Description

This creamy chicken orzo with spinach and tomatoes is a comforting, one-pan meal that’s packed with protein, fiber, and fresh veggies. It’s a healthier take on a classic creamy pasta, using lean chicken breast, antioxidant-rich spinach, and juicy tomatoes for a balanced, satisfying dish you’ll want to make again and again.

Ingredients

Scale

2 boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 cup dry whole wheat orzo

2 cups low-sodium chicken broth

1 cup cherry tomatoes, halved

2 cups baby spinach, loosely packed

2 garlic cloves, minced

1/2 cup plain Greek yogurt (or low-fat cream)

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper, to taste

Optional: red pepper flakes for heat

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Instructions

Heat olive oil in a large non-stick skillet over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until browned and fully cooked (about 6–8 minutes). Remove from pan and set aside.
In the same skillet, add garlic and toast for 30 seconds. Stir in dry orzo and toast lightly for 1–2 minutes.
Pour in chicken broth and bring to a simmer. Stir occasionally, allowing orzo to absorb the liquid (about 8–10 minutes).
Add cherry tomatoes and spinach. Stir until spinach wilts and tomatoes begin to soften (about 2–3 minutes).
Lower the heat and stir in Greek yogurt and Parmesan. Mix well until the sauce is creamy.
Return chicken to the skillet and cook for another 2–3 minutes until heated through.

Adjust seasoning, garnish as desired, and serve warm.

Notes

For a dairy-free version, use coconut cream and nutritional yeast instead of Greek yogurt and Parmesan

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean-Inspired