One-Pot Creamy Tuscan Chicken Orzo with Spinach
Brown bite-size chicken thighs in a deep skillet on a camp stove over medium-high heat, then cook onion, garlic and sun-dried tomatoes. Add orzo, broth and the chicken, simmer about 12 minutes, then stir in cream, spinach and Parmesan until the chicken hits 165°F. It takes about 45 minutes with one pot and one burner.
If you want one dinner that works for most car camping trips, this is a good pick. It uses one pot and one burner and feeds four. The cooler holds everything that needs chilling, and the pantry holds the rest. The pasta cooks right in the sauce, so you don't drain boiling water at a crowded campsite.
It tastes like a restaurant dish: creamy, garlicky and a little tangy from sun-dried tomatoes. Prep the onion and garlic at home and it goes together fast when you're tired after a long day. Use the chicken on your first or second night, while it's still cold from home.
One-Pot Creamy Tuscan Chicken Orzo with Spinach
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high, then medium-low flame
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Deep 12-inch skillet or 5-quart pot with lid
- Camp stove with 1 burner
- Instant-read thermometer
- Cutting board and sharp knife
- Wooden spoon
- 2 mixing bowls
- Measuring cups and spoons
Steps
-
Season the chicken
Toss the chicken pieces in a bowl with the Italian seasoning, smoked paprika, 1/2 teaspoon salt and a few grinds of pepper. Wash your hands, knife and cutting board with hot soapy water before touching anything else.
-
Brown the chicken
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook 5 to 6 minutes, stirring now and then, until browned. It will not be cooked through yet. Move it to a clean bowl.
-
Cook the aromatics
Drop the heat to medium. Add the onion to the same pot and cook 3 minutes, scraping up the browned bits. Stir in the garlic and sun-dried tomatoes and cook 1 minute more.
-
Toast the orzo
Pour in the orzo and stir for 1 minute so it coats in the oil. This gives it a nuttier flavor and helps it hold its shape.
-
Simmer it all
Add the broth and the chicken with its juices. Bring to a boil, then cover and cook on medium-low for 10 to 12 minutes, stirring every few minutes so the orzo doesn't stick.
-
Finish the sauce
Stir in the cream and cook 2 minutes, uncovered. Fold in the spinach a handful at a time until wilted, then add the Parmesan.
-
Check the temperature
Poke an instant-read thermometer into a few of the largest chicken pieces. They must read 165°F. If not, cover and cook 2 more minutes and check again.
-
Rest and serve
Take the pot off the heat, stir in the lemon juice and let it sit 3 minutes to thicken. Taste, add salt and pepper if needed, and serve with extra Parmesan.
Trail Notes
At home, dice the onion, mince the garlic and chop the sun-dried tomatoes, then bag them separately. Pre-mix the Italian seasoning and paprika with the orzo in a zip bag. You can also cut the chicken at home and freeze it flat in a sealed bag. It thaws in the cooler and helps keep everything cold.
Keep raw chicken at 40°F or below, on the bottom of the cooler in a sealed bag, away from the spinach and cheese. Cook it within two days if it started cold, or freeze it solid to last longer. Never leave it out for more than an hour in hot weather.
Use smoked sausage coins in place of chicken, which only needs browning and heating through. For a vegetarian version, use two drained cans of white beans and vegetable broth, and skip the thermometer step.
Scrape leftover orzo into your trash bag, not the ground. Strain dishwater through a mesh strainer, pack out the food bits, and scatter the water at least 200 feet from streams, lakes and your campsite.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Hash Brown Egg Skillet with Melted Cheddar
LunchCampfire Beer-Simmered Brats in Cast Iron
Snack or treatOne-Pot Camp Ramen with Soft Eggs, Cabbage and Sesame Chili CrispMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
What are the best meals for car camping?
The best car camping meals are one-pot or one-pan dinners that use a cooler, like this chicken orzo, foil packets, tacos and skillet pasta. They cook fast, need little gear and feed a group without much cleanup.
How do I plan meals for a car camping trip?
Pick one cooler-friendly dinner for night one and shelf-stable ones for later nights. Prep and bag ingredients at home, and plan every dinner around a single stove burner or a campfire grate.
How do I keep chicken safe in a camping cooler?
Keep it at 40°F or below in a sealed bag on the coldest layer, away from ready-to-eat foods. Use fresh or thawed chicken within two days and cook it to 165°F.
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