Chicken Orzo Skillet
Elevate your weeknight dinner routine with this one-pan Chicken Orzo Skillet, a flavorful and comforting meal that's as easy to make as it is satisfying. Tender, seared chicken thighs are nestled in a vibrant medley of garlic, red bell peppers, and onions, then simmered with orzo pasta in a savory blend of chicken broth, diced tomatoes, and Italian seasoning. The addition of fresh baby spinach and a generous sprinkling of Parmesan cheese brings a perfect balance of nutrition and indulgence to this hearty dish. Ready in under 45 minutes, this recipe is ideal for busy nights, offering bold flavors, minimal cleanup, and an impressive presentation. Serve it straight from the skillet for a comforting family-friendly meal bursting with color, texture, and irresistible taste!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 cup uncooked orzo pasta
- 2.5 cups chicken broth
- 1 can (14 ounces) canned diced tomatoes (with juice)
- 1 teaspoon dried Italian seasoning
- 2 cups baby spinach
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken thighs with salt, pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking for another 1-2 minutes until fragrant.
Add the uncooked orzo to the skillet, stirring for 1-2 minutes to lightly toast the pasta.
Pour in the chicken broth, canned diced tomatoes (with their juice), and dried Italian seasoning. Stir to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, cover the skillet with a lid, and reduce the heat to low. Cook for 15-18 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through (internal temperature reaches 165°F).
Stir in the baby spinach and let it wilt for 1-2 minutes.
Sprinkle the grated Parmesan cheese over the skillet and stir gently to combine.
Remove the skillet from heat and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 413 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
