Name: Chicken and Orzo Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces; 2 teaspoons Italian seasoning, divided; 2 teaspoons paprika, divided; 1 ¼ teaspoons kosher salt, divided; 1 shallot, diced; 6 cloves garlic, minced (about 2 tablespoons); 1/2 teaspoon ground black pepper; 8 ounces orzo pasta (about 1 1/4 cups); 1 pint cherry tomatoes; 3 to 4 cups low-sodium chicken broth; 3 ounces baby spinach, coarsely chopped (about 3 cups); 1/4 teaspoon red pepper flakes; 3/4 cup freshly grated Parmesan cheese (plus more for serving); 1/4 cup loosely packed fresh basil leaves, thinly sliced and divided

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Chicken and Orzo Skillet is a flavorful, satisfying one-pan meal packed with juicy chicken, tender orzo, cherry tomatoes, wilted spinach, and creamy Parmesan. Seasoned with warm spices and fresh basil, this dish is perfect for busy weeknights or casual family dinners—and it’s ready in just 30 minutes from start to finish.

Why You’ll Love This Recipe

This skillet meal is a complete dinner in one pan—protein, carbs, veggies, and tons of flavor in every bite. It’s simple, fast, and doesn’t require any complicated steps or cleanup. Toasted orzo adds a nutty note, while cherry tomatoes burst into sweetness, balancing the savory Parmesan and spice from red pepper flakes. Fresh basil ties it all together with a fragrant, herbaceous finish. Chicken and Orzo Skillet

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 teaspoons Italian seasoning, divided
2 teaspoons paprika, divided
1 ¼ teaspoons kosher salt, divided
1 shallot, diced
6 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon ground black pepper
8 ounces orzo pasta (about 1 1/4 cups)
1 pint cherry tomatoes
3 to 4 cups low-sodium chicken broth
3 ounces baby spinach, coarsely chopped (about 3 cups)
1/4 teaspoon red pepper flakes
3/4 cup freshly grated Parmesan cheese (plus more for serving)
1/4 cup loosely packed fresh basil leaves, thinly sliced and divided

Directions

Heat a deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.
Add the chicken to the pan along with 1 teaspoon each of Italian seasoning and paprika, and 1/2 teaspoon salt. Sauté for 4–6 minutes, until golden and cooked through. Transfer the chicken to a plate and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil and the diced shallot. Cook for about 3 minutes, until softened.
Add the garlic, black pepper, and remaining Italian seasoning, paprika, and salt. Stir for about 30 seconds until fragrant.
Stir in the orzo and cherry tomatoes. Cook for 1 minute, stirring constantly to toast the orzo lightly.
Pour in 3 to 4 cups of chicken broth. Bring to a gentle boil, then reduce the heat to medium. Cover and simmer for 12–14 minutes, stirring often and scraping the bottom to prevent sticking. Add more broth if needed to keep the orzo from drying out.
Once the orzo is tender, stir in the Parmesan cheese, chopped spinach, red pepper flakes, half the basil, and the cooked chicken. Stir until the spinach wilts, about 1 minute.
Taste and adjust seasoning if needed.
Serve hot, garnished with the remaining fresh basil and extra Parmesan cheese.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 455 kcal per serving

Variations

Vegetarian Version: Omit the chicken and use vegetable broth. Add white beans or sautéed mushrooms for protein.
Creamier Texture: Stir in 1/4 cup of heavy cream or a spoonful of Greek yogurt at the end.
Lemon Twist: Add a splash of lemon juice or some zest right before serving for brightness.
Spicy Option: Increase the red pepper flakes or add a pinch of cayenne for more heat.
Different Greens: Swap spinach for kale, arugula, or Swiss chard.
Cheese Swap: Use Pecorino Romano or a blend of Italian cheeses for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce as needed. You can also microwave in short intervals, stirring in between. This dish is not ideal for freezing, as the orzo can become too soft when thawed.

FAQs

Can I use rice instead of orzo?

Orzo is ideal for this dish, but you can substitute with quick-cooking rice varieties. Adjust the liquid and cooking time accordingly.

Do I need to cook the orzo separately?

No, the orzo cooks directly in the broth, absorbing all the flavors from the pan.

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken at the end when stirring in the spinach and Parmesan.

Is this dish good for meal prep?

Absolutely. It reheats well and makes a balanced lunch or dinner.

What can I serve with this?

It’s a complete meal on its own, but it pairs nicely with a simple green salad or roasted vegetables.

Can I make it dairy-free?

Yes. Omit the Parmesan or use a dairy-free cheese alternative. The flavor will still be rich and satisfying.

Can I make it gluten-free?

Use a gluten-free orzo or small pasta substitute, and ensure your broth and seasonings are gluten-free.

How do I prevent the orzo from sticking?

Stir frequently while simmering and scrape the bottom of the skillet to prevent sticking or burning.

Can I use canned tomatoes?

Cherry tomatoes provide the best texture, but you can substitute with drained canned diced tomatoes in a pinch.

Can I double the recipe?

Yes, just use a large enough skillet or Dutch oven and adjust the cook time slightly if needed.

Conclusion

Chicken and Orzo Skillet is a fast, flavorful, and filling one-pan meal that’s as easy as it is satisfying. With juicy chicken, tender pasta, fresh veggies, and plenty of Parmesan, it’s the perfect dish for busy nights or cozy dinners. Packed with bold flavors and ready in just 30 minutes, it’s sure to become a regular in your weekly dinner rotation.

Jessica