One-Pot Chicken and Spinach Orzo Recipe

It’s 6 PM. You’re hungry. The family is hungry. The kitchen is a mess waiting to happen.

Who has time for a sink full of pots and pans? Absolutely no one. That’s why we’re making One-Pot Chicken and Spinach Orzo tonight. If you love easy one-pot meals, you should also try this classic One Pot Chicken Orzo.

This is your weeknight superhero. It’s creamy, it’s packed with protein and greens, and it cooks in one single pot. You get a full, fantastic meal with almost no cleanup. Let’s do this.

Recipe Overview

• Cuisine: American/Italian-Inspired
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ultimate Guide to One-Pot Chicken and Spinach Orzo

This isn’t just another chicken recipe. This is your new secret weapon. I make this when I need a win.

It gives you maximum flavor for minimum effort. The orzo cooks right in the same pot as the chicken, soaking up all those amazing juices. The spinach wilts down at the end for a healthy boost.

You get tender chicken, creamy orzo, and fresh greens in every bite. The best part? You only dirty one pot. Dinner is served in about 30 minutes, and cleanup is a breeze.

The Simple Ingredients

I bet you have most of this already. That’s the beauty of this dish. It’s built on pantry staples and fresh basics.

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried Italian seasoning
• 1/2 tsp salt (plus more for chicken)
• 1/4 tsp black pepper (plus more for chicken)
• 4 cups fresh baby spinach (about 5 oz)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Optional: 1/4 cup heavy cream or half-and-half for extra creaminess

Let’s Get Cooking! (The Step-by-Step)

Grab your favorite large pot or Dutch oven. This is the only dish you’ll need. Follow these steps and dinner is done.

1. Brown the chicken. Pat your chicken pieces dry and season them with salt and pepper. Heat the olive oil in your pot over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side until golden brown. It doesn’t need to be cooked through yet. Remove it to a plate.
2. Sauté the aromatics. In the same pot, add the diced onion. Cook for 3-4 minutes until it starts to soften. Add the garlic and cook for just 30 seconds until fragrant. This builds your flavor base.
3. Toast the orzo. Stir in the dry orzo. Let it toast in the pot for about 1 minute, stirring constantly. This gives it a wonderful nutty flavor.
4. Add the liquids and season. Pour in the chicken broth and the entire can of diced tomatoes with their juices. Add the Italian seasoning, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold!
5. Simmer. Bring the mixture to a boil. Then, reduce the heat to a steady simmer. Stir in the browned chicken and any juices from the plate.
6. Cook covered. Cover the pot and let it cook for 10-12 minutes. Stir once halfway through. The orzo should be tender and have absorbed most of the liquid.
7. Wilt the spinach. Uncover the pot. Turn off the heat. Stir in the fresh spinach, one handful at a time. It will wilt perfectly in the residual heat. This takes just 2 minutes.
8. Finish and serve. Stir in the Parmesan cheese (and cream, if using). Taste and add more salt or pepper if you like. Serve immediately with extra cheese on top!

What to Serve With This Dish

This dish is a full meal by itself. But if you want to round it out, keep it simple and fast.

Recipe

One-Pot Chicken and Spinach Orzo Recipe

Make One-Pot Chicken and Spinach Orzo Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 10 min | Cook: 25 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried Italian seasoning
• 1/2 tsp salt (plus more for chicken)
• 1/4 tsp black pepper (plus more for chicken)
• 4 cups fresh baby spinach (about 5 oz)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Optional: 1/4 cup heavy cream or half-and-half for extra creaminess

Let’s Get Cooking! (The Step-by-Step)

1

Brown the chicken. Pat your chicken pieces dry and season them with salt and pepper. Heat the olive oil in your pot over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side until golden brown. It doesn’t need to be cooked through yet. Remove it to a plate.

2

Sauté the aromatics. In the same pot, add the diced onion. Cook for 3-4 minutes until it starts to soften. Add the garlic and cook for just 30 seconds until fragrant. This builds your flavor base.

3

Toast the orzo. Stir in the dry orzo. Let it toast in the pot for about 1 minute, stirring constantly. This gives it a wonderful nutty flavor.

4

Add the liquids and season. Pour in the chicken broth and the entire can of diced tomatoes with their juices. Add the Italian seasoning, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold!

5

Simmer. Bring the mixture to a boil. Then, reduce the heat to a steady simmer. Stir in the browned chicken and any juices from the plate.

6

Cook covered. Cover the pot and let it cook for 10-12 minutes. Stir once halfway through. The orzo should be tender and have absorbed most of the liquid.

7

Wilt the spinach. Uncover the pot. Turn off the heat. Stir in the fresh spinach, one handful at a time. It will wilt perfectly in the residual heat. This takes just 2 minutes.

8

Finish and serve. Stir in the Parmesan cheese (and cream, if using). Taste and add more salt or pepper if you like. Serve immediately with extra cheese on top!

Notes

Enjoy your homemade One-Pot Chicken and Spinach Orzo Recipe!

Nutrition Information

Calories: ~480

Carbohydrates: 38g

Protein: 42g

Fat: 17g

Saturated Fat: 5g

Fiber: 3g

Sugar: 5g

Did You Make This?

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A quick side salad with a tangy vinaigrette is perfect. It cuts through the richness. Some crusty garlic bread is always a crowd-pleaser for soaking up the sauce. For another cozy, family-friendly option, this Chicken Taco Soup is a guaranteed hit.

For something green, try steamed broccoli or roasted asparagus. Both cook in the time it takes the orzo to simmer.

Make This Recipe Your Own (Quick Swaps)

Don’t have spinach? No problem. Use what you have. This recipe is very forgiving.

Swap the spinach for kale or chopped Swiss chard. Just add it a minute earlier to help it soften. Use shrimp instead of chicken. Add it in the last 5 minutes of cooking so it doesn’t get tough.

Want more veggies? Toss in some sliced mushrooms with the onions or a cup of frozen peas with the spinach. It’s your kitchen, your rules.

How to Store Leftovers (If You Have Any!)

This makes great leftovers for lunch. Let the dish cool completely.

Store it in an airtight container in the fridge for up to 3 days. The orzo will keep absorbing liquid, so add a splash of broth or water when you reheat it in the microwave. It helps bring back the creamy texture.

NUTRITION INFORMATION

• Calories: ~480
• Carbohydrates: 38g
• Protein: 42g
• Fat: 17g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 5g

*Nutrition is an estimate and will vary with specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work great. Just be careful not to overcook them. Cut them into even pieces and follow the same browning step. They might cook a minute or two faster.

My orzo is sticking to the pot. What do I do?

Make sure you’re using a good, heavy-bottomed pot. Also, don’t skip the quick toast of the orzo in step 3. That light coating of oil helps. A quick stir halfway through the simmering time also prevents sticking.

Can I make this ahead of time?

You can prep the ingredients ahead. Chop the chicken and veggies and store them separately. The dish itself is best served fresh, but leftovers reheat well as mentioned above.

See? I told you we could get a fantastic dinner on the table with zero stress. This one-pot wonder is now officially in your back pocket for those crazy nights. For another warm and satisfying one-pot meal, be sure to save this Homestyle Chicken Taco Soup recipe for later.

It’s fast, it’s flavorful, and it saves you from a mountain of dishes. That’s what I call a total win. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!