This one pan chicken and orzo dish is so easy you’re going to put it on rotation in your house. The prep takes no time, and the taste is delicious. I hope you’ll try it.
For this recipe I use Teresa’s Tuscan Spice. You can purchase it in my shop on this website. If you haven’t tried it I highly recommend it. It is fabulous and can be used on so many things like salads, chicken, veggies and so much more. If you don’t have it, you can use store bought Italian spice.
Ingredients 👇
(Serves 5)
2 Cups Orzo
4 Cups Low Sodium Chicken Broth
1 Cup Sundried Tomatoes, drain (but reserve 2 tbsp oil) chop fine
1 Cup Artichoke Hearts, drained and chopped
⅓ Cup Onion, chopped
1 lb Rotisserie Chicken Meat
1 ½ Cups Baby Spinach, chopped
1 tsp. Italian Seasoning. I use Teresa’s Tuscan Spice
¾ tsp. Salt
¼ tsp. Pepper
1 tbsp. Fresh Lemon Juice
¼ Cup Pecorino Romano, grated plus extra for topping.
Method
Preheat your oven to 425°.
In a 9 x 13 baking pan, add in the orzo, chicken broth, sun-dried tomatoes, artichokes, onion, chicken and baby spinach.
Season with Italian seasoning, salt, pepper and fresh lemon juice and give it a mix.
Add in the grated pecorino Romano and mix again.
Cover with aluminum foil and get it in the oven for 30 minutes.
After 30 minutes, uncover, fluff the orzo with a fork, sprinkle on some more Pecorino over the top and bake for 10 more minutes.
Serve immediately.