There’s something truly comforting and satisfying about a meal that comes together in one pot, and this One Pot Chicken and Orzo Recipe is a shining example. Tender chicken, creamy orzo, vibrant spinach, and sun-dried tomatoes all meld into one effortlessly delicious dish that feels like a warm hug at the end of a busy day. Trust me, once you try this, it’ll quickly become a favorite go-to weeknight recipe.
Why You Should Make This Recipe
Minimal Cleanup: Because it’s all cooked in one skillet, you spend less time washing dishes and more time enjoying your meal—and that’s a win in my book!
Speedy Yet Homey: Ready in about 40 minutes, it’s perfect for busy evenings when you want something comforting but don’t have hours to spend in the kitchen.
Flavor-Packed Layers: The Italian seasoning, smoked paprika, garlic, and sun-dried tomatoes come together to create a depth of flavor that’s anything but boring.
Nutritious and Balanced: You get protein from the chicken, vitamins and greens from the spinach, plus a satisfying creamy texture from the Parmesan and heavy cream, making it a wholesome one-pan meal.
Ingredients & Substitutions
The beauty of this One Pot Chicken and Orzo Recipe lies in its simple, accessible ingredients—each playing an essential role in building layers of texture, color, and flavor. From the silky orzo to the vibrant spinach and tangy sun-dried tomatoes, each component shines on its own yet harmonizes perfectly together.
- Boneless skinless chicken: Use breasts or small thighs for juicy, flavorful meat that sears beautifully.
- Orzo pasta: This tiny, rice-shaped pasta cooks quickly and soaks up the creamy broth perfectly.
- Fresh baby spinach: Adds a fresh, earthy pop of green color and nutrients.
- Sun-dried tomatoes: Bring a lovely tang and chewiness, and oil-packed varieties make them especially rich.
- Parmesan cheese: Adds saltiness and umami that deepen the creamy sauce.
- Chicken broth: Forms the flavorful cooking liquid that simmers everything together.
How to Make One Pot Chicken and Orzo Recipe
Step 1: Searing the Chicken to Golden Perfection
Start by warming a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. While the oil is warming, give your chicken a flavorful rub with the other tablespoon of olive oil mixed with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Once the skillet is hot, sear the chicken on both sides until it turns a gorgeous golden brown—this usually takes about 3 to 5 minutes per side. This process locks in the juices and builds that crave-worthy crust. Remove the chicken and set it aside; we’ll finish cooking it later along with all the good stuff.
Step 2: Building the Flavor Base with Onion, Garlic, and Orzo
In the same skillet, add the butter and chopped onion. Let them cook gently until they’re soft and fragrant, about 3 minutes—this step brings out a sweet depth you won’t want to skip. Stir in the minced garlic and then add the dry orzo pasta, tossing everything together for 2-3 minutes until the orzo starts to turn a lovely light golden. This toasty step adds texture and nutty notes to the pasta that make the dish truly stand out.
Step 3: Creating the Creamy, Flavorful Sauce
Pour in the chicken broth and bring the whole mixture to a boil. Let it cook for 3-5 minutes so the orzo begins absorbing those savory flavors. Next, stir in the heavy cream, grated Parmesan, baby spinach, and sun-dried tomatoes. The spinach will wilt and give the sauce a bright, fresh lift, while the sun-dried tomatoes add that irresistible tang. Stir gently to combine all those lovely flavors and creamy textures.
Step 4: Finishing in the Oven for Juicy, Tender Chicken
Nestle your seared chicken pieces back into the skillet right on top of the creamy orzo mixture, pouring in any delicious juices that have accumulated. You have two options here: cover the skillet and cook on the stovetop for about 8-10 minutes, or transfer it to a preheated oven at 400°F and bake uncovered for 10-15 minutes until the chicken is completely cooked through. This final step allows the chicken to steam gently in the creamy sauce, making it unbelievably juicy and flavorful.
How to Serve One Pot Chicken and Orzo Recipe
Garnishes
To add that bright finishing touch, squeeze fresh lemon juice over the top just before serving. The acidity perfectly balances the richness of the cream and cheese. Finish with a sprinkle of chopped fresh parsley for a pop of color and herbaceous freshness. These simple garnishes elevate the dish from comforting to just a bit fancy.
Side Dishes
This dish is a hearty one-pot meal on its own, but if you’d like to serve something alongside, a crisp green salad with a light vinaigrette or some roasted vegetables would pair beautifully. Garlic bread or warm, crusty rolls can also be lovely for scooping up that luscious sauce.
Creative Ways to Present
For a family-style dinner, serve the skillet right on the table so everyone can help themselves—there’s something so inviting about digging into a shared, cozy meal. If you want a touch of elegance, plate individual portions with a drizzle of extra olive oil and a pinch of red pepper flakes for a subtle kick. You can even sprinkle on toasted pine nuts or slivered almonds for some delightful crunch.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your One Pot Chicken and Orzo Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it great for next-day lunches or quick dinners.
Freezing
If you want to prep in advance, this dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. To thaw, move to the fridge overnight and reheat gently on the stovetop or in the oven.
Reheating
Reheat leftovers covered in a skillet over medium-low heat, stirring occasionally to prevent sticking. If it seems a bit thick, add a splash of broth or water to loosen the sauce. Microwaving also works well; just cover and heat in short intervals, stirring in between.
FAQs
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Can I use different types of chicken in this recipe?
Absolutely! Boneless skinless chicken breasts or small thighs both work well. Thighs tend to stay juicier, but breasts are leaner. Just adjust cooking time if your pieces are especially thick.
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Is there a substitute for the heavy cream?
You can swap heavy cream for half-and-half or whole milk mixed with a teaspoon of flour to maintain creaminess, though the texture will be slightly lighter. Coconut cream also works for a dairy-free alternative.
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Can I make this recipe vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the chicken. You can add hearty vegetables like mushrooms or chickpeas for protein, turning this into a satisfying vegetarian one-pot meal.
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What’s the best way to avoid overcooking the orzo?
Keep an eye on the orzo while simmering; it should still have a slight bite (al dente) when the chicken finishes cooking. The residual heat in the oven or covered skillet will soften it perfectly without turning mushy.
Final Thoughts
There’s nothing quite like a dish that brings comfort, ease, and incredible flavor all in one pot—and this One Pot Chicken and Orzo Recipe definitely hits all those marks. Whether you’re cooking for family or just treating yourself, I promise this meal will make your kitchen feel like home. So roll up your sleeves, gather your ingredients, and get ready to enjoy a new favorite that’s as simple as it is delicious!
Print
One Pot Chicken and Orzo Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This One Pot Chicken and Orzo recipe is a delightful and creamy dish featuring tender seared chicken breasts or thighs cooked with orzo pasta, fresh spinach, sun-dried tomatoes, and Parmesan cheese in a rich sauce. It’s an easy and flavorful meal that combines protein, pasta, and vegetables all in one skillet, perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Chicken and Seasoning
- 2 Tablespoons extra virgin olive oil, divided
- 1 pound boneless skinless chicken breasts or small thighs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- Black pepper to taste
Orzo and Aromatics
- 2 Tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
Liquid Ingredients and Add-ins
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 4 cups fresh baby spinach
- 1/3 cup oil-packed sun-dried tomatoes, drained
Finishing Touches
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Season and Sear the Chicken: In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil. Rub the chicken breasts or thighs with the remaining olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Once the oil is hot, add the chicken and sear on both sides until golden brown, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Onion, Garlic, and Orzo: In the same skillet, add the unsalted butter and finely chopped onion. Cook for about 3 minutes until the onion is fragrant and translucent. Add the minced garlic and orzo pasta, and cook for another 2-3 minutes until the orzo is lightly golden, stirring frequently to prevent burning.
- Add Broth and Cook Orzo: Pour in the chicken or vegetable broth and bring the mixture to a boil. Let it cook for 3-5 minutes, allowing the orzo to absorb some of the liquid and begin softening.
- Add Cream, Cheese, Spinach, and Tomatoes: Reduce the heat to medium and stir in the heavy cream, grated Parmesan cheese, fresh baby spinach, and drained sun-dried tomatoes. Stir continuously until the spinach wilts and the ingredients are well combined.
- Return Chicken and Finish Cooking: Place the seared chicken and any juices back into the skillet on top of the orzo mixture. Cover the skillet and either cook on the stovetop for 8-10 minutes over low heat until the chicken is fully cooked, or transfer the skillet uncovered to a preheated oven at 400°F for 10-15 minutes, until the chicken reaches an internal temperature of 165°F.
- Serve and Garnish: Remove the chicken and orzo from heat. Squeeze fresh lemon juice over the chicken and garnish with chopped fresh parsley before serving for a bright, fresh finish.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- If you do not have an oven-safe skillet, you can finish cooking the chicken on the stovetop covered over low heat.
- For a lighter version, substitute heavy cream with half-and-half or milk, but expect a less creamy sauce.
- Make sure to drain the sun-dried tomatoes well to avoid excess oil in the dish.
- Adjust seasoning with salt and pepper according to taste before serving.
