Chicken and Orzo Skillet

Here’s a perfect 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.

Chicken and Orzo Skillet

Average Rating: 4.48387

TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.


  • 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


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

Nutrition Facts

1-1/4 cups: 339 calories, 7g fat (1g saturated fat), 63mg cholesterol, 384mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 32g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.