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One Pot Chicken Orzo Recipe

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4.4 from 15 reviews

This One Pot Chicken Orzo recipe is a delicious and hearty meal combining tender chicken, fresh asparagus, and spinach with creamy Parmesan-infused orzo. It's an easy, wholesome dish cooked entirely on the stovetop in one pan, perfect for a quick weeknight dinner that requires minimal cleanup.

Ingredients

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts (or tenders cubed into 1” pieces)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil (divided)

Vegetables & Aromatics

  • ½ cup diced yellow onion (about 1/2 a medium onion)
  • 2 cups chopped fresh asparagus spears (cut into 1 inch pieces)
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 2 cups fresh spinach
  • 2 sprigs fresh thyme (can substitute 1/4 teaspoon dried thyme)

Grains & Dairy

  • 8 ounces dry orzo
  • 2 ½ cups low sodium chicken broth
  • ⅓ cup half and half (can substitute milk)
  • ⅓ cup freshly grated Parmesan cheese

Garnish

  • Chopped fresh parsley
  • Extra grated Parmesan

Instructions

  1. Season the chicken: In a small bowl, combine the cubed chicken breasts with garlic powder, salt, black pepper, and red pepper flakes. Toss well to ensure the chicken pieces are evenly coated with the seasoning mix.
  2. Cook the chicken: Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the seasoned chicken and cook for 10-12 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside in a bowl.
  3. Sauté the asparagus: Using the same pan (no need to clean), add the remaining tablespoon of olive oil. Add the chopped asparagus and sauté for 2 minutes until tender but still slightly crisp. Remove asparagus and set it aside with the cooked chicken.
  4. Cook onion and orzo: Add the diced onion to the pan and sauté for about 3 minutes until softened. Stir in the orzo and minced garlic, cooking for about 3 minutes more until the orzo begins to toast lightly.
  5. Simmer the orzo: Pour in the low sodium chicken broth and bring the mixture to a simmer, stirring occasionally and scraping the bottom of the pan to prevent sticking. Cover with a lid and cook for 7 minutes, stirring halfway through, or until most of the liquid is absorbed and the orzo is tender.
  6. Combine and finish: Stir the cooked chicken, asparagus, half and half, grated Parmesan, fresh spinach, and thyme into the pan. Cook for 1 to 2 minutes more until everything is heated through and the spinach is wilted.
  7. Serve: Plate the orzo mixture and garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • You can substitute milk for half and half to reduce fat content.
  • Microwaving the chicken broth before adding to the pan can speed up cooking.
  • Feel free to use dried thyme instead of fresh thyme if needed (1/4 teaspoon dried = 2 sprigs fresh).
  • For a spicier kick, increase red pepper flakes to taste.
  • This dish can be adapted to use chicken thighs instead of breasts for a juicier result.
  • Leftovers keep well refrigerated for up to 3 days and reheat easily on the stovetop or microwave.

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