Description
This One-Pot Chicken Florentine Orzo is comfort made simple—tender orzo pasta simmered in garlic, broth, and parmesan until creamy, all finished with wilted spinach and juicy seared chicken. It’s wholesome, flavorful, and made entirely in one pan for easy cleanup and quick satisfaction.
Ingredients
1 tablespoon olive oil
1 lb (450g) boneless, skinless chicken breasts or thighs
Salt, pepper, and Italian seasoning to taste
2 cloves garlic, minced
1 cup orzo pasta
2½ cups low-sodium chicken broth
2 cups baby spinach
½ cup grated Parmesan cheese
¼ cup milk or cream (optional, for extra creaminess)
Lemon wedges and parsley for garnish (optional)
Instructions
Season chicken with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and cooked through (5–7 minutes per side). Remove and slice.
In the same pan, add garlic and orzo. Toast for 1–2 minutes, stirring constantly.
Pour in chicken broth and bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Stir in spinach, Parmesan, and milk/cream if using. Fold in sliced chicken.
Cook 2–3 more minutes until creamy and heated through. Adjust seasoning to taste. Serve with lemon and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American