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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!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
403
kcal
Author
Linda Warren
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:
403
kcal
|
Carbohydrates:
37
g
|
Protein:
33
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
77
mg
|
Sodium:
290
mg
|
Potassium:
938
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2885
IU
|
Vitamin C:
29.9
mg
|
Calcium:
163
mg
|
Iron:
2.2
mg