Conquer your busiest weeknights with this irresistible one-pan chicken orzo! Everything cooks together for minimal washing up, and it's packed with nutrient-rich spinach to keep you feeling great. A truly delicious and effortless meal! CHECKED
approximately 1 cup
approximately 3 cups, or chicken broth
medium, diced
for cooking
to taste
to taste
optional, to serve
approximately 2 cups
Dice the chicken breasts into bite-sized pieces. Mince the garlic clove and chop the onion.
Heat the extra virgin olive oil in a large pan over medium heat. Add the crushed garlic and chopped onion and cook until fragrant, about 2-3 minutes. Add the diced chicken and spices and cook for about 5-7 minutes, until the chicken is lightly browned.
Add the cherry tomatoes and spinach to the pan. Stir well.
Pour in the vegetable broth and the orzo. Stir everything thoroughly to combine. Bring the mixture to a simmer and let it cook for approximately 20 minutes, stirring often to prevent the orzo from sticking to the bottom of the pan and to ensure even cooking.
Once the orzo is cooked and most of the liquid has been absorbed, season generously with salt and black pepper to taste. Grate cheese on top before serving, if using.
For an even richer flavour, use chicken thighs instead of breasts and brown them well before adding other ingredients.
If you don't have frozen spinach blocks, you can use fresh spinach. Just add it in batches as it wilts down.
Feel free to customise the vegetables! Bell peppers, courgettes, or mushrooms would also work wonderfully in this dish.