Description

This One-Pot Italian Chicken and Orzo is a hearty, flavorful meal packed with tender chicken, savory herbs, and creamy orzo pasta. Everything cooks together in one skillet, soaking up all the delicious Italian flavors. It’s a perfect weeknight dinner with minimal mess and maximum comfort!

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 cup uncooked orzo pasta

2 cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 tsp dried Italian seasoning

1/2 tsp dried basil

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1 1/2 cups baby spinach

1/4 cup grated Parmesan cheese

Optional: fresh basil or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sear the chicken: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add chicken pieces and cook for 4–5 minutes, until lightly browned (they don’t need to be fully cooked yet). Remove chicken and set aside.
Sauté veggies: In the same skillet, add onion and garlic. Cook for 2–3 minutes, until softened and fragrant.
Add orzo and liquids: Stir in the orzo, chicken broth, diced tomatoes (with juice), Italian seasoning, basil, salt, and pepper.
Cook everything together: Return the chicken to the skillet. Bring mixture to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
Add spinach and cheese: Stir in the spinach until wilted, then mix in the Parmesan cheese.

Finish and serve: Remove from heat, garnish with fresh herbs if desired, and serve warm

Notes

Make it creamy: Add a splash of heavy cream or a dollop of cream cheese at the end.
You can swap spinach for kale or arugula.
Great as leftovers – the flavors get even better!