One-pot Chicken Orzo is a creamy, flavorful meal with tender chicken, juicy sun-dried tomatoes, spinach, and perfectly cooked pasta.
Chicken Orzo
I’m obsessed with the combo of chicken, sun-dried tomatoes, and spinach (some of my faves: Chicken Pasta, Mediterranean Pasta Salad, and Pesto Chicken Tortellini!), so I turned them into this delicious, one-pot Chicken Orzo.
It’s rich and creamy without being too heavy—no heavy cream needed! Think risotto vibes with an ultra-creamy texture and perfectly cooked pasta in every bite!
Ingredients
Here’s what you’ll need to make Chicken Orzo:
- Sun-dried tomatoes: Use oil-packed, sliced tomatoes for more flavor. The oil is also used to cook the chicken and veggies.
- Yellow onion: Finely chop for even cooking.
- Garlic: Fresh minced garlic gives the best flavor, but jarred garlic works too.
- Chicken breast: Cut into small, even pieces. Chicken tenders are also great here.
- Butter: Unsalted helps control the salt in the dish.
- Flour: Thickens the sauce for a creamy texture.
- Italian seasoning: Adds flavor without needing more spices.
- Chicken broth: Use low-sodium if you’re concerned about the salt.
- Whole milk: Room temp milk thickens faster for a creamier texture.
- Orzo pasta: Cooking it in the sauce makes it extra creamy.
- Parmesan cheese: Freshly grated melts and blends in better.
- Baby spinach: Roughly chop so it wilts fast and mixes well.
Quick Tip
Quick Tip
Chicken Orzo Tips
- Prep ahead: Cut and set everything out before cooking since things move quickly once you start.
- Sauté onion thoroughly: Make sure the onion is soft at the start, as it won’t cook much more later.
- Grate Parmesan finely: Use the small holes on a grater for an accurate measurement.
- When to remove from heat: Take it off when the pasta is tender but still slightly soupy, like risotto. It thickens quickly, so remove it earlier than you think to avoid mushy pasta. If it’s too thin, you can heat it for another minute.
- Too thick: Orzo absorbs liquid as it cooks and stands. Add a splash of milk to thin it out if needed.
What Pot To Use
Use a large (5.5 to 6 quart), nonstick pot for best results.
I tested this recipe in a cast iron pot, and it worked well. Just keep in mind that it cooks faster since cast iron holds more heat, so you’ll need to stir more often to prevent the pasta from sticking or clumping.
Chicken Orzo Toppings
This recipe is delicious on its own, but here are some toppings to take it up a notch:
- Basil pesto: A scoop of fresh basil pesto adds amazing flavor. Look for refrigerated pesto near fresh pasta and cheeses.
- Parmesan cheese: A little extra Parmesan adds a salty, flavorful finish. For the best texture, use a microplane to grate it directly over individual plates.
- Fresh herbs: Add fresh parsley or thyme to brighten up the rich flavors of the dish.
Storage
Chicken Orzo is best fresh, but if you need to store it, let it cool, then put it in an airtight container. Keep it in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.
More Pasta Recipes
- Butternut Squash Pasta with roasted butternut squash and bacon
- Creamy Sausage Pasta with sun-dried tomatoes
- Sausage Rigatoni with a creamy tomato sauce
- Baked Ziti with a “secret” ingredient that makes it the BEST!
- Greek Pasta Salad with a simple Greek vinaigrette
Chicken Orzo
Chicken Orzo is a one-pot dish with tender chicken, orzo, and veggies, all cooked together in a creamy, flavorful meal with juicy sun-dried tomatoes and spinach.
Equipment
- Large pot 5.5 or 6-quart
Ingredients
- 1/2 cup sun-dried tomatoes see note 1
- 1 cup finely diced yellow onion 1 onion
- 2 teaspoons finely minced garlic
- 1 large (12-ounces) chicken breast or tenders, diced to 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons white flour
- 2 teaspoons Italian seasoning
- 2 cups chicken broth
- 2-1/4 cups whole milk see note 2
- 1-1/2 cups uncooked orzo pasta see note 3
- 1 cup finely shredded Parmesan cheese divided, see note 4
- 3 cups coarsely chopped baby spinach
- 1 tablespoon lemon juice optional
- 1 teaspoon Dijon-style mustard optional
- Serving suggestions see note 5
Instructions
- Measure the milk and set it aside to come to room temp. Dice onion, mince garlic, and chop chicken into 1/2-inch pieces. Coarsely chop the sun-dried tomatoes and spinach.
- Heat 1-1/2 tbsp 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 5 minutes until golden. Add garlic and cook for 30 seconds. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until the chicken is cooked through. Transfer the mixture to a bowl, cover with foil, and set aside.
- In the same pot, melt butter over medium heat, then add flour, whisking constantly for 1 minute. Whisk in the Italian seasoning. Gradually whisk in the chicken stock, followed by the milk, stirring until smooth. Add the uncooked orzo and stir.
- Turn the heat to high and bring the mixture to a simmer. Once bubbling, lower the heat to maintain a gentle simmer. Cook for 7-10 minutes, stirring occasionally and more towards the end of cooking. After 5 minutes, stir in the sun-dried tomatoes. The orzo should be almost tender and the mixture still slightly soupy after 7-10 minutes.
- Add the cooked chicken, spinach, 3/4 cup Parmesan cheese, Dijon mustard (if using), and lemon juice (if using) to the pot. Stir to melt the cheese and wilt the spinach. Taste and adjust seasoning with additional salt and pepper if needed.
- The consistency should be creamy, like risotto. If it's too thick, add a little milk to thin it out. Serve right away and top each bowl with the remaining Parmesan. You can also add a spoonful of basil pesto and fresh herbs if you like. Enjoy while it's hot!
Video
Recipe Notes
Note 1: Use julienne-cut tomatoes packed in oil and herbs for the best flavor.
Note 2: Whole milk is essential for a thick and creamy texture. Lower-fat milk won’t achieve the same result.
Note 3: Orzo is a small pasta, not a grain. Be sure to use 1 1/2 cups and not the whole box.
Note 4: Grab a block of Parmesan and grate it on the small holes of a grater. Avoid using pre-grated Parmesan from a can as it’s too salty and won’t melt as smoothly.
Note 5: Optional toppings like fresh pesto or fresh herbs (Italian parsley or thyme) enhance the dish.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 46.3g | Protein: 40.6g | Fat: 18.4g | Cholesterol: 106.4mg | Sodium: 637.9mg | Fiber: 3g | Sugar: 12.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so yummy and great comfort food! My husband and I like the flavor of sun-dried tomatoes, but don’t like biting into them, so I put them in the food processor and we love it. I add some red pepper flakes for some heat. The mustard is a nice touch.
Love that idea! So thrilled to hear this was a hit! Thanks Teresa!
I made this for dinner last night and am still thinking about it this morning. It was so so good. I had some artichokes in the fridge that I added to this but otherwise followed your directions exactly. Yum. This will be a regular in our house.
Delish! I am so thrilled to hear this! Thanks so much Kristen!
What do I substitute to make this Gluten Free? Corn Starch instead of Flour? If so, do you know how much Corn Starch I should use and when should I add it?
Thanks!
I haven’t tested any methods to make it gluten-free, but I imagine using gluten-free flour would work as a substitute! And obviously, you’ll need to use gluten-free orzo.
So delicious!! Cannot wait to make this again!
I’m so happy you loved this Chicken Orzo! Thanks for your comment!