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One Pan Chicken and Spinach Orzo

One Pan Chicken and Spinach Orzo

The ultimate comfort food, One Pan Chicken and Spinach Orzo combines tender chicken, fresh spinach, and creamy orzo in one delicious dish. It's an easy weeknight dinner that satisfies your cravings while keeping cleanup simple. Make it tonight for a meal that feels both indulgent and wholesome!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 white onion, diced finely
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 3/4 cup uncooked orzo pasta
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 teaspoon Italian seasonings
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups shredded rotisserie chicken
  • 3 cups spinach leaves, measured then chopped
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large Skillet

Method
 

  1. Start by heating olive oil in a large skillet over medium-high heat. As it warms up, take a moment to appreciate the pleasant aroma filling your kitchen. Once it’s hot, add the diced onion and sauté until it's soft and translucent, which should take about 3 to 5 minutes. This is where the magic begins, as the flavors start to develop.
  2. Next, add the minced garlic to the skillet and cook for another minute. Be careful not to let it burn; you want it to become fragrant but not too brown. Stir it in well with the onions, allowing the flavors to meld beautifully.
  3. Now, it’s time to introduce the remaining ingredients. Pour in the chicken broth, and then add the uncooked orzo pasta, diced tomatoes (undrained), Italian seasonings, kosher salt, and crushed red pepper flakes. Give everything a good stir to ensure the orzo is evenly coated.
  4. Bring the mixture to a boil. You’ll see little bubbles forming at the surface, and that’s your cue to reduce the heat to a simmer. Cover the skillet with a lid and let it cook. This is where the orzo will absorb all the flavors and liquid, becoming perfectly tender. Keep an eye on it, stirring occasionally, for about 12 to 15 minutes.
  5. As the cooking time approaches, check to see if the liquid has been absorbed by the orzo. It should be cooked through and have a slightly creamy texture. If it seems a bit dry, don’t hesitate to add a splash more of the chicken broth.
  6. Once the orzo is ready, it’s time to add the star ingredients. Stir in the shredded rotisserie chicken and the chopped spinach leaves. The heat from the skillet will help wilt the spinach, turning it a vibrant green. Cook for another 3 minutes, stirring gently to mix everything in.
  7. Finally, sprinkle the grated Parmesan cheese on top. This adds a wonderful savory finish to the dish. Stir everything together one last time, ensuring the cheese melts and coats the mixture.
  8. Remove the skillet from the heat. Let it sit for a minute before serving, allowing the flavors to settle. Serve One Pan Chicken and Spinach Orzo hot, and enjoy the warm, comforting aroma that fills your kitchen!

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge. It should last for up to three days.
  • Tip 2: If you want to freeze the dish, make sure it's completely cooled before transferring it to a freezer-safe container. It can be frozen for up to three months.
  • Tip 3: This dish pairs wonderfully with a simple side salad or crusty bread to soak up the delicious flavors.
  • Tip 4: Consider topping with extra Parmesan cheese or a sprinkle of fresh herbs, such as basil or parsley, before serving for added freshness.
  • Tip 5: Feel free to adjust the amount of crushed red pepper flakes based on your preference for heat.
  • Tip 6: Using rotisserie chicken saves time, but you can also cook your own chicken if preferred.