⸻

If you’re looking for an easy, comforting dinner that comes together in one pan, this cast iron chicken orzo is it. It’s creamy, hearty, and full of flavor from simple ingredients you probably already have on hand. Everything cooks right in the skillet, making cleanup just as easy as the cooking.

This is one of those meals that feels a little special without being complicated—perfect for weeknights when you want something warm and satisfying. The kind of meal that’s easy to come back to again and again. It’s simple, filling, and comes together without a lot of fuss—just good, comforting food. I ended up adding a little extra spinach to mine, and it cooked down beautifully into the sauce. It doesn’t overpower the dish at all—just adds a little extra heartiness and color.

And for what it’s worth, this one didn’t last long at our house. It quickly became one of Cowboy’s favorites.

⸻

https://video.wixstatic.com/video/a44a5b_a145e4f607f34ebda7f6aa12fad1e05e/1080p/mp4/file.mp4

⸻

Ingredients:

• 1–1.5 lbs chicken breast, diced

• 2 tablespoons olive oil

• 3–4 cloves garlic, minced

• 1 can diced tomatoes (undrained)

• 1 cup uncooked orzo

• 2 cups chicken broth

• 1 teaspoon bouillon (optional, but recommended)

• ½–1 cup heavy cream

• 2–3 handfuls fresh spinach (or more, to taste)

• Salt & pepper, to taste

• Italian seasoning (to taste)

• Fresh parsley, for garnish

⸻

Prepare:

1. In a large cast iron skillet, heat olive oil over medium heat.

2. Add diced chicken and cook until lightly golden and mostly cooked through.

3. Stir in garlic, diced tomatoes (with juices), salt, pepper, and Italian seasoning. Let everything cook together for a couple minutes until fragrant.

4. Pour in the orzo, chicken broth, and bouillon. Stir well to combine.

5. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10–12 minutes).

6. Stir in the heavy cream and let it warm through.

7. Add fresh spinach and stir until wilted. Don’t worry if it looks like a lot—it cooks down quickly.

8. Remove from heat, garnish with fresh parsley, and serve warm.

Recipe Note: Inspired by an easy weeknight recipe from frostingandconfetti.com blog.

⸻

Notes from the Kitchen:

• I used canned diced tomatoes instead of sun-dried tomatoes for a more saucy, rustic texture.

• Bouillon adds a deeper, richer flavor to the broth—highly recommend.

• Don’t be afraid to add extra spinach. It wilts down and blends right into the creamy sauce.

• Stir occasionally while simmering to keep the orzo from sticking.

• Best served fresh while hot and creamy.

• Swap in rotisserie chicken for a quicker version.

• Use half and half for a lighter version.

⸻