If there’s one thing my Nonna taught me, it’s the joy of simplicity in cooking — and how a single pot can bring together bold flavors with minimal fuss. This One Pot Chicken Orzo recipe is exactly that kind of dish. Creamy, herbaceous, and packed with tender chicken, crisp asparagus, and delicate orzo pasta, it’s a meal that feels fancy but cooks easy.
Whether you’re winding down after a busy summer day or craving something warm and cozy in winter, this Italian-inspired one-pan dinner delivers comfort and flavor in every bite.
Why You’ll Love This One Pot Chicken Orzo
- Quick and easy: Done in under 30 minutes, all in one pot.
- No mess: Fewer dishes = happier evenings.
- Seasonal versatility: Works with spring asparagus or hearty greens.
- Creamy and comforting: Thanks to half-and-half and parmesan.
- Family-friendly: Mildly spiced with optional red pepper flakes.
Ingredients (Serves 4)
Chicken & Seasoning:
- 1½ lbs boneless, skinless chicken breasts or tenders, cubed (1″ pieces)
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil, divided
Vegetables & Pasta:
- ½ cup diced yellow onion (about half a medium onion)
- 2 cups chopped asparagus (1-inch pieces)
- 1 tbsp minced garlic (about 3 cloves)
- 8 oz dry orzo pasta
Liquids & Cream:
- 2½ cups low sodium chicken broth (microwaved for faster cooking)
- ⅓ cup half-and-half (or substitute milk)
- ⅓ cup freshly grated parmesan cheese
Herbs & Greens:
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- 2 cups fresh spinach
- Fresh parsley and extra parmesan for garnish
Step-by-Step Instructions
Step 1: Season and Sear the Chicken
In a bowl, toss cubed chicken with garlic powder, salt, pepper, and red pepper flakes. Heat 1 tbsp olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 10–12 minutes, turning occasionally, until browned on all sides. Remove and set aside.
Step 2: Sauté the Asparagus
In the same pan (no need to clean it), add the remaining 1 tbsp olive oil. Sauté the asparagus for 2 minutes, just until it’s bright green and crisp-tender. Remove and place with the cooked chicken.
Step 3: Build the Flavor Base
Add diced onion to the pan. Cook for 3 minutes, until softened. Stir in minced garlic and dry orzo. Let the orzo toast slightly for another 3 minutes, stirring frequently.
Step 4: Simmer the Orzo
Pour in 2½ cups warm chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer. Cover and cook for 7 minutes, stirring once halfway through. Most of the liquid should be absorbed, and the orzo will be nearly tender.
Step 5: Combine and Finish
Add the chicken and asparagus back to the pot, followed by the half-and-half, parmesan cheese, spinach, and thyme. Stir well and cook for 1–2 minutes, until the spinach wilts and the cheese melts into the sauce.
Serve It Up
Plate the orzo hot, garnished with chopped parsley and a fresh dusting of parmesan. This dish shines on its own but pairs wonderfully with:
- Garlic bread
- Roasted cherry tomatoes
- Simple green salad with lemon vinaigrette
- A crisp white wine like Pinot Grigio
Tips & Variations
- Vegetable swap: Try peas, zucchini, or kale instead of asparagus.
- Spice adjustment: Leave out red pepper flakes for a milder version.
- Creamier option: Add a splash of heavy cream for extra richness.
- Protein twist: Swap chicken for Italian sausage or shrimp.
- Make it dairy-free: Use coconut cream and a plant-based cheese alternative.
Storage & Reheating
This dish makes great leftovers! Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or milk to restore creaminess.
Final Thoughts
One Pot Chicken Orzo is everything a weeknight dinner should be — hearty, satisfying, and incredibly easy to clean up. With just one pot and a handful of wholesome ingredients, you’ll create a flavorful Italian-inspired meal that tastes like you spent hours in the kitchen.
Whether you’re cooking for family, impressing a date, or just feeding yourself something delicious, this is a recipe you’ll come back to again and again.
One Pot Chicken Orzo
Ingredients
Chicken & Seasoning:
- 1½ lbs boneless skinless chicken breasts or tenders, cubed (1″ pieces)
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes adjust to taste
- 2 tbsp olive oil divided
Vegetables & Pasta:
- ½ cup diced yellow onion about half a medium onion
- 2 cups chopped asparagus 1-inch pieces
- 1 tbsp minced garlic about 3 cloves
- 8 oz dry orzo pasta
Liquids & Cream:
- 2½ cups low sodium chicken broth microwaved for faster cooking
- ⅓ cup half-and-half or substitute milk
- ⅓ cup freshly grated parmesan cheese
- Herbs & Greens:
- 2 sprigs fresh thyme or ¼ tsp dried thyme
- 2 cups fresh spinach
- Fresh parsley and extra parmesan for garnish
Instructions
Step 1: Season and Sear the Chicken
- In a bowl, toss cubed chicken with garlic powder, salt, pepper, and red pepper flakes. Heat 1 tbsp olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 10–12 minutes, turning occasionally, until browned on all sides. Remove and set aside.
Step 2: Sauté the Asparagus
- In the same pan (no need to clean it), add the remaining 1 tbsp olive oil. Sauté the asparagus for 2 minutes, just until it’s bright green and crisp-tender. Remove and place with the cooked chicken.
Step 3: Build the Flavor Base
- Add diced onion to the pan. Cook for 3 minutes, until softened. Stir in minced garlic and dry orzo. Let the orzo toast slightly for another 3 minutes, stirring frequently.
Step 4: Simmer the Orzo
- Pour in 2½ cups warm chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer. Cover and cook for 7 minutes, stirring once halfway through. Most of the liquid should be absorbed, and the orzo will be nearly tender.
Step 5: Combine and Finish
- Add the chicken and asparagus back to the pot, followed by the half-and-half, parmesan cheese, spinach, and thyme. Stir well and cook for 1–2 minutes, until the spinach wilts and the cheese melts into the sauce.
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