Chicken Orzo Recipe (One Pot!)
If you’re on the lookout for a cozy, comforting meal that packs a punch in flavor while being incredibly easy to prepare, you’ve landed in the right place! This Chicken Orzo Recipe (One Pot!) is the epitome of convenience and deliciousness. The beauty of this dish lies in its simplicity – it all comes together…
Servings: 4 servings
Ingredients
Ingredients
- 1/2 cupsun-dried tomatoessee note 1
- 1 cupfinely diced yellow onion1 onion
- 2 teaspoonsfinely minced garlic
- 1 large 12-ounceschicken breastor tenders, diced to 1/2-inch pieces
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 2 tablespoonsunsalted butter
- 2 tablespoonsflour
- 2 teaspoonsItalian seasoning
- 2 cupschicken broth
- 2-1/4 cupswhole milksee note 2
- 1-1/2 cupsuncooked orzo pastasee note 3
- 1 cupfinely grated Parmesan cheesedivided see note 4
- 3 cupscoarsely chopped baby spinach
- 1 lemonoptional
- 1 teaspoonDijon-style mustardoptional
- Serving suggestionssee note 5
Instructions
Instructions
- Measure 2-1/4 cups whole milk and set it aside at room temperature. Dice the onion, mince the garlic, dice the chicken into 1/2-inch pieces, and coarsely chop the sun-dried tomatoes and baby spinach.
- Heat a large nonstick pot over medium-high heat and add about half of the unsalted butter, letting it melt and coat the bottom.
- Add the diced onion and cook, stirring occasionally, for about 5 minutes, until the onion is softened and starting to turn golden.
- Add the minced garlic and cook, stirring, for 30 seconds.
- Add the diced chicken, season with the 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, for 5–7 minutes until the chicken is cooked through and no longer pink. Transfer the cooked chicken and onions to a bowl, cover with foil or a plate, and set aside.
- Reduce the heat to medium. Add the remaining butter to the same pot and let it melt. Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Stir in the Italian seasoning.
- Gradually whisk in the 2 cups chicken broth until smooth, then whisk in the room-temperature milk until the mixture is completely combined and smooth.
- Add the uncooked orzo to the pot and stir to distribute it evenly in the liquid.
- Increase the heat to bring the mixture to a simmer. Once bubbling, reduce the heat to maintain a gentle simmer and cook for 7–10 minutes, stirring occasionally and more frequently toward the end so the orzo cooks evenly and doesn’t stick. After about 5 minutes of simmering, stir in the coarsely chopped sun-dried tomatoes.
- When the orzo is almost tender and the mixture is still slightly soupy (after 7–10 minutes total cooking), add the reserved cooked chicken, the chopped spinach, 3/4 cup of the grated Parmesan, the 1 teaspoon Dijon mustard (if using), and the juice from the lemon (if using). Stir until the cheese is melted and the spinach has wilted.
- Taste and adjust seasoning with additional salt and pepper if needed. If the mixture is too thick, thin it with a little of the reserved milk until you reach a creamy, risotto-like consistency.
- Serve immediately and top each bowl with the remaining grated Parmesan.
Equipment
- Large pot5.5 or 6-quart
Notes
Recipe Notes
Note 1
: Use julienne-cut tomatoes packed in oil and herbs for the best flavor.
Note 2
: Whole milk is essential for a thick and creamy texture. Lower-fat milk won’t achieve the same result.
Note 3
: Orzo is a small pasta, not a grain. Be sure to use 1-1/2 cups and not the whole box.
Note 4
: Grab a
block of Parmesan
and grate it on the small holes of a grater. Avoid using pre-grated Parmesan from a can as it’s too salty and won’t melt as smoothly.
Note 5
: Optional toppings like fresh
pesto
or fresh herbs (Italian parsley or thyme) enhance the dish.
Storage
: This dish is best fresh, but if you need to store it, let it cool and keep it in an airtight container in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.
Note 1
: Use julienne-cut tomatoes packed in oil and herbs for the best flavor.
Note 2
: Whole milk is essential for a thick and creamy texture. Lower-fat milk won’t achieve the same result.
Note 3
: Orzo is a small pasta, not a grain. Be sure to use 1-1/2 cups and not the whole box.
Note 4
: Grab a
block of Parmesan
and grate it on the small holes of a grater. Avoid using pre-grated Parmesan from a can as it’s too salty and won’t melt as smoothly.
Note 5
: Optional toppings like fresh
pesto
or fresh herbs (Italian parsley or thyme) enhance the dish.
Storage
: This dish is best fresh, but if you need to store it, let it cool and keep it in an airtight container in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.