One-Pot Chicken and Orzo
A quick, comforting one-pot meal of bite-size chicken and tender orzo in savory garlic-herb broth with Parmesan and parsley.
Equipment
- 12-inch non-stick skillet or Dutch oven
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1 Tbsp garlic and herb seasoning
- 2 lb chicken tenderloins cut into bite-size pieces
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 1 Tbsp dried minced onion flakes
- 2.75 cups low-sodium chicken broth
- 1 cup orzo
- 2 Tbsp fresh parsley chopped
- 1/2 cup Parmesan cheese grated
Instructions
- Season the chicken pieces with the garlic and herb seasoning.
- Heat the olive oil in a large 12-inch non-stick skillet or Dutch oven over medium-high heat.
- Add the chicken and cook, stirring occasionally, until golden brown on the outside and mostly cooked through, about 4–6 minutes.
- Add the minced garlic and dried minced onion flakes to the pan and cook, stirring, for about 30 seconds until fragrant.
- Pour in the chicken broth and add the orzo, stirring to combine. Bring to a gentle simmer.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 15–18 minutes.
- Stir in the chopped parsley and grated Parmesan until combined. Adjust seasoning if needed and serve immediately.
Notes
- You can use chicken breasts or thighs instead of tenderloins.
- A splash of heavy cream or extra broth can loosen the pasta if it becomes too thick.
- Add vegetables like baby spinach, broccoli, artichokes, asparagus, tomatoes, carrots, fennel, or leeks for extra flavor.
- Fresh herbs such as basil can be added for extra freshness.
- This can be made in either a large skillet or a Dutch oven.
- I use McCormick’s Salt-Free Garlic and Herb seasoning (optional).