One Pot Chicken Vegetable & Parmesan Orzo (Risoni) Recipe

Introduction

This One Pot Chicken, Vegetable & Parmesan Orzo is a comforting and creamy meal that comes together quickly. Packed with tender chicken, nutritious vegetables, and cheesy goodness, it’s perfect for busy weeknights when you want something hearty without the hassle.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, diced
• 250g (8oz) chicken thigh or breast, cut into bite size pieces
• 2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, or any mix)
• 1 1/2 cups orzo (risoni), uncooked
• 1 1/2 tbsp flour
• 2 1/4 cups milk (any fat percentage)
• 2 cups chicken or vegetable stock (low sodium)
• 3 cups baby spinach, packed
• 3/4 cup parmesan, finely grated (or store-bought sandy type), tightly packed
• 1/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• More parmesan for serving
• Parsley or chives, if desired

Instructions

1. Step 1: Heat olive oil in a large, deep pan over high heat. A pan about 5cm (2.5″) deep or a large pot works best.
2. Step 2: Add the minced garlic and diced onion, cooking for 1 minute until fragrant. Then add the chicken pieces and sear for 2 minutes until browned on the outside but still raw inside.
3. Step 3: Stir in the frozen vegetables (no need to thaw) and the flour, mixing well to coat everything evenly.
4. Step 4: Add the uncooked orzo, chicken stock, and milk. Stir thoroughly to combine all ingredients.
5. Step 5: Bring the mixture to a simmer, then reduce the heat to maintain a gentle bubble. Cook uncovered for 7 minutes, stirring occasionally, until the orzo is nearly tender but the mixture still has some liquid.
6. Step 6: Stir through the grated parmesan, baby spinach, salt, and black pepper. Continue stirring until the spinach is wilted and the mixture is creamy.
7. Step 7: Serve immediately. The texture should be creamy and slightly loose, similar to a risotto. Garnish with extra parmesan and fresh parsley or chives if you like.

Tips & Variations

• Use any combination of frozen vegetables you have on hand to customize this dish to your taste.
• For a dairy-free option, substitute milk and parmesan with plant-based alternatives.
• Leftover orzo will thicken as it cools; add a splash of milk when reheating to loosen the texture.
• If you prefer a richer flavor, stir in a tablespoon of butter with the parmesan at the end.
• Use chicken breast for a leaner option or thighs for more flavor and moisture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a little milk or stock to loosen the orzo, heating gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried or fresh herbs instead of parsley or chives?

Yes, both dried and fresh herbs work well. Add dried herbs during cooking to release their flavors, while fresh herbs are best sprinkled on top just before serving.

Is it okay to use chicken broth instead of vegetable stock?

Absolutely. Chicken broth or stock enhances the flavor, but vegetable stock works fine for a lighter or vegetarian-friendly version (omit chicken accordingly).

One Pot Chicken Vegetable & Parmesan Orzo (Risoni) Recipe

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★★★★★

4.9 from 108 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This One Pot Chicken, Vegetable & Parmesan Orzo is a creamy, comforting meal perfect for weeknights. Tender chicken pieces are seared and then simmered with orzo pasta, a medley of frozen vegetables, fresh spinach, and Parmesan cheese, all cooked together in one pot for an easy, flavorful dish that serves as a complete meal.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, diced
• 250g / 8oz chicken thigh or breast, cut into bite-size pieces
• 2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, anything!)
• 3 cups baby spinach, packed

Orzo and Dairy

• 1 1/2 cups orzo / risoni, uncooked
• 1 1/2 tbsp flour
• 2 1/4 cups milk (any fat percentage)
• 3/4 cup Parmesan cheese, finely grated (or store bought sandy type)
• More Parmesan cheese for garnish

Liquids and Seasonings

• 2 cups chicken or vegetable stock / broth (low sodium)
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• Parsley or chives, for garnish (optional)

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Instructions

1. Heat oil in pan: Heat 1 tablespoon of olive oil in a large deep pan or pot (at least 5cm / 2.5″ deep) over high heat to prepare for searing the chicken.
2. Sear chicken and aromatics: Add minced garlic and diced onion to the hot oil and cook for 1 minute until fragrant. Add the chicken pieces and sear for 2 minutes until the exterior is lightly browned but the inside is still raw.
3. Add vegetables and flour: Add 2 1/2 cups of frozen diced vegetables directly from the freezer along with 1 1/2 tablespoons of flour. Stir well to coat the ingredients and allow the flour to incorporate evenly.
4. Add orzo, stock, and milk: Pour in the uncooked 1 1/2 cups of orzo pasta, 2 cups of low sodium chicken or vegetable stock, and 2 1/4 cups of milk. Stir to combine all ingredients thoroughly.
5. Simmer and cook orzo: Bring the mixture to a gentle simmer, then reduce the heat to maintain a slow bubbling. Cook uncovered for 7 minutes, stirring occasionally, until the orzo is almost tender and the mixture is still fairly soupy.
6. Finish with Parmesan and spinach: Stir in 3/4 cup finely grated Parmesan cheese, 3 cups packed baby spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue stirring until the spinach wilts and the sauce becomes creamy.
7. Serve: The final consistency should be similar to a loose risotto, creamy and thickened. Serve immediately, garnished with additional Parmesan cheese and chopped parsley or chives if desired.

Notes

• Use a large and deep pan or pot to prevent spilling during cooking.
• The frozen vegetables can be any mix you prefer; keep them frozen until adding.
• If you prefer a thicker consistency, allow the dish to sit for a minute or two after cooking for the orzo to absorb more liquid.
• This dish reheats well—add a small splash of milk or stock when reheating to loosen if it thickens too much.
• To make it gluten-free, substitute the orzo with gluten-free pasta and use gluten-free flour.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: one pot meal, chicken orzo, parmesan orzo, easy dinner, creamy orzo, vegetable orzo, weeknight dinner