Description
This simple chicken and orzo skillet combines tender chicken, savory broth, and fresh vegetables for a comforting and quick meal.
Ingredients
Scale
- 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