One Pot Chicken Orzo (Printable Version)
Creamy orzo combines with chicken, fresh asparagus, and spinach in one pan for a flavorful, family-friendly dinner.
# What You'll Need:
→ Main
01 -
680 grams boneless, skinless chicken breasts or tenders, cubed into 2.5 cm pieces
02 -
1 teaspoon garlic powder
03 -
0.25 teaspoon salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
0.5 teaspoon red pepper flakes
06 -
2 tablespoons olive oil, divided
07 -
80 grams yellow onion, diced (about 0.5 medium onion)
08 -
270 grams fresh asparagus, cut into 2.5 cm pieces
09 -
1 tablespoon minced garlic (about 3 cloves)
10 -
225 grams dry orzo
11 -
590 millilitres low-sodium chicken broth
12 -
2 sprigs fresh thyme or 0.25 teaspoon dried thyme
13 -
80 millilitres half and half (or milk as alternative)
14 -
30 grams freshly grated parmesan cheese
15 -
60 grams fresh spinach
→ Garnish
16 -
Chopped fresh parsley
17 -
Extra grated parmesan cheese
# Step-by-Step Guide:
01 -
In a small bowl, evenly coat the cubed chicken pieces with garlic powder, salt, black pepper, and red pepper flakes.
02 -
Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. Add chicken and cook for 10–12 minutes, turning to brown all sides. Transfer the chicken to a bowl and set aside.
03 -
In the same pan, add remaining tablespoon of olive oil. Add asparagus and sauté for 2 minutes until just tender yet crisp. Remove asparagus and add to the bowl with chicken.
04 -
Add diced onion to the pan and sauté for about 3 minutes until softened. Stir in orzo and minced garlic, cooking for an additional 3 minutes until orzo is lightly toasted.
05 -
Pour chicken broth into the pan, scraping any browned bits from the bottom. Bring to a simmer, cover, and cook for 7 minutes, stirring halfway, allowing most of the liquid to absorb.
06 -
Return the cooked chicken and asparagus to the pan. Add half and half, grated parmesan, spinach, and thyme. Stir and heat for 1–2 minutes until spinach is wilted and the dish is heated through.
07 -
Immediately garnish with chopped parsley and extra parmesan cheese before serving.
# Additional Notes:
01 -
For optimal texture and creaminess, serve fresh immediately after preparation as leftovers may become drier.
02 -
Store leftovers in an airtight container in the refrigerator for up to five days; reheat gently on the stove with additional broth to loosen the orzo.
03 -
Orzo cooking times can vary; refer to packaging and select orzo that cooks in 7–9 minutes as tested for this dish.
04 -
Substitute chicken breasts with boneless skinless thighs, adjusting cooking time as necessary.
05 -
To shorten preparation, use pre-cooked chicken folded in with the spinach and cheese.
06 -
Additional vegetables such as zucchini, bell peppers, cherry tomatoes, or mushrooms can be included for variation.
07 -
Vegetable broth may be used in place of chicken broth for a lighter flavour.