If you’re a fan of one-pot wonders, then this chicken and orzo dish with spinach and roasted tomatoes is about to become your new go-to meal. Not only is it easy to make, but it also packs a punch of flavor and is a complete and healthy meal all in one pan.
To round out our one-pan meal, we add in some fresh spinach. This leafy green not only adds a pop of color, but it also provides essential vitamins and nutrients. Plus, spinach has a mild flavor that pairs perfectly with the chicken and tomatoes without overpowering the dish.
The result is a comforting and well-balanced meal that is perfect for any night of the week. The orzo is cooked to perfection and holds all the delicious flavors of the chicken and roasted tomatoes. The spinach adds a welcomed touch of freshness, making this dish both comforting and refreshing.
So next time you’re looking for a simple yet satisfying meal to make, give this chicken and orzo with spinach and roasted tomatoes a try. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. Happy cooking!
Chicken And Orzo With Roasted Tomatoes
Ingredients
Seasoning Mix
- 1 tsp Kosher salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dried basil
- 1 tsp Dried Oregano
- 1 tsp Paprika
- 1/2 tsp Freshly cracked black pepper
Remaining Ingredients
- 4 Chicken thighs, boneless and cut in half Skinless can also be used
- 1/2 cup Diced onion
- 3-4 cloves Garlic minced
- 2 cups Chicken broth
- 1 cup Shredded parmesan cheese
- 2 cups Oven roasted tomatoes
- Or 1/2 cup sun-dried tomatoes drained if in oil or 1 cup cherry tomatoes cut in half.
- 2 cups Fresh spinach
- 1 tbsp Dijon mustard
- 1/4 -1/2 tsp Dried chili fllakes
- 1 Lemon, zested and 2 tbsp of the juice
- 1 tsp Oil, avocado or extra virgin olive oil
Instructions
- In a small bowl whisk all the seasonings together.
- Sprinkle both sides the seasoning blend. This will not use all of the seasoning blend, maybe only half. reserve the remaining blend.
- Over medium high heat, heat a 10 inch skillet and add the oil.
- If using skin on thighs, sear the chicken skin side down for three minutes, flip and sear for another three minutes.
- Remove the thighs and set aside.
- Add the butter to the skillet and once melted add the onion and chili flakes and cook stirring two minutes.
- Add the garlic and cook for one minute.
- Add the orzo and stir to combine, and toast for 2 minutes.
- Pour in the broth deglaze the pan and scrape any stuck bits from the bottom of the pan with a wooden spoon.
- Once boiling, turn the heat to medium-low and add the tomatoes, Dijon mustard, and grated parmesan cheese and remaining seasoning blend. Simmer for 2 minutes.
- Add back the chicken and any juices from the plate. Cook covered for ten minutes.
- Remove the chicken and stir in the spinach, zest and lemon juice return the chicken, cover and. cook an additional 3 minutes.
- Turn off the heat and let sit for 3 to 5 minutes with the heat on.