One Pot Chicken Orzo

This One Pot Chicken Orzo is absolutely dreamy—creamy, bursting with savory flavor, and so incredibly easy, you’ll wonder why you ever bothered cooking pasta and chicken separately! Tender bites of chicken meld perfectly with silky orzo, sweet pops of peas, and a shower of fresh herbs.

The real magic? Everything comes together in one single pan, making cleanup a total breeze. Whether you’re looking for a cozy weeknight family dinner or a low-fuss meal to impress guests, this recipe delivers big flavor with minimal effort.

Inspired by Mediterranean comfort food classics, this is one of my all-time favorites that never fails to bring everyone back for seconds. Grab your skillet—it’s time for your new go-to dinner!

Why You'll Love This Recipe

• Everything cooks in one pot—hello, fewer dishes!
• Rich, creamy texture without heavy cream thanks to orzo’s natural starch
• Ready in just 45 minutes, perfect for busy weeknights
• Customizable with your favorite veggies or protein swaps

Key Ingredients for One Pot Chicken Orzo

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Lean, juicy chicken breast forms the heart of this dish, soaking up all those savory, herby flavors as it simmers. For best results, cut the chicken into bite-sized pieces for even cooking and tenderness. Boneless, skinless chicken thighs work beautifully here too if you prefer a richer flavor or have them on hand.

Orzo

Orzo is a tiny, rice-shaped pasta that cooks up creamy and luscious in one-pot dishes like this. You don’t need to boil it separately—just let it simmer right in the sauce to absorb all the delicious flavors. For a whole-grain option, try whole wheat orzo, but keep in mind you may need to add a little extra broth and extend the cooking time slightly.

Chicken Broth

A good-quality low-sodium chicken broth is essential for depth and richness. It acts as both the cooking liquid and the base for the sauce. If you’re watching your sodium, use homemade broth or a no-salt-added variety. In a pinch, vegetable broth also works, though the flavor will be a touch lighter.

Frozen Peas

Sweet, vibrant green peas add a pop of color and freshness, balancing the creamy orzo and savory chicken. No need to thaw—just stir them in toward the end so they stay bright and tender. You can swap in baby spinach or chopped asparagus for a seasonal twist.

Parmesan Cheese

Finely grated Parmesan melts into the orzo for that signature nutty, creamy finish. It’s best to use freshly grated cheese for superior melt and flavor, but pre-grated will do in a rush. Pecorino Romano is a great substitute for a saltier, sharper kick.

Instructions for One Pot Chicken Orzo

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Chicken

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on both sides, about 4-5 minutes. The chicken doesn’t need to be cooked through yet—it’ll finish in the sauce. Remove to a plate and set aside.

Sauté the Aromatics

Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!

Simmer the Orzo

Pour the orzo into the pan along with oregano and thyme. Stir well to coat the orzo in the aromatic oil, letting it toast for about 1 minute for extra flavor. Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom.

Add Chicken & Cook Through

Return the seared chicken and any juices to the skillet. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through. If the pan looks a bit dry before the orzo is fully cooked, add another splash of broth or water.

Finish with Peas & Cheese

Stir in the frozen peas, letting them heat through for 2-3 minutes. Sprinkle in the Parmesan cheese, lemon zest, and chopped parsley. Stir until creamy and well combined. Taste and adjust seasoning if needed.

Serve & Garnish

Spoon the creamy chicken orzo into bowls. Garnish with fresh parsley and serve with lemon wedges for a bright, zesty kick. Dig in while it’s hot!

Recipe Variations

Make It Dairy-Free

Skip the Parmesan and add a splash of unsweetened coconut milk or a sprinkle of nutritional yeast for creaminess without dairy. You’ll still get delicious flavor and a rich texture!

Go Green

Stir in a few big handfuls of fresh baby spinach or chopped kale in the last few minutes of cooking, letting the greens wilt right into the orzo. This adds color, nutrients, and a fresh earthy note.

Swap the Protein

Not a chicken fan? This recipe also works wonderfully with diced turkey breast, cooked sausage, or even shrimp (just add shrimp in the last 5 minutes so they don’t overcook).

Gluten-Free Option

Substitute your favorite gluten-free orzo or small pasta shape. You may need to adjust the cooking time and liquid slightly, so keep an eye and add broth as needed.

Add a Mediterranean Twist

Toss in a handful of pitted Kalamata olives, sun-dried tomatoes, or crumble in some feta just before serving for extra Mediterranean flair. For more variations and Mediterranean inspiration, check out The Mediterranean Dish.

Serving Suggestions

Round out your meal with a crisp, lemony green salad—think arugula, cucumber, and cherry tomatoes. Warm crusty bread (like this homemade focaccia) is perfect for soaking up every last bit of creamy sauce. For a finishing touch, garnish with extra parsley, a sprinkle of Parmesan, and an extra squeeze of fresh lemon juice.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the orzo, stirring until hot. You can also microwave individual portions in 1-minute bursts, stirring in between. While this dish is best fresh, you can freeze it for up to 2 months—just know the orzo may soften a bit after thawing.

Frequently Asked Questions About One Pot Chicken Orzo (FAQ)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs add even more flavor and stay super juicy. Just cut them into bite-sized pieces and cook as directed.

Q: What’s a good substitute for orzo if I don’t have it?
A: Try rice-shaped pasta like risoni, or even small pasta shapes like ditalini or pastina. Adjust cooking time as needed and add broth if necessary.

Q: Can I make this ahead of time?
A: Yes! This dish reheats well—just add a splash of broth when reheating to keep it creamy. Leftovers are perfect for lunch the next day.

If you’re craving a comforting, crowd-pleasing dinner that’s as easy as it is delicious, One Pot Chicken Orzo is the answer! Give it a try, and don’t forget to leave a comment or rating below—I love hearing how it turned out in your kitchen.