This Creamy One-Pot Chicken and Spinach Orzo Delight is a cozy, weeknight-friendly dish that delivers big flavor with minimal fuss. Tender bites of chicken, silky orzo, and fresh spinach simmer together in the same pot, then get finished with rich cream and Parmesan. It’s comforting, hearty, and elegant enough to serve to guests without the mountain of dishes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute, until fragrant, stirring often so it doesn’t burn.
- Add the chicken pieces to the pot and season with salt, black pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.
- Stir in the orzo pasta, coating it in the pan juices, then pour in the chicken broth. Scrape the bottom of the pot to release any browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the chopped spinach, heavy cream, and grated Parmesan cheese.
- Cook for an additional 2–3 minutes, stirring, until the spinach is wilted, the cheese is melted, and the orzo is creamy. If it seems too thick, add a splash of extra broth or cream.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Serve hot, garnished with fresh chopped parsley.
Variation
- Swap the chicken breasts for boneless, skinless chicken thighs for a richer, juicier result.
- Stir in 1/2 cup of sun-dried tomatoes or halved cherry tomatoes with the spinach for a pop of color and tangy sweetness.
- Add mushrooms or peas when you add the orzo for more veggies and extra texture.
Cooking Notes
- Cut the chicken into evenly sized pieces so it cooks at the same rate and stays tender.
- Stir the orzo a couple of times while simmering to prevent it from sticking to the bottom of the pot.
- Keep the heat at a gentle simmer; boiling too rapidly can cause the liquid to evaporate before the orzo is fully cooked, leading to uneven texture.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon and olive oil to balance the rich, creamy sauce.
- Pair with warm crusty bread or garlic bread to soak up every bit of the flavorful orzo.
- Finish each bowl with extra Parmesan, freshly cracked black pepper, and a drizzle of good olive oil for a restaurant-style touch.
Tips
- Prep and chop all ingredients before you start cooking to keep this one-pot meal moving quickly and smoothly.
- Grate Parmesan from a block rather than using pre-shredded cheese for the smoothest, creamiest melt.
- If you prefer a looser, more risotto-like texture, stir in a bit more broth or cream at the end until it reaches your desired consistency.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different pasta instead of orzo?
Yes, you can use other small pasta shapes like ditalini or small shells, but you may need to adjust the liquid and cook time slightly. - Can I make this without heavy cream?
You can substitute half-and-half or whole milk, though the sauce will be lighter. For extra richness, add a spoonful of cream cheese at the end. - How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen. - Can I add more vegetables?
Absolutely peas, broccoli florets, or diced bell peppers work well. Add sturdier veggies with the orzo, and tender greens like spinach near the end as directed.
Conclusion
This Creamy One-Pot Chicken and Spinach Orzo is the perfect blend of comfort and convenience. Juicy chicken, tender orzo, and vibrant spinach are wrapped in a velvety Parmesan cream sauce, all made in a single pan in just 30 minutes. It’s weeknight-easy yet feels special enough for company a reliable, cozy favorite you’ll turn to again and again.
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One-Pot Chicken and Spinach Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Not vegetarian; contains gluten and dairy
Description
This Creamy One-Pot Chicken and Spinach Orzo Delight is a cozy, weeknight-friendly dish that delivers big flavor with minimal fuss. Tender bites of chicken, silky orzo, and fresh spinach simmer together in the same pot, then get finished with rich cream and Parmesan. It’s comforting, hearty, and elegant enough to serve to guests without the mountain of dishes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute, until fragrant, stirring often so it doesn’t burn.
- Add the chicken pieces to the pot and season with salt, black pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.
- Stir in the orzo pasta, coating it in the pan juices, then pour in the chicken broth. Scrape the bottom of the pot to release any browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the chopped spinach, heavy cream, and grated Parmesan cheese.
- Cook for an additional 2–3 minutes, stirring, until the spinach is wilted, the cheese is melted, and the orzo is creamy. If it seems too thick, add a splash of extra broth or cream.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Serve hot, garnished with fresh chopped parsley.
Notes
- Use low-sodium chicken broth so you can better control the salt level, especially since Parmesan adds saltiness too.
- If the orzo absorbs liquid faster than expected and the pot looks dry, add 1/4–1/2 cup more broth as needed while it simmers.
- The dish will continue to thicken as it cools; loosen leftovers with a splash of broth, milk, or cream when reheating.
- For extra flavor, add a squeeze of lemon juice at the end to brighten the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal (estimated)
- Sugar: 3 g (estimated)
- Sodium: 780 mg (estimated)
- Fat: 20 g (estimated)
- Saturated Fat: 9 g (estimated)
- Unsaturated Fat: 9 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 38 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 30 g (estimated)
- Cholesterol: 135 mg (estimated)
Keywords: one-pot chicken orzo, creamy chicken and spinach orzo, skillet dinner, easy weeknight meal, 30-minute recipe