One-Pan Chicken and Spinach Orzo
This One-Pan Chicken and Spinach Orzo is an easy weeknight dinner with chicken and spinach in a creamy tomato orzo.
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
Equipment
large skillet (I love this nontoxic one from GreenPan)
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
- 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.