Go Back
homemade Chicken Orzo Recipe (One Pot!) photo
Print Recipe Save it for later

Chicken Orzo Recipe (One Pot!)

Creamy one-pot chicken and orzo with sun-dried tomatoes and spinach that comes together quickly for an easy weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup sun-dried tomatoes (in oil) coarsely chopped; reserve jar oil
  • 1 cup yellow onion finely diced (about 1 onion)
  • 2 teaspoons garlic finely minced
  • 1 large (12 ounces) chicken breast or tenders diced to 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 cups chicken broth
  • 2-1/4 cups whole milk room temperature
  • 1-1/2 cups uncooked orzo pasta
  • 1 cup Parmesan cheese finely grated, divided
  • 3 cups baby spinach coarsely chopped
  • 1 lemon optional, use 1 tablespoon juice if using
  • 1 teaspoon Dijon-style mustard optional

Instructions

  • Measure 2-1/4 cups whole milk and let it come to room temperature while you prep the rest.
  • Dice the onion, mince the garlic, coarsely chop the sun-dried tomatoes and spinach, and cut the chicken into 1/2-inch pieces.
  • Heat 1-1/2 tablespoons of the oil from the sun-dried tomato jar in a large nonstick pot over medium-high heat.
  • Add the diced onion and cook, stirring occasionally, about 5 minutes until golden and softened.
  • Add the minced garlic and cook 30 seconds until fragrant.
  • Add the diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook 5–7 minutes until cooked through.
  • Transfer the cooked chicken mixture to a bowl, cover with foil, and set aside.
  • In the same pot, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1 minute, then whisk in 2 teaspoons Italian seasoning.
  • Gradually whisk in 2 cups chicken broth, then the room-temperature milk, stirring until smooth.
  • Add 1-1/2 cups uncooked orzo to the pot and stir to combine.
  • Increase heat to high and bring to a simmer, then reduce to maintain a gentle simmer and cook 7–10 minutes, stirring occasionally; after 5 minutes stir in the chopped sun-dried tomatoes.
  • When the orzo is almost tender and the mixture is slightly soupy (within the 7–10 minute window), return the cooked chicken to the pot along with 3/4 cup of the Parmesan, the chopped spinach, and the Dijon mustard and 1 tablespoon lemon juice if using.
  • Stir until the cheese melts and the spinach wilts; taste and adjust seasoning with additional salt and pepper if needed.
  • If the mixture is too thick, thin with a splash of milk to reach a creamy risotto-like consistency.
  • Serve immediately and top each serving with the remaining grated Parmesan.

Equipment

  • Large nonstick pot (5.5–6 quart)
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Whisk
  • Mixing Bowl

Notes

  • Use julienne-cut sun-dried tomatoes packed in oil and herbs for best flavor.
  • Whole milk yields the creamiest texture; lower-fat milk will be thinner.
  • Measure 1-1/2 cups uncooked orzo; do not substitute a whole box.
  • Grate Parmesan from a block for better melt and flavor.
  • Optional toppings: a spoonful of basil pesto or fresh herbs like parsley or thyme.