Description

This One-Pot Italian Chicken and Orzo is a comforting and flavorful dinner that’s perfect for busy weeknights. Juicy chicken, tender orzo pasta, and plenty of Italian herbs come together in a single pan for easy prep and cleanup. It’s hearty, wholesome, and full of Mediterranean flavor.

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Salt and pepper, to taste
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 cup dry orzo pasta
1 (14.5 oz) can diced tomatoes (with juice)
2 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
2 cups baby spinach

Fresh basil or parsley, for garnish

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Instructions

Heat olive oil in a large skillet or pot over medium heat.
Season chicken with salt and pepper, then add to the pan. Cook for 4–5 minutes, until lightly browned.
Add diced onion and cook for 2–3 minutes, until softened. Stir in garlic, oregano, basil, and red pepper flakes.
Stir in the dry orzo, diced tomatoes (with juice), and chicken broth. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Stir in the Parmesan cheese and baby spinach. Cook for another 2 minutes, until spinach is wilted and cheese is melted.

Adjust seasoning if needed and serve hot, garnished with fresh herbs.

Notes

Chicken breast can be used instead of thighs if you prefer.
Add more broth if you like it saucier.

This dish is great for meal prep and reheats well.