One Pan Chicken and Spinach Orzo
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One-Pan Chicken and Spinach Orzo is an easy weeknight dinner with chicken and spinach in a creamy tomato orzo. You can have this One-Pan Italian pasta dinner can be on the table in under 20 minutes. Sprinkle some Parmesan on top and enjoy!
One-pan Chicken And Spinach Orzo
Last week my kids did a one week break from all screens. Did I mention that last week was also the first week of summer? The first day was probably the longest day of their life. Lots of moping and stares like, “Why did you do this to us?”
Well. We actually didn’t. We let let choose which week to do it and that’s the week they chose. But never have I ever seen such creativity. Cookie stands, dance parties, fishing, and more Lego ships than I’ve seen built in the last year (and I’m still stepping on them).
Oh I love summer. No schedules, no sports, no agendas. It’s what makes my soul happy.
But then I have to still make dinner. I know, I know. I have a food blog and am supposed to love cooking. Let’s just say I’m currently in a phase where I just enjoy the eating part.
CHICKEN RECIPES WITH ORZO
Simple, one-pan dinners are all I have the energy for. You know I love my Mexican one-pan dinners like this One-Pan Chicken Enchilada Skillet and this One-Pan Mexican Chicken and Rice. Now, since my family loves Italian food it was time for an Italian version. If it’s a chicken recipe even better.
There was a debate in our house whether this one-pan chicken dinner should have spinach or broccoli in it. Usually my family chooses broccoli for everything and I think it would work well here too but spinach was the winner.
COMMON QUESTIONS
- Can I use broccoli instead of spinach? Yes, just make sure you chop it into bite size pieces and add it when you begin to cook the orzo so it has enough time to steam.
- Can I use mozzarella instead of Parmesan? Of course, I love the saltiness of the Parmesan but mozzarella is great too.
- Can I use frozen spinach? I’m not a huge fan of frozen spinach in this recipe, but I suppose you could use it.
- Can I cook my own chicken and not use rotisserie? Yes. I suggest using about 1 pound boneless skinless chicken breasts cut into 1-inch cubes. Brown it in 1 tablespoon of olive oil for 5-6 minutes then add the onion and continue the recipe as written.
- How many calories per serving? There are 321 calories per serving and the recipe makes 4 servings.
OTHER ONE-PAN DINNERS
Yield: 4 servings
This One-Pan Chicken and Spinach Orzo is an easy weeknight dinner with chicken and spinach in a creamy tomato orzo.
-
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
-
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.
- Can I use broccoli instead of spinach? Yes, just make sure you chop it into bite size pieces and add it when you begin to cook the orzo so it has enough time to steam.
- Can I use mozzarella instead of Parmesan? Of course, I love the saltiness of the Parmesan but mozzarella is great too.
- Can I use frozen spinach? I’m not a huge fan of frozen spinach in this recipe, but I suppose you could use it.
- Can I cook my own chicken and not use rotisserie? Yes. I suggest using about 1 pound boneless skinless chicken breasts cut into 1-inch cubes. Brown it in 1 tablespoon of olive oil for 5-6 minutes then add the onion and continue the recipe as written.
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