It just occurred to me as I’m writing this that I’ve been dishing up a whole lot of savory blog posts lately! I’ve got a few more coming your way soon, but after that we’ll definitely revisit some tasty baked goods. This recipe is another example of a quick and easy weeknight dinner that probably wouldn’t have even made it to the blog if it hadn’t been for my husband’s encouragement. He loves this chicken orzo dish so much despite how simple it is (he really loves orzo).
The best thing about this meal? It requires one pan, because as much as I love cooking, I have an equal amount of disdain for doing dishes. Minimal dishwashing means you can get from the dinner table to the couch in record time.
If you aren’t crazy about tomatoes and spinach, feel free to swap in any vegetables you’d like! Asparagus and peas would make a great substitution for spring – just make sure that if you choose a heartier vegetable, you sauté it a little before adding the orzo.
One-Pan Chicken & Orzo
- 2 pounds boneless skinless chicken breasts, cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound orzo
- 3 cups chicken stock
- 1 pint cherry tomatoes, halved
- 8 ounces baby spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes, until lightly browned. Remove from the pan and set aside.
Reduce the heat to medium-low, and add the butter and onion. Cook, stirring frequently, until the onion begins to turn translucent, about 5 minutes. Stir in the garlic and uncooked orzo for about 1 minute.
Pour the chicken stock into the pan, add the chicken, and arrange the tomatoes and spinach over top. Bring the mixture to a boil, then reduce to a simmer, cover and cook for approximately 15 minutes. The liquid should be absorbed and the chicken cooked through. Add salt and pepper to taste and serve with grated Parmesan.