This one-pot Italian chicken orzo is packed with chicken, creamy orzo pasta, and Tuscan-inspired vegetables, all full of Italian flavor. It's a one-pan dinner ready in just 45 minutes that will make you feel like you're eating at a restaurant in the comfort of your own home.
Arjo lovers may also want to check us out Cilantro-Lime Orzo Pasta Salad Or our iItalian Orzo Pasta Salad.
Why our recipe?
- A one-pan meal that's quick and easy to get on the table in about 45 minutes.
- Comfort food orzo pasta with juicy chicken and Italian flavors.
- Simple ingredients, but it seems good enough for a restaurant.
After a long day at work, sometimes your family needs a quick, tasty meal—one that's easy to make and even easier to clean up. Sounds impossible, right? Think again! This Italian Orzo checks all the boxes and more. Made entirely in one pan, it's perfect for anyone craving a little cheesy goodness. You may very well find yourself making it over and over again.
Material notes
- Chicken: Cut into 1 inch pieces. You can also use boneless skinless chicken thighs that are a little juicy.
- Chicken Broth: You'll have the best taste control by using a low-sodium option. This is a great chef tip.
- Italian Seasoning: You can even create your own Homemade Italian seasoning.
- Earn: This short-cut pasta is similar to rice and can be found in the pasta aisle in a box or plastic container. Check the cooking time on your package for best results.
- Heavy Cream: You can substitute half and half, though the dish may be less creamy and thicker.
- Mushrooms: White button or brown cremini mushrooms both work.
- Baby Spinach: No need to cut—just throw it on and let it dry.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes work best here.
- Parmesan Cheese: Freshly grated or grated Parmesan always melts best.
Change up your vegetables
Feel free to switch up the veggies and make it your own! Instead of spinach, Kale or Arugula (1 to 1 ½ cups) works perfectly. Finely chop the kale so it cooks faster, or toss in some arugula for a little pepper.
throw Cherry tomatoes Substitute sun-dried tomatoes (1 cup). You can toss them raw near the end or roast them first for even more flavor.
Artichoke hearts (½ to 1 cup) is another great choice. Just drain them, cut them into bite-sized pieces and stir them
olive (¼ to ½ cup) Great for salty lovers. Kalamata or green olives both work.
chop up Roasted red chillies (½ cup) for a little sweetness and mix before serving.
Using rotisserie chicken
Got some shredded rotisserie chicken in the fridge? Perfect—you're already halfway through dinner! Swapping out pre-cooked shredded chicken makes this dish even quicker and easier without losing any of the flavor.
Skip the Sauté: Raw chicken does not need to be cooked. Start by sauteing the mushrooms first, until they are soft, then proceed with the recipe.
When to add chicken: Once the orzo is fully cooked and creamy, toss in the shredded rotisserie chicken. Stir it and let it warm up which takes only 2-3 minutes.
right pan
Size Matters: Go for a large, deep skillet (12 inches or larger). This gives the chicken and orzo plenty of room to cook evenly and keeps everything from splattering when you stir.
Lid Needed: You will need a lid to cover the pan while cooking the orzo. If your skillet doesn't have one, no worries – just cover it tightly with foil.
Don't have a skillet? No problem! A wide, shallow Dutch oven or brazier works like a charm.
Storage and reheating instructions
Keep in fridge the remainder Up to 3 days in an airtight container.
to coagulate, Let the dish cool completely, then store it in portions in a freezer-safe container for up to 2 months. Refrigerate overnight before reheating.
Reheat in the oven In a skillet over medium-low heat, stirring occasionally, until warm.
Reheat in microwave In 30-second increments, stirring between each, until warm.
