Creamy Chicken Orzo (One-Pot Recipe)
This One Pot Creamy Tomato Chicken and Orzo is the ultimate cozy dinner. Tender golden chicken, silky tomato cream sauce, spinach, and Parmigiano all cooked in one pan in just 40 minutes.
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika optional
- 2 tablespoons extra-virgin olive oil
- ½ small yellow onion small diced
- 3 cloves garlic finely chopped
- ½ teaspoon red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 4 cups chicken broth plus up to ½ cup more if needed
- 1 ½ cups dry orzo pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano Reggiano
- 1 teaspoon homemade Italian seasoning
- 1 cup fresh spinach roughly chopped
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil leaves torn
- Salt and pepper to taste
Instructions
- Season the Chicken. Pat cubed chicken dry with paper towels. Toss with salt, pepper, and smoked paprika.
- Sear in Batches (Don’t Crowd!). Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer. Cook 2–3 minutes per side until golden. Work in batches if needed. Remove and set aside. The chicken will finish cooking later.
- Build the Flavor Base. Reduce heat to medium. Add diced onion with a small pinch of salt. Cook 4–5 minutes until soft. Add garlic and red pepper flakes. Cook 30 seconds. Stir in tomato paste and cook 1–2 minutes until slightly darkened.
- Toast the Orzo. Add dry orzo and stir 1 minute to coat.
- Simmer. Pour in broth, scraping up browned bits. Return chicken (and any juices) to the pan. Bring to a gentle simmer. Cover and cook about 15 minutes, stirring a few times.
- Make It Creamy. Remove lid. Stir in heavy cream, Italian seasoning, and Parmigiano. Cook uncovered 5 minutes until orzo is tender and sauce thickens. Add more broth if needed.
- Finish Fresh. Stir in spinach until wilted. Add lemon zest, lemon juice, and basil. Taste and adjust seasoning.
Notes
- Don’t over-stir the orzo — it can become gummy.
- Keep the simmer gentle, not boiling aggressively.
- If it thickens too much, add a splash of broth.
- Rest before serving for the best consistency.
Nutrition
Serving: 6g | Calories: 545kcal | Carbohydrates: 33g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 1214mg | Potassium: 703mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1452IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 2mg
