One Pot Chicken Orzo with Vegetables and Parmesan

Name: One Pot Chicken Orzo with Vegetables and Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g chicken thigh or breast; 2 1/2 cup frozen diced vegetables; 3 cup baby spinach; 1/2 onion; 2 cloves garlic; 1 tbsp olive oil; 1 1/2 cup orzo / risoni; 2 1/4 cup milk; 2 cup chicken or vegetable stock; 1 1/2 tbsp all-purpose flour; 3/4 cup Parmesan, grated, plus extra for serving; 1/4 tsp kosher salt; 1/4 tsp black pepper; parsley or chives

This creamy one-pot chicken orzo is an easy weeknight dinner made with tender chicken, mixed vegetables, spinach, and plenty of Parmesan. Everything cooks in a single pan, so you get a comforting, risotto-like pasta dish with minimal cleanup and big flavor.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chicken thigh or breast
250 g
frozen diced vegetables
1 cup
baby spinach
3 cup
onion
0.5
garlic
2 cloves
olive oil
1 tbsp
orzo / risoni
0.5 cup
milk
0.5 cup
chicken or vegetable stock
2 cup
all-purpose flour
0.5 tbsp
Parmesan, grated, plus extra for serving
0.8 cup
kosher salt
0.3 tsp
black pepper
0.3 tsp
parsley or chives

Step-by-Step Instructions

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Use a pan deep enough to hold the liquid comfortably so the orzo can simmer without spilling over.

Add the garlic and onion and cook for about 1 minute, stirring often, until fragrant. Add the chicken and cook for 2 to 3 minutes, stirring, until the outside is lightly seared but the chicken is not fully cooked through.

Stir in the frozen diced vegetables and flour. Mix well for 30 seconds to 1 minute so the flour coats the chicken and vegetables evenly, which will help thicken the sauce later.

Add the uncooked orzo, stock, and milk. Stir thoroughly, scraping the bottom of the pan to make sure nothing is sticking.

Bring the mixture to a gentle simmer. Reduce the heat to maintain a steady bubble and cook uncovered for about 7 minutes, stirring every 1 to 2 minutes, until the orzo is nearly tender and the mixture is still a little loose.