A cozy, rustic skillet of tender chicken, garlicky tomatoes, and orzo that simmers together in one pot. Creamy from the starch of the pasta (and a little Parmesan if you like), full of herby Italian flavor, and weeknight-easy with minimal cleanup.
1lbboneless skinless chicken breasts or thighs, cut into bite-size pieces
1tbspolive oil
1smallyellow onion, diced
2clovesgarlic, minced
1cupuncooked orzo pasta
1(14.5 oz) candiced tomatoes with juice
2 1/2cupslow-sodium chicken broth
1tspItalian seasoning
1/2tspdried basil
1/2tspfine salt, more to taste
1/4tspblack pepper
1cupbaby spinach or chopped kale (optional)
1/2cupgrated Parmesan cheese (optional, for creaminess)
fresh basil or parsley, chopped (optional garnish)
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Season chicken with a pinch of salt and pepper. Add to the pot and cook 5–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.
In the same pot, add diced onion and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30–60 seconds until fragrant.
Add the dry orzo and toast for 1–2 minutes, stirring constantly, until lightly golden.
Stir in diced tomatoes (with their juice), chicken broth, Italian seasoning, dried basil, remaining salt, and black pepper. Scrape up any browned bits from the bottom of the pot.
Return the chicken and any juices to the pot. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook 10–12 minutes, stirring every couple of minutes, until the orzo is tender and most of the liquid is absorbed.
Stir in spinach or kale and cook 1–3 minutes until wilted. If using Parmesan, remove from heat and stir it in until melted and creamy. Taste and adjust seasoning.
Let rest 2–3 minutes to thicken slightly. Garnish with fresh basil or parsley and serve warm.