Spinach And Tomato Orzo Chicken Skillet
This one-pan Spinach and Tomato Orzo Chicken Skillet is a comforting and nutritious meal packed with flavor. Tender chicken is combined with orzo pasta, fresh spinach, and juicy tomatoes for a satisfying dish that's perfect for weeknight dinners.
Equipment
- 1 large skillet with a lid
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet, stirring frequently until they are browned and cooked through, about 5-7 minutes.
- Sprinkle the oregano, paprika, salt, and pepper over the chicken, stirring to coat evenly.
- Pour in the chicken broth and bring to a simmer. Add the orzo and diced tomatoes (with their juice). Stir to combine.
- Cover the skillet and reduce the heat to low. Let it cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted. Adjust seasonings if needed.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
Feel free to add other vegetables such as bell peppers or zucchini for added nutrition.
This dish can be made in advance and reheated, making it a great meal prep option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.