Roman Spinach Chicken with Orzo
Transport your taste buds to the heart of Italy with this vibrant Roman Spinach Chicken with Orzo, a one-pan wonder that combines tender, golden-seared chicken breasts with a medley of fresh flavors. Simmered in a rich tomato broth infused with garlic, onions, and a touch of red pepper flakes, this dish boasts a perfectly creamy texture thanks to orzo pasta that cooks directly in the pan for minimal fuss and maximum flavor. Wilted baby spinach adds a nutritious, verdant twist, while a generous sprinkle of Parmesan cheese and optional fresh basil bring a savory, aromatic finish. Ready in just 50 minutes and perfect for a cozy weeknight dinner or an elegant family meal, this hearty combination of protein, pasta, and greens is as wholesome as it is irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 2 cups chicken broth
- 0.25 teaspoon red pepper flakes
- 5 cups baby spinach
- 1.5 cups orzo pasta
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken broth. Add the red pepper flakes and the remaining 1/2 teaspoon of salt. Stir to combine.
Bring the mixture to a simmer, then add the orzo pasta. Stir well to ensure the orzo is evenly distributed in the sauce.
Nestle the cooked chicken breasts back into the pan, covering them partially in the sauce. Cover the pan with a lid and cook for 12-15 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Uncover the pan and stir in the baby spinach. Cook for an additional 2-3 minutes, until the spinach is wilted.
Remove the pan from the heat and sprinkle grated Parmesan cheese over the dish. Garnish with chopped fresh basil, if using.
Serve hot and enjoy your Roman Spinach Chicken with Orzo!
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 23.5 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 865 mg | 67% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3163 mg | 67% | |
*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.
