Introduction & Inspiration
When I’m craving a cozy, satisfying meal but don’t want a mountain of dishes, this One Pot Chicken Orzo always comes to my rescue.
It’s creamy, flavorful, and packed with tender chicken, crisp asparagus, fresh spinach, and rich Parmesan—all simmered together in a single pan.
It’s the kind of hearty, homey dish that feels like it took hours, but it’s actually ready in under an hour with almost no cleanup.
Nostalgic Appeal
One pot meals always remind me of family dinners growing up where big pots of pasta or rice would come bubbling to the table, filling the house with the most mouthwatering aromas.
There’s something nostalgic and comforting about a meal that comes together in one pan, full of flavor and love, with everyone fighting over seconds.
This One Pot Chicken Orzo brings that same warm, comforting feeling but with a fresh, modern twist thanks to the bright asparagus and creamy Parmesan sauce.
Homemade Focus
What I love most about this recipe is how every component is made fresh, layered in a way that builds deep flavor.
There’s no need for canned soups or shortcuts—just real, wholesome ingredients that come together naturally.
From the juicy, seasoned chicken to the creamy orzo and tender vegetables, every part of this dish tastes homemade, hearty, and genuinely satisfying.
Flavor Goal
My goal for this dish was to create a creamy, comforting one-pot meal that feels light yet decadent at the same time.
The chicken is seasoned just right, the orzo cooks in a flavorful broth, and the Parmesan and half-and-half make the sauce rich and silky.
Fresh asparagus adds a bright, slightly crisp bite, and the spinach wilts perfectly into the creamy base, making every forkful layered and full of flavor.
Ingredient Insights
Chicken breasts or tenders are ideal for this recipe because they cook quickly and stay tender when cubed into bite-sized pieces.
Garlic powder, salt, pepper, and red pepper flakes add simple but bold seasoning that elevates the chicken without overpowering it.
Asparagus brings a fresh, slightly grassy flavor that brightens the dish, while fresh spinach melts into the sauce, adding extra nutrients and color.
Dry orzo is perfect because it cooks quickly and absorbs all the flavorful broth while getting perfectly tender.
Half-and-half gives the sauce richness without being too heavy, and freshly grated Parmesan adds salty, nutty depth that makes the whole dish sing.
Essential Equipment
A large, high-sided sauté pan or Dutch oven is essential to fit all the ingredients and allow the orzo to cook properly.
A sharp knife and cutting board help in quickly cubing the chicken and chopping the vegetables.
A sturdy wooden spoon or spatula makes it easy to sauté, stir, and scrape the bottom of the pan for maximum flavor.
List of Ingredients with Measurements
- 1.5 pounds boneless, skinless chicken breasts or tenders, cubed into 1″ pieces
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, chopped (about ½ a medium onion)
- 2 cups fresh asparagus spears, cut into 1-inch pieces
- 1 tablespoon minced garlic (about 3 cloves)
- 8 ounces dry orzo
- 2½ cups chicken broth (low or no salt)
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- â…“ cup half-and-half (or milk)
- â…“ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- Chopped fresh parsley and extra Parmesan for garnish
Step-by-Step Instructions
Step 1
In a small bowl, toss the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes until evenly coated.
Step 2
Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat.
Add the chicken and cook for 10–12 minutes, stirring occasionally, until browned on all sides and cooked through.
Remove the chicken from the pan and set aside in a bowl.
Step 3
In the same pan, add the remaining tablespoon of olive oil.
Add the asparagus and sauté for about 2 minutes, until just tender but still crisp.
Transfer the asparagus to the bowl with the chicken.
Step 4
Add the chopped onion to the pan and sauté for about 3 minutes, until softened and translucent.
Stir in the minced garlic and orzo, cooking for another 3 minutes, stirring frequently, until the orzo is lightly toasted.
Step 5
Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
Bring the mixture to a simmer.
Step 6
Cover the pan with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.
Step 7
Remove the lid and stir in the cooked chicken, asparagus, half-and-half, Parmesan, spinach, and thyme.
Cook for 1–2 minutes more until the spinach is wilted and everything is heated through.
Step 8
Taste and adjust seasoning if needed.
Serve immediately, garnished with chopped fresh parsley and extra Parmesan.
Troubleshooting (FAQ)
Why is my orzo sticking to the bottom of the pan?
Be sure to stir the orzo a couple of times while it simmers to prevent it from sticking. Scraping up the fond also adds extra flavor to the dish.
Can I substitute the half-and-half?
Yes! You can use milk for a lighter version or heavy cream if you want it even richer.
What if I don’t have asparagus?
You can swap in broccoli, green beans, or even peas for a similar fresh bite.
Can I make this ahead of time?
This dish is best fresh but can be stored in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Tips and Variations
- Add mushrooms with the onions for extra umami flavor.
- Toss in some sun-dried tomatoes for a tangy twist.
- Swap Parmesan for Pecorino Romano for a bolder, saltier finish.
- Use a splash of white wine when deglazing the pan for extra depth.
- Top with crushed red pepper flakes if you love a little heat.
- Stir in a handful of fresh herbs like basil or chives before serving for a burst of freshness.
Serving and Pairing Suggestions
- Serve with a side of crusty bread or garlic toast to soak up the creamy sauce.
- Pair with a crisp green salad dressed in lemon vinaigrette for a bright contrast.
- Enjoy with a chilled glass of Sauvignon Blanc or a light Pinot Grigio.
- Add a roasted veggie side like carrots or Brussels sprouts for an even heartier meal.
Nutritional Information
This One Pot Chicken Orzo is packed with protein, fiber, and vitamins, making it a balanced and nourishing meal.
Chicken provides lean protein, spinach and asparagus add important vitamins and minerals, and orzo gives you energizing carbs.
The half-and-half and Parmesan add richness without overwhelming the dish, keeping it hearty but not heavy.
One Pot Chicken Orzo
Description
Make this creamy One Pot Chicken Orzo for an easy, comforting meal! Juicy chicken, tender asparagus, spinach, and Parmesan orzo come together in a delicious one-pan dinner.
Ingredients
-
1.5 pounds boneless, skinless chicken breasts or tenders, cubed into 1″ pieces
-
1 teaspoon garlic powder
-
¼ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon red pepper flakes
-
2 tablespoons olive oil, divided
-
½ cup yellow onion, chopped (about ½ a medium onion)
-
2 cups fresh asparagus spears, cut into 1-inch pieces
-
1 tablespoon minced garlic (about 3 cloves)
-
8 ounces dry orzo
-
2½ cups chicken broth (low or no salt)
-
2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
-
â…“ cup half-and-half (or milk)
-
â…“ cup freshly grated Parmesan cheese
-
2 cups fresh spinach
-
Chopped fresh parsley and extra Parmesan for garnish
Instructions
Step 1
In a small bowl, toss the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes until evenly coated.
Step 2
Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat.
Add the chicken and cook for 10–12 minutes, stirring occasionally, until browned on all sides and cooked through.
Remove the chicken from the pan and set aside in a bowl.
Step 3
In the same pan, add the remaining tablespoon of olive oil.
Add the asparagus and sauté for about 2 minutes, until just tender but still crisp.
Transfer the asparagus to the bowl with the chicken.
Step 4
Add the chopped onion to the pan and sauté for about 3 minutes, until softened and translucent.
Stir in the minced garlic and orzo, cooking for another 3 minutes, stirring frequently, until the orzo is lightly toasted.
Step 5
Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
Bring the mixture to a simmer.
Step 6
Cover the pan with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.
Step 7
Remove the lid and stir in the cooked chicken, asparagus, half-and-half, Parmesan, spinach, and thyme.
Cook for 1–2 minutes more until the spinach is wilted and everything is heated through.
Step 8
Taste and adjust seasoning if needed.
Serve immediately, garnished with chopped fresh parsley and extra Parmesan.
Recipe Summary and Q&A
This One Pot Chicken Orzo is a creamy, flavorful, and satisfying dish that brings together tender chicken, fresh vegetables, and silky Parmesan orzo—all cooked in one pan.
It’s easy, comforting, and flexible enough to customize with whatever veggies you have on hand.
If you have questions, fun twists, or want to share how you made it your own, I’d love to hear about it!
Call-to-Action
If you make this One Pot Chicken Orzo, don’t forget to leave a review and let me know how you liked it!
Save the recipe for your next busy weeknight and share it with a friend who loves cozy, one-pan meals.
Let’s keep making simple, flavorful dinners together!