Description
This creamy one-pot chicken orzo is a quick and easy dinner that’s packed with juicy chicken, tender orzo pasta, fresh vegetables, and a touch of Parmesan. It’s a comforting, wholesome meal that comes together in just one pan—perfect for busy weeknights!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cubed)
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 Tbsp olive oil
- ½ cup yellow onion (chopped)
- 2 cups asparagus (cut into 1-inch pieces)
- 1 Tbsp minced garlic
- 8 oz dry orzo
- 2 ½ cups low-sodium chicken broth
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- ⅓ cup half and half (or whole milk)
- ⅓ cup freshly grated Parmesan
- 2 cups fresh spinach
- Fresh parsley & extra Parmesan for garnish
Instructions
- Cook the Chicken: Season the chicken with garlic powder, salt, black pepper, and red pepper flakes. Heat 1 Tbsp olive oil in a pan over medium-high heat, cook the chicken until browned, then set aside.
- Sauté the Vegetables: In the same pan, add remaining olive oil and sauté asparagus for 2 minutes. Remove and set aside. Cook onion until soft, then add garlic.
- Toast the Orzo: Stir in orzo and toast for 3 minutes. Pour in the chicken broth and bring to a simmer. Cover and cook for 7 minutes.
- Combine & Finish: Stir in the cooked chicken, asparagus, half and half, Parmesan, spinach, and thyme. Cook until the spinach wilts.
- Serve: Garnish with parsley and extra Parmesan. Serve warm and enjoy!
Notes
- For extra creaminess, use heavy cream instead of half and half.
- Substitute asparagus with zucchini, bell peppers, or mushrooms.
- To make it dairy-free, use plant-based milk and cheese.
- Add lemon zest for a fresh, bright flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Mediterranean-Inspired