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This one-pot chicken and orzo cooks up tender and brothy, with juicy tomatoes, wilted spinach, and seared chicken in every bite. Everything comes together in one pan, making it rich in flavor and easy to pull off.
5 Star Review
“I have made this several times. Absolutely delicious.” – Carol
This chicken and orzo is one of those meals that delivers comfort without the fuss. The chicken sears until golden, then simmers with orzo, tomatoes, garlic, and broth until everything is tender and deeply flavorful. A few handfuls of spinach stir in at the end, adding just enough freshness to balance the richness. It all comes together in one pot, and it’s the kind of dinner that disappears fast—no complaints, and no leftovers.
Why This Chicken and Orzo Recipe Is a Weeknight Winner
- Big flavor, simple ingredients. Juicy chicken, tender orzo, garlic, tomatoes, and spinach all cook together in the same pot, building layers of savory flavor with zero extra steps.
- One pot, done. No boiling pasta on the side or juggling multiple pans. Just one pot from start to finish, which means less cleanup and more time to actually eat.
- Fresh and satisfying. It’s light enough for spring, cozy enough for fall, and filling enough to stand on its own. One of those meals that quietly wins the night.
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Chicken Orzo Recipe
This chicken and orzo recipe is loaded with flavors and texture thanks to the buttery orzo, sweet tomatoes, tender spinach, and juicy chicken drumsticks. It's a delicious and easy one-pot meal that everyone will love!
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
Calories: 481kcal | Carbohydrates: 46g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 345mg | Potassium: 801mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3280IU | Vitamin C: 28mg | Calcium: 143mg | Iron: 3mg
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.
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Ingredient Notes
Here’s a quick look at what you’ll need to make this recipe, along with my notes:
- 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: Optional but I recommend it for extra flavor. Grated parmesan cheese is a great alternative or pecorino Romano.
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.
How to Store Extras
- Store in the fridge: Allow the dish to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezer: 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 and so easy to pull together. I halved the recipe as I only had half the amount of chicken — used both drumsticks and bone-in chicken thighs. I had an abundance of cherry tomatoes from my tomato plants and they were perfect in this recipe. Definitely a keeper and one I will make often.
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?