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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.