If there’s one dish that promises to brighten your weeknight dinner table with minimal fuss and maximum flavor, it’s One Pot Chicken Orzo. This all-in-one meal delivers juicy, golden chicken, tender asparagus, and creamy, parmesan-kissed orzo that simmers together in a single pan for a breeze of a clean-up job. With fresh spinach wilted into every bite and a pop of herby thyme, it’s as rustic as it is elegant, and truly comforting in every forkful.
Ingredients You’ll Need
The beauty of this One Pot Chicken Orzo lies in how a handful of simple, fresh ingredients work together to create something deeply satisfying. Each item here doesn’t just bring flavor, but texture and color for a dish that looks as good as it tastes.
- Chicken breasts or tenders: Cubed for quick, even cooking and juicy flavor in every bite.
- Garlic powder: An easy way to infuse depth and warmth right into the chicken.
- Salt: Just enough to round out the flavors and season everything perfectly.
- Black pepper: A classic, peppery hit to highlight the other spices.
- Red pepper flakes: For a subtle, warming kick that doesn’t overpower.
- Olive oil: Divided between browning the chicken and sautéing the veggies for extra flavor.
- Yellow onion: Adds sweet, aromatic undertones throughout the orzo.
- Fresh asparagus: Brings springy color, crunch, and freshness.
- Minced garlic: A quick boost of punchy garlic flavor — fresher is always better!
- Dry orzo: Small pasta that’s perfect for soaking up creamy sauce and mingling with all the good stuff.
- Low sodium chicken broth: Ramps up the savoriness as the cooking liquid for the orzo.
- Fresh thyme (or dried): Gives the dish its garden-fresh aroma and a subtle herbal note.
- Half and half (or milk): Delivers creaminess without going too rich.
- Freshly grated parmesan: Melts beautifully for a salty, cheesy finish to the sauce.
- Fresh spinach: Wilts into the warm pasta, adding extra color and nutrition.
- Chopped fresh parsley and extra parmesan: Vibrant garnish that ties it all together with freshness and umami.
How to Make One Pot Chicken Orzo
Step 1: Season the Chicken
Start by tossing the cubed chicken breasts or tenders in a bowl with garlic powder, salt, black pepper, and those zippy red pepper flakes. This not only seasons each piece beautifully, but gives the chicken a subtle smoky warmth and ensures every bite is full of flavor. Take a moment to mix it well so those seasonings cling to every surface.
Step 2: Brown the Chicken
Heat half the olive oil in your biggest high-sided skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken — you want a single layer, so they sear instead of steam. Cook for 10 to 12 minutes, until the cubes are golden on the outside and just cooked through. Scoop them out and set aside in a bowl; don’t fret about any sticky bits left in the pan. They’re flavor gold!
Step 3: Sauté the Asparagus
With the pan still hot (and lovely browned bits clinging on), add the rest of the olive oil and toss in the asparagus pieces. Sauté for a quick two minutes — you want them vibrantly green and just tender-crisp. Remove the asparagus and pile them onto the plate with the chicken.
Step 4: Build Up the Flavor Base
Without cleaning the pan, add your diced onion. Let it soften and turn fragrant, about three minutes, scraping up those savory brown bits as you stir. Next, toss in the orzo and minced garlic, cooking another few minutes until the orzo starts to toast ever so slightly. Trust me, this tiny step adds a nutty, irresistible depth.
Step 5: Simmer the Orzo
Pour in the chicken broth and bring it all to a lively simmer, scraping the bottom to loosen every bit of flavor. For faster results, you can microwave your broth before adding. Place a lid on the pan and cook for about seven minutes, stirring halfway through. Most of the liquid will be absorbed, and the orzo will plump up into creamy, tender perfection.
Step 6: Finish with Greens and Creaminess
Return the browned chicken and asparagus to the pan, then stir in the half and half, parmesan, fresh spinach, and thyme. Turn the heat to low and give everything a gentle stir for one to two minutes, just until the spinach wilts and everything looks lusciously creamy. Your One Pot Chicken Orzo is ready to shine — don’t forget the last touch of parsley and extra parmesan before serving!
How to Serve One Pot Chicken Orzo
Garnishes
The right garnish adds a restaurant-worthy touch to your One Pot Chicken Orzo. I love showering mine with heaps of freshly chopped parsley for a hit of grassy freshness and an extra snowfall of parmesan for that rich, salty finish. If you like a zesty surprise, a little lemon zest or a quick squeeze of lemon juice perks up the whole dish beautifully.
Side Dishes
This dish is truly a complete meal on its own, but if you want to round out your table, a simple side salad tossed in a lemony vinaigrette is hard to beat. Crusty bread is also a perfect companion — ready to mop up every last creamy bite. If you’re craving more veggies, add roasted carrots or a bright tomato salad for a colorful, seasonal spread.
Creative Ways to Present
To elevate your One Pot Chicken Orzo for guests, try serving it family-style in the very pan you cooked it in, right smack at the center of the table. For a cozy touch, divide it into shallow bowls and top each with an extra swirl of olive oil. Want to get fancy? Spoon the orzo into small ramekins for individual servings, then graze the top with a mini grater of parmesan at the table for a little show.
Make Ahead and Storage
Storing Leftovers
One Pot Chicken Orzo keeps beautifully in the fridge. Simply spoon any leftovers into an airtight container and refrigerate for up to three days. The flavors deepen as they mingle, and the dish stays satisfyingly creamy (no dry pasta here!).
Freezing
While it’s possible to freeze One Pot Chicken Orzo, the texture of the orzo and spinach can become a bit softer after thawing. If you do freeze it, let it cool completely, portion into individual containers, and freeze for up to two months. I recommend adding a splash of broth or cream when reheating to revive the sauce.
Reheating
For the creamiest results, reheat leftovers gently on the stovetop or in the microwave, adding a sprinkle of water, broth, or milk to loosen it up. Stir well as it warms and add an extra pinch of parmesan at the end to bring back that fresh, cheesy gloss.
FAQs
Can I swap the asparagus for another vegetable?
Absolutely! One Pot Chicken Orzo is wildly flexible. Try broccoli florets, zucchini, or even peas if asparagus isn’t in season. Just adjust the sauté time so your veggies are crisp-tender.
What if I don’t have half and half?
No worries — you can use regular milk or even a splash of heavy cream for extra richness. Non-dairy options like unsweetened oat or almond milk also work beautifully if that’s your style.
How do I keep the chicken from drying out?
The trick is to not overcook the chicken cubes in the first step; just brown them and set aside, then they’ll finish gently as you stir them back in at the end. This way your chicken stays juicy and tender inside the creamy orzo.
Can I use whole wheat orzo?
Yes, just know that whole wheat orzo may take a bit longer to cook and might need a splash of extra broth. Keep an eye on the pan and add more liquid if it looks too dry before finishing.
How spicy is this dish?
The red pepper flakes provide a gentle warmth, not a fiery kick. If you want more heat, sprinkle extra at the table — or leave them out altogether for a more mild version that kids and spice-sensitive eaters will love.
Final Thoughts
There’s something magical about a meal that brings everyone to the table with just one pan and a handful of simple, good-for-you ingredients. If you’re looking to add a fuss-free, crowd-pleasing dinner to your rotation, you’ll fall for One Pot Chicken Orzo as much as I have. Give it a whirl—you might just discover a new favorite comfort food!
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One Pot Chicken Orzo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This One Pot Chicken Orzo is a comforting and flavorful dinner that’s perfect for busy weeknights. Tender chunks of chicken, vibrant asparagus, and fresh baby spinach come together with creamy parmesan orzo, all cooked in a single pan for easy preparation and minimal cleanup. Packed with protein, veggies, and wholesome flavor, it’s a balanced meal you’ll love to make again and again.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1” pieces
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil (for sautéing chicken)
For the Vegetables
- 2 cups chopped fresh asparagus spears, cut into 1-inch pieces
- 1/2 cup diced yellow onion (about 1/2 a medium onion)
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 tablespoon olive oil (for sautéing vegetables)
For the Orzo
- 8 ounces dry orzo
- 2 1/2 cups low sodium chicken broth
- 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
To Finish
- 1/3 cup half and half (can substitute milk)
- 1/3 cup freshly grated parmesan
- 2 cups fresh spinach
- Chopped fresh parsley and extra parmesan, for garnish
Instructions
- Season the Chicken: In a small bowl, combine the cubed chicken with garlic powder, salt, pepper, and red pepper flakes. Toss everything together until the chicken is evenly coated in the spices.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the seasoned chicken pieces and sauté for 10-12 minutes until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.
- Sauté the Asparagus: In the same pan (no need to clean it), add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for about 2 minutes, until they turn bright green and are just tender but still crisp. Transfer the asparagus to the plate with the chicken.
- Sauté Onion, Toast Orzo, and Add Garlic: Add the diced onion to the pan and sauté for about 3 minutes until softened. Stir in the orzo and minced garlic, cooking for another 3 minutes until the orzo just starts to toast and becomes fragrant.
- Simmer with Broth: Pour in the chicken broth and bring everything to a simmer, scraping the bottom of the pan to release any flavorful bits. (Tip: Warm your broth in the microwave before adding for a faster cook time.) Cover the pan and let it cook for 7 minutes, or until most of the liquid is absorbed. Stir halfway through to prevent sticking.
- Finish the Dish: Stir the cooked chicken, sautéed asparagus, half and half, parmesan cheese, spinach, and thyme into the orzo mixture. Continue cooking for another 1-2 minutes until heated through and the spinach is wilted. Taste and adjust seasoning if needed.
- Serve: Serve the chicken orzo hot, garnished with chopped fresh parsley and extra grated parmesan. Enjoy!
Notes
- Try substituting broccoli or peas for the asparagus based on availability or personal preference.
- This recipe can be made gluten-free by using gluten-free orzo or rice.
- For extra richness, use cream in place of half and half.
- Shred or cube any leftover rotisserie chicken to make this recipe even faster.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of extra broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 97 mg
