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One Pot Chicken Orzo Recipe

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4.5 from 110 reviews

This One Pot Chicken Orzo recipe is a quick and flavorful meal combining tender chicken, fresh vegetables, and creamy orzo pasta all cooked together in a single pan. Perfect for a weeknight dinner, it features juicy chicken breasts sautéed with garlic and spices, complemented by crisp asparagus, spinach, and a touch of parmesan for richness. The dish is easy to prepare, uses minimal cleanup, and delivers a comforting blend of textures and flavors.

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes

Vegetables and Aromatics

  • ½ cup diced yellow onion (about ½ a medium onion)
  • 2 cups chopped fresh asparagus spears, cut into 1 inch pieces
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 2 cups fresh spinach
  • Chopped fresh parsley for garnish

Liquids and Dairy

  • 2 ½ cups low sodium chicken broth
  • ⅓ cup half and half (can substitute milk)
  • ⅓ cup freshly grated parmesan, plus extra for garnish

Pan Essentials

  • 2 tablespoons olive oil, divided
  • 8 ounces dry orzo
  • 2 sprigs fresh thyme (can substitute ¼ teaspoon dried thyme)

Instructions

  1. Season the Chicken: In a small bowl, combine the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes. Toss well to evenly coat the chicken pieces with the seasoning.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.
  3. Sauté the Asparagus: In the same pan, without cleaning, add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for about 2 minutes until tender but still crisp. Remove the asparagus and set aside with the chicken.
  4. Sauté Onion, Orzo, and Garlic: Add the diced onion to the pan and sauté until softened, approximately 3 minutes. Stir in the dry orzo and minced garlic, cooking for another 3 minutes until the orzo starts to toast slightly and become fragrant.
  5. Simmer with Broth: Pour in the low sodium chicken broth and bring the mixture to a simmer, stirring occasionally and scraping the bottom of the pan to prevent sticking. Cover the pan with a lid and cook for 7 minutes, stirring halfway through, until most of the liquid has been absorbed and the orzo is tender.
  6. Combine Ingredients and Finish Cooking: Stir the cooked chicken, sautéed asparagus, half and half, freshly grated parmesan, fresh spinach, and thyme into the pan. Heat through for 1 to 2 minutes until the spinach is wilted and everything is heated evenly.
  7. Serve: Garnish the dish with chopped fresh parsley and extra grated parmesan. Serve immediately for the best flavor and texture.

Notes

  • You can substitute milk for the half and half to reduce fat content.
  • Microwaving the chicken broth before adding it can speed up the cooking process.
  • Fresh thyme sprigs can be swapped with dried thyme, but use less as dried herbs are more concentrated.
  • Ensure the pan is large and high-sided to accommodate the ingredients and prevent spills.
  • Use low sodium chicken broth to better control the saltiness of the dish.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://dishesbydaisy.com/one-pot-chicken-orzo-recipe/