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Tomato Parmesan Chicken and Orzo

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This Tomato Parmesan Chicken and Orzo is a hearty, one-pan dinner that delivers big flavor with minimal cleanup. Juicy chicken, tender orzo, burst cherry tomatoes, spinach, and plenty of Parmesan make this a cozy and satisfying 30-minute meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

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, divided

Instructions

  1. Heat a deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil.
  2. Add chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon kosher salt. Sauté for 4–6 minutes until chicken is golden and cooked through. Transfer to a plate.
  3. Reduce heat to low. Add remaining 1 tablespoon olive oil and diced shallot. Cook for about 3 minutes until softened.
  4. Add garlic, black pepper, remaining Italian seasoning, paprika, and 3/4 teaspoon salt. Stir for 30 seconds until fragrant.
  5. Stir in orzo and cherry tomatoes. Cook for 1 minute, stirring constantly to coat orzo and lightly toast.
  6. Add 3 to 4 cups chicken broth and increase heat to bring to a gentle boil. Cover, reduce heat to medium, and cook for 12–14 minutes, stirring frequently to prevent sticking. Add extra broth if orzo becomes too dry.
  7. Stir in Parmesan, spinach, red pepper flakes, half of the basil, and reserved chicken. Cook until spinach is wilted, about 1 minute.
  8. Taste and adjust seasoning with salt, pepper, and red pepper flakes as needed. Serve hot, topped with remaining basil and extra Parmesan.

Notes

  • Stir often during orzo cooking to prevent sticking.
  • Add extra broth if needed to keep the orzo creamy and tender.
  • Use fresh Parmesan for best flavor.
  • Chicken thighs can be used for juicier texture.
  • Author: AVA
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 530
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 42g
  • Cholesterol: 115mg

Find it online: https://avascooking.com/tomato-parmesan-chicken-and-orzo/