Creamy Chicken Orzo
Hola! If you’ve ever craved a dinner that’s hearty, creamy, and packed with protein but still healthy, this One Pot Chicken Orzo is your new go-to. Growing up in Orlando, my family kitchen was always alive with the sound of sizzling pans and the aroma of fresh herbs. Just like the Mexican-inspired meals from my abuela, this creamy orzo with chicken has that same comforting magic: simple ingredients turning into something extraordinary.
Every bite of this dish feels like a cozy hug, making it a perfect option for weeknights when you want a healthy dinner that doesn’t compromise on flavor. With lean chicken, tender orzo, and fresh vegetables, it’s a wholesome protein dinner you’ll keep coming back to.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 (2 cup servings) |
| Difficulty | Easy |
| Cuisine Type | American |
| Best Season to Serve | Spring and Summer |
Why You’ll Love This Recipe
- One Pot Wonder: Minimal cleanup and maximum flavor, making it perfect for busy nights.
- Healthy but Creamy: With half and half and parmesan, you get richness without going overboard.
- Protein Packed: Each serving is loaded with chicken and spinach, making it one of those healthy high protein meals that fuels your body.
- Versatile: You can swap vegetables and herbs to match what’s in your fridge, keeping it fresh and exciting.
- Family Friendly: Even picky eaters love this creamy, cheesy, and comforting dinner.
One Pot Chicken Orzo
- Total Time: 45 minutes
- Yield: 4 servings (2 cups each) 1x
Description
An easy creamy One Pot Chicken Orzo recipe with juicy chicken, tender pasta, and fresh veggies. A healthy protein dinner that’s quick, wholesome, and family-friendly.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion
- 2 cups chopped asparagus, cut into 1-inch pieces
- 1 tablespoon minced garlic
- 8 ounces dry orzo
- 2 ½ cups low sodium chicken broth
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ⅓ cup half and half (or milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Fresh parsley and extra parmesan for garnish
Instructions
1. In a bowl, toss cubed chicken with garlic powder, salt, black pepper, and red pepper flakes.
2. Heat 1 tablespoon olive oil in a large pan over medium-high. Add chicken and cook 10-12 minutes until golden. Transfer to a bowl.
3. In the same pan, add remaining oil. Sauté asparagus 2 minutes until crisp-tender. Remove and set aside.
4. Add onion to the pan, cook 3 minutes until softened. Stir in orzo and garlic, toast lightly for 3 minutes.
5. Pour in broth, scrape bottom, and bring to a simmer. Cover and cook 7 minutes until most liquid is absorbed, stirring halfway.
6. Add chicken, asparagus, half and half, parmesan, spinach, and thyme. Stir and cook 1-2 minutes until spinach wilts.
7. Serve hot, garnished with parsley and extra parmesan.
Notes
Store leftovers in the fridge up to 5 days in an airtight container. Reheat on stove with a splash of broth to keep creamy.
Swap asparagus for zucchini, peppers, or mushrooms.
For extra creaminess, use heavy cream instead of half and half.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 546
- Sugar: 4
- Sodium: 516
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0.02
- Carbohydrates: 48
- Fiber: 3
- Protein: 48
- Cholesterol: 123
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or tenders, cubed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion
- 2 cups chopped asparagus, cut into 1-inch pieces
- 1 tablespoon minced garlic
- 8 ounces dry orzo
- 2 ½ cups low sodium chicken broth
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ⅓ cup half and half (or milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Fresh parsley and extra parmesan for garnish
Ingredient Tips Table
| Ingredient | Tip |
| Chicken | Cube evenly so it cooks quickly and stays juicy. Sub with boneless thighs if preferred. |
| Orzo | Use a brand with 7-9 minute cook time, like Barilla. Different orzo sizes may alter cooking time. |
| Broth | Microwave before adding to the pan to speed up simmering. Can sub with vegetable broth. |
| Spinach | Add fresh at the end for vibrant color and nutrients. Frozen spinach works if well-drained. |
| Parmesan | Grate fresh for best melting texture and flavor. Pre-grated tends to clump. |
| Vegetables | Swap asparagus with zucchini, peppers, mushrooms, or cherry tomatoes for variety. |
Step-by-Step Instructions
- Season the chicken: In a bowl, toss cubed chicken with garlic powder, salt, black pepper, and red pepper flakes until well coated.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high. Add chicken and cook 10-12 minutes, stirring occasionally until golden. Transfer to a bowl.
- Cook the asparagus: In the same pan, add the second tablespoon of oil. Toss in asparagus and sauté 2 minutes until crisp-tender. Remove and set aside with chicken.
- Sauté the aromatics: Add onion to the pan, cooking 3 minutes until softened. Stir in orzo and garlic, toasting lightly for another 3 minutes for extra flavor.
- Simmer the orzo: Pour in broth, scraping the bottom to deglaze. Bring to a simmer, cover, and cook 7 minutes until most liquid is absorbed, stirring halfway.
- Combine everything: Add chicken, asparagus, half and half, parmesan, spinach, and thyme. Stir gently and cook 1-2 minutes until spinach wilts and cheese melts.
- Serve and garnish: Plate warm, topping with fresh parsley and extra parmesan for a restaurant-style finish.
Hosting guests? Impress them with our Hobo Casserole Recipe with Ground Beef and Potatoes.
Helpful Tips
- Stir halfway through cooking the orzo to prevent sticking.
- Cut asparagus into uniform pieces for even cooking.
- Add broth gradually if your orzo seems dry while cooking.
- Always taste before serving and adjust seasoning with salt or pepper.
Expert Tips for the Best Results
- Toast the Orzo: That extra step adds nutty depth to the flavor profile.
- Don’t Overcook Chicken: Cook just until golden and remove, as it will finish later.
- Use Fresh Parmesan: It melts smoothly and gives better texture than pre-grated.
- Layer Ingredients Back: Adding spinach last keeps it bright and vibrant instead of mushy.
Recipe Variations
- Lemon Chicken Orzo: Add zest and juice of 1 lemon for brightness.
- Creamier Version: Replace half and half with heavy cream for indulgence.
- Vegetarian Swap: Omit chicken and double the veggies with mushrooms and zucchini.
- Mediterranean Twist: Add olives, sun-dried tomatoes, and feta instead of parmesan.
Make Ahead & Freezer Tips
Store leftovers in an airtight container in the fridge up to 5 days. To reheat, add a splash of broth to bring back creaminess. For freezing, cool completely, portion into freezer-safe bags, and store for 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this One Pot Chicken Orzo straight from the pan family-style, with a sprinkle of parmesan on top. Pair it with a side salad for crunch and garlic bread for dipping. A drizzle of olive oil over the top adds a glossy finish.
Pairing Ideas
This creamy orzo pairs beautifully with a crisp Sauvignon Blanc or a chilled sparkling water with lemon. For sides, try roasted vegetables, a citrus salad, or warm pita bread to complete the meal.
Storage and Reheating Tips
Refrigerate in airtight containers for up to 5 days. Reheat on the stove over low heat with a splash of broth, or microwave covered in 30-second intervals, stirring until creamy again. Avoid overheating to keep the chicken tender.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts? Yes, boneless thighs work well but may need a few extra minutes to cook fully.
Can I make this dairy free? Absolutely, just swap half and half with coconut milk and use nutritional yeast instead of parmesan.
What can I substitute for asparagus? Zucchini, broccoli, or green beans all make excellent swaps.
Is this recipe good for meal prep? Yes, this is a great healthy orzo meal prep option. Store in portions and reheat with a little broth to keep it creamy.
Can I use whole wheat orzo? Yes, but check the package since it may need longer cooking time.
Can I make this gluten free? Substitute the orzo with gluten-free pasta or rice-shaped pasta for a similar texture.
How can I make it spicier? Increase red pepper flakes or add a dash of hot sauce at the end.
Nutrition Info
| Serving Size | 2 cups |
| Calories | 546 kcal |
| Protein | 48 g |
| Carbohydrates | 48 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This One Pot Chicken Orzo is creamy, wholesome, and brimming with fresh flavor. It’s the perfect protein dinner for busy nights, balancing comfort with health. Try it once, and it’ll quickly become a regular at your table.
