One Pot Chicken and Orzo
This One Pot Chicken and Orzo is exactly that kind of meal—simple, hearty, and packed with flavor without leaving a sink full of dishes behind.
Equipment
- Large deep skillet or sauté pan (with lid)
- Sharp chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Microplane or fine grater (for Parmesan)
Ingredients
For the Chicken and Orzo
- 1 lb 450g chicken breast or thighs, cut into bite-sized pieces
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
For the Veggies and Finish
- 1 cup spinach fresh
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Juice of ½ lemon optional, for brightness
Instructions
Step 1: Prepare and season the chicken
- Cut the chicken into bite-sized pieces so they cook evenly and quickly.
- Season generously with salt, black pepper, paprika, and oregano.
- Heat olive oil in a large deep skillet over medium heat.
- Add the chicken in a single layer and let it sear for 3–4 minutes before stirring.
- Cook until lightly golden on the outside (it doesn’t need to be fully cooked yet). Remove and set aside.
- Pro tip: Don’t overcrowd the pan—this helps the chicken brown instead of steam.
Step 2: Build the flavor base
- In the same pan, add the chopped onion.
- Sauté for 2–3 minutes until soft and slightly translucent.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Let the aromatics soak up all the flavor left from the chicken.
- Pro tip: Keep the heat medium so the garlic doesn’t burn—it can turn bitter quickly.
Step 3: Toast the orzo
- Pour the orzo into the pan with the onion and garlic mixture.
- Stir constantly for 1–2 minutes so the orzo gets lightly toasted.
- This step adds a subtle nutty flavor that makes the dish richer.
- Pro tip: Don’t skip this step—it’s small but it deepens the overall taste of the dish.
Step 4: Simmer everything together
- Pour in the chicken broth and stir well to combine.
- Return the cooked chicken back into the pan.
- Bring everything to a gentle boil, then reduce heat to a simmer.
- Cover and cook for about 10–12 minutes, stirring occasionally so nothing sticks.
- Pro tip: Stir every few minutes to keep the orzo from clumping at the bottom.
Step 5: Finish and make it creamy
- Once the orzo is tender and most of the liquid is absorbed, add the spinach.
- Stir until it wilts into the mixture.
- Add butter and Parmesan cheese, mixing until everything becomes creamy and smooth.
- Finish with a squeeze of lemon juice if using.
- Pro tip: Add the Parmesan off the heat to prevent it from clumping and to keep the sauce silky.
Step 6: Serve and enjoy
- Taste and adjust seasoning if needed.
- Serve warm straight from the pan for the best creamy texture.
- Enjoy immediately while it’s rich, cozy, and perfectly comforting.
Notes
Nutritional Value (Approx. per serving)
- Calories: 430 kcal
- Protein: 31g
- Carbohydrates: 33g
- Fat: 19g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 2g
- Sodium: 690mg
- Calcium: 160mg
- Iron: 2mg