One-Pot Chicken and Orzo

This One-Pot Chicken and Orzo is the kind of weeknight dinner that feels indulgent but comes together in under 30 minutes. Tender chicken tenderloins sear golden, garlic and dried onion build a cozy base, and orzo cooks right in the same pan, soaking up a savory broth. A sprinkle of chopped parsley and grated parmesan at the end brightens and finishes the dish with a touch of creaminess—perfect for busy nights or an easy dinner for guests.

Why you’ll love this One-Pot Chicken and Orzo

If you love easy, approachable dinners with restaurant-worthy flavor but minimal cleanup, this recipe checks all the boxes. It’s naturally comforting, uses pantry-friendly ingredients, and relies on simple techniques: a good sear, a quick sauté, and simmering orzo until tender. The result is a one-pot meal that brings big flavor and pleasing texture without fuss.

Ingredients

• ▢1Tbsp garlic and herb seasoning
• ▢2-lb raw chicken tenderloins
• ▢2 Tbsp olive oil
• ▢3 garlic cloves, minced
• ▢1 Tbsp dried minced onion flakes
• ▢2¾ cups low-sodium chicken broth
• ▢1 cup orzo
• ▢2 Tbsp chopped fresh parsley leaves
• ▢1/2 cup grated parmesan cheese

Equipment you’ll need

• Large, heavy-bottomed skillet or sauté pan with a tight-fitting lid (10–12 inches works well)
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Prep tips

• Pat the chicken tenderloins dry with paper towels so they sear properly instead of steaming.
• Measure the orzo and broth ahead of time—once you start cooking, things move quickly.
• Mince the garlic and chop the parsley before heating the pan to keep the timing smooth.

Step-by-step instructions

1. Season the chicken: Place the 2-lb raw chicken tenderloins on a clean work surface or plate. Sprinkle 1 Tbsp garlic and herb seasoning evenly over both sides of the tenderloins, rubbing it in gently with your hands so each piece is coated.
2. Heat the pan: Set your large skillet over medium-high heat and add 2 Tbsp olive oil. Allow the oil to shimmer but not smoke—this takes about 1 minute. A properly heated pan ensures a good golden sear.
3. Sear the chicken: Add the seasoned chicken tenderloins to the hot oil in a single layer, leaving a little space between pieces. Cook without moving them for 2–3 minutes, or until the undersides are deeply golden. Flip each tenderloin and cook the other side for 1–2 minutes more. You are not trying to fully cook the centers at this stage; just build color.
4. Add garlic and onion: Push the chicken to one side of the pan. Reduce heat to medium. Add the 3 minced garlic cloves and 1 Tbsp dried minced onion flakes into the oil and lightly sauté 30–45 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. Combine broth and orzo: Pour 2¾ cups low-sodium chicken broth into the skillet, tilting the pan to scrape up any browned bits from the bottom. Stir in 1 cup orzo. Make sure the orzo is distributed evenly and submerged in the broth.
6. Simmer to cook: Bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low and cover the pan with a tight-fitting lid. Let the dish cook undisturbed for 8–10 minutes, or until the orzo is tender and most of the liquid is absorbed. Check occasionally near the end to ensure it’s not sticking; if the pan looks dry too early, add up to 1/4 cup extra broth or water.
7. Finish the chicken: Remove the lid. Transfer the chicken tenderloins to the surface of the orzo so they can finish cooking in the residual heat and steam for another 2–3 minutes. Use a meat thermometer to ensure the thickest part of a tenderloin reaches 165°F (74°C) for safe doneness. If you don’t have a thermometer, cut one open—there should be no pink inside and the juices should run clear.
8. Stir in finishing touches: Once the chicken is cooked through and the orzo is tender, remove the pan from heat. Stir in 2 Tbsp chopped fresh parsley leaves and 1/2 cup grated parmesan cheese. Mix gently so the parmesan melts into the orzo and creates a slightly creamy texture. Taste and add a small pinch of salt and pepper if needed.
9. Serve: Plate the orzo and place the chicken tenderloins on top or slice them and toss with the orzo. Garnish with a little extra chopped parsley and a light dusting of parmesan if desired. Serve immediately while warm.

Notes and variations

• Make it saucier: If you prefer a creamier finish, stir in 2–3 tablespoons of cream or a splash of milk when you add the parmesan.
• Veggie boost: Add quick-cooking vegetables like spinach or cherry tomatoes in the last 2–3 minutes of simmering. Stir them in under the lid so they wilt gently.
• Cheese swaps: If you’d like a different flavor profile, swap half the parmesan for grated pecorino or a mild manchego.
• Herb-forward: Double the fresh parsley or stir in 1 Tbsp chopped fresh basil for a brighter herb note.

Leftovers and storage

Store leftover One-Pot Chicken and Orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or in the microwave covered with a damp paper towel to preserve moisture. Orzo tends to absorb liquid as it sits, so don’t hesitate to add a little extra broth or water when reheating.

Weekly meal prep friendly

This recipe is a great candidate for meal prep. Cook one batch and portion into containers with a side of quick-roasted vegetables, a fresh salad, or lemon wedges for a weekday lunch or dinner that tastes like you made it fresh.

Tips for perfect results every time

• Don’t overcrowd the pan when searing the chicken. If necessary, sear in two batches so each tenderloin gets a good golden crust.
• Use low-sodium chicken broth so you can control seasoning. Add salt at the end to taste rather than oversalting at the start.
• Keep the lid on while the orzo cooks. Trapped steam finishes the pasta and cooks the chicken gently without drying it.
• If the orzo finishes cooking but the chicken needs a minute or two more, move the chicken onto the surface, cover, and let residual heat finish it—this prevents overcooking the pasta.

Flavor profile

The garlic and herb seasoning gives bold, aromatic notes that pair naturally with olive oil and the umami of parmesan. The dried minced onion flakes add a gentle onion background without the texture of fresh onion, while the minced garlic gives a bright garlic punch. Chopped fresh parsley at the end refreshes the dish and balances the richness of the cheese.

Serving suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette for contrast.
• Serve alongside roasted asparagus or green beans for a simple vegetable accompaniment.
• Offer lemon wedges to squeeze over the top for a fresh, citrusy lift.

Frequently asked questions

Can I use brown rice or another pasta instead of orzo?

Orzo cooks more quickly and creates a creamy texture in one pot. Smaller pastas with similar cooking times can work, but adjust the broth ratio and cooking time. Brown rice requires a longer simmer and more liquid, so it isn’t a direct swap.

What if my pan is too small?

Use the largest pan you have so the chicken can sear in a single layer. If the pan is crowded, sear the chicken in two batches and proceed with the rest of the recipe in the same pan; return all pieces to the orzo during the simmering step.

Can I use bone-in chicken?

Bone-in pieces will require longer cooking time and more liquid; this recipe is optimized for tenderloins which cook quickly and evenly with the orzo.

Final thoughts

Simple, fast, and satisfying, this One-Pot Chicken and Orzo is a weeknight champion. It brings comfort to the table without complicated steps or long cleanup—just pure, delicious flavor in one pan. Keep the ingredients on hand, and you’ll have a reliable, cozy dinner ready in no time.

One-Pot Chicken and Orzo

A quick, comforting one-pot meal of tender chicken and creamy orzo ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp garlic and herb seasoning
• 2 lb chicken tenderloins cut into bite-size pieces
• 2 Tbsp olive oil
• 3 cloves garlic minced
• 1 Tbsp dried minced onion flakes
• 2.75 cup low-sodium chicken broth
• 1 cup orzo
• 2 Tbsp fresh parsley chopped
• 1/2 cup parmesan cheese grated

Equipment

• 12-inch non-stick skillet or Dutch oven
• Chef’s knife
• Cutting Board
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Season the chicken pieces with the garlic and herb seasoning.
2. Heat olive oil in a large 12-inch non-stick skillet or Dutch oven over medium-high heat.
3. Add the chicken and cook, stirring occasionally, until golden brown on the outside and mostly cooked through, about 5–7 minutes.
4. Add the minced garlic and dried minced onion flakes to the pan and cook, stirring, for about 30 seconds until fragrant.
5. Pour in the chicken broth and add the orzo. Bring to a gentle simmer, then reduce the heat to medium-low.
6. Simmer uncovered for 15–18 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
7. Stir in the chopped parsley and grated Parmesan until combined and creamy. Adjust seasoning if needed, then serve immediately.

Notes

• Use any uncooked chicken cut you prefer, such as breasts or thighs.
• This can be cooked in either a large skillet or a Dutch oven.
• Add a splash of cream or extra broth if the orzo becomes too thick.
• You can stir in greens or vegetables (spinach, broccoli, asparagus, etc.) near the end of cooking.
• I use a salt-free garlic and herb seasoning, but use your preferred blend.