One-Pot Italian Chicken and Orzo Recipe

Say hello to your new go-to weeknight dinner—One-Pot Italian Chicken and Orzo! This comforting and flavorful dish combines juicy, tender chicken with perfectly cooked orzo pasta, all simmered together in a rich tomato and herb-infused sauce. It’s hearty, satisfying, and (best of all) made in just one pot—meaning minimal cleanup and maximum flavor. Whether you’re feeding a hungry family or prepping ahead for the week, this recipe will quickly earn a regular spot in your rotation.

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks in one pot—from searing the chicken to simmering the orzo. Fewer dishes, more flavor.
• Incredibly Flavorful: Thanks to garlic, tomatoes, and Italian herbs, every bite is rich and comforting.
• Quick and Fuss-Free: This is a full meal ready in about 30 minutes. Perfect for those nights when time (and energy) is short.
• Customizable: Add veggies, swap proteins, or tweak the herbs to make it exactly the way you like it.

Ingredients You’ll Need

Here’s what brings this Italian chicken and orzo to life:

• Chicken thighs or breasts: Provides juicy, tender bites; thighs offer more flavor, but breasts work great too.
• Orzo pasta: A tiny rice-shaped pasta that cooks quickly and soaks up all the delicious juices.
• Cherry tomatoes or canned diced tomatoes: Adds natural sweetness and tang; go with what you have on hand.
• Garlic: Essential for that aromatic Italian base—don’t skimp!
• Onion: Builds a deep, savory flavor foundation.
• Italian seasoning: A mix of herbs like oregano, basil, and thyme ties everything together.
• Chicken broth: Infuses the orzo with savory depth while keeping everything moist.
• Parmesan cheese: Stirred in at the end for creaminess and that unbeatable salty kick.
• Olive oil: For sautéing and adding richness.
• Fresh spinach (optional): A handful wilted in at the end adds color and nutrition.
• Salt and pepper: To balance and enhance all the other flavors.

Variations

• Make it Creamy: Stir in a splash of heavy cream or a dollop of mascarpone at the end for a velvety texture.
• Add Veggies: Zucchini, bell peppers, or mushrooms sauté beautifully with the onion and garlic.
• Swap the Protein: Use turkey, ground chicken, sausage, or even plant-based meat substitutes.
• Spice It Up: Add red pepper flakes or a spoonful of Calabrian chili paste for a subtle kick.

How to Make One-Pot Italian Chicken and Orzo

Step 1: Sear the Chicken

Heat olive oil in a large skillet or Dutch oven. Season the chicken with salt and pepper, then sear both sides until golden brown. Remove and set aside—don’t worry about cooking it through just yet.

Step 2: Sauté the Aromatics

In the same pot, add a little more oil if needed, then sauté the onion until soft. Toss in the garlic and cook just until fragrant—about 30 seconds.

Step 3: Add Tomatoes and Orzo

Stir in the tomatoes and orzo. Let the orzo toast slightly for a minute or two; this deepens the flavor and gives a nutty edge to the pasta.

Step 4: Simmer Everything Together

Pour in the chicken broth and sprinkle in the Italian seasoning. Nestle the chicken back into the pot, cover, and let everything simmer for about 12–15 minutes, until the orzo is tender and the chicken is fully cooked.

Step 5: Finish with Cheese and Greens

Stir in the parmesan and fresh spinach if using. The spinach will wilt into the dish in seconds, and the cheese will create a luscious, slightly creamy finish.

Pro Tips for Making the Recipe

• Toast the Orzo: Don’t skip this step—it adds a toasty depth you wouldn’t believe from such a small tweak.
• Simmer Gently: Keep the heat low after adding broth to avoid sticking and to give the orzo time to absorb all that flavor.
• Use Fresh Herbs If You Have Them: A sprinkle of chopped basil or parsley at the end adds brightness and color.
• Parmesan Rind Bonus: If you have one, toss it into the pot while simmering for even more savory depth.

How to Serve

This dish is so complete it doesn’t need much, but a little garnish or side never hurts:

Garnishes:

Top with more grated parmesan, a drizzle of olive oil, or freshly chopped basil for a vibrant finish.

Side Dishes:

Serve with a simple arugula salad, garlic bread, or roasted veggies if you’re feeding a crowd.

Wine Pairing:

A glass of Pinot Grigio or Chianti works beautifully with the rich, herby flavors.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing

This dish freezes surprisingly well. Just cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months.

Reheating

Reheat gently on the stovetop with a splash of broth or water to loosen things up. Microwave also works—just cover it to keep moisture in.

FAQs

Can I use rice instead of orzo?
Yes, but keep in mind that rice takes longer to cook and will absorb more liquid. Adjust the broth amount and cooking time accordingly.

Can I make this dish vegetarian?
Absolutely! Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.

Does orzo get mushy if overcooked?
It can, so keep an eye on it and remove from heat as soon as it’s tender. It will continue to cook slightly from residual heat.

What can I use instead of Italian seasoning?
If you don’t have a premade blend, mix your own using dried oregano, basil, thyme, and rosemary.

Final Thoughts

This One-Pot Italian Chicken and Orzo is pure comfort in a bowl—rich, flavorful, and ridiculously easy to throw together. It’s the kind of dish that feels like a hug at the end of a long day. Once you make it, you’ll wonder how you ever lived without it. Give it a try and make it your own—you’re going to love every bite!

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