One Pot Chicken Orzo Recipe

You know that feeling when you just want dinner to be simple, comforting, and packed with flavor? This One Pot Chicken Orzo ticks all those boxes—and then some. There’s something magical about cooking everything in one pan; not only does it make for easy cleanup (win!), but all the flavors get to mingle in the most delicious way. The chicken is juicy, the orzo is creamy and perfectly cooked, and there’s something so satisfying about biting into crisp-tender asparagus amidst the warm, garlicky, parmesan-y goodness. Plus, did I mention the whole thing comes together in about 30 minutes?

I first made this dish after a long day of work when the last thing I wanted was to juggle multiple pots and pans. I rummaged through my fridge, threw together what I had—chicken, orzo, some sad-looking asparagus that needed saving—and a new favorite was born! This recipe is now a staple in my weeknight rotation, and I love that it can be easily tweaked based on what’s in season or hanging out in the back of your crisper drawer. Trust me, you’ll love it too.

this RECIPE

Why this one pot chicken orzo will become your weeknight hero 🍳

Let me tell you: this dish is a total game-changer when you need something hearty but don’t want to spend hours cleaning up after. The creamy orzo, juicy chicken, and vibrant asparagus all come together in one pan, meaning the flavors really build on each other. Plus, the orzo soaks up all that savory broth and gets infused with the garlicky goodness and a hit of parmesan cheese at the end. It’s like a risotto, but way less work!

The asparagus adds a nice brightness, and the spinach wilts down to give it that healthy green element. And let’s not forget about that final sprinkle of fresh parsley and parmesan—it’s like a little pop of freshness that pulls everything together. This dish just feels special, even though it’s super simple to make.

A personal favorite: the magic of one-pot meals

A little backstory: I was initially skeptical about one-pot meals. I used to think, “How can everything cook perfectly in the same pot?” Well, this recipe showed me how wrong I was. I remember the first time I made it, I had doubts about the orzo cooking just right while the chicken stayed juicy, and I worried that the asparagus would get mushy. But when I took that first bite, I was sold. The chicken was tender, the orzo creamy and perfectly al dente, and the asparagus had just the right amount of bite. Now, this recipe is a go-to, especially when I don’t want to deal with a ton of dishes or am pressed for time.

A little dish with a lot of history: orzo’s Mediterranean roots

Orzo, in case you didn’t know, is a type of pasta that looks a lot like rice, but it’s actually made from semolina flour. It’s often used in soups or salads in Mediterranean cooking. In Greece, it’s called kritharaki and is commonly baked into casseroles or mixed into hearty stews. While it might look like a small grain, orzo absorbs flavor like a sponge, making it a perfect base for one-pot meals like this. Through the years, orzo has gained popularity in other cuisines, and now you can find it in a variety of dishes around the world. I love it because it cooks quickly and always gives meals a creamy, satisfying texture without being heavy like traditional pasta.

Let’s talk ingredients: fresh, simple, and flavorful

For a dish like this, the ingredients are key. You don’t need a lot, but what you do use should be good quality. Here’s why each ingredient shines:

• Chicken: The star protein here! I prefer boneless, skinless chicken breasts or tenders because they cook quickly and stay juicy when cubed into bite-sized pieces. You could also use boneless thighs for a richer flavor.
• Asparagus: This brings a fresh, slightly sweet crunch that contrasts beautifully with the creamy orzo. If asparagus isn’t in season, you can sub it with green beans or even broccoli.
• Orzo: It’s the heart of this dish! Orzo absorbs all the savory broth and turns perfectly tender. If you’re out of orzo, couscous or small pasta shapes like ditalini will work in a pinch.
• Chicken broth: This infuses the dish with a savory depth of flavor. I like using low-sodium broth so I can control the salt. If you want to switch it up, vegetable broth works too.
• Parmesan: Freshly grated Parmesan adds a nutty, salty richness. It’s one of those ingredients that instantly elevates the dish, so don’t skip it! If you’re out of Parmesan, pecorino or even a bit of feta could add an interesting twist.
• Spinach: Not only does spinach add a lovely pop of green, but it wilts down so nicely into the orzo, giving the dish a healthy boost.

Kitchen gear: what you’ll need to make this a breeze

This is a one-pot meal, so you won’t need much, but a few tools will make life easier:

• Large high-sided skillet: A pan with higher sides helps keep everything contained, especially when you’re stirring in the broth and orzo. I love my cast iron for this, but any large skillet will do.
• Wooden spoon or spatula: Perfect for sautéing the chicken and stirring the orzo so it doesn’t stick to the bottom of the pan.
• Lid: You’ll need it to cover the pan while the orzo simmers and absorbs all that good broth. If your skillet doesn’t have a lid, improvise with some foil!

Step-by-step: how to make this chicken orzo like a pro

Let’s get cooking! I’ll walk you through it step by step, and toss in some tips along the way.

1. Season the chicken: Toss your cubed chicken with garlic powder, salt, pepper, and red pepper flakes in a small bowl. This quick seasoning ensures the chicken is flavorful through and through.
2. Sauté the chicken: Heat one tablespoon of olive oil in your skillet over medium-high heat. Once it’s shimmering, add the chicken in a single layer. Let it cook for 10-12 minutes, turning to brown all sides. Once golden and cooked through, remove the chicken from the pan and set it aside. (Don’t worry if it’s not fully cooked, we’ll finish it later.)
3. Sauté the asparagus: In the same pan, add the remaining olive oil and toss in the asparagus. Cook for about 2 minutes, just until tender-crisp. You want it to keep some bite! Remove it from the pan and set it aside with the chicken.
4. Cook the orzo and onions: Without cleaning the pan (hello, extra flavor!), add the chopped onion. Sauté for about 3 minutes until softened. Then stir in the garlic and orzo, cooking for another 2-3 minutes to let the orzo toast slightly. This toasting step adds a bit of nuttiness to the orzo, and you’ll start to smell the garlic—it’s heavenly.
5. Simmer and stir: Pour in the chicken broth and bring the mixture to a gentle simmer. Give everything a good stir, scraping up any brown bits stuck to the bottom (that’s pure flavor). Cover the pan and let it cook for 7 minutes, stirring once halfway through to make sure nothing’s sticking.
6. Bring it all together: Uncover the pan and stir in the cooked chicken, asparagus, half and half, Parmesan, spinach, and thyme. Cook for another 1-2 minutes, just until the spinach wilts down and everything is heated through. Don’t forget to taste and adjust the seasoning if needed.
7. Serve and enjoy: Dish it up while it’s hot, garnishing with fresh parsley and an extra sprinkle of Parmesan for good measure.

Variations: make it your own

This one-pot chicken orzo is endlessly adaptable. Here are a few fun twists I’ve tried:

• Gluten-free: Swap the orzo for gluten-free pasta or even rice. You’ll need to adjust the cooking time slightly, but it’s just as delicious.
• Vegan: Skip the chicken and use chickpeas or tofu for a plant-based version. Swap the half and half for coconut milk or a dairy-free alternative, and use nutritional yeast in place of the Parmesan.
• Seasonal vegetables: In the summer, I love using zucchini or cherry tomatoes in place of asparagus. In the colder months, mushrooms or even roasted butternut squash are fantastic.

How to serve: keep it casual or dress it up

This dish is so versatile—it can be a cozy weeknight meal or a star at your next dinner party. For a casual family dinner, serve it in wide, shallow bowls and let everyone dig in. If you’re entertaining, plate it with a sprig of fresh thyme or parsley for a little extra flair. I love pairing it with a crisp green salad and some crusty bread to soak up the creamy orzo. For a more indulgent touch, drizzle a bit of extra virgin olive oil on top right before serving.

Drink pairings: what to sip alongside

This chicken orzo pairs wonderfully with a light, crisp white wine like Sauvignon Blanc or a Pinot Grigio. If you’re a red wine fan, go for something light and fruity, like a Grenache or a Pinot Noir. Not into wine? No problem—an ice-cold sparkling water with a twist of lemon is always a refreshing choice.

Storage and reheating: leftovers, anyone?

Got leftovers? Lucky you! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen it up since the orzo will absorb a bit more liquid as it sits. Reheat gently on the stove or in the microwave until warmed through.

Scaling the recipe: for a crowd or a cozy dinner for two

If you’re cooking for a larger group, this recipe easily doubles. Just make sure your pan is big enough to hold everything without crowding (or use two pans). If you’re cooking for two, halve the recipe but keep the cooking times the same. One thing to note: when doubling, you might need a touch more broth to keep the orzo creamy.

Common issues: advice from my kitchen

• Orzo sticking to the pan? Make sure you’re stirring frequently, especially after adding the broth. Toasting the orzo first helps, but it can stick if left unattended.
• Chicken too dry? Be careful not to overcook it in the first step. Removing it before it’s fully cooked helps prevent it from drying out.
• Asparagus mushy? Cook it briefly and remove it from the pan before it softens too much. You want a bit of bite!

Give it a try!

This One Pot Chicken Orzo recipe is everything you want in a meal—quick, easy, delicious, and comforting. Plus, it’s a breeze to clean up! Whether you’re making it for a weeknight dinner or whipping it up to impress guests, it’s sure to be a hit. Don’t be afraid to get creative with the ingredients, and make it your own. Let me know how it turns out!

FAQs

1. Can I use whole wheat orzo?
Yes! Whole wheat orzo will work just fine, though it may take a minute or two longer to cook.

2. Can I freeze this dish?
Orzo doesn’t freeze particularly well as it can become mushy when thawed. However, the dish will keep for a few days in the fridge.

3. What can I use instead of half and half?
You can sub in regular milk or even heavy cream for a richer texture.

4. Can I make this vegetarian?
Absolutely! Omit the chicken and use vegetable broth instead. Chickpeas or white beans make a great protein substitute.

5. How can I add more flavor?
Feel free to toss in extra herbs, like basil or oregano, or finish with a squeeze of lemon juice for brightness.

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