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One Pot Chicken and Orzo Recipe

A creamy, one-pot skillet of seasoned chicken, toasted orzo, sun-dried tomatoes, and cheese for an easy weeknight meal.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Servings: 6 servings

Ingredients

  • 1-2 tablespoons olive oil
  • 4-5 chicken breasts cut into ~1-inch pieces
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/2 jar sun-dried tomatoes
  • 1 box orzo
  • 1 quart chicken broth
  • 1 package Boursin cheese
  • 1-2 cups fresh spinach
  • 1/4 cup freshly grated Parmesan cheese optional, for serving

Instructions

  • Cut the chicken breasts into roughly 1-inch pieces so they cook evenly.
  • Heat 1–2 tablespoons olive oil in a Dutch oven or large heavy skillet over medium heat.
  • Add the chicken pieces, 2 teaspoons garlic powder, 1 teaspoon oregano, and salt and pepper to taste; cook, stirring occasionally, until the chicken is mostly cooked through, about 5 minutes.
  • Add the sun-dried tomatoes and continue cooking until the chicken is fully cooked.
  • Stir in the dry orzo and toast it in the pot for 1–2 minutes, stirring so it browns lightly.
  • Pour in 1 quart chicken broth and stir, then bring to a gentle simmer.
  • Simmer, uncovered, for 10–15 minutes or until the orzo is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
  • Remove from heat and stir in the Boursin cheese and 1–2 cups fresh spinach until the cheese melts and the spinach wilts.
  • Taste and adjust seasoning with more salt and pepper if needed, then serve topped with the optional grated Parmesan.

Equipment

  • Dutch oven or large heavy skillet
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Wooden spoon or spatula
  • Measuring cup for broth

Notes

  • Toast the orzo briefly before adding liquid to add nutty flavor and prevent mushiness.
  • Chicken thighs can be used instead of breasts for more flavor and moisture.
  • Maintain a gentle simmer so the orzo absorbs broth gradually for a creamy texture.
  • Let the dish sit covered for 5 minutes off the heat to allow flavors to meld and excess liquid to absorb.
  • Season in layers by adding salt and pepper at multiple stages.