Description
One Pot Chicken Orzo: Quick, comforting one-pot meal with chicken, tomatoes, spinach, and orzo. Perfect for busy nights!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups (300g) orzo pasta, uncooked
- 4 cups (960ml) low-sodium chicken broth
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (150g) cherry tomatoes, halved
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- ¼ cup (15g) fresh parsley, chopped
- ½ cup (50g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare and Season Season the chicken pieces generously with salt and pepper. Heat olive oil in your pot over medium-high heat until shimmering. Add the chicken and cook without disturbing for 3-4 minutes until golden brown on one side. Turn and cook for another 2-3 minutes. The chicken doesn’t need to be fully cooked at this stage—you’re just developing flavor. Remove the chicken to a plate and set aside.
- Step 2: Build the Flavor Base Reduce heat to medium and add the diced onion to the same pot. Sauté for 3-4 minutes until translucent, scraping up any brown bits from the chicken (that’s pure flavor!). Add the garlic and cook for 30 seconds until fragrant. Stir in the bell pepper and cook for another 2 minutes until slightly softened.
- Step 3: Add Orzo and Seasonings Add the dry orzo pasta to the pot and stir for about 1 minute to lightly toast it. This quick toasting step adds a subtle nutty flavor to your One Pot Chicken Orzo. Sprinkle in the dried oregano, thyme, paprika, and red pepper flakes if using. Stir to coat the orzo with the spices and aromatics.
- Step 4: Combine and Simmer Return the chicken to the pot along with any accumulated juices. Pour in the chicken broth and add the cherry tomatoes. Give everything a good stir, making sure no orzo is stuck to the bottom of the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking.
- Step 5: Finish and Serve Check that the orzo is tender and most of the liquid has been absorbed. If needed, cook uncovered for 1-2 minutes to reduce any excess liquid. Remove from heat and stir in the lemon zest, fresh parsley, and Parmesan cheese. Let the One Pot Chicken Orzo rest, covered, for 5 minutes before serving. This resting period allows the flavors to meld and the sauce to reach the perfect consistency.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal per serving
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg