One-Pan Chicken and Spinach Orzo
A quick, comforting one-pan meal of orzo simmered with tomatoes, rotisserie chicken, and spinach finished with Parmesan.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion finely diced
- 3 cloves garlic minced
- 1 cup chicken broth such as Better Than Bouillon base prepared
- 3/4 cup uncooked orzo pasta
- 14.5 ounce diced tomatoes undrained (can use version with basil and oregano)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon crushed red pepper flakes optional
- 2 cups shredded rotisserie chicken see notes for substitution
- 3 cups spinach leaves measured then chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the finely diced onion and sauté until softened, about 4–5 minutes; add the minced garlic for the last minute and cook until fragrant.
- Stir in the chicken broth, uncooked orzo, undrained diced tomatoes, Italian seasoning, kosher salt, and crushed red pepper flakes; bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for 12–15 minutes or until the orzo is tender and liquid is mostly absorbed.
- Uncover, add the shredded rotisserie chicken and chopped spinach, stir to combine, and cook 2–3 minutes more until the spinach wilts and chicken is heated through.
- Sprinkle with the grated Parmesan, stir gently, adjust seasoning to taste, and serve.
Equipment
- Large Skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Use broccoli instead of spinach by chopping into bite-size pieces and adding at the start so it steams.
- Mozzarella can be substituted for Parmesan if preferred.
- Frozen spinach is usable but not recommended for best texture.
- To use fresh chicken instead of rotisserie, use about 1 pound boneless skinless chicken breasts cut into 1-inch cubes and brown in 1 tablespoon olive oil for 5–6 minutes before proceeding.