One Pot Chicken Orzo

A warm and comforting dish combining tender chicken and savory orzo pasta, cooked in a single pan for easy preparation.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 485

Main Ingredients

1.5 lbs chicken breast or thighs, cut into bite-sized pieces Use your preferred chicken cut.
1.5 cups dry orzo pasta Small, rice-shaped pasta.
3 cups chicken broth (low sodium preferred) Quality broth enhances the flavor.
1 medium yellow onion, finely diced Provides sweetness and depth.
4 cloves garlic, minced Adds aromatic flavor.
2 cups fresh baby spinach Can be substituted with kale or peas.
1/2 cup grated parmesan cheese For creaminess and flavor.
2 tablespoons olive oil For sautéing.
1 teaspoon dried oregano Herb for flavor.
1/2 teaspoon paprika Adds a mild smokiness.
to taste Salt and black pepper Season to preference.
2 tablespoons fresh lemon juice For brightness.
Fresh parsley for garnish Optional, for decoration.

Preparation

Season the chicken pieces generously with salt, pepper, paprika, and half of the dried oregano.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes until browned on all sides. Remove the chicken from the pan and set it aside on a plate.
In the same pan, add the diced onion. Sauté for 3-4 minutes until the onion becomes translucent and soft.

Cooking

Add the minced garlic and the dry orzo pasta to the pan. Stir constantly for 2 minutes to lightly toast the orzo.
Pour in the chicken broth and the remaining oregano. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Bring the liquid to a gentle boil, then return the chicken (and any juices on the plate) back into the pan.
Reduce the heat to low, cover the pan with a lid, and simmer for 10-12 minutes. Stir occasionally to ensure the pasta doesn’t stick to the bottom.

Finishing Touches

Once the orzo is tender and most of the liquid is absorbed, turn off the heat.
Stir in the fresh baby spinach, parmesan cheese, and lemon juice. The heat from the pasta will wilt the spinach and melt the cheese instantly.
Taste and add more salt or pepper if needed. Garnish with fresh parsley and serve immediately.

For best results, toast the orzo to avoid mushiness. Store leftovers in an airtight container for up to 3-4 days.