Roman Spinach Chicken with Orzo

Transport your taste buds to the heart of Italy with this vibrant Roman Spinach Chicken with Orzo, a one-pan wonder that combines tender, golden-seared chicken breasts with a medley of fresh flavors. Simmered in a rich tomato broth infused with garlic, onions, and a touch of red pepper flakes, this dish boasts a perfectly creamy texture thanks to orzo pasta that cooks directly in the pan for minimal fuss and maximum flavor. Wilted baby spinach adds a nutritious, verdant twist, while a generous sprinkle of Parmesan cheese and optional fresh basil bring a savory, aromatic finish. Ready in just 50 minutes and perfect for a cozy weeknight dinner or an elegant family meal, this hearty combination of protein, pasta, and greens is as wholesome as it is irresistibly delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 14 ounces diced tomatoes (canned)
• 2 cups chicken broth
• 0.25 teaspoon red pepper flakes
• 5 cups baby spinach
• 1.5 cups orzo pasta
• 0.5 cup grated Parmesan cheese
• 2 tablespoons fresh basil leaves, chopped (optional)

Directions

Step 1

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 2

In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove the chicken from the pan and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Pour in the canned diced tomatoes and chicken broth. Add the red pepper flakes and the remaining 1/2 teaspoon of salt. Stir to combine.

Step 6

Bring the mixture to a simmer, then add the orzo pasta. Stir well to ensure the orzo is evenly distributed in the sauce.

Step 7

Nestle the cooked chicken breasts back into the pan, covering them partially in the sauce. Cover the pan with a lid and cook for 12-15 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temperature reaches 165°F/74°C).

Step 8

Uncover the pan and stir in the baby spinach. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 9

Remove the pan from the heat and sprinkle grated Parmesan cheese over the dish. Garnish with chopped fresh basil, if using.

Step 10

Serve hot and enjoy your Roman Spinach Chicken with Orzo!

Nutrition Facts

Serving size	2226.6 grams (2226.6g)

Amount per serving	% Daily Value*
Calories	2969

Total Fat 85.30g	109%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 4.00g
Cholesterol 632mg	211%
Sodium 5507mg	239%
Total Carbohydrate 264.30g	96%
Dietary Fiber 26.80g	96%
Total Sugars 23.50g
Protein 285.30g	571%

Vitamin D 7IU	35%
Calcium 865mg	67%
Iron 26mg	143%
Potassium 3163mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 38.5%

Carbs: 35.6%