One-Pot Chicken Orzo

I used to be a kitchen tornado. Every meal left a trail of destruction: a sink full of pans, a countertop dusted with flour, and my will to live slowly draining away with the dishwater. Then I discovered the magic of one-pot meals, and my life changed.

This One-Pot Chicken Orzo is my culinary white flag. It’s the surrender to flavor without the collateral damage. It’s creamy, savory, and cooks in a single vessel.

You get a restaurant-quality dinner with the cleanup effort of pouring cereal. This isn’t just a recipe; it’s a lifestyle upgrade for anyone who’s tired of doing dishes.

What’s the secret? It’s not a fancy technique or a rare spice.

It’s the sauce. The orzo cooks directly in the pot with the chicken and broth, absorbing every single drop of flavor. The starch from the pasta creates this luxuriously creamy sauce without a drop of heavy cream.

Remember that decadent risotto you paid $28 for? This humble chicken orzo dish gives it a run for its money, but it’s made with pantry staples and zero pretentiousness. It’s the kind of meal that makes you feel like a genius, not a short-order cook.

Jump to Recipe

Ingredients

Gather your squad.

This is a simple list, but a couple of players are absolutely key to winning the flavor game. Don’t skip the fresh thyme; its earthy, subtle perfume is what makes this chicken orzo recipe taste like it simmered for hours.

1.5 lbs boneless, skinless chicken thighs (trust me, thighs over breasts here)
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup orzo pasta, uncooked
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 tsp fresh thyme leaves
1/2 cup freshly grated Parmesan cheese
3 cups fresh spinach
Salt and black pepper to taste

Step-by-Step Instructions

Season and sear the chicken. Pat your chicken thighs dry and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.Sear the chicken for 5-6 minutes per side until you get a beautiful golden-brown crust. It won’t be cooked through yet, and that’s perfect. Remove it to a plate.
Sauté the aromatics. In the same pot, with all those delicious chicken drippings, add the onion.Cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant. Don’t let it burn, or you’ll have to start over, and we’ll both be sad.
Toast the orzo. Stir in the dry orzo.Cook for 2 minutes, stirring constantly. This toasts the pasta and gives your final dish a wonderful nutty flavor. It’s a small step with a huge payoff for your one-pot chicken orzo.
Deglaze and simmer. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to get all the flavorful browned bits up.Add the fresh thyme and bring everything to a simmer.
Finish cooking everything together. Return the chicken thighs to the pot, nestling them into the liquid. Reduce the heat to low, cover, and let it cook for 15 minutes.
Add the final touches. Remove the lid. The orzo should be tender and the liquid mostly absorbed.Stir in the fresh spinach and Parmesan cheese until the spinach wilts and the cheese melts into a creamy sauce. Season with additional salt and pepper if needed. Serve immediately!

Storage Instructions

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This meal is a champion for meal prep.

Let it cool completely before storing. For the fridge, use an airtight container and it will stay fresh for up to 4 days. To freeze, portion it into freezer-safe bags or containers.

It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro-tip: Add a splash of broth or water when reheating to loosen up the sauce.

Why You’ll Love This One-Pot Chicken Orzo

Minimal Cleanup: You’re washing one pot.One. This fact alone should be enough to sell you on this recipe.
Unbelievably Flavorful: The orzo soaks up all the savory goodness from the chicken, tomatoes, and herbs, creating a depth of flavor that’s hard to achieve with other methods.
The Ultimate Weeknight Hero: From stovetop to table in about 30 minutes, this dish is your ticket to a stress-free, impressive dinner on even the busiest of nights.

Common Mistakes to Avoid

Using chicken breasts instead of thighs. Breasts dry out too easily in this cooking method. Thighs stay juicy and flavorful.
Not toasting the orzo. Skipping this step means missing out on a layer of deep, nutty flavor.Don’t be lazy.
Stirring too much after adding the liquid. Let it do its thing. Over-stirring can make the orzo gummy and release too much starch.
Using pre-grated Parmesan. It contains anti-caking agents that prevent it from melting smoothly. Freshly grated is a non-negotiable for a silky sauce.

Alternatives and Variations

This recipe is incredibly adaptable.

For a vegetarian orzo, swap the chicken for chickpeas and use vegetable broth. Need it gluten-free? Use a certified GF orzo or sub with a rice blend.

For a creamier texture, stir in a 1/4 cup of heavy cream or Greek yogurt at the end. Don’t have spinach? Kale or arugula work wonderfully.

You can even try my hearty lentil soup for another easy, one-pot wonder.

FAQs

Can I freeze this One-Pot Chicken Orzo?

Absolutely! It freezes like a dream. Just make sure it’s completely cool before portioning it into airtight containers.

It’s a fantastic make-ahead meal.

What’s the best substitute for orzo?

If you can’t find orzo, the best substitute is another small pasta like ditalini or acini di pepe. You could also use risotto rice for a different, but equally delicious, texture.

How long does it stay fresh in the fridge?

Stored properly in an airtight container, your leftover chicken orzo will be perfect for 3 to 4 days. The orzo will continue to absorb liquid, so add a splash of broth when reheating.

Is this kid-friendly?

In my experience, yes!

The creamy, mild flavors and familiar pasta shape are usually a big hit. It’s a great way to sneak in some spinach, too. If you need more family-approved ideas, check out my simple baked ziti.

Can I prep it ahead of time?

You can do all your chopping (onion, garlic) ahead of time.

I don’t recommend cooking it fully in advance as the orzo can become too soft upon reheating. It’s best made fresh, but leftovers are still excellent.