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One Pot Chicken Orzo

One Pot Chicken Orzo: Creamy Comfort in Just 30 Minutes

Enjoy the comforting One Pot Chicken Orzo, a creamy dish with chicken, spinach, and asparagus, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Consider using boneless chicken thighs for more flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic boosts the dish's richness.
For the Base
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Red Pepper Flakes Omit or reduce for milder version.
  • 2 tablespoons Olive Oil Swap with avocado oil if desired.
  • 1 medium Yellow Onion Shallots are a milder substitute.
For the Orzo
  • 1 cup Dry Orzo Other pasta types won’t yield the same results.
  • 4 cups Low Sodium Chicken Broth Vegetable broth can be a great alternative.
For the Creamy Sauce
  • 1 cup Half & Half Whole milk or heavy cream can also be used.
  • 1 cup Parmesan Cheese Feta for a twist but not a direct substitute.
For the Veggies
  • 2 cups Fresh Spinach Arugula can be used for a peppery kick.
  • 1 cup Asparagus Feel free to swap with zucchini, bell peppers, or cherry tomatoes.
Garnish
  • 1 tablespoon Chopped Fresh Parsley Adds brightness to your dish.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Begin by seasoning the chicken breasts generously with garlic powder, salt, black pepper, and red pepper flakes. Let the chicken sit for a few minutes while you heat up your equipment.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 10-12 minutes until golden brown and cooked through. Transfer to a plate.
  3. In the same skillet, add another drizzle of olive oil and toss in the asparagus. Sauté for around 2 minutes until bright green and slightly tender. Remove and set aside.
  4. Add the chopped onion to the skillet and sauté for about 3 minutes until soft. Add the dry orzo and minced garlic, cooking for another 3 minutes until toasted.
  5. Pour in the chicken broth and stir well. Bring to a gentle simmer, cover, and let cook for about 7 minutes, until the orzo is tender and has absorbed most of the broth.
  6. Stir in the cooked chicken, sautéed asparagus, half & half, grated parmesan, fresh spinach, and thyme. Cook for 1-2 minutes until heated through and spinach has wilted.
  7. Serve hot, garnished with chopped parsley and a sprinkle of parmesan cheese. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Use the freshest vegetables for the best flavor. Avoid overcooking the orzo; it should be al dente. Customize your vegetables to add diversity to the dish.

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