This one-pot Chicken Orzo Recipe is a creamy, flavorful meal with tender chicken, juicy sun-dried tomatoes, spinach, and perfectly cooked pasta.
author’s note
The Combo I Keep Coming Back To!
I’m obsessed with the combo of chicken, sun-dried tomatoes, and spinach. I’ve already worked it into Chicken Pasta, Mediterranean Pasta Salad, and Pesto Chicken Tortellini, and apparently I’m still not done with it!
This time, I added orzo and turned everything into an easy one-pot dinner. The orzo cooks right in the sauce, soaking up all that flavor while making the whole dish ridiculously creamy. It has major risotto vibes, but without all the stirring or effort.
This chicken orzo recipe is rich and satisfying without feeling overly heavy, and there’s no heavy cream needed. Just tender chicken, plenty of Parmesan, tangy sun-dried tomatoes, and spinach all tucked into the creamiest little bites of pasta. This is exactly the kind of dinner I want when I need something easy but refuse to settle for boring.
Chicken Orzo Recipe Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Sun-Dried Tomatoes | Use julienne-cut tomatoes packed in oil and herbs. Save the oil for cooking the chicken and veggies. |
| Yellow Onion & Garlic | Finely dice the onion so it softens quickly. Fresh garlic gives the best flavor, but jarred works too. |
| Chicken Breast | Cut into small, even pieces for quick cooking. Chicken tenders also work well. |
| Butter & Flour | These form the roux that thickens the sauce and makes it creamy. |
| Italian Seasoning | Adds plenty of flavor without requiring several separate spices. |
| Chicken Broth & Whole Milk | Use low-sodium broth if you’re concerned about the dish becoming too salty. Use whole milk for the creamiest texture. |
| Orzo Pasta | Measure carefully and don’t use the entire box. |
| Parmesan Cheese | Grate a block of Parmesan using the small holes of a grater so it melts smoothly. |
| Baby Spinach | Chop it roughly so it wilts quickly and distributes evenly throughout the dish. |
Quick Tip
Orzo is a small, rice-shaped pasta. It looks like rice, but it’s not and won’t work in this chicken orzo recipe. You can find orzo in the pasta aisle, and you’ll only need part of the box. Save the rest for dishes like Lemon Chicken Orzo Soup or this one-pot Creamy Orzo!
chelsea’s recipe tips
Chicken Orzo Recipe Tips For Success
- Prep ahead: Have everything chopped and ready since cooking moves quickly.
- Soften the onion: Cook until fully tender since it won’t soften much later.
- Finely grate Parmesan: Use the small holes of a grater when grating.
- Remove from heat early: Stop when the orzo is tender but still slightly soupy, like risotto. It thickens quickly as it stands.
- Adjust consistency: If too thin, cook another minute. If too thick, stir in a splash of milk.
What Pot To Use
Use a large (5.5 to 6 quart), nonstick pot for best results.
I tested this chicken orzo recipe in a cast iron pot, and it worked well. Just keep in mind that it cooks faster since cast iron holds more heat, so you’ll need to stir more often to prevent the pasta from sticking or clumping.
Storage
This chicken orzo recipe is best fresh, but if you need to store it, let it cool, then put it in an airtight container. Keep it in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.
More Pasta Recipes:
Pasta And Pizza
Butternut Squash Pasta
Dinner
Creamy Sausage Pasta
Pasta And Pizza
Sausage Rigatoni
Dinner
Baked Ziti Recipe
One Pot Chicken Orzo Recipe
Video
Equipment
- Large pot 5.5 or 6-quart
Ingredients
- 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
Instructions
- Measure the milk and set it aside to come to room temp. Dice onion, mince garlic, and chop chicken into 1/2-inch pieces. Coarsely chop the sun-dried tomatoes and spinach.
- Heat 1-1/2 tbsp oil from the sun-dried tomato jar in a large, nonstick pot over medium-high heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until golden. Add garlic and cook for 30 seconds. Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until chicken is cooked through. Transfer the mixture to a bowl, cover with foil, and set aside.
- In the same pot, melt butter over medium heat, then add flour, whisking constantly for 1 minute. Whisk in the Italian seasoning. Gradually whisk in the chicken stock, followed by the milk, stirring until smooth. Add the uncooked orzo and stir.
- Turn the heat to high and bring the mixture to a simmer. Once bubbling, lower the heat to maintain a gentle simmer. Cook for 7–10 minutes, stirring occasionally and more toward the end of cooking. After 5 minutes, stir in the sun-dried tomatoes. The orzo should be almost tender and the mixture still slightly soupy after 7–10 minutes.
- Add the cooked chicken, spinach, 3/4 cup Parmesan, Dijon mustard (if using), and 1 tablespoon lemon juice (if using) to the pot. Stir to melt the cheese and wilt the spinach. Taste and adjust seasoning with additional salt and pepper if needed.
- The consistency should be creamy, like risotto. If it’s too thick, add a little milk to thin it out. Serve right away and top each bowl with the remaining Parmesan. You can also add a spoonful of basil pesto and fresh herbs if you like. Enjoy while it’s hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious (and easy – a bonus!). It was a hit with everyone in the family. And my daughter was happy to have some leftovers for lunch tomorrow. Thank you!!
I’m so glad it was a hit with the whole family! And leftovers for lunch are always a win. Thanks so much for your review!
AMAZING. Flavor was on point, and it was so easy to make on a weeknight. My 1.5 year old couldn’t get enough. Each step had a lot of information, so I had to be sure to read it thoroughly so I didn’t miss anything. I’ll definitely be making it again.
I’m so thrilled to hear this! Thanks Caroline!
This is so yummy and great comfort food! My husband and I like the flavor of sun-dried tomatoes, but don’t like biting into them, so I put them in the food processor and we love it. I add some red pepper flakes for some heat. The mustard is a nice touch.
Love that idea! So thrilled to hear this was a hit! Thanks Teresa!
I made this for dinner last night and am still thinking about it this morning. It was so so good. I had some artichokes in the fridge that I added to this but otherwise followed your directions exactly. Yum. This will be a regular in our house.
Delish! I am so thrilled to hear this! Thanks so much Kristen!
What do I substitute to make this Gluten Free? Corn Starch instead of Flour? If so, do you know how much Corn Starch I should use and when should I add it?
Thanks!
I haven’t tested any methods to make it gluten-free, but I imagine using gluten-free flour would work as a substitute! And obviously, you’ll need to use gluten-free orzo.
So delicious!! Cannot wait to make this again!
I’m so happy you loved this Chicken Orzo! Thanks for your comment!