This simple chicken and orzo skillet feels like comfort in a bowl. Tender bites of browned chicken mingle with small, toothsome orzo, bright cherry tomatoes, and wilted spinach. The dish smells savory from garlic and onion, and finishes with salty Parmesan that melts into warm, slightly saucy pasta. It cooks fast and looks fresh on the plate, making it perfect for busy weeknights or casual dinner guests.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 460 kcal
- Protein: 29 g
- Carbohydrates: 35 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 900 mg
Why Make This Chicken Orzo
This chicken orzo is quick, filling, and full of flavor. It combines protein and pasta in one pot, so cleanup is easy. The orzo soaks up savory broth for a warm, slightly creamy texture. Bright vegetables add freshness and color. It’s a great weeknight option when you want comfort without hours in the kitchen.
How to Make Chicken Orzo
You’ll brown the chicken for flavor, sauté aromatics, toast the orzo briefly, then simmer everything in chicken broth until tender. Finish with spinach, tomatoes, and Parmesan for a bright, savory finish.
Ingredients:
- 1 lb chicken breast, diced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Directions:
Step 1: Preparation
Pat the diced chicken dry and season with salt and pepper. Dice the onion, mince the garlic, halve the cherry tomatoes, and chop the spinach. Measure the orzo and broth so everything is within reach.
Step 2: Sautéing the Chicken
Heat the olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on the outside and nearly cooked through, about 4–6 minutes. Remove the chicken and set aside. The browning adds a deep, savory flavor.
Step 3: Toasting and Simmering
In the same pot, add the onion and garlic. Cook until softened and fragrant, about 2–3 minutes. Stir in the orzo and cook for 1–2 minutes to lightly toast the pasta. Pour in the chicken broth and bring to a boil. Add the chicken back to the pot, reduce heat to a simmer, cover, and cook for about 10 minutes or until the orzo is tender and most liquid is absorbed.
Step 4: Finishing and Serving
Stir in the spinach and cherry tomatoes and cook until the spinach wilts and the tomatoes soften, about 1–2 minutes. Taste and season with salt and pepper. Serve hot with grated Parmesan cheese on top for a salty, nutty finish.
How to Serve Chicken Orzo
Serve this dish straight from the pot for a cozy family meal. Garnish with extra Parmesan and a squeeze of lemon for brightness. Pair with a crisp green salad and crusty bread for a full dinner. For a lighter meal, serve a smaller portion with a side of roasted vegetables.
How to Store Chicken Orzo
- Refrigerator: Cool the dish to room temperature, place in an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between, until warmed through.
Expert Tips for Perfect Chicken Orzo
- Brown the chicken well. A good sear adds flavor and color.
- Toast the orzo briefly in the pot. It deepens flavor and helps it hold its shape.
- Use low-sodium broth if you watch salt. You can always add more salt at the end.
- Don’t overcook the orzo. Check at 10 minutes; it should be tender but slightly firm.
- Reserve a bit of broth to adjust texture when reheating; orzo can thicken as it cools.
- Fresh spinach wilts quickly—add it at the end to keep bright color and texture.
- Add a squeeze of lemon or a dash of vinegar before serving to lift the flavors.
Delicious Variations
- Garlic Butter Orzo: Finish with 1 tablespoon butter and extra garlic for a richer flavor.
- Lemon Herb Chicken Orzo: Add lemon zest, juice, and chopped parsley or dill for a bright twist.
- Mediterranean Orzo: Mix in olives, diced cucumber, and crumbled feta at the end.
- Mushroom and Spinach: Replace tomatoes with sautéed mushrooms for an earthy version.
- Spicy Tomato Orzo: Stir in red pepper flakes and use a can of diced tomatoes with broth for heat and acidity.
Frequently Asked Questions
Q: Can I use rotisserie or leftover cooked chicken?
A: Yes. Fold in pre-cooked chicken near the end just to warm it through. Reduce initial cooking time since the chicken is already cooked.
Q: Can I swap orzo for another pasta?
A: You can, but cooking times vary. Use small shapes like acini di pepe, ditalini, or small shells. Adjust the simmer time to the pasta’s package directions.
Q: How do I prevent the orzo from becoming mushy?
A: Watch the simmer time and test at 8–10 minutes. Use the suggested broth amount and avoid overcooking. Stir gently and do not leave the pot uncovered too long while simmering.
Q: Is this recipe suitable for meal prep?
A: Yes. It stores well in the fridge for 3–4 days. Keep any garnishes separate (like extra cheese or fresh herbs) until serving for the best texture.
Q: Can I make this gluten-free?
A: Use a gluten-free orzo or small rice-shaped gluten-free pasta. Cooking time may differ, so follow package directions and test for doneness.
Q: How can I make it creamier?
A: Stir in a splash of cream or a spoonful of cream cheese at the end. Alternatively, finish with extra grated Parmesan and a bit of reserved starchy cooking liquid.
Conclusion
This Chicken Orzo is a fast, comforting meal with bright vegetables and savory Parmesan. It’s flexible, kid-friendly, and easy to adapt to what you have on hand. For a richer twist and another one-pot method to try, see this recipe for One Pot Garlic Butter Chicken & Orzo. Give this version a try tonight — it’s simple, flavorful, and made to please.
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Chicken Orzo Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This simple chicken and orzo skillet combines tender chicken, savory broth, and fresh vegetables for a comforting and quick meal.
Ingredients
- 1 lb chicken breast, diced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Pat the diced chicken dry and season with salt and pepper. Prepare all vegetables.
- Heat olive oil in a large pot over medium heat. Add chicken and brown for about 4–6 minutes. Remove and set aside.
- In the same pot, add onion and garlic, cook until softened. Stir in orzo and toast for 1–2 minutes.
- Pour in chicken broth, bring to a boil. Add chicken back to the pot, reduce heat and simmer for about 10 minutes until orzo is tender.
- Stir in spinach and cherry tomatoes, cook until spinach wilts and tomatoes soften. Serve hot topped with Parmesan.
Notes
For a richer flavor, add 1 tablespoon of butter and extra garlic. Store leftovers in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
