If you’re searching for a cozy meal that delivers maximum flavor with minimum cleanup, One Pot Chicken and Orzo is just the ticket. Juicy, golden chicken mingles with creamy, Parmesan-laced orzo, sun-kissed cherry tomatoes, and vibrant spinach, all pulled together with a bright splash of lemon and showering of fresh herbs. This recipe is a lifesaver on busy weeknights and the kind of dish that turns any meal into a warm gathering around the table. Try it once, and you’ll see why One Pot Chicken and Orzo is destined to become a staple in your kitchen!

One Pot Chicken and Orzo Recipe - Recipe Image

Ingredients You’ll Need

With this dish, simplicity is the secret weapon. Each ingredient brings something unique: the chicken adds heartiness, spinach brings color and nutrients, and the lemon juice wakes up all the flavors. Here’s what you’ll need to make an unforgettable One Pot Chicken and Orzo:

Boneless skinless chicken thighs or breasts (1 ½ pounds): Thighs offer a bit more richness, but breasts keep things lean; choose your favorite.
Olive oil (2 tablespoons): This starts everything off with a subtle, fruity base and helps the chicken get beautifully golden.
Small onion, diced: A must for building savory flavor right from the start.
Garlic cloves, minced (3): Garlic infuses the entire dish with that unmistakable home-cooked aroma.
Uncooked orzo pasta (1 cup): This little rice-shaped pasta soaks up flavors and turns creamy as it cooks.
Low-sodium chicken broth (3 cups): The liquid gold that brings everything together and keeps the orzo perfectly tender.
Cherry tomatoes, halved (1 cup): Add juiciness and pops of sweet, bright flavor.
Baby spinach (1 cup): Wilts down beautifully for a lush burst of green and nutrition.
Grated Parmesan cheese (½ cup): Melts in to create a creamy, savory finish that’s hard to resist.
Dried oregano (1 teaspoon): Part of the Mediterranean magic that seasons the chicken.
Dried basil (1 teaspoon): Adds aromatic, herbaceous notes to the entire pot.
Red pepper flakes (½ teaspoon, optional): For those who like a gentle kick of heat—add more or less to taste.
Salt and black pepper to taste: Essential for seasoning every layer just right.
Juice of 1 lemon: Adds brightness and balances out all the creamy, savory flavors.
Fresh parsley for garnish: A final flourish that brings the whole dish to life.

How to Make One Pot Chicken and Orzo

Step 1: Season and Sear the Chicken

Start by generously seasoning your chicken on both sides with salt, pepper, dried oregano, and dried basil. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken and sear each side for 3 to 4 minutes until golden brown. Set the wonderfully crisped chicken aside for a bit—you’ll bring it back soon.

Step 2: Sauté the Aromatics

Without wiping the pan, add the diced onion to all those flavorful browned bits left behind. Sauté until the onion softens and becomes translucent, about 2 to 3 minutes. Stir in the minced garlic for that irresistible aroma, letting it cook just 1 minute to avoid burning.

Step 3: Toast the Orzo

Add the uncooked orzo directly into the onion and garlic mixture. Stir and toast it for 1 to 2 minutes; this deepens its flavor and is a surprisingly simple trick that sets your One Pot Chicken and Orzo apart from others!

Step 4: Simmer Everything Together

Pour in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot for extra richness. Nestle the browned chicken back into the pot, along with any juices. Bring the mixture to a gentle simmer, cover, and let it cook for 12 to 15 minutes, or until the chicken is cooked through and the orzo is perfectly tender.

Step 5: Add Veggies and Cheese

Remove the chicken once again and set aside. Stir in the cherry tomatoes, spinach, Parmesan cheese, and lemon juice. You’ll see the orzo get instantly creamy as the cheese melts and the spinach wilts—this is where the magic happens. Taste and adjust salt and pepper as needed.

Step 6: Finish and Serve

Return the chicken to the pot, nestling it into the creamy orzo. Sprinkle the whole One Pot Chicken and Orzo with fresh parsley, and serve it hot straight from the pot while everyone’s gathered around, ready for seconds.

How to Serve One Pot Chicken and Orzo

Garnishes

A generous sprinkle of fresh parsley is a must—its color and freshness brighten each serving. For extra wow factor, add a light dusting of Parmesan or even a few shavings of lemon zest to double down on that zippy flavor.

Side Dishes

This meal stands proudly on its own, but if you want an extra side, keep it light! Think garlicky roasted asparagus, a crisp green salad, or some warm garlic bread to help scoop up every last creamy bite. Each complements One Pot Chicken and Orzo without overpowering its Mediterranean flair.

Creative Ways to Present

Bring the pot right to the table for a rustic, everyone-helps-themselves vibe. Or, plate each serving with a wedge of lemon and a sprinkle of microgreens for a dinner party-worthy touch. You can even spoon it into shallow bowls and top with extra veggies for a rainbow effect—the possibilities are as delightful as the dish itself!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), let the dish cool to room temperature before transferring it into an airtight container. Stored in the fridge, this One Pot Chicken and Orzo stays fresh and delicious for up to 3 days—perfect for lunchboxes or quick dinners later in the week.

Freezing

This dish can be frozen if needed! Portion it out into freezer-safe containers for an easy meal down the road. Thaw overnight in the fridge before reheating to keep the chicken moist and the orzo creamy. Note: the texture may be slightly softer after freezing, but the flavors remain spot-on!

Reheating

For best results, reheat the One Pot Chicken and Orzo gently on the stove over low heat, adding a splash of chicken broth or water to loosen up the sauce if necessary. The microwave works fine for individual portions—just heat in 30-second bursts, stirring in between to keep things nice and creamy.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just skip the searing step and add the shredded rotisserie chicken toward the end, after the orzo is cooked, for a quick and convenient twist on One Pot Chicken and Orzo.

Is it possible to substitute the orzo with another pasta?

You can use small pasta shapes like ditalini or even rice, though cooking times may vary. Orzo gives the creaminess and texture that defines this dish, but feel free to experiment.

How do I make this dish even creamier?

If you love an extra-rich finish, stir in a splash of heavy cream or half-and-half just before serving. It melts right in, making your One Pot Chicken and Orzo extra indulgent!

What protein alternatives work well here?

Swap the chicken for turkey breast, shrimp, or even tofu for a vegetarian spin. Just adjust the cooking times and methods as needed to avoid overcooking delicate proteins.

Can I add more vegetables to the dish?

Definitely! Roasted bell peppers, artichoke hearts, or thinly sliced zucchini all play beautifully here and make One Pot Chicken and Orzo feel even more abundant and colorful.

Final Thoughts

If you’re looking for a crowd-pleasing dinner that’s as easy as it is satisfying, One Pot Chicken and Orzo checks every box. It’s a hug in a bowl—filling, flavorful, and endlessly adaptable. Give it a try; the first bite will win you over!

One Pot Chicken and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This One Pot Chicken and Orzo recipe is a delicious and comforting meal that is perfect for busy weeknights. Tender chicken, flavorful orzo, and fresh spinach come together in a creamy, cheesy sauce that is sure to please the whole family.

Ingredients

Scale

Chicken:

1 ½ pounds boneless skinless chicken thighs or breasts

Orzo:

1 cup uncooked orzo pasta

Other Ingredients:

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
3 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
1 cup baby spinach
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: Season chicken with salt, pepper, oregano, and basil.
Sear the Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown, then remove and set aside.
Cook the Orzo: In the same pot, sauté onion until softened, then add garlic and cook for 1 minute. Stir in orzo and toast for 1–2 minutes. Pour in chicken broth, return chicken to the pot, and simmer covered for 12–15 minutes until chicken is cooked through and orzo is tender.
Finish the Dish: Remove chicken, stir in cherry tomatoes, spinach, Parmesan cheese, and lemon juice. Return chicken on top, garnish with parsley, and serve hot.

Notes

You can substitute kale for spinach or add roasted vegetables for extra flavor.
For a creamier dish, stir in a splash of heavy cream or half-and-half before serving.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pot, Stovetop
Cuisine: Mediterranean-Inspired