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One Pot Chicken Orzo

This creamy One Pot Chicken Orzo is the ultimate solution for busy weeknights when you want a gourmet-style meal without a mountain of dishes. Featuring tender chicken, fresh asparagus, and vibrant spinach, this 30-minute dinner is both nutritious and incredibly satisfying.
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Total Time 30 minutes
Course: Dinner
Cuisine: American, Italian-inspired
Calories: 546
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or tenders cubed into 1-inch pieces
  • 1 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes
  • 2 tablespoons olive oil divided
  • 0.5 cup yellow onion diced (about half a medium onion)
  • 2 cups fresh asparagus spears chopped, cut into 1-inch pieces
  • 1 tablespoon minced garlic (about 3 cloves)
  • 8 ounces dry orzo pasta
  • 2.5 cups low-sodium chicken broth
  • 2 sprigs fresh thyme (or 0.25 teaspoon dried thyme)
  • 0.33 cup half and half
  • 0.33 cup freshly grated parmesan cheese
  • 2 cups fresh spinach
  • Chopped fresh parsley and extra parmesan for garnish

Method
 

  1. In a small bowl, combine the chicken chunks with garlic powder, salt, pepper, and red pepper flakes. Toss the chicken thoroughly to ensure every piece is evenly coated with the seasoning.
    1.5 pounds boneless, skinless chicken breasts or tenders, 1 teaspoon garlic powder, 0.25 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon red pepper flakes
  2. Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the chicken and cook for 10 to 12 minutes, browning it on all sides until fully cooked. Remove the chicken from the pan and set it aside in a bowl.
    2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken breasts or tenders
  3. Using the same pan, add the remaining tablespoon of oil. Add the chopped asparagus and sauté for about 2 minutes until they are tender but still have a slight crispness. Remove the asparagus and place them with the cooked chicken.
    2 tablespoons olive oil, 2 cups fresh asparagus spears
  4. Add the diced onion to the pan and sauté for about 3 minutes until softened. Stir in the dry orzo and minced garlic, cooking for another 3 minutes until the orzo begins to toast slightly and becomes fragrant.
    0.5 cup yellow onion, 8 ounces dry orzo pasta, 1 tablespoon minced garlic
  5. Pour in the chicken broth and bring the mixture to a simmer. Be sure to scrape the bottom of the pan to release any flavorful browned bits. Cover the pan with a lid and cook for 7 minutes, or until most of the liquid is absorbed, stirring halfway through to prevent sticking.
    2.5 cups low-sodium chicken broth
  6. Stir the cooked chicken, asparagus, half and half, parmesan cheese, spinach, and thyme back into the pan. Heat for 1 to 2 minutes until the spinach is wilted and the entire dish is heated through.
    1.5 pounds boneless, skinless chicken breasts or tenders, 2 cups fresh asparagus spears, 0.33 cup half and half, 0.33 cup freshly grated parmesan cheese, 2 cups fresh spinach, 2 sprigs fresh thyme
  7. Serve immediately while the sauce is creamy, garnishing with fresh parsley and extra parmesan if desired.
    Chopped fresh parsley and extra parmesan

Notes

Select an orzo brand with a 7 to 9-minute cook time for the best results. Microwaving the chicken broth before adding it helps maintain the pan's temperature and speeds up cooking.
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