Description
This One Pot Chicken Orzo is a comforting, hearty meal packed with tender chicken, creamy orzo, fresh vegetables, and savory herbs—all cooked together in one pan for easy cleanup. The orzo absorbs all the rich flavors, making every bite creamy and delicious. Perfect for busy weeknights!
Ingredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup orzo pasta (uncooked)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved (optional)
2 cups chicken broth (low-sodium)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme (or Italian seasoning)
Salt and black pepper, to taste
1 cup fresh spinach or kale, chopped (optional)
Juice of 1/2 lemon (for brightness)
Fresh parsley, chopped (for garnish)
Instructions
- Sear the chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken with salt, pepper, oregano, and thyme.
- Add the chicken to the pan and cook until browned on all sides (about 5–6 minutes). Remove the chicken from the pan and set aside (it will finish cooking later).
- Sauté the aromatics:
- In the same pan, add the chopped onion and sauté until translucent (about 3 minutes).
- Add the garlic and cook for another 30 seconds until fragrant.
- Cook the orzo:
- Stir in the uncooked orzo, allowing it to toast slightly for 1–2 minutes.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan.
- Bring to a gentle simmer.
- Combine everything:
- Return the chicken to the pan, along with any juices.
- Add the cherry tomatoes (if using).
- Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.
- Finish the dish:
- Stir in the heavy cream, Parmesan cheese, and fresh spinach.
- Cook for another 2–3 minutes until the spinach is wilted and the sauce is creamy.
- Add a squeeze of lemon juice for brightness and adjust seasoning with salt and pepper to taste.
- Serve:
- Garnish with fresh parsley and extra Parmesan if desired.
- Serve warm with crusty bread or a fresh salad on the side.
Notes
- For a lighter version, use milk instead of cream or skip the cream entirely for a broth-based dish.
- Add mushrooms, zucchini, or bell peppers for extra veggies.
- Swap chicken for shrimp or keep it vegetarian with chickpeas and extra greens.