I stole this recipe for One-Pan Chicken and Spinach Orzo from the-girl-who-ate-everything.com. This one pan meal is perfect for a weeknight meal. Onion and garlic are sautéed in a large skillet. Then chicken broth, orzo, diced tomatoes, Italian seasoning, salt and red pepper flakes are added to the pan. Next the broth is boiled and cooked until the pasta absorbs all the broth. Cooked and shredded chicken is added with fresh spinach then cooked until the spinach is wilted. This finished dish is sprinkled with Parmesan cheese before serving.
March 26th is National Spinach Day and making One-Pan Chicken and Spinach Orzo is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
The ingredients for this recipe are: 1 tbsp olive oil, ½ white onion, 3 garlic cloves, 1 cup chicken broth, ¾ cup uncooked orzo pasta, 14.5 oz can diced tomatoes, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp crushed red pepper, 2 cups shredded rotisserie chicken, 3 cups spinach leaves and ¼ cup grated Parmesan cheese
Shred a rotisserie chicken or cook chicken in a skillet and shred it.
In a large skillet, bring the olive oil over medium-high heat. Sauté the onion until soft, adding the garlic for the last minute of cooking. Then add the chicken broth, orzo, diced tomatoes, Italian seasoning, salt and red pepper flakes.
Bring to a boil, reduce to a simmer and cover. Cook for 12 to 15 minutes or until liquid is absorbed. Next add the chicken and spinach leaves for the last 3 minutes or cooking.
Cook spinach until wilted.
Sprinkle with Parmesan and serve.
Toss everything together and serve.
If you liked this recipe for One-Pan Chicken and Spinach Orzo then you can also try Ranch Pasta, Spinach Mushroom Orzo Recipe, Cheesy Spinach Casserole or Spinach Tortellini Salad.
One-Pan Chicken and Spinach Orzo
Ingredients
- 1 tbsp olive oil
- ½ white onion diced finely
- 3 garlic cloves minced
- 1 cup chicken broth
- ¾ cup uncooked orzo pasta
- 14.5 oz can diced tomatoes Italian style
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp crushed red pepper
- 2 cups shredded rotisserie chicken
- 3 cups spinach leaves measured then chopped
- ¼ cup grated Parmesan cheese
Instructions
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In a large skillet, bring the olive oil over medium-high heat. Sauté the onion until soft, adding the garlic for the last minute of cooking.
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Add the chicken broth, orzo, diced tomatoes, Italian seasoning, salt and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12 to 15 minutes or until liquid is absorbed. Add the chicken and spinach leaves for the last 3 minutes or cooking. Sprinkle with Parmesan and serve.
Recipe Notes
If not using rotisserie chicken, cook 1 lb chicken breasts cut into 1 inch cubes. Brown in 1 tbsp of olive oil for 5 to 6 minutes then add the onion and continue with recipe.