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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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