One Pot Chicken Orzo

Imagine tender chicken pieces nestled among perfectly cooked orzo pasta, all swimming in a savory broth infused with herbs and garlic. This One Pot Chicken Orzo is the ultimate comfort food that doesn’t sacrifice flavor for convenience. The beauty of this Mediterranean-inspired dish lies in its simplicity—everything cooks together, allowing the flavors to meld beautifully while saving you from a sink full of dishes. Whether you’re cooking for a busy weeknight or preparing a comforting weekend meal, this One Pot Chicken Orzo delivers maximum flavor with minimal effort. You’ll learn how to create a restaurant-quality meal using just one pot, master the perfect pasta texture, and discover versatile variations to keep this recipe in your regular rotation.

Why You’ll Love This Recipe

This One Pot Chicken Orzo recipe will quickly become a family favorite for so many reasons. First, the convenience factor is unbeatable—everything cooks in a single pot, meaning less cleanup and more time to enjoy your evening. The combination of tender chicken thighs (which stay juicy even with reheating) and al dente orzo creates a perfect textural contrast that’s both satisfying and comforting.

The pasta absorbs all the flavors from the chicken, aromatics, and broth, resulting in each bite being more delicious than the last. The orzo’s unique rice-like shape allows it to cook quickly while maintaining a pleasant chewiness that stands up well to the other ingredients.

For busy home cooks, this chicken pasta dish strikes the perfect balance between sophisticated flavor and straightforward preparation. It’s elegant enough for company but simple enough for Monday night dinner. The recipe also offers remarkable versatility—it works as a complete meal on its own or can be paired with a simple side salad for a more rounded dinner experience.

Ingredients

For this One Pot Chicken Orzo, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1½ cups (300g) uncooked orzo pasta
• 1 tablespoon (15ml) olive oil
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 3½ cups (830ml) chicken broth
• 1 can (14.5 oz/411g) diced tomatoes, undrained
• 2 cups fresh spinach, roughly chopped
• ½ cup (50g) grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Pro Tips

Achieving the perfect One Pot Chicken Orzo comes down to a few critical techniques that make all the difference. First, don’t skip the step of properly browning your chicken. This initial sear creates a flavor foundation for the entire dish through the Maillard reaction, which develops deep, savory notes that simply can’t be achieved any other way. Allow the chicken pieces to develop a golden-brown crust before stirring.

Next, pay close attention to the orzo’s cooking time. Unlike regular pasta, orzo can quickly go from perfectly al dente to mushy. Start checking it about 2 minutes before the suggested cooking time. The pasta should have a slight resistance when bitten but no chalky center. Remember that it will continue cooking slightly from residual heat after you remove the pot from the stove.

Finally, master the liquid-to-pasta ratio. If your one pot pasta seems too dry during cooking, add broth in small increments (¼ cup at a time). Conversely, if it’s too soupy, remove the lid and allow excess liquid to evaporate. The finished texture should be creamy and cohesive—not dry or swimming in liquid. This balance is what transforms a good dish into a great one.

Instructions

Step 1: Prep and Season
Begin by patting the chicken pieces dry with paper towels—this ensures better browning. Season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces without crowding the pan (work in batches if necessary) and allow them to brown on all sides, about 3-4 minutes. They don’t need to be cooked through at this stage.

Step 2: Build the Flavor Base
Remove the browned chicken to a plate and reduce heat to medium. Add the diced onions to the same pot and sauté until translucent, about 3 minutes, scraping up any browned bits from the bottom—these contain tremendous flavor! Add the bell pepper and continue cooking for 2 minutes. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using), cooking until fragrant, about 30 seconds. This aromatic foundation will infuse your entire One Pot Chicken Orzo with flavor.

Step 3: Combine and Cook
Return the chicken to the pot along with any accumulated juices. Add the uncooked orzo and stir to coat it in the flavorful oil and seasonings. Pour in the chicken broth and diced tomatoes with their juice, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.

Step 4: Finish and Serve
When the orzo is just tender, stir in the chopped spinach and allow it to wilt for about 2 minutes. Remove the pot from heat and stir in the Parmesan cheese, fresh parsley, and lemon juice. The residual heat will melt the cheese and create a silky finish. Taste and adjust seasoning with salt and pepper as needed. Allow the One Pot Chicken Orzo to rest for 5 minutes before serving—this helps the flavors meld and the sauce thicken to the perfect consistency. Serve with additional Parmesan cheese sprinkled on top.

Variations

This versatile One Pot Chicken Orzo recipe welcomes creative adaptations to suit your preferences or pantry availability. For a Mediterranean twist, add ½ cup of kalamata olives, a handful of sun-dried tomatoes, and swap the Parmesan for crumbled feta cheese. The briny olives and sweet-tart tomatoes transform the dish into a Greek-inspired delight that pairs beautifully with a simple green salad.

For a vegetable-forward version, double the bell peppers and add diced zucchini or yellow squash along with the orzo. The additional vegetables add nutrition, color, and a garden-fresh element to the chicken orzo recipe. This variation works particularly well in summer when these vegetables are at their peak.

If you’re looking for a dairy-free option, simply omit the Parmesan cheese and finish the dish with a drizzle of good olive oil and a generous squeeze of lemon juice. The acidity brightens the flavors and the olive oil adds richness without dairy. This variation maintains the dish’s comfort factor while accommodating dietary restrictions.

Storage and Serving

Your One Pot Chicken Orzo will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight as the ingredients have time to meld, making this an excellent make-ahead meal. When reheating, add a splash of chicken broth or water to loosen the pasta, as the orzo will continue to absorb liquid as it sits. Reheat gently over medium-low heat or in the microwave until just warmed through to avoid overcooking the chicken.

For serving, transform this hearty one pot meal into a complete dining experience with thoughtful accompaniments. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast to the rich pasta. Alternatively, serve with warmed crusty bread for sopping up the flavorful sauce—a rustic Italian ciabatta or French baguette works perfectly.

For a more substantial spread, roasted asparagus or broccolini makes an elegant side that adds color and nutrition. The slight bitterness of these green vegetables complements the savory richness of the One Pot Chicken Orzo while elevating the entire meal.

FAQs

Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be substituted for thighs in this One Pot Chicken Orzo. Cut them into similar-sized pieces but reduce the initial browning time to 2-3 minutes as breast meat cooks more quickly and can become dry if overcooked.

Is orzo the same as rice?
Although orzo resembles rice in shape, it’s actually a small pasta made from semolina flour. This makes it perfect for this one-pot preparation because it cooks quickly and absorbs flavors beautifully.

Can I make this dish ahead of time?
Absolutely. This One Pot Chicken Orzo reheats exceptionally well. If preparing ahead, consider undercooking the orzo slightly as it will continue to absorb liquid and soften when stored and reheated.

My orzo seems too dry/too wet. How can I fix it?
For dry orzo, add chicken broth ¼ cup at a time until you reach your desired consistency. If too wet, simmer uncovered for a few additional minutes to allow excess liquid to evaporate.

Can I freeze leftover chicken orzo?
While possible, freezing this dish may alter the texture of the orzo slightly. If freezing, store in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating with additional liquid as needed.

Print