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Chicken and Orzo Skillet

 Chicken and Orzo Skillet
Here’s a great one-skillet supper that’s colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor that make this dish a must-try. Kellie Mulleavy - Lambertville, Michigan
4 ServingsPrep: 15 min. Cook: 20 min.


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 teaspoons salt-free garlic seasoning blend
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup reduced-sodium chicken broth
  • 3/4 cup uncooked orzo pasta
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1/4 cup grated Parmesan cheese, optional


  • Sprinkle chicken with garlic seasoning blend. In a large skillet,
  • saute chicken and onion in oil for 5-6 minutes or until chicken is
  • no longer pink. Add garlic; cook 1 minute longer.
  • Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and
  • pepper flakes if desired. Bring to a boil; reduce heat. Cover and
  • simmer for 15-20 minutes or until orzo is tender and liquid is
  • absorbed. Garnish with cheese if desired. Yield: 4 servings.

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Chicken and Orzo Skillet (continued)

Nutritional Facts: 1-1/4 cups (calculated without cheese) equals 339 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 384 mg sodium, 38 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.