Chicken and Orzo
If you’re looking for a hearty, comforting dish that’s packed with flavor and easy to prepare, look no further than Chicken and Orzo. This dish combines tender chicken pieces with orzo pasta and vibrant vegetables, all simmered to perfection in a savory broth. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, this recipe is sure to satisfy your cravings and keep everyone at the table happy. The best part? It comes together in just one pot, making cleanup a breeze.
What Makes This Recipe Special
This Chicken and Orzo is a perfect blend of textures and flavors. The chicken is seasoned to perfection, while the orzo absorbs all the delicious juices from the chicken and vegetables. The addition of baby spinach and cherry tomatoes not only adds color but also boosts the nutritional value, making this dish a well-rounded meal. The sprinkle of fresh basil and Parmesan cheese at the end elevates the dish, adding a fresh, aromatic finish. Plus, it’s versatile—feel free to customize it based on what you have on hand!
Ingredients at a Glance
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons paprika, divided
- 1 teaspoon kosher salt, divided
- 1 shallot, diced
- 6 cloves garlic, minced (about 2 tablespoons)
- ½ teaspoon ground black pepper
- 8 ounces orzo pasta (about 1 ¼ cups)
- 1 pint cherry tomatoes
- 3 to 4 cups low sodium chicken broth
- 3 ounces baby spinach, coarsely chopped (about 3 cups)
- ½ teaspoon red pepper flakes
- ¾ cup freshly grated Parmesan cheese plus additional for serving
- ½ cup loosely packed fresh basil leaves, thinly sliced, divided
Equipment at a Glance
- Large pot or Dutch oven: Ideal for cooking the Chicken and Orzo in one pot.
- Wooden spoon: Perfect for stirring the ingredients together.
- Cutting board and knife: For chopping the vegetables and chicken.
- Measuring cups and spoons: To ensure accurate measurements for the ingredients.
Chicken and Orzo Made Stepwise
Step 1: Sauté the Chicken
In a large pot, heat the 2 tablespoons of extra virgin olive oil over medium heat. Season the chicken pieces with 1 teaspoon of the Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of the kosher salt. Once the oil is hot, add the chicken to the pot. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 2: Cook the Aromatics
In the same pot, add the diced shallot and sauté for about 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the Orzo and Broth
Stir in the orzo, remaining 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of kosher salt. Pour in 3 cups of low sodium chicken broth and bring the mixture to a simmer. If you prefer a soupier consistency, feel free to add an additional cup of broth.
Step 4: Incorporate the Tomatoes and Chicken
Once the orzo has started to cook, add the cherry tomatoes and the previously cooked chicken back into the pot. Stir well to combine and let it simmer for another 10 minutes, or until the orzo is al dente and has absorbed some of the broth.
Step 5: Add Spinach and Seasoning
Stir in the chopped baby spinach and the red pepper flakes. Cook for an additional 2-3 minutes until the spinach has wilted. Remove the pot from the heat and stir in the freshly grated Parmesan cheese and half of the basil.
Step 6: Serve and Garnish
Serve the Chicken and Orzo warm, garnished with additional Parmesan cheese and the remaining fresh basil. Enjoy this delightful dish with a side salad or crusty bread for a complete meal!
Substitutions by Diet
- Gluten-Free: Substitute orzo with gluten-free pasta or rice.
- Vegetarian: Replace chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.
- Dairy-Free: Omit Parmesan cheese or substitute with a dairy-free cheese alternative.
- Low-Carb: Swap orzo for zucchini noodles or cauliflower rice.
Chef’s Rationale
This Chicken and Orzo recipe is designed to be not only delicious but also practical for the home cook. Using one pot simplifies the cooking process and allows the flavors to meld beautifully. The combination of chicken, orzo, and vegetables creates a dish that is filling without being overly heavy. The use of fresh ingredients like basil and tomatoes adds a burst of flavor that elevates this meal. Plus, the recipe is flexible enough to adapt to what you have on hand, making it a great choice for any night of the week. For those who enjoy variations, try our Creamy Tomato Basil Chicken Orzo or Baked Feta Tomato Orzo Skillet for a different twist!
Make-Ahead & Storage
This Chicken and Orzo dish can be made ahead of time, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth to loosen it up as the orzo will absorb the liquid over time. To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reader Questions
Can I use other types of pasta instead of orzo?
Absolutely! While orzo gives a unique texture, you can substitute it with any small pasta shape, such as ditalini or even small shells, for a different bite. Just adjust the cooking time according to the pasta type you choose.
How can I make this dish spicier?
If you enjoy a bit of heat, you can increase the amount of red pepper flakes or add sliced fresh chili peppers. You could also consider using a spicy paprika to enhance the flavor.
What can I serve with Chicken and Orzo?
This dish is quite filling on its own, but it pairs beautifully with a simple green salad, garlic bread, or roasted vegetables for a more complete meal.
Can I make this dish in advance?
Yes! You can prepare Chicken and Orzo ahead of time. Just follow the recipe, allow it to cool, and store it in the fridge. It tastes even better the next day as the flavors continue to meld!
More Recipes You’ll Love
- Creamy Spinach Sun Dried Tomato Orzo
- Creamy Tomato Basil Chicken Orzo
- Baked Feta Tomato Orzo Skillet
Make It Tonight
Now that you have all the details on how to make Chicken and Orzo, it’s time to roll up your sleeves and get started! With its comforting flavors and simple preparation, this dish is sure to become a family favorite. So gather your ingredients, fire up the stove, and enjoy a delightful meal that’s as satisfying as it is delicious. Happy cooking!
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Chicken and Orzo
Ingredients
Equipment
Method
- In a large pot, heat the 2 tablespoons of extra virgin olive oil over medium heat. Season the chicken pieces with 1 teaspoon of the Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of the kosher salt. Once the oil is hot, add the chicken to the pot. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced shallot and sauté for about 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the orzo, remaining 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of kosher salt. Pour in 3 cups of low sodium chicken broth and bring the mixture to a simmer. If you prefer a soupier consistency, feel free to add an additional cup of broth.
- Once the orzo has started to cook, add the cherry tomatoes and the previously cooked chicken back into the pot. Stir well to combine and let it simmer for another 10 minutes, or until the orzo is al dente and has absorbed some of the broth.
- Stir in the chopped baby spinach and the red pepper flakes. Cook for an additional 2-3 minutes until the spinach has wilted. Remove the pot from the heat and stir in the freshly grated Parmesan cheese and half of the basil.
- Serve the Chicken and Orzo warm, garnished with additional Parmesan cheese and the remaining fresh basil. Enjoy this delightful dish with a side salad or crusty bread for a complete meal!
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 4 days.
- When reheating, add a splash of broth to loosen it up as the orzo absorbs liquid.
- You can customize with any vegetables you have on hand!
