One-Pan Chicken and Spinach Orzo is the perfect easy weeknight dinner — a creamy, flavorful mix of tender chicken, fresh spinach, and orzo pasta simmered in a light tomato sauce. This comforting Italian-inspired meal comes together in just one pan and is ready in under 20 minutes! Sprinkle some Parmesan on top and serve it warm for the ultimate cozy dinner.
A Family Dinner Favorite
Last week, our family decided to take a full week off from screens. Yes — no phones, tablets, or TV for seven days. And to make things even more interesting, it happened to be the first week of summer!
The first day felt endless. There were lots of sighs and dramatic looks that screamed “Mom, why are you doing this to us?”
But by day two, something magical happened. My kids rediscovered creativity. There were lemonade stands, backyard dance parties, fishing adventures, and more LEGO creations than I’d seen in an entire year. (And yes, I’m still stepping on a few.)
That week reminded me how nice it feels to slow down — to just enjoy being together. Of course, by dinnertime, everyone was starving, and I wanted something simple, filling, and delicious. Enter my new favorite: One-Pan Chicken and Spinach Orzo.
Why You’ll Love This Recipe
This dish checks every box for a busy weeknight meal:
- ✅ Ready in under 20 minutes
- ✅ Uses just one pan for easy cleanup
- ✅ Family-friendly and kid-approved
- ✅ Creamy, cheesy, and comforting
- ✅ Packed with protein and veggies
It’s one of those recipes that tastes like you spent hours cooking, but secretly takes less time than setting the table.
Inspired by Italian Flavors
I’m a huge fan of simple one-pan dinners like my One-Pan Chicken Fajita Rice and One-Pan Chicken Enchilada Skillet. But since my family loves Italian food, I wanted to give it a Mediterranean twist — creamy tomato sauce, spinach, orzo, and juicy chicken all cooked together.
The result? A light yet rich pasta dinner that feels cozy and elegant at the same time. It’s like a shortcut to comfort food.
Spinach or Broccoli? The Great Debate
When I first tested this recipe, we couldn’t decide between spinach or broccoli. Normally, my crew votes broccoli all the way, but this time spinach won — and it turned out perfect.
The spinach adds color, nutrients, and a delicate flavor that pairs beautifully with the creamy tomato sauce and Parmesan. But if you’re more of a broccoli person, that works too! (See notes below for how to swap it.)
What Is Orzo?
If you’ve never cooked with orzo before, it’s a small rice-shaped pasta that cooks quickly and soaks up flavor beautifully. It’s lighter than traditional pasta but creamier than rice, making it ideal for one-pan meals like this.
Orzo absorbs the tomato broth and Parmesan cheese, creating a silky, risotto-like texture that’s incredibly satisfying — without all the stirring!
The Secret to the Perfect One-Pan Chicken and Spinach Orzo
The key is cooking everything together in one pan. The orzo simmers right in the chicken broth and diced tomatoes, absorbing every bit of flavor. Then, toward the end, you stir in the spinach and chicken — letting the heat wilt the greens and warm the chicken through.
A final sprinkle of Parmesan ties everything together with a salty, creamy finish. It’s simple, wholesome, and downright delicious.
Tips for Success
- Use rotisserie chicken for convenience. It saves time and still gives great flavor.
- Cook the orzo uncovered at first, then cover and simmer to let it soak up the liquid.
- Chop spinach roughly before adding — it mixes in evenly.
- Taste before serving. A little extra salt, pepper, or Parmesan can really make the flavors pop.
- Don’t skip the crushed red pepper flakes! They add a gentle kick that balances the creamy tomato sauce.
One-Pan Chicken and Spinach Orzo
- Total Time: 20 min
Ingredients
1 tablespoon olive oil
½ medium white onion, finely diced
3 cloves garlic, minced
1 cup chicken broth (use low-sodium or your favorite brand)
¾ cup uncooked orzo pasta
1 (14.5-ounce) can diced tomatoes, undrained
(if possible, choose the basil & oregano variety for extra flavor)
1 teaspoon Italian seasoning
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon crushed red pepper flakes (optional, for mild heat)
2 cups cooked shredded rotisserie chicken
3 cups fresh spinach leaves, roughly chopped
¼ cup freshly grated Parmesan cheese
Instructions
-
Sauté the aromatics:
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. -
Cook the orzo:
Add the chicken broth, orzo, diced tomatoes (with their juices), Italian seasoning, salt, and crushed red pepper flakes. Stir well and bring to a gentle boil.
Once boiling, reduce the heat to low, cover, and let simmer for 12–15 minutes — until most of the liquid is absorbed and the orzo is tender. -
Add chicken and spinach:
Stir in the shredded chicken and chopped spinach during the last 3 minutes of cooking. Allow the spinach to wilt and the chicken to heat through. -
Finish with cheese:
Sprinkle with Parmesan cheese, stir gently, and taste for seasoning. Add more salt, pepper, or Parmesan if desired. -
Serve warm:
Spoon into bowls and enjoy your creamy, comforting One-Pan Chicken and Spinach Orzo!
Notes
- Chicken Options:
You can substitute cooked chicken breast or thighs if you prefer not to use rotisserie. Simply sauté 1 lb of cubed chicken in olive oil for 5–6 minutes before adding the onion. - Vegetable Swaps:
Replace spinach with small broccoli florets. Add them at the start of the simmering step so they have time to steam until tender. - Cheese Variations:
Mozzarella or Asiago can be used in place of Parmesan for a creamier, milder flavor. - Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating to loosen the sauce. - Make It Creamier:
Stir in a splash of heavy cream or half-and-half at the end for an extra silky texture.
- Prep Time: 5 min
- Cook Time: 15 min
- Cuisine: Italian-Inspired
