Description
Whip up a delicious meal with One Pot Chicken Orzo! Discover a quick and easy recipe for a flavorful dish today.
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg