This One Pot Chicken Orzo is creamy, cozy, and ready in under 40 minutes—perfect for busy weeknights.
Made with tender chicken, orzo pasta, veggies, and a touch of lemon and parmesan, it’s a warm, comforting dinner that comes together in just one pan.
The orzo cooks right in the broth, soaking up all the flavor and creating a risotto-like texture. It’s hearty, satisfying, and kid-approved, with protein, veggies, and carbs in every bite. Plus, it makes great leftovers for lunch the next day.
Why You’ll Love This Recipe
This chicken orzo is a one-pot wonder—easy, creamy, and full of flavor. The orzo simmers in broth for a soft, risotto-style finish, while juicy chicken adds hearty protein.
A squeeze of lemon keeps things fresh, and a sprinkle of parmesan brings richness. It’s done in under 40 minutes with minimal cleanup.
Whether you’re feeding a family or meal prepping for the week, this recipe delivers a wholesome, satisfying dinner that feels comforting without the fuss.
What You’ll Need
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup baby spinach (optional)
- Juice and zest of ½ lemon
- ½ cup grated parmesan cheese
- Fresh chopped parsley (for garnish)
Pro Tips
- Use chicken thighs for a juicier, more flavorful result, but breasts also work well.
- Stir the orzo frequently while simmering to prevent sticking and ensure even cooking.
- Don’t overcook the spinach—stir it in just before serving so it stays vibrant.
- Finish with lemon zest and juice for a fresh, bright contrast to the creamy orzo.
- Add more broth as needed to achieve your desired level of creaminess.
Tools You’ll Need
- Large sauté pan or Dutch oven with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Microplane for lemon zest
Substitutions & Variations
Make it vegetarian: Omit chicken and use vegetable broth; add mushrooms or white beans for protein.
Add more veggies: Stir in peas, zucchini, or roasted red peppers for extra color and flavor.
Swap parmesan: Try pecorino romano or goat cheese for a different flavor profile.
No spinach? Use kale, arugula, or leave it out entirely.
Dairy-free version: Use nutritional yeast instead of cheese and olive oil in place of butter.
Make-Ahead Tips
- You can chop the onions, garlic, and chicken in advance and store them in the fridge.
- Cooked leftovers can be stored in the refrigerator for up to 4 days.
- Add a splash of broth or water when reheating to restore the creamy texture.
- This dish does not freeze well due to the pasta’s tendency to over-soften.
How to Make One Pot Chicken Orzo
Step 1: Sauté the Chicken
In a large pan or Dutch oven, heat olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 4–5 minutes until golden and just cooked through. Remove and set aside.
Step 2: Sauté Aromatics
In the same pan, add diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds more, until fragrant.
Step 3: Cook the Orzo
Add orzo to the pan and stir to coat in the aromatics. Toast for 1–2 minutes, then pour in the chicken broth and add dried oregano. Bring to a boil, then reduce heat to a simmer.
Step 4: Simmer and Stir
Cover and cook for about 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Step 5: Finish with Spinach, Cheese & Lemon
Return the chicken to the pan. Stir in the spinach, lemon juice, lemon zest, and parmesan cheese. Cook for another 1–2 minutes until spinach is wilted and cheese is melted. Adjust seasoning as needed.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of broth or water to loosen the orzo.
- Not recommended for freezing, as the orzo can become mushy after thawing.
- Enjoy leftovers as a hot meal or cold pasta salad-style lunch!
FAQ
1. Can I use rice instead of orzo?
Yes, but the cooking time and liquid ratio will change. Use a quick-cooking rice like jasmine and add more broth as needed—about 1½ cups rice to 3½ cups broth. Simmer until the rice is tender.
2. How do I keep the orzo from getting mushy?
Stir occasionally and keep an eye on the liquid. Orzo cooks quickly, so remove it from heat as soon as it’s tender. It will continue to absorb liquid as it rests.
3. Can I make this ahead for meal prep?
Absolutely. It stores well in the fridge for up to 4 days. Add a splash of broth or water when reheating to revive the creamy texture.
4. Is there a way to make it more creamy?
Yes! Stir in a splash of cream, a spoonful of mascarpone, or an extra handful of parmesan at the end for extra richness.
5. Can I add more vegetables?
Definitely. Peas, mushrooms, zucchini, or even broccoli florets work well. Add quick-cooking veggies toward the end or sauté heartier ones with the onions.
Creamy, Satisfying, and Made in Just One Pot
This One Pot Chicken Orzo is the kind of recipe you’ll make once and find yourself returning to week after week.
It’s cozy enough for a Sunday night dinner but easy enough for a quick midweek meal. With tender chicken, creamy orzo, and a zesty finish, it’s a simple dish that tastes like something much more indulgent.