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homemade One Pot Chicken and Orzo Recipe photo

One Pot Chicken and Orzo Recipe

A creamy, one-pot chicken and orzo dinner with sun-dried tomatoes and spinach that's quick and comforting.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6 servings

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.