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Easy One-Pot Chicken and Orzo photo

One-Pot Chicken and Orzo

A quick, comforting one-pot meal of tender chicken and creamy orzo ready in about 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.