Go Back
–+ servings
One Pot Chicken Orzo

One Pot Chicken Orzo - Creamy Comfort in 30 Minutes

One Pot Chicken Orzo combines tender chicken, fresh vegetables, and creamy sauce for a delicious dinner in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts can substitute with chicken thighs
  • 1 teaspoon Garlic Powder fresh garlic can enhance flavor
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Black Pepper can be omitted for milder dish
  • 1/4 teaspoon Red Pepper Flakes adjust quantity or omit based on preference
For the Vegetables
  • 3 tablespoons Olive Oil can substitute with butter
  • 1/2 medium Diced Yellow Onion about ½ medium onion
  • 1 cup Chopped Fresh Asparagus can substitute with zucchini or bell peppers
  • 3 cloves Minced Garlic
  • 2 cups Fresh Spinach can replace with arugula
For the Orzo Dish
  • 1 cup Dry Orzo
  • 4 cups Low Sodium Chicken Broth swap for vegetable broth for vegetarian option
  • 2 sprigs Fresh Thyme or ¼ teaspoon dried
  • 1/2 cup Half and Half whole milk or heavy cream can be substituted
  • 1/2 cup Freshly Grated Parmesan avoid substitutions for best results
For Garnishing
  • 2 tablespoons Chopped Fresh Parsley optional but recommended

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine cubed boneless chicken breasts with garlic powder, salt, black pepper, and red pepper flakes. Mix well.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 10-12 minutes until golden brown and cooked through. Remove from skillet.
  3. In the same skillet, add additional olive oil and chopped asparagus. Sauté for about 2 minutes until vibrant, then remove and set aside. Add diced onion and sauté until softened, about 3 minutes.
  4. Add dry orzo and minced garlic to the skillet. Toast together for about 3 minutes, stirring frequently.
  5. Pour in chicken broth and bring to a simmer. Cover and cook for 7 minutes until liquid is absorbed and orzo is tender.
  6. Stir in reserved chicken, sautéed asparagus, half and half, parmesan, spinach, and thyme. Heat for 2-3 minutes until spinach wilts.
  7. Remove from heat and garnish with parsley and more parmesan if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Use fresh ingredients for the best flavor. Adjust cooking time carefully to avoid overcooking the orzo. Reheat with broth to maintain creaminess.

Tried this recipe?

Let us know how it was!