Description
This One Pot Chicken and Orzo is a comforting, flavor-packed weeknight dinner featuring tender chicken, creamy orzo, and a medley of vegetables all cooked together in a single skillet. With minimal prep and cleanup, this easy, family-friendly meal is perfect for busy evenings and bursting with Mediterranean-inspired flavors.
Ingredients
Units
Scale
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tbsp olive oil
For the Orzo & Veggies
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 cup (200 g) dried orzo pasta
- 2 1/2 cups (600 ml) low-sodium chicken broth
- 1/2 cup (120 ml) milk or cream
- 1/2 cup (60 g) frozen peas
- 1/2 cup (75 g) cherry tomatoes, halved (optional)
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes (optional)
To Finish
- 1/3 cup (30 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Season and Sear the Chicken: In a bowl, toss chicken pieces with salt, pepper, oregano, and paprika until evenly coated. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and sear for 3–4 minutes until browned (it doesn’t need to be cooked through). Remove chicken to a plate and set aside.
- Sauté the Aromatics and Vegetables: In the same pan, reduce heat to medium. Add chopped onion and carrot. Cook for 3–4 minutes, stirring, until vegetables begin to soften. Add minced garlic and sauté for 1 more minute until fragrant.
- Cook the Orzo: Stir in dried orzo, letting it toast for 1 minute. Pour in chicken broth and milk (or cream), scraping up any browned bits from the bottom. Add dried thyme and chili flakes if using. Return the chicken and any accumulated juices to the pan, nestling them into the orzo.
- Simmer Until Tender: Bring the mixture to a gentle simmer and reduce heat to low. Stir occasionally, cooking uncovered for 10–12 minutes until orzo is tender and most of the liquid has been absorbed. During the last 2 minutes, stir in peas and cherry tomatoes (if using).
- Finish and Serve: Remove the pan from heat. Stir in grated Parmesan and parsley. Taste and adjust seasoning if needed. Let stand 2 minutes to thicken, then serve with lemon wedges on the side.
Notes
- Swap chicken thighs for chicken breasts for a lighter option, though thighs stay juicier when cooked in one pot.
- For extra creaminess, use cream instead of milk.
- Add spinach or kale in the last 2 minutes of cooking for extra greens.
- This dish reheats well—add a splash of chicken broth when warming leftovers.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 88mg
