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One Pot Chicken Orzo Recipe

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Whip up this one pot chicken orzo in just 30 minutes! Juicy chicken, tender orzo, and fresh veggies come together in one delicious, easy dish.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or tenders cubed into 1” pieces
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 2 tablespoon olive oil divided
  • ½ cup yellow onion chopped (about 1/2 a medium onion)
  • 2 cups fresh asparagus spears cut into 1 inch pieces
  • 1 tablespoon minced garlic about 3 garlic cloves
  • 8 ounces dry orzo
  • 2 ½ cups chicken broth low or no salt
  • 2 sprigs fresh thyme can sub 1/4 teaspoon dried thyme
  •  cup half and half can sub milk
  •  cup freshly grated parmesan
  • 2 cups fresh spinach
  • Chopped fresh parsley and extra Parmesan for garnish

Instructions

  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy: Dish it up while it’s hot, garnishing with fresh parsley and an extra sprinkle of Parmesan for good measure.

Notes

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.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner