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One-Pot Chicken Orzo

This One-Pot Chicken Orzo is a creamy, comforting skillet dinner made with tender chicken, orzo, garlic, broth, parmesan, and lemon. It is quick, family-friendly, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American, Mediterranean-Inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound boneless skinless chicken breast or thighs cut into bite-sized pieces
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup dry orzo
  • 2 ½ cups chicken broth
  • ¼ cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh spinach optional
  • 1 tablespoon chopped parsley optional

Method
 

  1. Heat olive oil and butter in a large deep skillet over medium-high heat.
  2. Season chicken with ½ teaspoon salt, black pepper, Italian seasoning, garlic powder, and paprika.
  3. Add chicken to the skillet and cook for 4–5 minutes, until lightly golden and mostly cooked through. Remove and set aside.
  4. Add onion to the same skillet and cook for 2–3 minutes until softened.
  5. Stir in garlic and cook for 30 seconds.
  6. Add dry orzo and toast for 1–2 minutes, stirring often.
  7. Pour in chicken broth and scrape the bottom of the skillet.
  8. Bring to a simmer, then reduce heat to medium-low. Cook for 8–10 minutes, stirring often, until the orzo is almost tender.
  9. Return chicken to the skillet and cook for 3–4 minutes more, until chicken is fully cooked and orzo is tender.
  10. Stir in heavy cream, parmesan, lemon juice, and spinach if using.
  11. Cook for 1–2 minutes until creamy and the spinach wilts.
  12. Taste and adjust salt if needed. Garnish with parsley and serve warm.

Notes

Notes

  • Stir often because orzo can stick as it cooks.
  • Add extra broth if the orzo absorbs liquid before becoming tender.
  • Use freshly grated parmesan for the smoothest texture.
  • For a lighter version, skip the cream and use extra broth.
  • Leftovers thicken, so reheat with a splash of broth or milk.