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One Pot Chicken Orzo Recipe

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This One Pot Chicken Orzo recipe delivers a simple yet flavorful meal featuring tender chicken, savory orzo, and fresh vegetables. Made in just one pot, it’s perfect for busy weeknights or a quick family dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 ½ cups orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup cherry tomatoes, halved
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the pot and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
  • In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.
  • Add the red bell pepper and zucchini, cooking for an additional 3-4 minutes.
  • Stir in the orzo, chicken broth, dried oregano, and dried basil. Return the browned chicken to the pot and bring to a simmer.
  • Reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  • Add the cherry tomatoes and cook for an additional 2 minutes.
  • Remove from heat and stir in the grated Parmesan cheese. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes.
  • Use whole-wheat orzo for a healthier option.
  • This recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth if needed.

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