Tomato Spinach Orzo Pasta with Crispy Chicken Thighs

This easy, one-pot orzo pasta recipe with spinach and sundried tomatoes is perfect served with crispy chicken thighs for a delicious dinner.

Ingredients

• Onion. I used red onions but any onion can be used.
• Fresh garlic cloves.
• Sundried tomatoes. I use sundried tomatoes in oil.
• Baby spinach.
• Orzo pasta. Any pasta rice can be substituted. Use gluten-free orzo/pasta rice if required.
• Chicken stock/chicken broth.
• Fresh basil. Other fresh herbs like parsley, oregano or thyme can be used instead.
• Chicken thighs. Any bone-in cut of chicken will work for this recipe.
• Salt and black pepper. 

How to cook orzo pasta with chicken thighs

1. Brown the thighs: Pat the chicken thighs dry with paper towels then season generously with salt. Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden. Adding the chicken thighs to a cold pan allows the fat to render from the skin slowly to prevent the skin from browning too fast. Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside.
2. Cook the orzo: In the same pan, cook the onion and garlic in the rendered chicken fat (add a tablespoon of olive oil if needed) until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted. Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper to taste. Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through. Remove from the oven and serve with lemon wedges.

Can I add anything else to this recipe?

Veggies like bell peppers and mushrooms are great in one pan dinners like this one. Sauté the vegetables with the onions and garlic before adding the orzo.

Can I make this ahead?

This recipe is definitely best served straight after cooking but leftovers can be stored in the fridge in an airtight container for up to 2 days and reheated in the microwave. I wouldn’t recommend freezing as the texture of the orzo can change once thawed.

Orzo pasta recipes

Orzo works incredibly well in pasta salads and make a great side dish for almost any protein. I love using it in one dish dinners too.

1. Warm orzo salad with roasted tomatoes, mozzarella and basil
2. Lemon chicken with creamy spinach orzo
3. Easy lemon orzo salad

Tomato Spinach Orzo Pasta with Crispy Chicken Thighs

This easy, one-pot orzo pasta recipe with spinach and sundried tomatoes is perfect served with crispy chicken thighs for a delicious dinner.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Dinner

Cuisine: Mediterranean

Keyword: chicken thighs, Orzo pasta, orzo pasta recipes

Servings: 4

Calories: 488kcal

Author: Alida Ryder

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Ingredients

• ▢ 8 chicken thighs
• ▢ salt to taste

For the orzo pasta

• ▢ 1 onion finely chopped
• ▢ 4 garlic cloves crushed
• ▢ 10 sundried tomatoes chopped
• ▢ 4 cups baby spinach
• ▢ ½ cup basil chopped
• ▢ 2 cups orzo pasta
• ▢ 4 cups chicken stock
• ▢ 1 tsp salt
• ▢ ½ tsp pepper

Instructions

• Preheat the oven to 200°C/390°F.
• Pat the chicken thighs dry with paper towels then season generously with salt.
• Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden.
• Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside. 
• In the same pan, cook the onion and garlic until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted.
• Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper.
• Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through.
• Remove from the oven and serve with lemon wedges. 

Nutrition

Calories: 488kcal | Carbohydrates: 37g | Protein: 62g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 179mg | Sodium: 816mg | Potassium: 1028mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3150IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 5mg

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