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Homemade Chicken Orzo Recipe (One Pot!) photo

Chicken Orzo Recipe (One Pot!)

This Chicken Orzo is a creamy, comforting dish that comes together in just one pot!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup sun-dried tomatoes (see note 1)
  • 1 cup finely diced yellow onion
  • 2 teaspoons finely minced garlic
  • 1 large (12-ounces) chicken breast or tenders diced into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 teaspoons Italian seasoning
  • 2 cups chicken broth
  • 2-1/4 cups whole milk (see note 2)
  • 1-1/2 cups uncooked orzo pasta (see note 3)
  • 1 cup finely grated Parmesan cheese divided (see note 4)
  • 3 cups coarsely chopped baby spinach
  • 1 whole lemon (optional)
  • 1 teaspoon Dijon-style mustard (optional)
  • 1 serving Serving suggestions (see note 5)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Directions
  1. In a large pot or Dutch oven over medium heat, melt the butter. Add the finely diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
  2. Add the diced chicken to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Sprinkle the flour over the chicken mixture and stir well to combine. Cook for another 2 minutes to eliminate the raw flour taste.
  4. Pour in the chicken broth, stirring to deglaze the pot and scraping up any browned bits. Then, add the whole milk and sun-dried tomatoes, mixing everything together.
  5. Bring the mixture to a gentle simmer and add the uncooked orzo. Stir to combine, then reduce the heat to low and cover the pot. Let it cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  6. Once the orzo is cooked, stir in the chopped baby spinach and half of the grated Parmesan cheese. Cook for an additional 2-3 minutes until the spinach has wilted and the cheese has melted into the dish.
  7. If desired, squeeze in the juice of one lemon and stir in the Dijon mustard for an extra burst of flavor. Adjust seasoning with more salt and pepper if necessary.
  8. Serve the Chicken Orzo hot, garnished with the remaining Parmesan cheese. Pair it with a fresh salad or crusty bread for a complete meal!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For freezing, allow the dish to cool completely before transferring to a freezer-safe container.
  • Add a splash of broth or milk when reheating to restore creaminess.
  • Feel free to substitute chicken with chickpeas or your favorite vegetables for a vegetarian option.