Craving something comforting, creamy, and bursting with flavor, but don’t want a sink full of dishes? One Pot Chicken and Orzo is your delicious answer! This recipe blends juicy chicken, tender orzo pasta, and a velvety Parmesan sauce in a single pan, making it a perfect weeknight hero. Every bite feels like a warm embrace, and with spinach, fresh herbs, and a hint of spice in the mix, it’s a satisfying meal that’s sure to earn rave reviews around your table.
Ingredients You’ll Need
One Pot Chicken and Orzo shines thanks to its simple yet power-packed ingredients. Each element not only builds flavor but also brings a splash of color and the perfect mix of textures. Here’s everything you’ll need—and why you don’t want to skip a single ingredient:
- Chicken thighs or breasts: Opt for bite-sized pieces to make sure every bite is tender and juicy; thighs offer extra flavor, while breasts keep it lighter.
- Olive oil: Just a tablespoon gets everything going, adding silkiness and allowing your chicken to sear beautifully.
- Onion: Finely chopped for a sweet, mellow base that’s essential for building savory depth.
- Garlic: Fresh and minced—this little aromatic packs big flavor in every forkful.
- Orzo pasta: The star grain that soaks up all the flavors and turns irresistibly creamy with just the right bite.
- Chicken broth: Adds richness and infuses the pasta as it cooks—low-sodium works great if you want to control salt.
- Heavy cream: A half cup gives you a luxurious, creamy sauce—substitute with milk or half-and-half for a lighter touch.
- Parmesan cheese: Freshly grated is best for a salty, nutty finish that melts into the sauce.
- Dried oregano: Brings Mediterranean warmth—don’t be shy, it complements the chicken beautifully.
- Paprika: Adds a subtle smokiness and a pop of color that elevates the dish visually and in taste.
- Salt and pepper: Essential for seasoning every layer as you go.
- Baby spinach (optional): Stirred in at the end for freshness, vibrant color, and a sneaky nutrient boost.
- Fresh parsley: A sprinkle just before serving brightens every plate and adds a final aromatic touch.
How to Make One Pot Chicken and Orzo
Step 1: Season and Sear the Chicken
Pat your chicken pieces dry, then sprinkle them thoroughly with salt, pepper, paprika, and dried oregano. This quick seasoning step means every bite is packed with flavor from the very beginning. Heat your olive oil in a large skillet or Dutch oven over medium-high heat, then add the chicken. Let it cook for 5 to 7 minutes, turning occasionally, until browned on the outside and mostly cooked through. Don’t crowd the pan—give the pieces a little space to get a gorgeous golden crust! Transfer the chicken to a plate and set aside.
Step 2: Sauté Onions and Garlic
Without wiping out the pan (all those browned bits are pure flavor gold!), toss in your chopped onion. Sauté for about 3 minutes, stirring often, until it turns soft and translucent. Add in the garlic and stir for just 30 seconds; as soon as it’s fragrant, you know it’s time for the next step. Be careful not to let the garlic burn—it should smell irresistible at this point!
Step 3: Toast and Simmer the Orzo
Pour in the cup of orzo, stirring well to coat it in any remaining oil and aromatic juices. Let it toast for 1 to 2 minutes, stirring constantly. You’ll notice it gets just a little golden and nutty-smelling—perfect! Pour in the chicken broth and bring the mixture up to a lively simmer, scraping up those delicious caramelized bits from the pan for extra depth.
Step 4: Bring Everything Together
Return the browned chicken and any juices back into the pan. Reduce the heat to low, then cover and let everything cook for 10 to 12 minutes, stirring every few minutes. The orzo will plump up and soak in all the flavors from the broth and chicken, and most of the liquid should absorb. Trust the process—even if things look a bit soupy at first, it all comes together!
Step 5: Make it Creamy and Finish
Take off the lid and stir in the heavy cream and grated Parmesan, letting it bubble for another 2 to 3 minutes. The sauce will thicken into glorious creaminess, enveloping every piece of chicken and orzo. At this point, if you’re feeling up to extra greens, fold in a cup of baby spinach and keep stirring until wilted and vibrant. Finish with a shower of fresh parsley right before serving for that fresh, herby lift.
How to Serve One Pot Chicken and Orzo
Garnishes
A handful of freshly chopped parsley makes One Pot Chicken and Orzo look as beautiful as it tastes. For a little extra zing, try a lemon wedge on the side or a light dusting of extra Parmesan. These little touches bring pops of color and brightness and really round out the dish.
Side Dishes
This meal is satisfyingly complete on its own, but it pairs perfectly with a fresh green salad or simple roasted vegetables if you’re looking for balance. A slice of crusty bread or buttery garlic toast is also irresistible for sopping up every last drop of that creamy, cheesy sauce!
Creative Ways to Present
Try serving One Pot Chicken and Orzo family-style in a big, shallow bowl for the ultimate comfort-food presentation. For guests, ladle individual portions into warm, wide soup plates and top each with a swirl of olive oil and an extra parsley sprinkle. Want something a bit different? Stuff the cheesy orzo and chicken into roasted bell peppers for a fun twist that still delivers those incredible flavors.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Chicken and Orzo will easily keep in the fridge for up to three days. Use an airtight container to keep everything fresh and creamy. The flavors actually deepen overnight, so don’t hesitate to double the batch for fantastic next-day lunches!
Freezing
If you’d like to freeze your cooked One Pot Chicken and Orzo, let it cool completely, then transfer to a freezer-safe container. It will keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of chicken broth or milk to loosen if needed. Stir frequently—the creamy orzo comes back to life with just a little extra liquid and patience. A quick zap in the microwave works, too, in short bursts so the sauce stays silky.
FAQs
Can I use other vegetables in One Pot Chicken and Orzo?
Absolutely! Mushrooms, sun-dried tomatoes, or even diced zucchini mix in beautifully. Add firmer veggies early on or toss in delicate ones, like spinach or peas, right at the end.
Is this recipe gluten-free?
Traditional orzo contains wheat, but you can find gluten-free orzo or substitute with small gluten-free pasta shapes to make the dish allergy-friendly without losing any deliciousness.
Can I swap the chicken for another protein?
Definitely. Try cubed turkey, shrimp, or even diced cooked sausage. Just adjust the cooking time as needed so the protein stays juicy and tender.
What if I don’t have heavy cream on hand?
No problem! You can use whole milk or half-and-half for a lighter sauce. The result will be a touch less rich, but it still delivers that comforting, creamy texture.
How can I make One Pot Chicken and Orzo spicy?
If you love heat, stir in a pinch of red pepper flakes or a diced fresh chili along with the onions. You can also try a smoky hot paprika for an extra kick.
Final Thoughts
If you’re on the hunt for a fuss-free, crowd-pleasing dinner, give One Pot Chicken and Orzo a try. It’s cozy, creamy, and jam-packed with flavor—plus you get all of that comfort without drowning in dirty dishes. Grab your favorite skillet and get ready to dig in!
Print
One Pot Chicken and Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This One Pot Chicken and Orzo recipe is a creamy and satisfying dish that’s perfect for a quick and delicious weeknight dinner. Tender chicken, flavorful orzo pasta, and a rich Parmesan cream sauce come together effortlessly in one pot, minimizing cleanup and maximizing flavor.
Ingredients
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup baby spinach (optional)
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: Season the chicken with salt, pepper, paprika, and oregano.
- Cook the chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and mostly cooked through. Remove the chicken and set aside.
- Cook the aromatics: In the same pan, add the onion and cook until soft, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the orzo: Add the orzo and toast for 1–2 minutes, stirring frequently.
- Add the broth: Pour in the chicken broth and bring to a simmer. Return the chicken to the pan, reduce heat to low, and cover. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish the dish: Stir in the heavy cream and Parmesan, and cook for another 2–3 minutes until creamy. Add spinach if using and stir until wilted. Garnish with parsley and serve warm.
Notes
- For a lighter version, substitute half-and-half or milk for the cream.
- Add chopped sun-dried tomatoes or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
