One-Pot Chicken and Orzo Pasta – Quick, Flavorful, and Easy to Make

 

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

1 cup orzo pasta

2 1/2 cups chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Directions

Sear the chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sear the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.

Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and translucent.

Add the orzo and broth: Stir in the orzo pasta, then pour in the chicken broth. Add the oregano, paprika, and cherry tomatoes. Bring the mixture to a simmer, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Return the chicken and cook: Add the cooked chicken back into the pot and stir everything together. Reduce the heat and let the orzo cook for about 8-10 minutes, or until the pasta is tender and the broth has mostly been absorbed.

Stir in the spinach and cheese: Once the orzo is cooked, stir in the baby spinach and let it wilt for 1-2 minutes. If desired, add grated Parmesan cheese for a creamy finish. Adjust seasoning with additional salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side salad or garlic bread.