Why You’ll Love This Recipe
This dish is the definition of easy comfort food. Everything cooks in one pan, meaning less mess and more flavor as the orzo absorbs the rich juices from the chicken. The result is a creamy, risotto-like texture without any of the constant stirring. It’s endlessly versatile, kid-friendly, and ready in under 40 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil
garlic cloves (minced)
yellow onion (chopped)
orzo pasta (uncooked)
chicken broth
lemon juice
Parmesan cheese (grated)
baby spinach (optional)
salt
black pepper
Italian seasoning or dried thyme
fresh parsley (for garnish)
Directions
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet or deep sauté pan over medium-high heat.
- Sear the chicken on both sides until golden and cooked through, about 5–7 minutes per side. Remove and set aside.
- In the same pan, add a bit more oil if needed. Sauté onion for 2–3 minutes until softened, then add garlic and cook for 30 seconds.
- Stir in the orzo and toast for 1–2 minutes until lightly golden.
- Pour in chicken broth and lemon juice. Stir to combine and bring to a gentle simmer.
- Lower the heat and cover. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in Parmesan cheese and baby spinach (if using), letting the spinach wilt.
- Return the chicken to the pan and let it warm through.
- Garnish with fresh parsley and additional Parmesan before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
- Creamy Version: Stir in a splash of cream or a spoonful of cream cheese at the end.
- Add Veggies: Include cherry tomatoes, mushrooms, peas, or zucchini.
- Low-Carb: Replace orzo with cauliflower rice (cook separately and stir in at the end).
- Spicy Kick: Add red pepper flakes or cayenne to the seasoning mix.
- Different Protein: Use shrimp, turkey, or tofu as a substitute for chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the orzo. This dish also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked chicken?
Yes, just add it in at the end to warm through with the cooked orzo.
What is orzo, and where can I find it?
Orzo is a small, rice-shaped pasta often used in soups and salads. It’s found in the pasta aisle of most grocery stores.
Can I use whole wheat orzo?
Yes, but it may need a bit more liquid and a slightly longer cooking time.
Is this dish gluten-free?
Not with traditional orzo, but you can find gluten-free orzo at some health food stores or use rice instead.
How do I keep the orzo from sticking?
Stir occasionally while it cooks and be sure to use enough liquid. A bit of oil also helps.
Can I double the recipe?
Absolutely. Just make sure your pan is large enough and adjust cooking time slightly as needed.
Can I make this vegetarian?
Yes, skip the chicken and use vegetable broth. Add more vegetables or plant-based protein for heartiness.
What can I use instead of Parmesan?
Try pecorino, Asiago, or a dairy-free alternative if needed.
Does orzo absorb all the broth?
Yes, it will absorb most of the liquid, creating a creamy consistency similar to risotto.
Can I make this ahead of time?
Yes, it stores and reheats well, making it great for meal prep.
Conclusion
One Pan Chicken Orzo is the perfect combination of simplicity and comfort. With tender chicken, flavorful orzo, and a creamy, savory finish, this dish is sure to become a go-to favorite for both weeknight dinners and special occasions. Minimal dishes, maximum flavor—it’s a win all around.
PrintOne Pan Chicken Orzo
One Pan Chicken Orzo is a comforting and flavorful dish featuring juicy chicken, tender orzo pasta, and savory herbs—all cooked in one skillet. It’s creamy, satisfying, and perfect for easy weeknight dinners with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 cup orzo pasta (uncooked)
- 2 1/2 cups chicken broth
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add more oil if needed. Sauté onion for 2–3 minutes, then add garlic and cook for 30 seconds.
- Stir in the orzo and toast for 1–2 minutes until lightly golden.
- Pour in chicken broth and lemon juice. Stir to combine and bring to a simmer.
- Reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in Parmesan cheese and spinach (if using) until spinach wilts.
- Return chicken to the pan and warm through for 2–3 minutes.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use whole wheat orzo for added fiber and nutrition.
- For extra creaminess, stir in a splash of heavy cream or cream cheese at the end.
- Customize with additional vegetables like mushrooms, peas, or zucchini.
- Substitute chicken with shrimp, tofu, or turkey for variety.
- Leftovers reheat well with a splash of broth or water.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
