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

Full recipe with amounts can be found in the recipe card below. 

• Onion.
• Garlic.
• Sundried tomatoes. I use sundried tomatoes in oil.
• Baby spinach.
• Orzo. Any pasta rice will work well.
• Chicken stock. 
• Fresh basil. 
• Chicken thighs. 
• Salt and 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. 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 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.

Orzo pasta recipes

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.

3.5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: Mediterranean

Keyword: chicken thighs, Orzo pasta, orzo pasta recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 488kcal

Author: Alida Ryder

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