicken breast cubes can replace rotisserie chicken; brown them before adding onions and proceeding with the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 284kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 69mg | 23% |
| Sodium | 877mg | 37% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2187IU | 44% |
| Vitamin C | 8mg | 9% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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