A comforting and easy one-pan meal combining tender chicken, vibrant spinach, and creamy tomato-orzo in under 20 minutes.
Why You’ll Love This Recipe
Ready in about 20 minutes — perfect for busy weeknights.
Minimal cleanup thanks to one-pan cooking.
Balanced flavours: juicy shredded chicken, gently seasoned orzo, tomatoes, and spinach — simple but satisfying.
Versatile: you can swap ingredients (see Variations) and make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
½ white onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
¾ cup uncooked orzo pasta
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon crushed red pepper flakes (optional)
2 cups shredded rotisserie chicken
3 cups chopped spinach leaves
¼ cup grated Parmesan cheese
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until softened, then add the garlic for the last minute.
Stir in the chicken broth, orzo, undrained diced tomatoes, Italian seasoning, salt, and red pepper flakes (if using). Bring to a boil.
Reduce heat to a simmer, cover, and cook for about 12–15 minutes or until the orzo absorbs most of the liquid.
In the last 3 minutes of cooking, stir in the shredded rotisserie chicken and chopped spinach in the skillet. Let the spinach wilt and the chicken heat through.
Remove from heat, sprinkle with the grated Parmesan, stir gently, and serve immediately.
Servings and timing
Serves: 4
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes
Variations
Instead of spinach, use chopped broccoli or kale (add earlier so it cooks properly).
Swap Parmesan for mozzarella or feta for a different flavour profile.
Use cooked chicken breast or thighs instead of rotisserie chicken.
Add mushrooms, sun-dried tomatoes, or bell peppers for more veggies and texture.
If you prefer a milder dish, omit the red pepper flakes.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over low heat, adding a splash of chicken broth or water if the orzo has thickened. Alternatively, microwave in short bursts, stirring halfway through to ensure even heating.
FAQs
What kind of orzo should I use?
Use standard uncooked orzo pasta — the type that looks like large grains of rice. It will cook in the liquid in the skillet.
Can I use frozen spinach instead of fresh?
Yes, though fresh spinach wilts better and retains more texture. If using frozen, thaw and drain it well before adding, and consider reducing cooking time for that step.
What if I don’t have rotisserie chicken?
You can use about 1 pound of boneless skinless chicken breast or thighs. Cube and sauté in the olive oil for 5–6 minutes until cooked through, then continue with the recipe.
Can I make this vegetarian?
Yes — skip the chicken and use vegetable broth instead of chicken broth. Add extra vegetables such as mushrooms, zucchini or bell pepper for more substance.
Is this dish dairy-free?
As written, it includes Parmesan cheese. For dairy-free, omit the cheese or use a dairy-free alternative. It will still be flavorful.
Can I use whole wheat orzo?
Yes, but the cooking time and liquid absorption may differ slightly. Monitor the orzo and adjust liquid if needed.
Can I freeze leftovers?
Freezing is not ideal because the orzo may become mushy when thawed. It’s best to store in the refrigerator and consume within a few days.
How can I make it spicier?
Add more red pepper flakes, a dash of hot sauce, or include diced jalapeños when sautéing the onion and garlic.
What should I serve with this dish?
A simple side salad, steamed green beans or roasted vegetables would pair well. Garlic bread or crusty bread also complements the creamy texture.
Can I scale the recipe for more people?
Yes — double the ingredients to serve 8 people. Use a larger skillet and ensure enough liquid so the orzo cooks evenly.
Conclusion
This one-pan chicken and spinach orzo recipe brings together ease, flavour, and wholesome ingredients in just about 20 minutes. Whether you’re feeding your family on a busy weeknight or looking for a comforting dish that’s simple to prepare, this recipe delivers. Play with the variations to suit your taste and enjoy the minimal-cleanup magic of a great one-pan meal.
A comforting and easy one-pan meal combining tender shredded chicken, vibrant spinach, and creamy tomato-orzo, all cooked in under 20 minutes — perfect for busy weeknights.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings
Category:Dinner
Method:One-Pan
Cuisine:American
Diet:Low Fat
Ingredients
1 tablespoon olive oil
½ white onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
¾ cup uncooked orzo pasta
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon crushed red pepper flakes (optional)
2 cups shredded rotisserie chicken
3 cups chopped spinach leaves
¼ cup grated Parmesan cheese
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until softened, then add the garlic for the last minute.
Stir in the chicken broth, orzo, undrained diced tomatoes, Italian seasoning, salt, and red pepper flakes (if using). Bring to a boil.
Reduce heat to a simmer, cover, and cook for about 12–15 minutes or until the orzo absorbs most of the liquid.
In the last 3 minutes of cooking, stir in the shredded rotisserie chicken and chopped spinach in the skillet. Let the spinach wilt and the chicken heat through.
Remove from heat, sprinkle with the grated Parmesan, stir gently, and serve immediately.
Notes
Use fresh spinach for best texture, but frozen spinach can be used if well-drained.
To make it vegetarian, skip the chicken and use vegetable broth.
Add extra vegetables like mushrooms or bell peppers for variety.
Reheat with a splash of broth to prevent drying out.
