Garlic Herb Chicken Orzo One-Pan
This Garlic Herb Chicken Orzo One-Pan is SO EASY! Tender chicken, fresh herbs, and orzo pasta cooked together for a flavorful, fuss-free weeknight dinner.
Servings: 4 servings
Ingredients
- 1 pound chicken breast diced
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 tablespoon olive oil for sautéing
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1 cup spinach leaves fresh
- Parmesan cheese for serving (optional)
Instructions
Sauté the Chicken
- Heat the olive oil over medium-high heat in your skillet. Once shimmering, add the diced chicken breast. Season with salt, pepper, half the dried oregano, thyme, and basil. Cook, stirring occasionally, until the chicken is golden and cooked through—about 5-7 minutes. Remove the chicken from the pan and set aside.
Build the Flavor Base
- In the same pan, add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
Toast the Orzo
- Add the orzo pasta to the pan and stir it around with the garlic for about 1-2 minutes to toast slightly.
Add Broth and Simmer
- Pour in the chicken broth and sprinkle in the remaining dried herbs. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until the orzo is tender and most liquid absorbed—about 10-12 minutes.
Return Chicken and Add Veggies
- Once the orzo is nearly done, stir the cooked chicken back into the pan along with the halved cherry tomatoes. Cook for another 2-3 minutes until the tomatoes soften slightly.
Finish with Spinach and Cheese
- Turn off the heat, then gently fold in the fresh spinach leaves to wilt. Optionally, sprinkle freshly grated Parmesan cheese over each serving before serving.
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Colander (optional)
Notes
- Swap chicken breast for boneless chicken thighs for a juicier flavor.
- Use vegetable broth and tofu to make a vegetarian or vegan version.
- Toast the orzo before adding broth to enhance nutty flavor and texture.
- Store leftovers in airtight containers in the fridge up to 3 days or freeze for up to 2 months.
- Reheat gently with a splash of broth or water to loosen the orzo if dry.