Description
A comforting one-dish meal featuring tender chicken, flavorful orzo, spinach, and melted cheeses in a rich tomato broth, perfect for cozy weeknight dinners.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked orzo pasta
- 2 ½ cups chicken broth
- 2 cups fresh spinach
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a large baking dish.
- Heat olive oil in a large skillet over medium heat. Cook chicken, seasoned with salt and pepper, until golden and nearly cooked through. Remove and set aside.
- In the same skillet, cook onion and garlic until soft and fragrant.
- Stir in uncooked orzo and toast for about 2 minutes. Add chicken broth, diced tomatoes with juice, and Italian seasoning. Bring to a boil, then simmer for about 10 minutes until orzo is tender.
- Return chicken to skillet, add spinach, and stir until wilted. Adjust seasoning if needed.
- Transfer mixture to the prepared baking dish. Top with mozzarella and Parmesan cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden. Let cool slightly before serving.
Notes
- Substitute mozzarella with provolone or fontina for a different flavor.
- Add mushrooms or bell peppers for extra texture and depth.
- Use fresh herbs like basil or oregano for enhanced flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) or microwave individual portions for 2-3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
