If you’re searching for a meal that’s comforting, satisfying, and unfussy, then One Pot Chicken and Orzo is the answer you’ve been waiting for. This creamy, flavor-packed dish brings together tender chicken, perfectly cooked orzo, and a dreamy sauce—all in a single pan for easy cleanup. The cheesy, rich broth and tender greens make it feel like a hug in a bowl, while bright garnishes and a hint of spice keep things lively. Whether you’re whipping it up for a busy weeknight dinner or treating friends on the weekend, One Pot Chicken and Orzo is a versatile favorite you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Simplicity is the heart of this One Pot Chicken and Orzo recipe, but each ingredient is thoughtfully chosen to layer in flavor, creaminess, and color. With just a handful of pantry staples plus a few fresh touches, you’ll be amazed at the depth and richness these essentials create together.
- Chicken Thighs or Breasts: Boneless and skinless for speedy prep; choose thighs for extra juiciness, or breasts for a leaner bite.
- Olive Oil: A healthy fat that helps brown the chicken and gives the dish a subtle Mediterranean undertone.
- Yellow Onion: Adds a gentle sweetness and depth, forming the flavor foundation.
- Garlic: Just a few cloves provide that mouthwatering aroma and bold, savory kick.
- Orzo Pasta: The star of the show—tiny rice-shaped pasta that soaks up all the rich, flavorful sauce.
- Chicken Broth: Keeps things light yet savory, allowing the orzo and chicken to really shine.
- Heavy Cream: For velvety richness, balancing the tang of the cheese and the savory broth.
- Parmesan Cheese: Melts into the sauce, adding nutty, salty goodness and irresistible creaminess.
- Baby Spinach (Optional): A pop of green and gentle earthiness, totally optional but highly recommended.
- Dried Oregano: Brings warmth and a whisper of Mediterranean flair.
- Paprika: Adds gentle smokiness and a hint of color, waking up all the flavors.
- Salt and Pepper: Essential for seasoning, don’t forget to taste and adjust as you go.
- Fresh Parsley and Lemon Wedges (Optional): The perfect finishing touch to add brightness and freshness.
How to Make One Pot Chicken and Orzo
Step 1: Sear the Chicken
Begin by heating a generous swirl of olive oil in a large skillet or Dutch oven over medium-high heat—it should shimmer when ready. While the oil heats, season your chicken pieces liberally with salt, pepper, dried oregano, and paprika. Nestle the chicken into the pan and cook it until golden brown on all sides, about 5 to 6 minutes, just until it’s nearly cooked through. The aroma at this stage is already dreamy! Once the chicken is nicely browned, scoop it out and set aside—you’ll return it soon.
Step 2: Sauté the Aromatics
Using the same pan (all those caramelized bits on the bottom are pure flavor gold), add your diced onion. Let it cook for about 3 to 4 minutes, stirring occasionally, until the onion is soft and fragrant. Next, sprinkle in the minced garlic, stirring for a quick 30 seconds so it blooms without browning—trust me, this step makes your kitchen smell amazing.
Step 3: Toast the Orzo
Stir the uncooked orzo right into the pan. Let it toast for 1 to 2 minutes, stirring constantly; this step gives the pasta a hint of nuttiness and ensures it doesn’t go mushy. You’ll notice the orzo starting to take on a slight golden hue, which is your cue to move on.
Step 4: Simmer in Broth
Pour in all that luscious chicken broth and crank the heat just until the mixture comes to a simmer. Return the browned chicken and any juices to the pan, then reduce the heat to medium-low. Cover your pot and let everything cook together for 8 to 10 minutes. The orzo will plump and tenderize, soaking up all the comforting broth—peek occasionally and give a good stir to prevent sticking.
Step 5: Creamy Finish
Once the orzo is tender and most of the liquid has been absorbed, stir in the heavy cream and grated Parmesan. If you’re feeling veggie-forward, toss in the baby spinach and let it wilt right into the creamy sauce. Taste and adjust seasoning with a final touch of salt and pepper—and cue the mouthwatering anticipation!
Step 6: Garnish and Serve
Right before serving, sprinkle chopped fresh parsley over the top for color and a burst of fresh flavor. For a little zip, serve each bowl with a lemon wedge on the side. That’s it! Creamy, cozy, irresistible One Pot Chicken and Orzo is ready to enjoy.
How to Serve One Pot Chicken and Orzo
Garnishes
A final flourish can turn your One Pot Chicken and Orzo from a weeknight hero to a dinner party star. Chopped parsley and a squeeze of fresh lemon brighten up the richness—don’t skip this step! A dusting of extra Parmesan or some freshly cracked black pepper is always welcome, too.
Side Dishes
While this meal is a complete stunner on its own, it pairs beautifully with a crisp, tangy salad or a platter of roasted vegetables. Warm, crusty bread is perfect for scooping up every last bit of that creamy sauce—no shame in using your fingers!
Creative Ways to Present
Try ladling your One Pot Chicken and Orzo into shallow bowls for comfort food style, or pile it onto a big family platter topped with lemon slices and emerald flecks of parsley. For a fancier spin, serve in ramekins with a drizzle of olive oil and a grating of lemon zest for gorgeous color contrast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra One Pot Chicken and Orzo (lucky you!), transfer it to airtight containers and refrigerate for up to 4 days. The orzo might thicken as it sits, but a splash of broth or cream will bring it right back to that dreamy texture when reheated.
Freezing
Technically, you can freeze One Pot Chicken and Orzo, but keep in mind creamy dishes sometimes separate or change texture after thawing. For best results, cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and stir well after reheating to restore the creamy consistency.
Reheating
To reheat, simply warm leftovers gently in a skillet over medium-low heat, adding a splash of broth, cream, or water as needed until it’s silky again. Alternatively, use the microwave in short bursts, pausing to stir so everything heats evenly. Garnish fresh after reheating for the best flavor!
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for One Pot Chicken and Orzo. Just shred or chop the cooked chicken, stir it in once the orzo is almost tender, and warm through before adding the cream and cheese.
Is it possible to make this dish gluten-free?
Yes, swap regular orzo out for your favorite gluten-free orzo or small rice-shaped pasta. Keep in mind that gluten-free pasta may absorb liquid differently, so check for doneness and adjust the amount of broth as needed.
How can I add more vegetables?
Feel free to toss in extra veggies like peas, diced bell peppers, or even chopped broccoli with the orzo and broth. Tender vegetables such as spinach or kale are delicious stirred in at the end, just long enough to wilt.
What can I use instead of cream for a lighter version?
You can easily lighten up One Pot Chicken and Orzo by swapping the heavy cream for half-and-half or whole milk, or simply using extra broth for a lighter, brothier dish. The Parmesan will still add creaminess!
Does this recipe work with other proteins?
Definitely! Shrimp, turkey, or even chunks of sausage are all delicious in this recipe. Simply adjust your cooking times so your protein is cooked through and tender by the end.
Final Thoughts
One Pot Chicken and Orzo really is a celebration of simple, satisfying flavors made with zero fuss. I hope you dive in and make it your own—there’s nothing quite like a cozy skillet meal to bring everyone to the table. Can’t wait for you to try it!
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-American
- Diet: Non-Vegetarian
Description
This One Pot Chicken and Orzo recipe is a comforting and creamy dish that’s perfect for a cozy weeknight meal. Tender chicken, flavorful orzo pasta, and a creamy Parmesan sauce come together in one skillet for a delicious Mediterranean-American fusion.
Ingredients
Chicken:
- 1 1/2 pounds boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
Orzo and Sauce:
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley and lemon wedges for garnish (optional)
Instructions
- Prepare Chicken: Season chicken with salt, pepper, oregano, and paprika. Brown in olive oil, then set aside.
- Sauté Aromatics: Cook onion until softened, then add garlic.
- Add Orzo: Toast orzo, then pour in chicken broth and simmer.
- Combine Ingredients: Return chicken to the pan, cover, and cook until orzo is tender.
- Finish Dish: Stir in cream, Parmesan, and spinach. Adjust seasoning and garnish before serving.
Notes
- You can substitute kale for spinach or use rotisserie chicken for quicker prep.
- For extra flavor, deglaze the pan with a splash of white wine before adding the broth.
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