Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

One Pot Italian Chicken Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 3 reviews

This One Pot Italian Chicken Orzo is a flavorful and comforting dish combining juicy chicken, tender orzo pasta, sautéed mushrooms, spinach, sun-dried tomatoes, and a creamy Parmesan sauce. Ready in just 45 minutes, it’s a perfect weeknight dinner that requires minimal cleanup and delivers rich Tuscan-inspired flavors.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 1 pound boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Cooking Base

  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 2 tablespoons Italian seasoning

Pasta and Vegetables

  • 16 ounces orzo
  • 8 ounces white or cremini mushrooms, sliced
  • 1 cup baby spinach
  • 1/4 cup finely chopped sun-dried tomatoes

Creamy Finishing

  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese (or grated)

Instructions

  1. Prepare Ingredients: Cube 1 pound of boneless skinless chicken breast into 1-inch pieces. Slice 8 ounces of white or cremini mushrooms and set aside for later use.
  2. Cook Chicken: Heat 2 tablespoons of olive oil in a large, deep skillet (12-inch or larger) over medium-high heat. Add the cubed chicken and season with 1 teaspoon salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken pieces start to brown and are mostly cooked through.
  3. Sauté Mushrooms: Add the sliced mushrooms to the skillet and continue cooking for about 5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
  4. Add Broth, Seasoning, and Orzo: Pour in 4 cups of chicken broth, add 2 tablespoons of Italian seasoning, and stir in 16 ounces of orzo pasta. Increase the heat to high and bring the mixture to a boil.
  5. Cook Orzo: Once boiling, reduce the heat to medium, cover the skillet with a lid, and simmer the orzo until al dente, usually about 9–10 minutes. Stir occasionally to prevent sticking to the bottom of the pan and check for doneness based on package instructions.
  6. Add Cream and Veggies: After the orzo is cooked, lower the heat to a gentle simmer. Stir in 1 cup of heavy cream, 1 cup of baby spinach, and 1/4 cup of finely chopped sun-dried tomatoes. Cook for an additional 1 minute, or until the spinach wilts and the mixture is heated through.
  7. Finish with Parmesan: Remove the skillet from heat and sprinkle 1 cup of shredded Parmesan cheese evenly over the dish. Stir thoroughly until the cheese melts, creating a creamy sauce. Serve the dish hot and enjoy your comforting One Pot Italian Chicken Orzo.

Notes

  • You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
  • Using sun-dried tomatoes packed in oil enhances flavor, but if using dry, rehydrate in warm water first.
  • Feel free to swap chicken broth with vegetable broth for a slightly different flavor or to make it more vegetarian-friendly (remove chicken to do so).
  • If you prefer a thicker sauce, let the orzo cook uncovered for the last few minutes to reduce excess liquid.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/one-pot-italian-chicken-orzo-recipe/