I love this one-pan chicken orzo dish because it’s quick, easy, and incredibly flavorful. In just 30 minutes, tender chicken, creamy orzo, and vibrant veggies come together in a single skillet for a comforting meal that’s perfect for busy weeknights. Simple, delicious, and no-fuss!

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, diced finely
• 3 cloves garlic, minced
• 1 cup chicken bone broth (See note 1)
• 3/4 cup uncooked orzo pasta
• 1 (14.5 ounce) can diced tomatoes, undrained
• 8oz mushrooms
• 1 Tbs Italian seasonings (oregano, basil, thyme, parsley and rosemary)
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes, (optional if you like heat, and I do)
• 2 cups shredded rotisserie chicken, (See note 2)
• 3 cups spinach leaves, (measured first then chopped)
• 1/2 cup grated Parmesan cheese

Instructions 

• In a large skillet, heat the olive oil over medium-high heat till it shimmers.
• Add and saute the onion until soft (3-5 minutes), adding the garlic and mushrooms and cooking about 2 more minutes
• Add the chicken broth, orzo, diced tomatoes, Italian seasonings, salt, and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed.
• Add the chicken and the parmesan for the last 3 minutes.
• Add spinach for the last minute. Cover and let sit for 2 minutes.
• Serve

NOTES: 1) Does “bone broth” really make a difference? Yes. The flavor is SO much richer from Bone Broth, honestly, never use anything but that for a dish like this. Trust me. 2)Yeah…I know it’s cheating but honestly sometimes the best deal on chicken is a rotisserie chicken. It’s cooked, it’s flavorful, it’s cheap which makes it FAST to do this recipe.