Why You’ll Love This Recipe

One-Pot Italian Chicken and Orzo is a comforting, flavorful dish that combines tender chicken, aromatic herbs, and creamy orzo pasta all cooked in a single pan. Perfect for busy weeknights, this recipe offers a satisfying, hearty meal with minimal cleanup. The orzo absorbs the savory flavors of the chicken and broth, making every bite rich and delicious.

ingredients

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

boneless skinless chicken breast or thighssalt and pepperolive oilyellow oniongarlic clovesItalian seasoningcrushed red pepper flakes (optional)orzo pastachicken brothdiced tomatoes (canned, with juice)baby spinachgrated parmesan cheesefresh basil or parsley (for garnish)

directions

Season the chicken with salt and pepper on both sides.

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the chicken and cook for 4-5 minutes per side until golden and cooked through. Remove and set aside.

In the same pan, add more olive oil if needed and sauté the diced onion until translucent.

Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.

Stir in the orzo, allowing it to toast lightly for 2-3 minutes.

Pour in the chicken broth and diced tomatoes with their juice. Stir to combine.

Return the chicken to the pan, nestling it into the orzo mixture.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for about 10-12 minutes, or until orzo is tender and most of the liquid is absorbed.

Stir in the baby spinach and cook until wilted.

Sprinkle with grated parmesan cheese and garnish with fresh basil or parsley before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Use sun-dried tomatoes instead of canned for a richer, tangy flavor.

Swap spinach for kale or arugula for a different green.

Add a splash of heavy cream at the end for a creamier finish.

Top with mozzarella and broil for a cheesy crust.

Use turkey or Italian sausage instead of chicken for a twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the orzo.Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use brown rice or quinoa instead of orzo?

Yes, but you’ll need to adjust the cooking time and liquid accordingly.

Is this dish spicy?

It has a mild kick from red pepper flakes, but you can omit them for a milder version.

Can I make this dairy-free?

Yes, just skip the parmesan or use a dairy-free alternative.

Can I cook the chicken and orzo separately?

You can, but cooking everything in one pot enhances the flavor and makes it more convenient.

Does orzo need to be rinsed before cooking?

No, it goes straight into the pot to absorb the flavors.

Can I use rotisserie chicken?

Absolutely, just skip the initial cooking step and stir it in toward the end.

What type of pan is best?

A large, deep skillet or Dutch oven works best to hold all the ingredients comfortably.

Conclusion

One-Pot Italian Chicken and Orzo is a weeknight winner with its simple prep, minimal cleanup, and bold Italian flavors. It’s hearty, creamy, and full of wholesome ingredients, making it a go-to recipe for cozy dinners at home.