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

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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!

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.