One Pot Chicken and Orzo

This one pot chicken and orzo is creamy, flavorful, and satisfying. With juicy chicken pieces, creamy sauce, fresh spinach, tangy sun‑dried tomatoes, and a bright lemon finish, it’s a full meal ready in about 40 minutes — minimal cleanup, maximum flavor.

Why You’ll Love This Recipe

• All in one pot: simple prep, fewer dishes to wash

• Creamy without needing heavy sauces or frying

• Has protein, greens, and fiber with orzo and chicken

• Tangy sun‑dried tomatoes and lemon add brightness

• Great for weeknight dinners or feeding a family

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra virgin olive oil

• 1 pound boneless skinless chicken breasts or thighs

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Kosher salt, to taste

• Black pepper, to taste

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced or grated

• 1 cup dry orzo pasta

• 2 cups chicken or vegetable broth

• 1/2 cup heavy cream

• 1/3 cup grated Parmesan cheese

• 4 cups fresh baby spinach

• 1/3 cup oil‑packed sun‑dried tomatoes, drained

• Juice of 1 lemon

• Fresh parsley, for garnish

directions

1. Heat 1 tablespoon olive oil in a large oven‑safe skillet over medium‑high heat.

2. Rub the chicken with the remaining 1 tablespoon olive oil and season with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Sear chicken for 3‑5 minutes per side until golden. Remove from skillet and set aside.

3. In the same skillet, melt butter and sauté the chopped onion until soft, about 3 minutes. Add garlic and orzo; cook 2‑3 minutes, stirring occasionally, until orzo is lightly toasted.

4. Pour in broth and bring to a boil. Let simmer for 3‑5 minutes.

5. Stir in heavy cream, Parmesan cheese, fresh baby spinach, and sun‑dried tomatoes. Mix until the spinach wilts.

6. Return the chicken and any juices to the skillet. Cover and cook on the stovetop for 8‑10 minutes until chicken is cooked through; OR transfer skillet to a 400°F (200°C) oven and bake uncovered for 10‑15 minutes until chicken is done.

7. Finish with lemon juice and garnish with fresh parsley. Serve warm.

Servings and timing

• Servings: 4 servings

• Prep Time: 5 minutes

• Cooking Time: 35 minutes

• Total Time: 40 minutes

• Calories: ~520 kcal per serving (estimated)

Variations

• Use chicken thighs or breasts, depending on your preference for texture or juiciness

• Swap heavy cream for coconut cream or a lower‑fat dairy alternative

• Add extra vegetables like mushrooms, bell peppers, or zucchini for more color and nutrients

• Use sun‑dried tomatoes in oil or rehydrated dry ones if you prefer less oil

• Make it lighter by reducing Parmesan or cream slightly and increasing broth

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce

• You can also reheat in the oven at 350°F (175°C) covered with foil to prevent drying out

FAQs

Can I use a different pasta instead of orzo?

Yes, you can use short pastas like small shells, ditalini, or even penne if orzo isn’t available.

Is this recipe suitable for gluten‑free diets?

Only if you use a gluten‑free orzo or substitute with a gluten‑free small pasta or grain like quinoa.

Can I make this entirely on the stovetop (no oven)?

Yes — after returning the chicken, cover and cook on the stovetop 8‑10 minutes until chicken is fully cooked.

What if my chicken is thick or uneven?

Slice breasts or thighs into even thickness or pound them lightly to help them cook more evenly.

How can I prevent the orzo from becoming mushy?

Don’t overload with liquid; cook just until orzo is al dente. Stir gently and avoid overcooking once you add the cream and cheese.

Can I use pre‑cooked chicken?

Yes — add it back into the skillet near the end just enough to warm through.

Is there a vegetarian version of this?

Yes — omit the chicken and increase sun‑dried tomatoes or add beans or tofu for protein. Use vegetable broth.

Can I make this ahead of time?

Yes. Prepare through step 5, then refrigerate. When ready, reheat and finish cooking with chicken and final lemon & parsley.

Can I freeze leftovers?

The dairy (cream, cheese) may change texture when frozen. It’s better to freeze without cream and add it fresh when reheating.

Can I adjust acidity or creaminess?

Yes — add more lemon juice for brightness, or add more cream or cheese if you prefer richer sauce.

Conclusion

One Pot Chicken and Orzo is a comforting, creamy, and crowd‑pleasing dish that hits all the notes: protein, veggies, flavor, and ease. With minimal cleanup and big taste, it’s a great recipe to have in your regular rotation — perfect for weeknight dinners or feeding the family without fuss.

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