Description
This One Pot Italian Chicken Orzo is a comforting and flavorful dish featuring juicy cubed chicken, tender orzo pasta, and Tuscan-inspired vegetables all cooked together in a creamy sauce. Perfect for a quick and easy dinner, it integrates mushrooms, sun-dried tomatoes, fresh spinach, and Parmesan cheese for rich, layered flavors, ready in just 45 minutes.
Ingredients
Chicken and Seasoning
- 1 pound boneless skinless chicken breast, cubed into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Pasta
- 8 ounces white or cremini mushrooms, sliced
- 1 cup baby spinach
- 1/4 cup finely chopped sun-dried tomatoes
- 16 ounces orzo pasta
Liquids and Cheese
- 4 cups chicken broth
- 2 tablespoons Italian seasoning
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese or grated
Instructions
- Prepare Ingredients. Cube the chicken breast into 1-inch pieces and slice the mushrooms. Set the mushrooms aside for later use to streamline cooking.
- Cook the Chicken. Heat olive oil in a large deep skillet over medium-high heat. Add the cubed chicken, seasoning it with salt, garlic powder, and black pepper. Cook the chicken for 6 to 8 minutes, stirring occasionally, until it starts to brown.
- Sauté Mushrooms. Add the sliced mushrooms to the skillet with the chicken and cook for about 5 minutes, stirring occasionally until the mushrooms soften and release their moisture.
- Add Broth, Seasoning, and Orzo. Pour in the chicken broth, add the Italian seasoning, and stir in the orzo. Increase the heat to high and bring the mixture to a boil.
- Simmer Orzo. Once boiling, reduce heat to medium and cover the skillet with a lid. Cook the orzo until al dente, typically 9 to 10 minutes, stirring occasionally to prevent sticking.
- Add Cream, Spinach, and Sun-Dried Tomatoes. Lower the heat to a simmer, then stir in the heavy cream, baby spinach, and sun-dried tomatoes. Cook for about 1 minute until the spinach wilts and the cream is heated through.
- Finish with Parmesan. Remove the skillet from the heat, sprinkle the shredded Parmesan cheese over the dish, and stir until the cheese melts completely, creating a creamy sauce. Serve hot.
Notes
- Use a large deep skillet to accommodate the liquid and pasta cooking comfortably.
- Stirring occasionally while cooking the orzo prevents it from sticking and ensures even cooking.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich and creamy.
- Fresh spinach can be substituted with kale for a different flavor and texture.
- Adjust seasoning to taste before serving, especially salt, as broth and cheese already add saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
