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Chicken and Orzo Skillet

Here’s a perfect one-skillet supper that’s colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. —Kellie Mulleavy, Lambertville, Michigan
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 teaspoons salt-free garlic seasoning blend
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup reduced-sodium chicken broth
  • 3/4 cup uncooked orzo pasta
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1/4 cup grated Parmesan cheese, optional


  • Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer.
  • Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 339 calories, 7g fat (1g saturated fat), 63mg cholesterol, 384mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 32g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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  • ellimaye1
    Jun 26, 2020

    Love that this was one skillet and came together quickly. I did add the red pepper flakes; it had just a hint of spice--enough that we enjoyed it and the kids didn't complain.

  • Joyce
    Jun 21, 2020

    Made this using chicken tenders and san marzano tomatoes. Doubled the recipe except for the spinach Added shaved parmesan cheese on top and stuck in oven on high heat for a few minutes to make it crusty. It was really delicious and my grandchildren gobbled it up and asked for seconds. That is ALWAYS the test for me when it comes to quick skillet dishes. Only used the tiniest pinch of red pepper flakes.

  • manga
    May 28, 2020

    It tasted really good. I did put the parmesan cheese on top. It was a quick recipe to make.

  • janet bradley
    Jan 16, 2020

    Could I use a can of crushed tomatoes in this recipe?

  • Maria
    Sep 23, 2019

    No comment left

  • readerboehm
    Jun 7, 2017

    Family loved this and asked for it to be made again! I used tomatoes with chilis, fresh spinach and added two ears of left over corn.

  • gourmetwanttabe
    Aug 9, 2014

    I used fresh tomato (needed to use up) and garlic-garlic from pampered chef. The flavor was good but needed a little salt. Came together so fast that it's a great weeknight go to.Will definitely make again.

  • miranda879
    Jul 15, 2014

    I made this last night for dinner as groceries were running low but I happened to have everything this receipe called for, I was very impressed with the simplicity and flavor. Will make again. Only changes was I had to use chicken bouillion 2 per 1cup of water, and fresh spinach. Also stirred it up every 5mins of it simmering so it wouldnt stick to the pan. Like other orzo reciepes do to me if i let it be. Thanks again!

  • dbeauche
    Apr 21, 2013

    No comment left

  • lauraqc
    Mar 21, 2013

    No comment left