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One-Pot Italian Chicken and Orzo

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This One-Pot Italian Chicken and Orzo is a flavorful, fuss-free dinner that’s ready in about 30 minutes. Tender chicken, juicy tomatoes, and hearty orzo pasta all simmer together in a savory Italian herb broth. It’s creamy, cozy, and made with just one pan for easy cleanup!

Ingredients

Scale

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1 tablespoon olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon dried Italian seasoning

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon salt (more to taste)

  • 1/4 teaspoon black pepper

  • 1 cup uncooked orzo pasta

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 2 1/2 cups low-sodium chicken broth

  • 1/2 cup grated Parmesan cheese

  • 1 cup baby spinach (optional)

  • Fresh parsley or basil, chopped (optional for garnish)

Instructions

  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat.

  2. Add the chicken pieces, season with salt and pepper, and cook for 5–6 minutes until lightly browned and cooked through. Remove from the pan and set aside.

  3. In the same pan, add onion and garlic. Sauté for 2–3 minutes until softened.

  4. Stir in Italian seasoning and basil, then add uncooked orzo. Toast the orzo for 1–2 minutes, stirring often.

  5. Add the diced tomatoes (with juice) and chicken broth. Bring to a boil.

  6. Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

  7. Stir in cooked chicken and Parmesan cheese. Add spinach, if using, and stir until wilted.

  8. Taste and adjust seasoning if needed. Garnish with fresh herbs and serve warm.

Notes

  • Add a splash of cream or a handful of mozzarella for a creamier version.

  • Use rotisserie chicken for an even quicker dinner.

  • Orzo can stick if left unattended—stir it a few times while simmering.

Find it online: https://ukfinda.com/one-pot-italian-chicken-and-orzo/