Garlic chicken with spinach and orzo

    30 min

    A delicious and satisfying chicken pasta dish. Orzo is tossed with sauteed garlic, chicken and spinach, before being garnished with grated Parmesan. Enjoy for lunch or dinner.

    593 people made this

    Serves: 4 

    • 200g uncooked orzo pasta
    • 2 tablespoons olive oil
    • 2 cloves garlic
    • 1/4 teaspoon dried chilli flakes
    • 2 skinless, boneless chicken breasts, cubed
    • salt to taste
    • 1 tablespoon chopped fresh parsley
    • 100g fresh spinach leaves
    • 2 tablespoons grated Parmesan cheese, for topping

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente and drain.
    2. Heat the oil in a frying pan over medium-high heat and cook the garlic and crushed chillies for 1 minute, until garlic is golden brown.
    3. Stir in chicken, season with salt and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium and mix in the parsley and cooked orzo.
    4. Place spinach in the frying pan. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

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    Reviews in English (583)


    This is a lovely alternative to rice. For those of you who say it is too bland, here is what I do: use a deep skillet and sautee the garlic then add the orzo and chicken broth instead of water. Sautee the chicken separately with garlic and serve it on top.  -  22 Mar 2006  (Review from Allrecipes US | Canada)


    I am only giving this 4 stars because I had to modify it just a little bit. I brought a small pot of chicken broth to a boil and cooked the orzo in that. I had planned to drain off any extra broth, but it ended up soaking all in and making the orzo really nice and creamy. I sauteed the garlic and red pepper in olive oil then added the pieces of chicken. When the chicken was finished I added the orzo to it and stirred letting it sit on low heat for about 10 minutes. The result was YUMMY! My husband really liked it and has asked for it again. Thanks for sharing!  -  06 Sep 2006  (Review from Allrecipes US | Canada)


    I love this recipe because it's fast and delicious. We love strong flavors and the red pepper makes it great. I add at least 1 clove more of garlic, plenty of salt and spice, according to my taste that day. You can slant this recipe either Greek or Italian, to your tastes. If going Greek, add 1 tsp. oregano, chopped Greek olives and crumbled feta,(before serving), if desired. To swing it Italian, add basil instead of oregano and serve with shredded parmesan. I've made this several times, sometimes subbing diced Italian-style tomatoes when I don't have the spinach. Either way, spinach or tomatoes, you can't go wrong with this easy delicious recipe!  -  16 Jan 2008  (Review from Allrecipes US | Canada)