Dinner | Main Dishes | One-Pot
Chicken Orzo Recipe (One Pot!)
There’s something irresistible about a creamy, flavorful one-pot dinner that comes together without fuss. This Chicken Orzo Recipe (One Pot!) is just that: tender diced chicken, sun-dried tomatoes, a silky cheese-forward sauce, and bright spinach all cooked in one pan for minimal mess and maximum comfort. It’s weeknight-friendly, crowd-pleasing, and filled with pantry-friendly ingredients. Read on for the full ingredient list, clear step-by-step instructions rewritten for simplicity, and tips to make this your new go-to.
Why you’ll love this recipe
- One-pot convenience: fewer dishes and less cleanup.
- Comforting and creamy without being heavy.
- Bright notes from lemon and spinach balance the richness.
- Flexible: easily doubled or adjusted for picky eaters.
Ingredients
Be sure to have these measured and ready before you begin.
- 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 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 grated Parmesan cheese, divided (see note 4)
- 3 cups coarsely chopped baby spinach
- 1 lemon (optional)
- 1 teaspoon Dijon-style mustard (optional)
- Serving suggestions (see note 5)
Equipment
- Large deep skillet or wide saucepan with a lid
- Wooden spoon or heatproof spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-step Instructions
Follow these rewritten directions for a smooth cooking experience. The steps maintain the original order but are clarified and expanded where needed so nothing is ambiguous.
- Prep the ingredients. Dice the chicken into 1/2-inch pieces and season them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Finely dice the yellow onion, mince the garlic, grate the Parmesan and coarsely chop the baby spinach. If your sun-dried tomatoes are packed in oil, roughly chop them; if they are dry-packed, rehydrate briefly in warm water for about 10 minutes, drain, and chop.
- Sear the chicken. Heat a large deep skillet over medium-high heat. Add a small splash of neutral oil or a tiny bit of the unsalted butter to the pan if needed. Add the diced chicken in a single layer and cook, stirring occasionally, until the edges are golden and the chicken is mostly cooked through, about 3–4 minutes. Transfer the chicken to a plate and set aside. Leave any browned bits in the pan; they’ll add flavor.
- Sauté onion and garlic. Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When the butter melts, add the 1 cup finely diced yellow onion. Sauté the onion until it becomes translucent and fragrant, about 3–4 minutes. Add 2 teaspoons finely minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.
- Make the roux. Sprinkle 2 tablespoons flour over the softened onion and garlic, stirring to coat the vegetables. Cook this mixture for about 1 minute to remove the raw flour taste. Add 2 teaspoons Italian seasoning and stir to combine.
- Add liquids and return the chicken. Gradually pour in 2 cups chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Then add 2-1/4 cups whole milk and stir until the mixture is smooth. Return the seared chicken to the skillet, along with any juices that collected on the plate.
- Cook the orzo. Stir in 1-1/2 cups uncooked orzo pasta and the 1/2 cup chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, then lower the heat so it bubbles gently. Cover the skillet with a lid and cook for about 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed. If the orzo needs a minute more, keep the lid slightly ajar and cook until al dente.
- Finish the sauce. Once the orzo is cooked and the sauce has thickened, stir in 3/4 cup of the finely grated Parmesan cheese (reserving the remaining 1/4 cup for garnish). If using, whisk in 1 teaspoon Dijon-style mustard for a subtle tang. Taste the dish and adjust seasoning with extra salt or pepper if needed.
- Add the spinach and optional lemon. Fold in 3 cups coarsely chopped baby spinach and stir until wilted, about 1–2 minutes. If you’d like a bright finish, squeeze in fresh lemon juice from half a lemon, or add more to taste. Stir well so the flavors meld.
- Serve. Remove the skillet from heat. Sprinkle the remaining 1/4 cup finely grated Parmesan cheese over the top. Let the dish rest for a minute to thicken slightly, then serve directly from the pan or ladle onto plates. Garnish with additional lemon wedges if desired.
Taste and texture notes
The sauce should be creamy but not soupy. Orzo should be tender with a slight bite. The sun-dried tomatoes contribute chewy pops of concentrated tomato flavor, and the spinach provides an earthy freshness. If the mixture seems too thick, stir in a splash of milk or broth to reach your preferred consistency.
Substitutions and tips
- If you prefer dark meat flavor or smaller pieces, chicken tenders or boneless thighs cut into 1/2-inch pieces will work — the ingredient list already allows for breast or tenders in the same amount.
- For a lighter version, use lower-fat milk, but note the sauce will be less rich.
- If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes before chopping to avoid overly chewy bites.
- Want extra veggies? Stir in sliced mushrooms or diced bell pepper with the onions, cooking them until softened before adding the flour.
- To make this dairy-free, replace the butter with dairy-free spread and use a plant-based milk and vegan Parmesan alternative, keeping the same quantities.
Make-ahead and storage
This recipe stores well. Cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
Serving suggestions
- Serve with a crisp green salad and a lemony vinaigrette to cut through the creaminess.
- Warm crusty bread or garlic toast pairs perfectly for scooping up the sauce.
- For a heartier meal, serve alongside roasted vegetables or a simple tomato salad.
Notes
- Note 1: If your sun-dried tomatoes are packed in oil, reserve a little of the oil to add extra flavor when sautéing the onions. If dry-packed, soak as directed in the instructions before chopping.
- Note 2: Whole milk gives the creamiest result. You may substitute a lower-fat milk if preferred, though the texture will be lighter.
- Note 3: Measure orzo accurately; it expands as it cooks. If you only have long pasta, shorten the cooking time and adjust liquid accordingly, though the original recipe is designed for orzo.
- Note 4: Use freshly grated Parmesan for the best melting quality and flavor. Pre-grated cheese can affect the sauce’s creaminess because it often contains anti-caking agents.
- Note 5: Serving ideas are listed above — lemon wedges, extra Parmesan, and crusty bread are my favorites.
Final thoughts
This Chicken Orzo Recipe (One Pot!) hits the sweet spot between speedy and soulful. It’s a single-pan dinner that looks and tastes like you spent way more time on it than you did. The combination of tender chicken, creamy orzo, salty Parmesan, and bright finishes like lemon and spinach keeps it interesting bite after bite. Whether you’re feeding a family or meal-prepping for the week, this recipe is a dependable, delicious option.
Ready to make it tonight? Gather your ingredients, preheat your skillet, and enjoy the satisfying simplicity of a hearty one-pot dinner.
Chicken Orzo Recipe (One Pot!)
Creamy one-pot chicken and orzo with sun-dried tomatoes and spinach ready in about 35 minutes.
Ingredients
Equipment
Method
- Measure the milk and leave it at room temperature. Dice the onion, mince the garlic, cut the chicken into 1/2-inch pieces, and coarsely chop the sun-dried tomatoes and spinach.
- Heat 1½ tablespoons of oil from the sun-dried tomato jar in a large nonstick pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until golden, about 5 minutes.
- Add the minced garlic and cook 30 seconds, then add the diced chicken. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5–7 minutes.
- Transfer the cooked chicken mixture to a bowl, cover with foil, and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute to form a roux. Stir in the Italian seasoning.
- Gradually whisk in the chicken broth, then whisk in the room-temperature milk until the sauce is smooth. Stir in the uncooked orzo.
- Bring the mixture to a simmer over high heat, then lower to maintain a gentle simmer. Cook, stirring occasionally and more often toward the end, for 7–10 minutes. After about 5 minutes of simmering, stir in the chopped sun-dried tomatoes.
- When the orzo is almost tender and the mixture is slightly saucy, stir in the reserved cooked chicken, chopped spinach, 3/4 cup of the grated Parmesan, Dijon mustard (if using), and 1 tablespoon lemon juice (if using). Stir until the cheese melts and the spinach wilts.
- Taste and adjust seasoning with additional salt and pepper if needed. If the mixture is too thick, thin with a little milk. Serve immediately topped with the remaining Parmesan.
Notes
- Use julienne-cut sun-dried tomatoes packed in oil for best flavor.
- Whole milk gives the creamiest texture; lower-fat milk will be thinner.
- Measure 1-1/2 cups of uncooked orzo; it’s a pasta, not a grain.
- Grate Parmesan from a block for better melting and flavor.
- Optional toppings include a spoonful of basil pesto or fresh herbs.
