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
Units
Scale
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
