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homemade Chicken Orzo Recipe (One Pot!) photo

Chicken Orzo Recipe (One Pot!)

Creamy one-pot chicken and orzo with sun-dried tomatoes and spinach, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large pot (5.5–6 qt)
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Whisk
  • Mixing Bowl

Ingredients
  

  • 1/2 cup sun-dried tomatoes (julienne-cut, packed in oil) coarsely chopped; see note
  • 1 cup yellow onion finely diced (about 1 onion)
  • 2 teaspoons garlic finely minced
  • 12 ounces chicken breast or tenders diced to 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 cups chicken broth
  • 2-1/4 cups whole milk bring to room temperature
  • 1-1/2 cups orzo pasta (uncooked)
  • 1 cup Parmesan cheese finely grated, divided (¾ cup + remaining for serving)
  • 3 cups baby spinach coarsely chopped
  • 1 lemon optional; use 1 tablespoon juice if using
  • 1 teaspoon Dijon-style mustard optional
  • oil from sun-dried tomato jar about 1-1/2 tablespoons for cooking

Instructions
 

  • Measure the whole milk and let it sit at room temperature while you prepare the other ingredients; dice the onion, mince the garlic, cut the chicken into 1/2-inch pieces, and coarsely chop the sun-dried tomatoes and spinach.
  • Heat about 1½ tablespoons of oil from the sun-dried tomato jar in a large nonstick pot over medium-high heat.
  • Add the diced onion and cook, stirring occasionally, for about 5 minutes until golden; add the garlic and cook 30 seconds until fragrant.
  • Add the diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook 5–7 minutes until cooked through and no longer pink; transfer the chicken mixture to a bowl and cover to keep warm.
  • In the same pot, melt 2 tablespoons butter over medium heat, whisk in 2 tablespoons flour and cook 1 minute while whisking, then whisk in 2 teaspoons Italian seasoning.
  • Gradually whisk in 2 cups chicken broth, then whisk in the 2¼ cups room-temperature whole milk until the sauce is smooth.
  • Stir in 1½ cups uncooked orzo, then bring the pot to a simmer over high heat; once bubbling, reduce heat to maintain a gentle simmer and cook, stirring occasionally, for 7–10 minutes until orzo is almost tender and mixture is slightly saucy.
  • After about 5 minutes of simmering, stir in the chopped sun-dried tomatoes so they soften into the sauce.
  • When the orzo is almost tender, return the cooked chicken to the pot along with 3 cups chopped spinach, 3/4 cup of the grated Parmesan, 1 teaspoon Dijon mustard (if using), and 1 tablespoon lemon juice (if using); stir until the cheese melts and the spinach wilts.
  • Taste and adjust seasoning with additional salt and pepper if needed; if the mixture is too thick, thin with a splash of milk to reach a creamy, risotto-like consistency.
  • Serve immediately and top each portion with the remaining grated Parmesan; optionally add a spoonful of basil pesto or fresh herbs if desired.

Notes

  • Use julienne-cut sun-dried tomatoes packed in oil and herbs for best flavor.
  • Whole milk gives the creamiest texture; lower-fat milk will be thinner.
  • Measure 1½ cups uncooked orzo rather than using the whole box.
  • Grate Parmesan from a block for better melting and flavor.
  • Optional toppings: fresh pesto or fresh herbs like parsley or thyme.