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One Pot Chicken Orzo – Creamy, Easy Weeknight Dinner Recipe

One Pot Chicken Orzo – Creamy Comfort for Busy Weeknights

Enjoy a creamy One Pot Chicken Orzo that's quick and easy, perfect for busy weeknight dinners.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts or Tenders Consider using boneless thighs for richer taste or rotisserie chicken for speed.
  • 1 teaspoon Garlic Powder Fresh minced garlic delivers a punchier flavor if preferred.
  • 1 teaspoon Salt Adjust to fit your dietary guidelines.
  • 1/2 teaspoon Black Pepper Adds cozy warmth; sprinkle to taste.
  • 1/4 teaspoon Red Pepper Flakes Omit if you prefer a milder dish.
  • 2 tablespoons Olive Oil Key for sautéing and adding depth; vegetable oil is a great substitute if needed.
For the Aromatics and Veggies
  • 1 medium Yellow Onion Shallots can lend a sweet twist instead.
  • 1 cup Asparagus Feel free to substitute with zucchini, peas, or broccoli for variety.
  • 3 cloves Minced Garlic Essential for aromatic depth; adjust to suit your preference.
  • 2 cups Fresh Spinach Kale or other leafy greens work well too!
For the Base
  • 1 cup Dry Orzo Any pasta shape can effectively be used in its place.
  • 4 cups Low Sodium Chicken Broth For a vegetarian option, try vegetable broth.
  • 1 teaspoon Fresh Thyme Dried thyme or oregano are suitable substitutes.
For Creaminess
  • 1 cup Half and Half Swap it out with milk for lighter creaminess or a dairy-free alternative like almond milk with nutritional yeast.
  • 1/2 cup Parmesan Cheese Nutritional yeast is perfect for a non-dairy option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by seasoning the chicken breasts or tenders with garlic powder, salt, black pepper, and red pepper flakes in a bowl. Let the chicken marinate while you prepare your skillet for about 5 minutes.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken, cooking for 10 to 12 minutes until golden brown. Remove the chicken and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil. Toss in chopped asparagus and sauté for about 2 minutes until tender yet still crisp. Transfer the asparagus to the plate with the chicken.
  4. Add the diced yellow onion to the skillet, sautéing for approximately 3 minutes until translucent. Stir in minced garlic and dry orzo, toasting for 3 minutes.
  5. Pour in 4 cups of low sodium chicken broth, bring to a gentle simmer, cover, and cook undisturbed for 7 minutes, stirring halfway through.
  6. Remove the lid and gently stir in the browned chicken, sautéed asparagus, half and half, parmesan cheese, fresh spinach, and thyme. Cook until the spinach wilts, about 1 to 2 minutes.
  7. Remove from heat, garnish with fresh parsley and extra parmesan cheese, then serve hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Stir midway through cooking to prevent sticking and avoid overcooking by removing when most of the broth is absorbed. Reheat leftovers with a splash of broth for creaminess.

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