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One Pot Chicken Orzo

One Pot Chicken Orzo

One Pot Chicken Orzo is a comforting, easy-to-make meal that combines tender chicken, creamy orzo, and rich flavors in a single pan. Perfect for busy weeknights, this dish offers convenience, customization, and satisfying taste with minimal cleanup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil divided
  • 1/2 cup chopped yellow onion about half of a medium onion
  • 2 cups fresh asparagus spears cut into 1-inch pieces
  • 1 tablespoon minced garlic approximately 3 garlic cloves
  • 8 ounces dry orzo
  • 2 1/2 cups low- or no-salt chicken broth
  • 2 sprigs fresh thyme or substitute with 1/4 teaspoon dried thyme
  • 1/3 cup half and half or substitute with milk
  • 1/3 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach
  • Chopped fresh parsley and additional Parmesan for garnish

Instructions
 

  • In a small bowl, mix the chicken chunks with garlic powder, salt, pepper, and red pepper flakes, ensuring they are evenly coated.
  • Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the chicken and cook for 10-12 minutes until browned on all sides. Remove from the pan and set aside in a bowl.
  • Using the same pan (no need to clean it!), add the remaining tablespoon of olive oil. Toss in the asparagus and sauté for 2 minutes until tender yet crisp. Remove and place it on the plate with the cooked chicken.
  • Add the onion to the pan and sauté for about 3 minutes until softened. Stir in the orzo and garlic, cooking for another 3 minutes until the orzo starts to toast slightly.
  • Pour in the broth and bring it to a simmer, stirring occasionally and scraping the bottom of the pan to release any browned bits. (Tip: Microwaving the broth before adding it can help speed up the cooking process.) Cover with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed.
  • Stir in the cooked chicken, asparagus, half and half, parmesan, spinach, and thyme. Cook for another 1-2 minutes until everything is heated through and the spinach is wilted.
  • Serve immediately, garnished with chopped parsley and extra grated parmesan.

Notes

This dish is best enjoyed fresh, as leftovers tend to become drier, less creamy, and may clump together. For optimal quality, store it in an airtight container in the refrigerator for up to five days. When reheating, use a covered pot on the stove over low heat, adding a bit of extra broth to restore its creamy texture.
Orzo pasta comes in different sizes, which can affect cooking times. The variety most commonly found in supermarkets near me cooks in approximately eight minutes. This recipe was developed using Barilla orzo, but be sure to check the packaging for specific cook times and opt for one that cooks within 7-9 minutes.
You can also prepare this dish using chunks of boneless, skinless chicken thighs, though slight adjustments to the cooking time may be needed. For an even quicker version, skip the first two steps and use pre-cooked, shredded, or chopped chicken, folding it in at the end.
Other vegetables that pair well with this dish include zucchini, bell peppers, cherry tomatoes, and mushrooms, offering additional flavor and variety.
If desired, chicken broth can be replaced with vegetable broth as a suitable alternative.