Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A one-pot meal combining tender chicken, spinach, and tangy sun-dried tomatoes cooked with orzo pasta for a comforting dinner in under 30 minutes. This mediterranean-inspired one pot ready in about 30 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 2 boneless skinless chicken breasts (about 1 lb) into 1-inch pieces and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat until hot.
  3. Step 3: Add the chicken pieces and cook, stirring occasionally, for 5-6 minutes until browned and cooked through.
  4. Step 4: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Stir in 1 cup orzo pasta and toast for 1 minute, then pour in 2 1/2 cups chicken broth.
  6. Step 6: Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes until orzo is tender.
  7. Step 7: Uncover and stir in 3 cups fresh baby spinach and 1/3 cup chopped sun-dried tomatoes, cooking for 2 minutes until spinach wilts.
  8. Step 8: Remove from heat and stir in 1/4 cup grated Parmesan cheese and 1/4 tsp red pepper flakes if using. Serve warm.

Frequently asked questions

How long does Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stovetop Chicken and Spinach Orzo with Sun-Dried Tomatoes?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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