Description
This One Pot Chicken and Orzo recipe is a creamy, comforting, and easy-to-make meal perfect for weeknight dinners. Tender chicken pieces are browned and simmered with orzo pasta in a flavorful broth, finished with Parmesan cheese and spinach for a delicious Mediterranean-inspired dish that comes together all in one pot.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Vegetables and Flavorings
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups baby spinach (optional)
Pasta and Dairy
- 1 cup uncooked orzo pasta
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
Garnishes
- Lemon wedges
- Chopped parsley
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook for 5–6 minutes until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release the flavors.
- Toast the Orzo: Add the uncooked orzo pasta to the pan and toast it for 1–2 minutes, stirring frequently to prevent sticking and to bring out its nutty flavor.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Combine and Finish: Stir the cooked chicken back into the pan along with heavy cream and grated Parmesan cheese. Let it simmer for 2–3 minutes until the chicken is fully cooked and the sauce is creamy and well combined. If using, stir in baby spinach until wilted.
- Serve and Garnish: Serve the dish warm with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for added brightness and flavor.
Notes
- For extra flavor, add mushrooms or sun-dried tomatoes when cooking the onions.
- To make a lighter version, substitute milk for the heavy cream and omit the Parmesan cheese.
- Use chicken thighs for juicier meat and more flavor or breasts for a leaner option.
- Make sure to stir frequently when cooking orzo to prevent sticking to the pan.
