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One-Pan Chicken and Spinach Orzo

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 500 g boneless, skinless chicken thighs or breasts
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • For the Orzo and Sauce
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon red chili flakes, optional
  • 1/2 cup grated Parmesan cheese
  • For the Spinach
  • 2 cups fresh spinach leaves
  • Optional Garnish
  • Fresh parsley or basil
  • Lemon wedges

Instructions
 

  • Season the chicken with salt, pepper, paprika, and oregano.
  • Heat olive oil in a large skillet or pan over medium heat.
  • Sear the chicken on both sides until golden and nearly cooked through. Remove and set aside.
  • In the same pan, add onion and sauté until soft and translucent.
  • Add garlic and cook briefly until fragrant.
  • Stir in the orzo and toast for 1–2 minutes.
  • Pour in chicken broth and add chili flakes if using. Bring to a gentle simmer.
  • Return the chicken to the pan, cover, and cook until the orzo is tender and the chicken is fully cooked.
  • Stir in spinach and Parmesan cheese until wilted and creamy.
  • Adjust seasoning and rest for a few minutes before serving.