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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup orzo pasta - 2 cups chicken broth - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup fresh spinach - 1 teaspoon dried oregano - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Chicken breasts are the star here. They give the dish protein and flavor. I recommend using boneless and skinless chicken for quick cooking. Orzo pasta is small and fun to eat. It cooks fast and absorbs flavors well. Cherry tomatoes add sweetness and color. They burst with juice when you bite into them. Onion and garlic bring a base of flavor. They create a warm, savory taste in the dish. Fresh spinach adds a nice pop of green and nutrients. Oregano and paprika give a lovely, earthy touch. Olive oil helps cook the ingredients and adds richness. Use fresh chicken for the best taste. Check for a pink color and no bad smell. Choose orzo that is not broken; this ensures even cooking. Fresh spinach should be bright green and crisp. Look for cherry tomatoes that are plump and firm. Fresh herbs, like basil, enhance the dish’s presentation and flavor. Always use high-quality chicken broth for a rich taste. If possible, choose low-sodium broth to control the saltiness in your meal. {{ingredient_image_1}} Start by gathering all your ingredients. You want everything close by for easy cooking. Cut the chicken into bite-sized pieces. Dice the onion and halve the cherry tomatoes. Mince the garlic. This will help the flavors blend well. Wash the fresh spinach and set it aside. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until it turns clear, which takes about 3-4 minutes. Next, add the minced garlic and stir for one minute to keep it from burning. Raise the heat to medium-high and add the chicken. Season the chicken with salt, pepper, oregano, and paprika. Cook it for 6-8 minutes until it is brown and cooked through. After the chicken is ready, stir in the orzo pasta and halved cherry tomatoes. Mix them well with the chicken. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat, cover the skillet, and let it simmer for 10-12 minutes. The orzo should be tender and soak up most of the broth. Finally, stir in the fresh spinach and cook until it wilts, which takes about 2 minutes. Remove the skillet from the heat and let it rest for a couple of minutes. This helps the flavors settle. To serve, scoop the mixture into bowls. You can garnish with fresh basil leaves for color and extra taste. If you like, drizzle a little olive oil on top. Enjoy your meal! To cook chicken well, start with even-sized pieces. This helps them cook evenly. Use a hot skillet to get a nice brown on the chicken. Season it well with salt and pepper before cooking. Make sure to stir it often. This keeps it from sticking and ensures it cooks evenly. Always check that the chicken is cooked through. The inside should be 165°F. This makes sure it is safe to eat. Cooking orzo is simple, but it needs attention. Add it to the skillet with the chicken and broth. It will soak up the flavors while cooking. Keep the heat low after it boils. This helps the orzo cook gently. Stir it occasionally to prevent it from clumping. Cook until it is tender but still has a little bite, known as al dente. This makes the dish more interesting. To boost flavor, add herbs like fresh basil or parsley at the end. You can also mix in a squeeze of lemon juice for brightness. If you like heat, try adding red pepper flakes. A dash of balsamic vinegar can add depth. Always taste your dish as you go. Adjust salt, pepper, or spices to match your taste. This way, you’ll create a meal that is just right for you. Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken pieces in olive oil, oregano, paprika, salt, and pepper for at least 30 minutes before cooking. Use Homemade Broth: If possible, use homemade chicken broth for a richer and more authentic taste. Don’t Overcook the Orzo: Keep an eye on the orzo while it simmers; it should be al dente and absorb the broth without becoming mushy. Add Cheese: For a creamy finish, stir in some grated Parmesan cheese just before serving for added richness. {{image_2}} You can easily make this dish vegetarian. Substitute the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. This keeps the flavor rich and tasty. Add more veggies like zucchini or bell peppers for extra color and texture. You can also use tofu for protein. If you want to switch up the protein, try shrimp or sausage. Shrimp cooks quickly and adds a nice touch. If you use sausage, slice it and cook it first. Remove it and then add it back in with the orzo. You can also use turkey instead of chicken for a lighter option. You can change the flavors to suit your taste. Try adding lemon juice for a fresh zing. A splash of balsamic vinegar can add depth. You can also mix in different herbs like thyme or rosemary. For a spicy kick, add red pepper flakes. Adjust the flavors to make it your own! To store your Chicken Orzo Skillet, let it cool first. Transfer it to an airtight container. This helps keep it fresh. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When ready to enjoy your leftovers, reheat them on the stove. Add a splash of chicken broth to keep it moist. Heat it over low to medium heat. Stir often until it warms through. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. In the fridge, your Chicken Orzo Skillet lasts about four days. If frozen, it can last up to three months. To freeze, use a freezer-safe container. Label it with the date so you remember when you made it. Thaw it overnight in the fridge before reheating for the best texture. Yes, you can use other types of pasta. Small shapes work best. Try ditalini or small shells. They cook well and blend nicely with chicken. Keep an eye on the cooking time. You may need to adjust it based on the pasta. If you can't find orzo, use quinoa or couscous. Both options are great. They add a nice texture to the dish. Rice is another option, but it may need more cooking time. Just make sure to adjust the liquid. Yes, you can prepare this dish ahead of time! Cook it fully, then cool it down. Store it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove. Add a splash of broth to keep it moist. To add heat, toss in red pepper flakes while cooking. You can also use spicy sausage instead of chicken. Another option is to add diced jalapeños. Adjust the spice level to your taste. Enjoy the kick! This dish goes well with a simple green salad. Roasted vegetables also make a great side. You can serve it with garlic bread for a hearty meal. A side of steamed broccoli or asparagus adds color and nutrition. In this article, we explored the key ingredients and steps to make Chicken Orzo Skillet. You learned about selecting fresh ingredients, cooking techniques, and how to add your personal twist. We shared tips for perfect chicken and creative variations. Finally, we covered storage and reheating for leftovers. Whether you stick to the classic recipe or try new flavors, you now have the knowledge to enjoy this dish. Dive in and make your meal a success!

Chicken Orzo Skillet

A delicious one-pan meal featuring tender chicken, orzo pasta, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
  • Increase the heat to medium-high and add the chicken pieces. Season them with salt, pepper, oregano, and paprika. Cook until the chicken is browned and cooked through, about 6-8 minutes.
  • Once the chicken is cooked, stir in the orzo pasta and halved cherry tomatoes. Allow them to mix well with the chicken.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the broth.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes. Adjust the seasoning if needed.
  • Remove from heat and let it sit for a couple of minutes before serving.

Notes

Serve in bowls topped with fresh basil leaves for a pop of color and added flavor. Optionally, drizzle with a little olive oil before serving.
Keyword chicken, one-pan meal, orzo, skillet