There’s something undeniably comforting about a single skillet dinner that fills the kitchen with savory steam and wraps up into a creamy, flavor-packed bowl. This One Pot Chicken and Orzo Recipe is that kind of meal: tender chicken, nutty orzo, bright sun-dried tomatoes, and a luscious, herb-scented cheese folded in at the end. It’s an easy weeknight winner that feels special enough for guests but simple enough for a busy evening.
Why you’ll love this One Pot Chicken and Orzo Recipe
- Minimal dishes — everything cooks in one pot, from browning the chicken to simmering the orzo.
- Rich, layered flavors — garlic, oregano, and sun-dried tomatoes give real depth without fuss.
- Velvety finish — a package of Boursin-style cheese (creamy, herbed spreadable cheese) melts into the broth to create a silky sauce.
- Customizable — stir in fresh spinach and a sprinkle of Parmesan for extra brightness and texture.
- Weeknight-friendly — straightforward steps and pantry-friendly ingredients.
Ingredients
Serves about 4–5
- 1–2 tablespoons Olive Oil
- 4–5 Chicken Breast
- 2 tsp Garlic Powder
- 1 tsp Oregano
- Salt and Pepper to taste
- ½ Jar Sun-Dried Tomatoes
- 1 box Orzo
- 1 quart Chicken Broth
- 1 package Borsin Cheese
- 1–2 cup Fresh Spinach
- ¼ cup Fresh grated Parmesan Cheese (optional)
Notes on ingredients and swaps
This recipe uses simple, readily available ingredients. If your market carries a similar herbed, spreadable cheese rather than the exact branded item, that works perfectly — it’s the creamy, garlicky-herbed profile you want. The sun-dried tomatoes bring concentrated tomato flavor; if yours are packed in oil, drain them well. The orzo is the starchy anchor that cooks quickly and soaks up the savory broth. Use low-sodium broth if you want more control over salt levels. Finish with grated Parmesan for a little extra nuttiness, but it’s optional.
Equipment
- Large, heavy-bottomed skillet or shallow Dutch oven with a lid
- Wooden spoon or spatula
- Tongs or a spatula for turning chicken
- Measuring spoons and cups
Step-by-step directions
The directions below are written to be clear and sequential so you can follow the flow from stovetop to table without confusion.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides of each breast evenly with the 2 tsp garlic powder, 1 tsp oregano, and salt and pepper to taste.
- Heat the oil: Place your large skillet or shallow Dutch oven over medium-high heat. Add 1–2 tablespoons olive oil and let it warm until shimmering but not smoking.
- Sear the chicken: Add the seasoned chicken breasts to the hot oil. Cook undisturbed for about 3–4 minutes so a golden crust forms, then flip and cook the other side for 3–4 minutes. You are aiming for a nicely browned exterior; the chicken does not need to be fully cooked through at this stage because it will finish cooking with the orzo.
- Remove the chicken temporarily: Transfer the seared chicken breasts to a plate and set aside. Leave any browned bits (fond) in the pan — they add flavor to the broth.
- Add sun-dried tomatoes: If your sun-dried tomatoes are in oil, drain them lightly. Add the ½ jar sun-dried tomatoes to the skillet and sauté briefly for 30–60 seconds, just to warm them and release some flavor into the pan.
- Add the orzo: Pour in the entire box of orzo, stirring to combine with the tomatoes and to coat the pasta in the oil and fond. Toast the orzo for about 1 minute, stirring constantly so it doesn’t burn. This helps develop a nuttier flavor.
- Add the broth: Carefully pour the 1 quart chicken broth into the skillet with the orzo, scraping the bottom to lift any browned bits. Stir to distribute everything evenly. Bring the liquid to a gentle boil over medium-high heat.
- Return the chicken to the pot: Nestle the reserved seared chicken breasts back into the simmering orzo and broth, spacing them evenly. Reduce the heat to a low simmer, cover the skillet, and cook for 12–15 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C). Check the chicken by inserting a thermometer or slicing the largest breast to ensure it’s cooked through.
- Finish with creamy cheese: Once the orzo is tender and the chicken is cooked through, remove the skillet from the heat. Add the entire package of Borsin cheese to the pot, breaking it up slightly with a spoon. Stir gently until the cheese has fully melted into the broth, creating a creamy sauce that coats the orzo and chicken.
- Stir in greens: Fold in 1–2 cups fresh spinach, stirring until the leaves wilt and are evenly distributed throughout the dish. The residual heat will wilt the spinach quickly; if you prefer more vibrant greens, add them at the very end off the heat.
- Adjust seasoning and rest: Taste the dish and add more salt and pepper if needed. If the sauce seems too thick, loosen it with a splash of warm water or extra broth. Let the skillet rest for 2–3 minutes so the flavors meld.
- Serve and garnish: Serve the orzo and chicken hot, slicing or halving the chicken breasts if desired. Sprinkle with ¼ cup fresh grated Parmesan Cheese if you like an extra layer of savory, nutty flavor. Spoon additional sauce over each portion.
Tips for success
- Evenly sized chicken breasts will cook more reliably. If some pieces are much thicker, consider pounding them to an even thickness.
- Don’t skip searing. That browned crust adds depth to the final dish and those flavorful bits get scraped into the broth.
- Toast the orzo briefly before adding broth to enhance its nutty flavor and help it maintain a pleasant texture.
- Use a tight-fitting lid when simmering so the orzo cooks evenly and absorbs the broth.
- If your sun-dried tomatoes are very salty, taste the broth before adding extra salt.
- Leftovers refrigerate well for 2–3 days. When reheating, stir in a splash of broth or water to loosen the sauce so it doesn’t dry out.
Serving suggestions
This One Pot Chicken and Orzo Recipe stands on its own as a complete meal, but you can pair it with a few simple sides to round out the plate. A crisp green salad with lemon vinaigrette, garlicky roasted broccoli, or a basket of warm crusty bread are wonderful companions. For a lighter touch, serve with a wedge of lemon to brighten the rich, creamy base.
Flavor variations
- Herb-forward: Add a handful of chopped fresh basil or parsley at the end for a burst of herbaceous brightness.
- Spicy kick: Stir in a pinch of red pepper flakes when sautéing the sun-dried tomatoes for heat.
- Olive twist: Toss in a handful of sliced Kalamata olives with the orzo for a briny contrast.
- Vegetable-packed: Add halved cherry tomatoes or thinly sliced zucchini with the sun-dried tomatoes for extra veggies.
Ingredient quantities recap
To make sure everything is easy to follow, here are the ingredient amounts you’ll need for this One Pot Chicken and Orzo Recipe:
- 1–2 tablespoons Olive Oil
- 4–5 Chicken Breast
- 2 tsp Garlic Powder
- 1 tsp Oregano
- Salt and Pepper to taste
- ½ Jar Sun-Dried Tomatoes
- 1 box Orzo
- 1 quart Chicken Broth
- 1 package Borsin Cheese
- 1–2 cup Fresh Spinach
- ¼ cup Fresh grated Parmesan Cheese (optional)
Final thoughts
This One Pot Chicken and Orzo Recipe is one of those dependable dinners you’ll return to again and again. It’s flexible, forgiving, and deeply satisfying. The creamy, herbed cheese melts into the broth to make a silky sauce that clings to every grain of orzo, while sun-dried tomatoes and oregano keep the flavors vibrant. Whether you’re feeding a family, meal-prepping for the week, or entertaining a few friends, this recipe delivers comfort and style without a lot of effort.
Give it a try tonight — it’s a cozy, flavorful meal that comes together in one pot and tastes like you spent far longer in the kitchen than you actually did.
One Pot Chicken and Orzo Recipe
Equipment
- Dutch oven or large heavy-bottomed pot
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Ladle or large spoon for serving
Ingredients
- 1-2 tablespoon olive oil
- 4-5 pieces chicken breast 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 fresh grated Parmesan cheese optional, for serving
Instructions
- Trim and cut the chicken breasts into roughly 1-inch pieces so they cook evenly.
- Heat 1–2 tablespoons olive oil in a Dutch oven over medium heat until shimmering.
- Add the chicken pieces, sprinkle with 2 teaspoons garlic powder, 1 teaspoon oregano, and salt and pepper to taste, then cook for about 5 minutes, stirring occasionally.
- Add the sun-dried tomatoes and cook until the chicken is mostly cooked through, about 2–3 more minutes.
- Stir in the dry orzo and cook, stirring, for 1–2 minutes to lightly toast the pasta.
- Pour in 1 quart chicken broth, stir to combine, and bring to a gentle simmer.
- Simmer partly covered for 10–15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Remove from heat and stir in the Boursin cheese and fresh spinach until the cheese melts and the spinach wilts.
- Taste and adjust seasoning with additional salt and pepper if needed, then serve topped with grated Parmesan if desired.
Notes
- Toast the orzo briefly before adding liquid to improve texture and flavor.
- Use chicken thighs instead of breasts for more flavor and moisture if preferred.
- Maintain a gentle simmer so the orzo absorbs liquid gradually and doesn't become gluey.
- Let the pot rest, covered, for 5 minutes off the heat before serving to allow flavors to meld.
- Season in layers by adding salt and pepper at multiple stages.
