I whip up a comforting and creamy chicken orzo right in one pan, in under half an hour. It’s loaded with tender seasoned chicken, flavorful orzo, fresh spinach, and a dreamy sauce—all ready fast and with minimal cleanup.

30‑Minute, One‑Pan Creamy Chicken Orzo

Why You’ll Love This Recipe

I adore how quickly everything comes together—no separate pots, no hassle. The orzo cooks right in the flavorful broth and cream, soaking up all the rich juices. Plus, the spinach and sun-dried tomatoes (or mushrooms) add freshness that balances the creaminess beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken (breasts or thighs), cut into pieces, seasoned with paprika, Italian seasoning, salt & pepper
Olive oil
Garlic cloves, minced
Mushrooms or sun‑dried tomatoes
Uncooked orzo
Chicken broth
Heavy cream (or coconut milk)
Baby spinach
Basil pesto (optional, for extra flavor) or Parmesan

directions

Season the chicken with paprika, Italian seasoning, salt, and pepper; sear in olive oil until golden and cooked through, then remove and set aside.
In the same pan, sauté garlic (and mushrooms or sun‑dried tomatoes) until fragrant and softened.
Stir in the dry orzo and seasonings to toast briefly.
Pour in chicken broth, bring to a simmer, and cook until orzo is tender (about 5–12 minutes depending on the recipe variation).
Stir in baby spinach and let it wilt.
Add cream (or coconut milk), pesto or Parmesan, and adjust seasoning; return the chicken and any reserved mushrooms/sun‑dried tomatoes; reheat gently.
Garnish with fresh basil or extra Parmesan before serving.

Servings and timing

Makes about 4 servings.
Prep: 10 minutes · Cook: 20 minutes · Total: ~30 minutes.

Variations

Swap chicken thighs for breasts (watch cook time).
Use mushrooms instead of sun‑dried tomatoes for an earthy twist.
Make it dairy‑free with coconut milk and dairy‑free pesto.
Add veggies: kale, corn, cherry tomatoes, or broccolini.
Swap orzo for pearl couscous, ditalini, or rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days; the sauce thickens as it sits, so I loosen it with a splash of broth or water when reheating on the stove or in the microwave. I don’t recommend freezing since orzo can get mushy.

FAQs

How do I prevent orzo from sticking?

I stir occasionally and may add a bit more broth if it looks dry; toasting the dry orzo before adding liquid also helps.

Can I use chicken breasts instead of thighs?

Yes—just watch closely as breasts cook faster, especially if cut into pieces.

Can I replace heavy cream with something lighter?

Absolutely—I sometimes use coconut milk (dairy‑free) or a lighter cream; Parmesan or cream cheese helps maintain creaminess.

What other veggies work well?

Kale, spinach, corn, mushrooms, broccolini, or cherry tomatoes all make great additions.

Is it freezer‑friendly?

Unfortunately not. Orzo tends to absorb sauce and get mushy when frozen and reheated.

Conclusion

I love this recipe for its speed, simplicity, and the comforting creaminess it delivers—all in a single pan. It’s endlessly adaptable and perfect for busy nights or relaxed weekend meals. Try it tonight, and let that creamy orzo bowl win you over!