Tomato Spinach Chicken Orzo – A Bright, One-Pan Weeknight Dinner

This Tomato Spinach Chicken Orzo is a cozy, colorful skillet meal that feels special without being fussy. Tender bites of chicken, juicy tomatoes, and fresh spinach mingle with tiny rice-shaped pasta for a bowl that’s hearty but not heavy. Everything cooks in one pan, so cleanup is easy and weeknights stay sane.

It’s family-friendly, great for meal prep, and ready in about 30 minutes. If you’re craving something comforting and fresh, this hits the mark.

Tomato Spinach Chicken Orzo - A Bright, One-Pan Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup dry orzo pasta
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved (or 2 cups chopped tomatoes)
• 3 cups fresh baby spinach, loosely packed
• 2 1/4 cups low-sodium chicken broth (plus a splash more if needed)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon tomato paste
• Zest and juice of 1/2 lemon
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

Method

 

1. Season the chicken: Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the Italian seasoning. Set aside.
2. Sear the chicken: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
3. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Stir in onion and a pinch of salt; cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Toast the orzo: Add the dry orzo and tomato paste to the pan. Stir for 1–2 minutes until the orzo is lightly toasted and coated. This adds a nutty flavor and helps the pasta keep its bite.
5. Add liquid and tomatoes: Pour in the chicken broth, add the halved tomatoes, remaining Italian seasoning, and crushed red pepper flakes if using. Stir, scraping up browned bits from the pan.
6. Simmer: Bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If the pan looks dry before the orzo is done, add a splash more broth or water.
7. Return chicken and add spinach: Stir the cooked chicken back into the skillet. Add spinach and fold gently until wilted, about 1–2 minutes.
8. Finish with lemon and Parmesan: Remove from heat. Stir in lemon zest, lemon juice, and Parmesan. Taste and adjust with salt and pepper. The sauce should be creamy and glossy; add a teaspoon of olive oil or a splash of broth if needed to loosen.
9. Serve: Top with extra Parmesan and chopped basil or parsley. Serve warm.

Why This Recipe Works

• One-pan simplicity: The orzo cooks right in the same skillet as the chicken and tomatoes, soaking up all the flavor.
• Balanced flavors: Sweet cherry tomatoes, savory chicken, and bright lemon create a well-rounded, fresh taste.
• Quick cooking: Orzo cooks fast, and chicken breast cubes are done in minutes, making this perfect for busy nights.
• Great texture: The orzo stays tender, the chicken is juicy, and the spinach adds a soft, leafy finish.
• Flexible ingredients: You can swap in what you have—different greens, broth, or even leftover roast chicken.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup dry orzo pasta
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved (or 2 cups chopped tomatoes)
• 3 cups fresh baby spinach, loosely packed
• 2 1/4 cups low-sodium chicken broth (plus a splash more if needed)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon tomato paste
• Zest and juice of 1/2 lemon
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Season the chicken: Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the Italian seasoning. Set aside.
2. Sear the chicken: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat.

   Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

3. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet.

   Stir in onion and a pinch of salt; cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

4. Toast the orzo: Add the dry orzo and tomato paste to the pan. Stir for 1–2 minutes until the orzo is lightly toasted and coated.

   This adds a nutty flavor and helps the pasta keep its bite.

5. Add liquid and tomatoes: Pour in the chicken broth, add the halved tomatoes, remaining Italian seasoning, and crushed red pepper flakes if using. Stir, scraping up browned bits from the pan.
6. Simmer: Bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

   If the pan looks dry before the orzo is done, add a splash more broth or water.

7. Return chicken and add spinach: Stir the cooked chicken back into the skillet. Add spinach and fold gently until wilted, about 1–2 minutes.
8. Finish with lemon and Parmesan: Remove from heat. Stir in lemon zest, lemon juice, and Parmesan.

   Taste and adjust with salt and pepper. The sauce should be creamy and glossy; add a teaspoon of olive oil or a splash of broth if needed to loosen.

9. Serve: Top with extra Parmesan and chopped basil or parsley. Serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop with a splash of broth or water to loosen, or microwave in 45-second bursts, stirring between intervals.
• Freeze: Orzo can soften in the freezer, but it’s still good.

  Freeze up to 2 months. Thaw overnight in the fridge and reheat with extra liquid.

• Meal prep tip: Keep a little extra broth on hand for reheating to restore creaminess.

Benefits of This Recipe

• Balanced nutrition: Lean protein from chicken, fiber and vitamins from spinach and tomatoes, and satisfying carbs from orzo.
• Budget-friendly: Uses pantry staples and seasonal produce.
• Quick and convenient: Done in about 30 minutes with minimal cleanup.
• Kid-approved flavors: Mild, cheesy, and tomato-forward with optional heat.
• Versatile base: Easy to add more veggies or swap proteins without changing the method.

Pitfalls to Watch Out For

• Overcooking the orzo: It should be tender but not mushy. Check at 8 minutes and add liquid only as needed.
• Dry chicken: Sear quickly over medium-high heat and remove as soon as it’s cooked.

  Don’t simmer it too long in the sauce.

• Underseasoning: Salt in layers—chicken, onions, and finally at the end after adding lemon and Parmesan.
• Burning the garlic: Add garlic after the onions soften and cook just until fragrant.
• Too thick or too loose: Adjust at the end. Add a splash of broth if thick; simmer 1–2 minutes more if soupy.

Recipe Variations

• Creamy version: Stir in 1/4 cup heavy cream or a dollop of mascarpone with the Parmesan.
• Greek-inspired: Add kalamata olives, feta instead of Parmesan, and a sprinkle of dried oregano.
• Protein swap: Use Italian chicken sausage, rotisserie chicken, or shrimp (add shrimp in the last 3–4 minutes).
• Veggie boost: Add diced zucchini, bell pepper, or mushrooms with the onions.
• Spice lovers: Use Calabrian chili paste or extra red pepper flakes.
• Gluten-free: Swap orzo for gluten-free orzo or small gluten-free pasta; adjust liquid and time as needed.
• Dairy-free: Skip Parmesan and finish with extra olive oil, lemon, and a spoonful of nutritional yeast.

FAQ

Can I use canned tomatoes instead of fresh?

Yes. Use a 14.5-ounce can of diced tomatoes, drained.

If you want a saucier finish, don’t drain fully and reduce the broth by about 1/4 cup.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs stay juicy and are more forgiving. Cut into bite-size pieces and cook until no longer pink before removing from the pan.

What if I don’t have orzo?

You can use another small pasta like ditalini or small shells.

Cooking time may vary slightly. Start checking a couple minutes earlier and add liquid if needed.

How do I keep the orzo from sticking?

Stir every few minutes during the simmer and keep the heat at a gentle bubble. A well-seasoned skillet or nonstick pan also helps.

Is this good for meal prep?

Yes.

It reheats well with a splash of broth. Package in single portions for easy lunches throughout the week.

Can I make it vegetarian?

Use vegetable broth and swap the chicken for a can of rinsed chickpeas or white beans added during the last few minutes.

What herbs work best?

Italian seasoning keeps it simple, but fresh basil or parsley at the end adds a bright finish. Thyme also pairs well with tomatoes and chicken.

Final Thoughts

Tomato Spinach Chicken Orzo brings comfort and freshness together in one pan.

It’s fast, flexible, and full of flavor, making it a reliable go-to for any night of the week. With a few pantry staples and a handful of produce, you’ll have a satisfying meal on the table in no time. Keep this recipe in your rotation, and make it your own with the simple variations above.