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Homemade One-Pot Chicken and Orzo photo
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One-Pot Chicken and Orzo

A quick, comforting one-pot meal of tender chicken and creamy orzo cooked together in savory broth.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 Tbsp garlic and herb seasoning
  • 2 lb chicken tenderloins
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp dried minced onion flakes
  • 2.75 cups low-sodium chicken broth
  • 1 cup orzo
  • 2 Tbsp fresh parsley, chopped leaves
  • 1/2 cup grated Parmesan cheese

Instructions

  • Season the chicken tenderloins with the garlic and herb seasoning, then cut into bite-size pieces.
  • Heat the olive oil in a large 12-inch non-stick skillet or Dutch oven over medium-high heat.
  • Add the chicken pieces and cook, stirring occasionally, until golden brown on the outside and mostly cooked through, about 4–6 minutes.
  • Add the minced garlic and dried minced onion flakes to the skillet and cook, stirring, for about 30 seconds until fragrant.
  • Pour in the low-sodium chicken broth and add the orzo. Bring to a gentle simmer, then reduce heat to medium and cook uncovered, stirring occasionally, until the orzo is tender, about 15–18 minutes.
  • Stir in the chopped parsley and grated Parmesan until the cheese melts and the mixture is combined. Adjust seasoning if needed and serve immediately.

Equipment

  • 12-inch Non-Stick Skillet
  • Chef knife
  • Cutting Board

Notes

  • You can use other uncooked chicken cuts such as breasts or thighs.
  • I use McCormick’s Salt-Free Garlic and Herb seasoning.
  • Add baby spinach, broccoli, artichokes, asparagus, tomatoes, carrots, fennel, leeks, or fresh basil if desired.
  • Make this in a large skillet or a Dutch oven interchangeably.
  • If the orzo becomes too thick, add a splash of heavy cream or extra chicken broth.
  • Reheat leftovers and add a little extra liquid if needed.