Name: One Pot Chicken Orzo Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or tenders, cut into 1” pieces; 1 teaspoon garlic powder; ¼ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes; ½ cup diced yellow onion (about ½ medium onion); 2 cups chopped fresh asparagus spears, cut into 1 inch pieces; 1 tablespoon minced garlic (about 3 garlic cloves); 2 cups fresh spinach; 2 sprigs fresh thyme (or ¼ teaspoon dried thyme); 2 tablespoons olive oil (divided); 8 ounces dry orzo pasta; 2 ½ cups low sodium chicken broth; ⅓ cup half and half (or substitute milk); ⅓ cup freshly grated parmesan cheese; Chopped fresh parsley and extra parmesan for garnish

I have to tell you, this One Pot Chicken Orzo Recipe has become one of my absolute favorite weeknight meals. It’s hearty, comforting, and packed with flavor, yet it comes together so quickly and with minimal cleanup. I love how tender chunks of chicken mingle with nutty, slightly toasted orzo and fresh, vibrant asparagus and spinach, all in a luscious, cheesy broth that’s subtly brightened with thyme. For me, this dish strikes the perfect balance between simplicity and satisfying depth, and I’m excited to share it with you!

Why You'll Love This One Pot Chicken Orzo Recipe

The first thing that gets me every time is the incredible flavor profile. The chicken is perfectly seasoned with garlic powder, salt, black pepper, and a little red pepper flakes for a gentle heat that doesn’t overpower. When cooked just right, the meat stays juicy and tender, creating a beautiful contrast with the slightly crisp asparagus. The orzo itself almost melts into a creamy bed thanks to the addition of half and half and parmesan, which adds a subtle richness without feeling heavy.

I also adore how straightforward this recipe is. One pan means fewer dishes, which is basically a dream after a long day. Each ingredient gets added at just the right moment to build layers of flavor, and I’m always surprised by how a handful of fresh herbs and simple veggies can make everything taste so fresh and inviting. The fact that it cooks in under an hour makes it a perfect candidate for busy weeknights, but I’d happily serve it for casual dinners when friends come over, too.

What really makes this dish stand out for me is the way it feels homey yet somehow special. Whether you’re craving something cozy after a chilly day or you want a meal that feels a little elegant without fuss, this recipe delivers every time. It’s flexible, forgiving, and endlessly satisfying, and I’m confident you’ll find yourself coming back to it again and again.

Ingredients You'll Need

A close-up view of a cream-colored pan filled with a creamy pasta dish. The dish has three main layers: plump, tender pieces of light brown chicken scattered evenly; thick, short grain orzo pasta coated in a glossy, pale creamy sauce; and bright green asparagus tips and leafy spinach mixed throughout. A shiny gold spoon is inserted into the dish, held by a woman's hand at the back edge of the pan. The background shows a hint of green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients are refreshingly simple and all work together to create the perfect balance of taste, texture, and color in this dish. From the tender chicken and fresh asparagus to the creamy parmesan and spinach, each component plays an important role in making this meal so delicious.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless, skinless chicken breasts: Cubed into bite-sized pieces for quick, even cooking and tender bites.
Garlic powder, salt, black pepper, red pepper flakes: The seasoning base that adds warmth and a tiny kick of heat to the chicken.
Olive oil: Divided use to get a nice sear on the chicken without burning the veggies.
Yellow onion: Diced finely to bring sweetness and depth to the dish.
Fresh asparagus: Cut into 1-inch pieces to provide a bright crunch and beautiful green color.
Minced garlic: Adds fresh pungency, complementing the garlic powder in the chicken seasoning.
Dry orzo: The star pasta here; its tiny rice shape soaks up the flavors wonderfully.
Low sodium chicken broth: The cooking liquid that infuses flavor and keeps the orzo creamy.
Fresh thyme sprigs: For that fragrant herbal note that lifts the whole dish.
Half and half: Adds richness and creaminess to finish the sauce without weighing it down.
Freshly grated parmesan: For cheesy umami that ties everything together beautifully.
Fresh spinach: Stirred in at the end for a pop of color and tender green goodness.
Chopped fresh parsley and extra parmesan: For garnish and an extra burst of fresh flavor before serving.

Directions

Step 1: Start by mixing your chicken chunks with garlic powder, salt, black pepper, and red pepper flakes in a small bowl, tossing gently to coat every piece evenly. This step ensures that every bite of chicken is flavorful.

Step 2: Heat one tablespoon of olive oil in a large, high-sided pan over medium-high heat. Add the seasoned chicken and cook it for about 10 to 12 minutes, turning occasionally until the pieces are golden brown on all sides. Once cooked through, transfer the chicken to a bowl and set it aside.

Step 3: Without cleaning the pan, add the remaining tablespoon of olive oil. Toss in the chopped asparagus and sauté for about 2 minutes. You want them to be tender but still retain a slight crispness. After sautéing, remove the asparagus and set it aside with the chicken.

Step 4: Into the same pan, add the diced onion and cook until softened and translucent, about 3 minutes. Then add the dry orzo and minced garlic, stirring frequently until the orzo starts to take on a lightly toasted golden color—this usually takes around 3 minutes. This toasting step adds a wonderful nutty flavor to the orzo.

Step 5: Pour in the chicken broth and bring the mixture to a simmer. Stir occasionally, scraping the bottom of the pan to prevent sticking. Cover the pan with a lid and let it cook for 7 minutes, stirring once halfway through. The orzo will absorb most of the broth and become tender.

Step 6: Return the cooked chicken and asparagus to the pan, then stir in the half and half, freshly grated parmesan, fresh spinach, and thyme sprigs. Heat through for 1 to 2 minutes, just long enough to wilt the spinach and marry all the flavors together.

Step 7: Serve the dish immediately, garnishing with chopped fresh parsley and a generous sprinkle of extra parmesan. This final touch adds freshness and a lovely visual appeal.

Servings and Timing

This One Pot Chicken Orzo Recipe yields about 4 hearty servings. It’s perfect for families or small dinner parties. Preparation takes roughly 10 minutes to chop and season everything, while cooking takes around 35 minutes, adding up to a total of 45 minutes from start to finish. No resting time is needed, so it’s great for when you want a hot and satisfying meal served promptly.

How to Serve This One Pot Chicken Orzo Recipe

A close-up view of a creamy pasta dish on a white plate, featuring three main layers: chunks of light golden chicken pieces scattered throughout, bright green asparagus cut into large pieces, and a creamy sauce coating small, rice-shaped pasta. The dish is garnished with finely chopped fresh parsley and grated white cheese sprinkled on top, adding texture and color contrast. The background shows a white marbled texture surface, and a silver fork is partially visible on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to keep the accompaniments simple and fresh to let the flavors of the main course shine. A crisp green salad with lemon vinaigrette or a side of roasted cherry tomatoes works beautifully. I also love pairing this meal with warm, crusty bread to soak up that creamy, cheesy broth.

For garnish, I go heavy on the fresh parsley and parmesan—it adds color and a fresh burst that makes the dish feel instantly special on the plate. Bright wedges of lemon on the side are also fantastic if you want to add a zesty contrast at the table.

As for beverages, a chilled glass of dry white wine such as Sauvignon Blanc or Pinot Grigio complements the subtle herbaceous notes and the rich creaminess perfectly, but a sparkling water with a slice of lemon or even a light iced tea would be equally refreshing. This dish is wonderful for cozy weeknight dinners but also feels festive enough for casual gatherings or weekend family meals. I always serve it hot or warm to enjoy every comforting bite.

Variations

I love tinkering with this One Pot Chicken Orzo Recipe depending on what I have on hand or my mood. You can easily swap the chicken breasts for thighs if you prefer meat that’s a bit more flavorful and juicy. For a vegetarian version, I replace chicken with hearty mushrooms or roasted chickpeas for protein.

If you need gluten-free options, using gluten-free orzo or substituting with rice-shaped quinoa works beautifully. Vegans can swap the half and half and parmesan for coconut cream and a sprinkle of nutritional yeast to maintain the creaminess and cheesy flavor.

For a different flavor profile, adding a splash of lemon juice at the end or incorporating a pinch of smoked paprika alongside the initial seasonings brings pleasant brightness or smoky warmth. You could also try cooking this in the oven after layering the ingredients in a casserole dish for a one-pot baked version that gives a golden finish to the top.

Storage and Reheating

Storing Leftovers

I recommend storing any leftovers in an airtight container to maintain freshness and prevent drying out. The dish will keep well in the refrigerator for up to 3 days. Using glass containers works best because they don’t absorb odors and make reheating easier.

Freezing

This dish freezes fairly well, especially if you slightly undercook the orzo before freezing to avoid mushiness on reheating. Divide portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep well for up to 2 months. Just remember to thaw it overnight in the fridge before reheating.

Reheating

For the best texture and flavor, I reheat leftovers gently on the stove over low to medium heat, stirring frequently and adding a splash of broth or water to loosen up the sauce if needed. You can also microwave in short bursts, stirring in between to evenly warm it without drying out. Avoid overheating as the orzo can become gummy and the chicken dry.

FAQs

Can I use chicken thighs instead of chicken breasts in this One Pot Chicken Orzo Recipe?

Absolutely! Chicken thighs will give you a juicier, more flavorful bite. Just cut them into similar-sized pieces and adjust the cooking time slightly to ensure they’re cooked through.

Is it possible to make this recipe gluten-free?

Yes, simply substitute the orzo with a gluten-free pasta or even use quinoa for a nutritious and naturally gluten-free alternative. Be sure to check your broth’s label also to avoid gluten hidden in seasoning additives.

Can I prepare this dish ahead of time?

You can prep the chicken and chop the vegetables in advance, then store them separately in the fridge. However, since this meal is best enjoyed fresh and creamy, I recommend assembling and cooking everything just before serving.

What can I use if I don’t have half and half?

Milk or a blend of milk and cream works well as a substitute. For a dairy-free option, try coconut milk or cashew cream, though it will slightly alter the flavor.

Can I add other vegetables to this dish?

Definitely! I often add peas, bell peppers, or zucchini depending on the season. Just adjust the sautéing time slightly so everything finishes tender and crisp.

Conclusion

I truly hope you’ll give this One Pot Chicken Orzo Recipe a try soon because it’s one of those dishes that feels like a cozy hug on a plate. It’s easy to make, full of vibrant flavors, and perfect for so many occasions. Once you see how it all comes together in just one pot, I’m confident it’ll become a staple in your kitchen like it is in mine!