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One Pot Creamy Chicken Orzo

One pot creamy chicken orzo cooks tender pasta and browned chicken together in a savory broth, finished with cream, Parmesan, spinach, and lemon. It makes a hearty, easy dinner with just a 5-quart Dutch oven to clean.
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Prep Time 10 minutes
Cook Time 19 minutes
Standing time 2 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts boneless, skinless, cut into 3/4-inch pieces
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1.5 cup orzo
  • 1 tsp Italian seasoning
  • 3 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 3 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Season the chicken with the salt and pepper.
  2. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  3. Add the chicken in a single layer and cook for 2-3 minutes, turning once, until browned but not cooked through; transfer to a plate.
  4. Add the onion to the pot and cook over medium heat for 3-4 minutes, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the orzo and Italian seasoning and cook for 1 minute.
  7. Pour in the broth and scrape up any browned bits from the bottom of the pot.
  8. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 4 minutes, stirring often.
  9. Return the chicken and any accumulated juices to the pot and simmer for 5-7 minutes, stirring often, until the orzo is tender and the thickest chicken pieces reach 165°F.
  10. Remove the pot from the heat and stir in the heavy cream, spinach, Parmesan, and lemon juice for 1-2 minutes, until the spinach wilts.
  11. Let stand uncovered for 2 minutes before serving.

Notes

For tender orzo, stir often while it simmers and serve soon after standing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy orzo can change texture. For a dairy-free adaptation, use dairy-free cream and Parmesan alternatives.