Elevate your weeknight dinner game with our One Pot Chicken and Orzo pasta recipe! Imagine succulent chicken perched atop a bed of buttery orzo, dancing with sautéed veggies to create a medley of flavors. Finish it off with a sprinkle of fresh herbs for a vibrant, mouthwatering meal that comes together in less than an hour. It’s not just dinner; it’s a culinary triumph ready to grace your table!

A bowl of chicken and orzo topped with parsley.

What Is Orzo? 

If you’re unfamiliar, orzo is a type of small, oval-shaped pasta. It’s also known as pastina or “little pasta” or risi, which actually translates to rice. 

But don’t get confused! Made with semolina flour, orzo is definitely a type of pasta, not rice. 

Popular in Italy, it’s used in a wide variety of recipes. For instance, we love to include orzo in our Spinach and Sun-Dried Tomato Boursin Orzo Bake, Shrimp Orzo Bake, and Middle Eastern Orzo Soup


  • Extra Virgin Olive Oil – Avocado can also be used, but we love the bold, peppery flavor of olive oil. 
  • Chicken – Use boneless skinless chicken breasts or small chicken thighs. 
  • Seasonings – Italian seasoning, garlic powder, smoked paprika, salt, and black pepper create a savory flavor with an element of smokiness and a hint of heat. 
  • Butter – We recommend using unsalted butter so you can control the flavor of the recipe more easily. 
  • Aromatics – Onion and garlic add a savory flavor and a slightly sweet, pungent taste. 
  • Orzo Pasta – Make sure it’s dry! 
  • Broth – Use vegetable broth or chicken broth, and look for low-sodium varieties!  
  • Heavy Cream – This creates a rich flavor and a velvety consistency. 
  • Parmesan Cheese – For the best taste and texture, use a block of Parmesan and grate it yourself. 
  • Baby Spinach – This is slightly sweeter and more tender than regular spinach. 
  • Sun-Dried Tomatoes – Look for sun-dried tomatoes that are packed in il, and be sure to drain them well. 
  • Lemon Juice – Freshly squeezed is best! 
  • Fresh Parsley – Technically optional, we love the pop of color and refreshing, peppery flavor this adds. Plus, you can always store leftover parsley for later! 

Skip the Dishes with this One Pot Chicken and Orzo Recipe

Below is an overview of the recipe instructions. Be sure to scroll down to the recipe card below for the complete details. 

  1. Prepare. Heat part of the olive oil in a large oven-safe skillet over medium-high heat.
  2. Season and sear the chicken. Rub the remaining oil over the chicken along with the seasonings. Once the oil is hot, add the chicken, and sear it on both sides. Then, transfer it to a plate. 
  3. Sauté. Add the butter to the skillet along with the finely chopped onion. Cook until it is fragrant. Then, add the minced garlic and orzo, and cook for another few minutes. Be careful not to burn! 
  4. Boil. Pour in the broth, and bring the liquid to a boil. Cook until the pasta is slightly tender. 
  5. Combine. Add the cream, Parmesan, spinach, and sun-dried tomatoes to the skillet. Stir until the spinach wilts. Then, add the chicken and any juices. 
  6. Cook. Allow the mixture to cook uncovered on the stove. Or, transfer the skillet to the oven, and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit. 
  7. Serve. Allow the chicken to rest for at least five minutes. Then, garnish with lemon juice and parsley, and enjoy warm. 
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Seasoned chicken breasts seared in a pot.

What Else Can I Add? 

Unleash your culinary creativity with our One Pot Chicken and Orzo recipe! Feel free to play mix-and-match with whatever ingredients you have on hand to make this dish uniquely yours. Here’s your chance to customize. Some of our personal favorites include:

  • Vegetables: mushrooms, asparagus, broccoli, carrots, peas
  • Protein: shrimp, bacon
  • Grains: pasta, rice, couscous 
A bowl of chicken and orzo pasta with sun-dried tomatoes and spinach.

Serving Suggestions

Crafted with a trio of protein, veggies, and carbs, our One Pot Chicken and Orzo pasta isn’t just a dish – it’s a complete meal all on its own. Embrace the simplicity or take it up a notch by pairing it with your favorite sides and appetizers for a spread that’s sure to please any crowd!

How to Store and Reheat

Store: Once cooled, leftover chicken and orzo can be transferred to an airtight container and stored in the refrigerator for up to three to five days.

Freeze: Transfer leftovers to a freezer-safe container, and keep it frozen for up to three months

Reheat: Allow your leftovers to thaw in the fridge overnight. Then, warm them in the microwave or in a skillet over medium heat. 

More One Pot Recipes

Get ready to spice things up with some more one-pot wonders!

A bowl of one pot chicken and orzo topped with parsley.

One Pot Chicken and Orzo

5 from 46 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Make dinner easy with this one pot chicken and orzo pasta recipe. It’s a complete meal you can have on the table in less than an hour!


  • 2 Tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breasts or small thighs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt to taste
  • Black pepper to taste
  • 2 Tablespoons unsalted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced or grated
  • 1 cup dry orzo pasta
  • 2 cups broth chicken or vegetable
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan cheese grated
  • 4 cups fresh baby spinach
  • 1/3 cup oil-packed sun-dried tomatoes drained
  • Juice of 1 lemon
  • Fresh parsley for garnish


  • In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil. Rub the chicken with the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Once the oil is hot, add the chicken and sear on both sides until golden, approximately 3-5 minutes per side. Remove the chicken from the skillet.
    2 Tablespoons extra virgin olive oil, 1 pound boneless, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, Kosher salt to taste, Black pepper to taste
  • In the same skillet, add the butter and finely chopped onion. Cook until fragrant for about 3 minutes. Add the minced garlic and orzo, cooking until lightly golden for 2-3 minutes.
    2 Tablespoons unsalted butter, 1 small onion, 2 cloves garlic, 1 cup dry orzo pasta
  • Pour in the broth. Bring it to a boil and cook for 3-5 minutes.
    2 cups broth
  • Afterward, add the cream, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach wilts. Place the seared chicken and any accumulated juices back into the skillet. Cook covered for 8-10 min or Transfer the skillet to the oven and cook, uncovered, for 400 for 10-15 minutes or until the chicken is fully cooked.
    1/2 cup heavy cream, 1/3 cup Parmesan cheese, 4 cups fresh baby spinach, 1/3 cup oil-packed sun-dried tomatoes
  • Serve the chicken topped with lemon juice, and garnish with fresh parsley if desired.
    Juice of 1 lemon, Fresh parsley for garnish


Serving: 1serving | Calories: 566kcal | Carbohydrates: 38g | Protein: 35g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 797mg | Potassium: 925mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4033IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. 5 stars
    I made this for my family this past Sunday for dinner and it was a huge hit. I also made the Greek salad which was also a huge hit. I had no idea what to expect as this was my first time making both. I will definitely be making these again.

    1. We’re so glad you enjoyed them! Thank you for trying them out and taking the time to leave your feedback! 😊

      Alia & Radwa

  2. 5 stars
    This was really delicious! The only problem I had was that a decent amount of the orzo stuck to the bottom of the dutch oven during the simmering phase (after I reintroduced the chicken). Kind of a bummer. I would just recommend stirring every few minutes during that phase of the cooking. Otherwise, perfecto!