This easy One Pot Chicken and Spinach Orzo is the perfect weeknight dinner! Tender chicken, creamy orzo and fresh spinach come together in one pot for a flavorful meal that’s perfect for a busy weeknight. The orzo cooks right in the same pot, soaking up all the delicious flavors. The best part is there is only one pan to clean up!
Why you’ll love this recipe
This One Pot chicken and Spinach Orzo is one of those easy dinner recipes that you’ll want to make on repeat. Everything cooks together in one pot, making both prep and cleanup simple. The combination of tender chicken, cramy orzo, and spinach makes this a conforting and satisfying meal without a lot of fuss.
It’s also a great recipe for busy weeknights when you want something homemade, but don’t have a lot of time to spend in the kitchen. With simple ingredients and plenty of flavor, this one pot chicken and orzo is an easy meal that can go from the stovetop for the dinner table in no time. It’s also picky eater approved, since kids tend to love two things: chicken and pasta!
What you’ll need to make this recipe
- chicken breast
- onion
- garlic
- tomato paste
- orzo
- chicken broth
- garlic and herb spreadable cheese
- I used this Boursin Cheese for this recipe.
- frozen spinach
- parmesan cheese
- kosher salt
- garlic powder
- onion powder
- paprika
- olive oil spray
How to make this One Pot Chicken and Orzo
Start by chopping the chicken into bite-sized pieces. Add the chicken to a bowl and season with the salt, garlic powder, onion powder, and paprika. Toss well to evenly coat the chicken.
Spray a large frying pan or skillet with nonstick cooking spray. Heat the pan over medium-high heat. Add the seasoned chicken and cook until golden brown on the outside and mostly cooked through. The chicken will continue cooking later, so it does not need to be completely cooked at this point. Remove the chicken from the pan and set it aside.
While the chicken is cooking, chop the onion and mince the garlic. Add another spray of olive oil to the pan. Next, add the onion and sauté over medium-high heat for about 5 minutes, or until the onion is tender and slightly translucent.
Once the onion is translucent, add the minced garlic and cook for about 1 minute, stirring frequently. Add the tomato paste and stir to combine. Then add the dry orzo and toss it around the pan for a minute or two to lightly toast the orzo.
Pour in the chicken broth and bring the mixture to a rolling boil. Add the partially cooked chicken back to the pan. Cover and reduce the heat to medium. Cook for about 10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally and add a little more chicken broth if needed.
While the orzo cooks, defrost the spinach and drain it well, squeezing out as much excess water as possible. Then add the spinach, garlic and herb cheese, and grated Parmesan cheese to the pan.
Stir everything together until the cheese is melted and the ingredients are well combined. Taste and adjust the seasoning if needed. Serve immediately.
One Pot Chicken and Spinach Orzo
Equipment
- large frying pan or shallow dutch oven
Ingredients
- 1½ lb chicken breast, raw, cut into bite sized pieces
- ½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- olive oil spray
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 c orzo, uncooked
- 2½ c chicken broth
- ¼ c garlic and herb spreadable cheese, used: Boursin
- 10 oz frozen spinach, one package; thawed, drained of all excess water
- ½ c parmesan cheese, grated
Instructions
- Cut the chicken into bite-sized pieces. Add to a bowl and season with the salt, garlic powder, onion powder, and paprika. Toss to coat.
- Spray the frying pan with nonstick cooking spray.
- Cook the chicken over medium high heat until golden brown on the outside, and mostly cooked on the inside (it will continue to cook later).
- Remove the chicken from the pan, and set aside.
- In the meantime, chop the onion and mince the garlic.
- Add more olive oil spray to the pan, and add the onion. Sauté the onion over medium high heat for about 5 minutes or until tender and slightly translucent.
- Add the minced garlic and cook for 1 minute. Add the tomato paste and stir to combine, followed by the dry orzo. Toss the orzo around to slightly toast on the bottom of the pan.
- Add the chicken broth and bring the pot to a rolling boil. Add the partially cooked chicken back into the pot, cover, and reduce the heat to medium.
- Cook covered for about 10 minutes or until the orzo is cooked, and most of the liquid has been absorbed. Add more broth if necessary.
- Defrost and drain the spinach of all excess water.
- Add the spinach, garlic and herb cheese, and grated parmesan and stir to combine. Taste for seasoning. Serve immediately.
Weight Watchers
Notes
Nutrition
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