Chicken and Orzo Skillet
Chicken and Orzo Skillet is a quick and easy dinner, made all in one pan, and ready in 30 minutes. Bonus! There's little cleanup too!
Servings: 4 servings
Calories: 403kcal
Ingredients
- 1 cup uncooked orzo
- 2 Tablespoons olive oil
- ½ cup onion, chopped
- 4 cloves garlic, chopped or 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper
- 2 chicken breasts, cut into bite-sized pieces
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 large tomatoes, chopped
- ¼ cup parsley, chopped
- 2 cups fresh spinach leaves
- ⅓ cup Parmesan cheese, grated + additional for garnish
Instructions
- Cook orzo to al dente stage according to package directions. Drain and reserve. (Cook while preparing remainder of meal)
- Heat a large skillet with olive oil over medium-high heat.
- Saute onion for about 5 minutes or until soft & translucent.
- Add garlic and red pepper flakes and cook another 1 minute.
- Season chicken with salt & pepper and sprinkle with Italian seasoning.
- Add to skillet and cook about 5 minutes or until lightly browned and cooked through.
- Reduce heat to medium and add tomatoes and parsley and cook 5 minutes.
- Add spinach and cook just until wilted, about 1 minute. Add orzo and cheese and cook until cheese is melted.
- Add orzo and cheese and cook until cheese is melted (about 1 minute).
- Serve with additional Parmesan on the side.
Notes
Variations & Tips
- Switch the chicken out for Italian sausage or even shrimp.
- Leave out the red pepper flakes for a milder version perfect for kids.
- Switch the spinach for chopped broccoli, zucchini, mushrooms, or asparagus.
- Omit the chicken and add tofu or chickpeas for a vegetarian meal.
Nutrition
Calories: 403kcal | Carbohydrates: 37g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 290mg | Potassium: 938mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2885IU | Vitamin C: 29.9mg | Calcium: 163mg | Iron: 2.2mg
