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One Pot Chicken and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews
  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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