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This one pot Chicken and Orzo recipe is packed with tender spinach and juicy tomatoes, bursting with rich flavors and textures. This incredibly delicious and easy one-pot meal is something everyone will love! Even the orzo gets cooked right in the pot!
This pot of glory is the one pot wonder known as chicken and orzo with spinach and tomatoes IN one pot! Theeee end. Thanks for coming! Buh Bye! Kidding!
I still remember the first time I made this chicken orzo recipe. It was a busy, busy weekday evening, and I needed something quick but still delicious, you know? Satisfying to the max! My daughter was practicing her dance routine, and I was running back and forth between the kitchen and the living room, trying to keep an eye on her moves while preparing dinner, and this recipe turned out to be a lifesaver!
Not only did it come together in the same pot, but the flavors were so rich and comforting, it became an instant family favorite. Now, it’s one of those go-to meals that I know will please everyone, even my picky eaters. Just like this lemon chicken and potatoes recipe, this dish has become a staple in our household.
Why This Chicken Orzo Recipe Works
- Flavorful. This Chicken and Orzo dish is loaded with flavors from tender chicken, juicy tomatoes, and fresh spinach. Each bite keeps you coming back for more.
- One Pot Cooking. Who doesn’t love a meal that minimizes cleanup? With everything cooked in one pot, this recipe is perfect for busy weeknights. You get a hearty, nutritious dinner with minimal fuss and maximum convenience.
- Nutritious. Packed with protein from the chicken, vitamins from the spinach, and the comforting goodness of orzo, this dish is as nutritious as it is satisfying. It’s a complete meal that you can feel good about serving to your family.
What You’ll Need
In addition to being awesome, delicious, and cooked with my favorites, like spinach and tomatoes, this one-pot chicken orzo is making me look all fancy, and it can do the same for you! Just head to the grocery store to grab these basic ingredients, and you’re all set.
- Chicken drumsticks: Substitute with chicken thighs or any other bone-on pieces.
- Salt and black pepper: You could use kosher salt, seasoned salt, or other favorite seasoning blends.
- Olive oil: Used for browning the chicken. Canola oil or vegetable oil are okay to use.
- Butter: Adds a texture and depth of flavor to the dish.
- Yellow onion: White onion or shallots would also work.
- Garlic cloves: Garlic powder can be used, or minced garlic from a jar.
- Orzo pasta: If you prefer using rice, check out a similar recipe for chicken and rice.
- Chicken broth: You can also use vegetable broth or water with bouillon cubes.
- Cherry tomatoes: Diced regular tomatoes or canned tomatoes are good substitutes.
- Baby spinach: Fresh spinach is my fave here, but I have also used chopped up kale and Swiss chard.
- Shredded parmesan cheese: Provides a salty, umami finish. Optional but I recommend it for extra flavor. Grated parmesan cheese is a great alternative or pecorino Romano.
How To Make Chicken and Orzo
Working off my Mom’s Risotto with Lamb Chops Recipe, this pasta chicken fiesta starts with browning a few drumsticks, adding some flavorings, stirring in the orzo pasta, spinach, and tomatoes… and bam, we’re almost done! Put a lid on it, let it cook, and some 15 minutes later, there you have it! Din-Din is served!
- Prep. Season the chicken and heat the olive oil in a large nonstick skillet.
- Cook. Brown the chicken on all sides for 2-3 minutes per side, then remove and set aside.
- Saute. Melt the butter in the skillet, add diced onion, and cook for 2 minutes. Add the garlic and cook until fragrant. Stir in the orzo pasta and cook for 2 minutes, stirring frequently.
- Add the chicken. Add chicken broth and stir to combine. Arrange the chicken pieces over the orzo in the skillet.
- Add the vegetables. Arrange the tomatoes and spinach on top, season with salt and pepper, and bring to a boil.
- Simmer. Lower the heat to a simmer, cover, and cook for 12-15 minutes until orzo absorbs the liquid and chicken is cooked through.
- Let it rest. Remove from heat and let stand for several minutes. Taste and adjust seasonings as needed.
Recipe Tips & Variations
- Use Chicken Thighs or Drumsticks: These cuts are more forgiving and remain juicy. However, if you prefer using chicken breasts, keep in mind that they cook faster and might dry out. To prevent this, check for doneness a bit earlier.
- Opt for Fresh Spinach: Fresh baby spinach is perfect for this dish, but if you only have frozen spinach on hand, make sure to thaw and drain it well before adding it to the skillet to avoid excess moisture.
- Customize with Veggies: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms. Sauté them with the onions for extra flavor and nutrition.
- Cheese Options: While parmesan adds a great finishing touch, you can experiment with other cheeses like feta or mozzarella for a different flavor profile.
- Rest Before Serving: Let the dish rest for a few minutes after cooking. This allows the flavors to meld and the orzo to absorb any remaining liquid.
- Adjust Seasonings: Always taste and adjust the seasonings before serving. A bit of extra salt, pepper, or even a squeeze of lemon juice can enhance the overall flavor.
Proper Storage
Allow the dish to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. This dish can also be frozen for longer storage. Transfer cooled portions to freezer-safe containers and freeze for about 2 months.
To reheat, for best results, reheat in a skillet over medium heat, adding a splash of chicken broth or water to help rehydrate the orzo. You can also microwave individual portions, stirring occasionally and adding a bit of liquid if needed to prevent drying out.
Delicious Orzo Recipes
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Chicken Orzo Recipe
Ingredients
- 8 chicken drumsticks
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 3 to 4 cloves garlic, minced
- 2 cups orzo pasta
- 2½ cups chicken broth
- 1 pint cherry tomatoes, halved
- 6 to 8 ounces fresh baby spinach, (6 to 8 ounces) baby spinach
- salt and fresh ground pepper, to taste
- ½ cup finely shredded parmesan cheese, optional
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large nonstick skillet. Then, brown the drumsticks on all sides, about 2 to 3 minutes per side. Remove it from the skillet and set aside.
- Melt the butter in the same skillet. Add the diced onion and cook over medium-high heat for 2 minutes; stir in the garlic and continue to cook for about 15 seconds or until fragrant.
- Stir in the orzo pasta; cook for 2 minutes, stirring frequently. Add in the chicken broth and stir to combine.
- Arrange the chicken drumsticks over the orzo. Add the tomatoes and spinach on top; season everything with salt and pepper, and bring the mixture to a boil.
- Lower the heat to a simmer, cover, and and cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 12 to 15 minutes.
- Remove from heat, sprinkle with parmesan, cover, and let it rest for several minutes.
- Taste for seasonings and adjust accordingly before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is so good. I used sun dried tomatoes and finished the dish off in the oven. I would make this again!
This is so good. I used sun dried tomatoes and finished the dish off in the oven. I would make this again! Thank YOU! 🙂
This is sooooo delicious & easy to make !!!
I’m going to use boneless thighs next time
I have made this several times. Absolutely delicious.
I made this tonight and it was really good. I used boneless skinless thighs instead of legs. I didn’t have to deal with bones. I served with garlic bread. We have leftovers for tomorrow YAY!!! Thank you for sharing.
I’m very glad you enjoyed it! Thank YOU! 🙂
How much is in 1 serving like 1 cup or 1/2 cup?