A creamy and satisfying one-pot dish where tender chicken, fresh asparagus, spinach, and Parmesan come together with orzo pasta to create a warm and comforting meal. This recipe is perfect for busy weeknights but feels fancy enough for a weekend dinner. One Pot Chicken Orzo

Why You’ll Love This Recipe

I love how this chicken orzo all cooks in one pot, which makes cleanup super easy. The orzo soaks up all the flavor from the chicken and broth, while the addition of fresh vegetables and cheese brings richness and balance. It’s creamy without being too heavy, and I can have it ready in under an hour. It’s the kind of comfort food I keep coming back to.

ingredients

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

1 ½ pounds boneless, skinless chicken breasts or tenders, cubed into ~1″ pieces
1 teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
2 tablespoons olive oil, divided
½ cup diced yellow onion (~½ a medium onion)
2 cups chopped fresh asparagus spears, cut into 1″ pieces
1 tablespoon minced garlic (~3 cloves)
8 ounces dry orzo
2 ½ cups low-sodium chicken broth
2 sprigs fresh thyme or ¼ teaspoon dried thyme
⅓ cup half-and-half or milk
⅓ cup freshly grated Parmesan
2 cups fresh spinach
Chopped fresh parsley and extra Parmesan for garnish

directions

I toss the chicken cubes with garlic powder, salt, pepper, and red pepper flakes in a bowl.
I heat 1 tablespoon of olive oil in a large, high-sided skillet over medium-high heat. I add the chicken and cook for 10–12 minutes, stirring occasionally, until golden brown and cooked through. I transfer it to a bowl.
In the same pan, I add the remaining tablespoon of oil and sauté the asparagus for about 2 minutes until crisp-tender. I remove it and set it aside with the chicken.
I add the onion and sauté for 3 minutes until soft. Then I stir in the orzo and garlic and toast it for 2–3 minutes.
I pour in the broth, stir, scrape up any browned bits from the bottom, and bring it to a simmer. I cover and cook for 7 minutes, stirring once halfway through.
I stir in the cooked chicken, asparagus, half-and-half, Parmesan, spinach, and thyme. I cook for 1–2 minutes until everything is warmed through and the spinach wilts.
I garnish with chopped parsley and extra Parmesan before serving.

Servings and timing

Servings: 4 servings (about 2 cups per serving)
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes use chicken thighs for extra juiciness.
If I don’t have asparagus, I swap in green beans, zucchini, or bell peppers.
For a dairy-free option, I skip the Parmesan and use oat or almond milk.
When I want more tang, I add a squeeze of lemon juice or a handful of chopped sun-dried tomatoes.
I’ve also stirred in peas or kale instead of spinach for a different green.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When reheating, I add a splash of broth or milk to loosen it up since the orzo tends to absorb liquid as it sits. I reheat gently on the stove or in the microwave until warmed through.

FAQs

How can I make this gluten-free?

I can substitute the orzo with a gluten-free pasta, like rice-shaped pasta or small shells. I just make sure to adjust the cook time and liquid as needed.

Can I use frozen vegetables instead of fresh ones?

Yes, I can use frozen spinach or asparagus. I stir them in near the end of cooking so they don’t get too soft.

Is this dish good for meal prep?

Definitely. I portion it into containers and refrigerate it for easy lunches or dinners during the week.

Can I make this ahead of time?

Yes, I prepare it a day in advance and reheat it when I’m ready to serve. It still tastes great and holds up well.

Can I make it creamier?

If I want it extra creamy, I increase the half-and-half to ½ cup or add a bit of cream cheese or more Parmesan.

Conclusion

This one pot chicken orzo is my go-to for a comforting, protein-packed meal that’s quick, flavorful, and flexible. I love how easy it is to adapt to whatever veggies or dairy I have on hand, and how it satisfies without being too rich. It’s a perfect addition to my weeknight rotation.