Print

One Pot Chicken and Orzo Recipe

One Pot Chicken and Orzo Recipe

4.6 from 14 reviews

This One Pot Chicken and Orzo recipe is a creamy and satisfying dish that’s perfect for a quick weeknight dinner. Tender chicken, flavorful orzo pasta, and a creamy sauce come together in one skillet for easy preparation and minimal cleanup. With simple ingredients and a delicious outcome, this recipe is sure to become a family favorite.

Ingredients

Units Scale

Chicken and Orzo:

  • 1 1/2 pounds boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Additional Ingredients:

  • 1 cup baby spinach (optional)
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Cook the Chicken: In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides, about 5–6 minutes. Remove the chicken and set aside.
  2. Sauté Aromatics: In the same pan, sauté the onion for 2–3 minutes until softened, then add the garlic and cook for 30 seconds more.
  3. Add Orzo and Broth: Stir in the orzo and toast for 1–2 minutes. Pour in the chicken broth and stir to deglaze the pan.
  4. Simmer: Add the cream, oregano, paprika, salt, and pepper. Return the chicken to the pan, bring to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked.
  5. Finish: Stir in the spinach (if using) and Parmesan cheese until melted and creamy. Let rest for a few minutes before serving. Garnish with parsley if desired.

Notes

  • You can substitute kale or peas for the spinach, or use rotisserie chicken to save time.
  • Add a splash of lemon juice at the end for brightness.

Nutrition