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Spinach And Tomato Orzo Chicken Skillet

This Spinach and Tomato Orzo Chicken Skillet is a one-pan dish that offers a delightful blend of tender chicken, nutritious spinach, juicy tomatoes, and flavorful orzo pasta. Perfect for a weeknight dinner, this meal is both easy to prepare and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet or sauté pan
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes, with juices
  • 4 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving optional

Instructions
 

  • Begin by cutting the chicken breasts into bite-sized pieces. Season with salt and pepper.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion is translucent.
  • Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
  • Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  • Stir in the orzo pasta, chicken broth, diced tomatoes (with juices), and Italian seasoning. Bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer and cover the skillet. Cook for about 10-12 minutes or until the orzo is tender and most of the liquid is absorbed, stirring occasionally.
  • Add the fresh spinach to the skillet and stir until the spinach wilts and is evenly distributed throughout the orzo mixture, about 2-3 minutes.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a vegetarian version, you can substitute the chicken with chickpeas and use vegetable broth.
Feel free to add in other vegetables such as bell peppers or zucchini for added nutrition and flavor.
This dish can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water.