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One Pot Chicken and Orzo Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This One Pot Chicken and Orzo recipe is a comforting, creamy, and flavorful dish perfect for a weeknight dinner. Tender chicken breast is cooked with garlic and Italian spices, then simmered with orzo pasta in chicken broth until perfectly tender. Finished with heavy cream, fresh spinach, and parmesan cheese, this meal is simple to prepare, requires minimal cleanup, and serves six generously.

Ingredients

Chicken and Seasoning

  • 1 1/2 pounds boneless skinless chicken breast, cut into cubes
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Cooking Base

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 cup uncooked orzo pasta
  • 3 cups chicken broth (or water)

Finishing Touches

  • 1/3 cup heavy cream, at room temperature
  • 1 cup baby spinach (optional)
  • Grated parmesan cheese, for sprinkling

Instructions

  1. Cook Chicken: In a large cast iron skillet, melt 2 tablespoons of butter together with 1 tablespoon of olive oil over medium heat. Pat the cubed chicken dry to ensure a good sear, then add it to the skillet. Cook the chicken for 3-4 minutes on one side before flipping. Immediately add the minced garlic, Italian seasoning, paprika, salt, and pepper around the chicken. Continue cooking for an additional 3 minutes until the chicken is cooked through and aromatic.
  2. Toast Orzo: Add the uncooked orzo pasta directly to the skillet with the chicken and stir to combine, allowing the orzo to toast lightly in the butter and oil mixture for about 1-2 minutes. This step helps enhance the orzo’s flavor and ensures a better texture.
  3. Cook Orzo: Pour in 3 cups of chicken broth (or water) and stir everything together. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the skillet with a lid and cook for 13-17 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
  4. Thicken Orzo: Remove the lid and continue to cook uncovered for another minute to thicken the sauce. If the orzo appears dry, add a splash more broth or water to reach your preferred consistency.
  5. Add Cream and Spinach: Stir in 1/3 cup of heavy cream and 1 cup of baby spinach (if using) until the spinach wilts and the sauce is creamy. Sprinkle grated parmesan cheese over the top, adjust seasoning to taste, and serve the dish warm.

Notes

  • Patting the chicken dry before cooking helps achieve a better sear and flavorful crust.
  • To make this dish lighter, substitute heavy cream with half-and-half or a dairy-free cream alternative.
  • Baby spinach is optional but adds a lovely fresh flavor and nutrients; feel free to omit or replace with kale or arugula.
  • If you don’t have chicken broth, water with a bouillon cube or vegetable broth will work as well.
  • For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently adding a splash of broth or water if needed.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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