One Pot Chicken and Orzo

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Get ready for a stress-free dinner with this simple One Pot Chicken and Orzo pasta! Tender chicken cooked over creamy orzo with veggies, all topped with fresh herbs – a perfect addition to your weekly meals!

One Pot Chicken and Orzo

Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Servings 4


  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts or small thighs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced or grated
  • 1 cup dry orzo pasta
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 4 cups fresh baby spinach
  • 1/3 cup oil-packed sun-dried tomatoes drained
  • Juice of 1 lemon
  • Fresh parsley for garnish


  • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Rub the chicken with the remaining olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Sear the chicken on both sides until golden (about 3-5 minutes per side), then remove it from the skillet.
  • In the same skillet, add butter and finely chopped onion. Cook until fragrant (about 3 minutes). Add minced garlic and orzo, cooking until lightly golden (2-3 minutes).
  • Pour in the broth, bring it to a boil, and cook for 3-5 minutes.
  • Add the cream, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach wilts. Place the seared chicken and any accumulated juices back into the skillet. Cook covered for 8-10 minutes or transfer the skillet to the oven and cook, uncovered, at 400°F for 10-15 minutes or until the chicken is fully cooked.
  • Serve the chicken topped with lemon juice and garnish with fresh parsley if desired.

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