One Pot Chicken Orzo
Easy, creamy One Pot Chicken Orzo packed with flavor. A quick Italian-inspired dinner done in under 30 minutes!
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.