Description
A delicious and easy Chicken Orzo recipe packed with flavor, perfect for a weeknight dinner.
Ingredients
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the pepper softens.
- Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, oregano, and basil. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften.
- Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier version, stir in 1/2 cup of heavy cream just before serving.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg