Orzo cooks directly in chicken stock instead of water, absorbing every drop of flavor like rice risotto.
One-Pan Chicken Orzo
Experience a taste sensation with this one-pan chicken orzo that brings comfort and flavor to your dinner table! With tender chicken, al dente orzo, and a burst of fresh herbs, this dish is not just simple to prepare but also a total crowd-pleaser. Say goodbye to fuss and hello to deliciousness in just one pan!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Greek-Italian love affair was born in 1950s New York when Italian-American housewives discovered orzo in Greek delis and thought, bloody hell, this rice-shaped pasta is perfect for absorbing chicken stock—suddenly every Italian grandmother from Brooklyn to the Bronx was ditching traditional risotto techniques for this faster, foolproof Greek grain that cooks like rice but tastes like proper pasta.
Regional Twist
In Sicily's Catania province, they replace the sun-dried tomatoes with fresh cherry tomatoes from Mount Etna's volcanic soil and triple the red pepper flakes, creating a fierier version that'll make your tongue tingle.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 4-6 pieces chicken tenderloins
- ½ bag fresh spinach
- ½ cup (118 ml) heavy cream
- 1 cup (237 ml) orzo
- to taste garnish parmesan
- 3 jar sun dried tomatoes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 2 cups (473 ml) chicken stock
- dried basil (to taste)
- garlic (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- paprika (to taste)
- red pepper flakes (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat up 2 tbsp of olive oil in a skillet over medium-high heat.
- 2
Season the chicken with paprika, Italian seasoning, salt, and pepper.
- 3
Sear for 3 minutes per side until golden, then remove from the pan.
- 4
Add another splash of olive oil, garlic, chopped sun-dried tomatoes, and orzo.
- 5
Toast the orzo for 2 minutes.
- 6
Pour in chicken stock and a sprinkle of salt, bring to a boil, then cover and simmer.
- 7
Cook for 5–8 minutes until the orzo is tender, stirring occasionally.
- 8
Toss in spinach and cook until wilted (about 2–3 minutes).
- 9
Add heavy cream, dried basil, and red pepper flakes, and mix.
- 10
Add chicken back into the pan and let it simmer for 2–5 minutes.
- 11
Finish with parmesan on top.
💡 Pro Tips
- ✓Toast orzo until 20-30% of grains turn golden brown to develop nutty flavor through Maillard reaction and create better texture that won't turn mushy.technique20-30% golden brown
- ✓Use a 3:1 ratio of hot chicken stock to orzo by volume because orzo absorbs liquid differently than rice and needs extra moisture for proper hydration.ingredient3:1 ratio
- ✓Sear chicken to internal temperature of 155°F then rest off-heat because carryover cooking will bring it to safe 165°F while preventing overcooking.timing155°F to 165°F
- ✓Add spinach in final 90 seconds and turn off heat immediately when wilted to retain 80% more nutrients compared to prolonged cooking.timing90 seconds
- ✓Finish with heavy cream off the heat to prevent curdling since dairy proteins denature at 180°F and your pan will be around 200°F+.technique180°F protein denaturation
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo cooks directly in chicken stock instead of water, absorbing every drop of flavor like rice risotto.
One-Pan Chicken Orzo
Experience a taste sensation with this one-pan chicken orzo that brings comfort and flavor to your dinner table! With tender chicken, al dente orzo, and a burst of fresh herbs, this dish is not just simple to prepare but also a total crowd-pleaser. Say goodbye to fuss and hello to deliciousness in just one pan!
The Story
This Greek-Italian love affair was born in 1950s New York when Italian-American housewives discovered orzo in Greek delis and thought, bloody hell, this rice-shaped pasta is perfect for absorbing chicken stock—suddenly every Italian grandmother from Brooklyn to the Bronx was ditching traditional risotto techniques for this faster, foolproof Greek grain that cooks like rice but tastes like proper pasta.
Regional Twist
In Sicily's Catania province, they replace the sun-dried tomatoes with fresh cherry tomatoes from Mount Etna's volcanic soil and triple the red pepper flakes, creating a fierier version that'll make your tongue tingle.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 4-6 pieces chicken tenderloins
- ½ bag fresh spinach
- ½ cup (118 ml) heavy cream
- 1 cup (237 ml) orzo
- to taste garnish parmesan
- 3 jar sun dried tomatoes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 2 cups (473 ml) chicken stock
- dried basil (to taste)
- garlic (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- paprika (to taste)
- red pepper flakes (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat up 2 tbsp of olive oil in a skillet over medium-high heat.
- 2
Season the chicken with paprika, Italian seasoning, salt, and pepper.
- 3
Sear for 3 minutes per side until golden, then remove from the pan.
- 4
Add another splash of olive oil, garlic, chopped sun-dried tomatoes, and orzo.
- 5
Toast the orzo for 2 minutes.
- 6
Pour in chicken stock and a sprinkle of salt, bring to a boil, then cover and simmer.
- 7
Cook for 5–8 minutes until the orzo is tender, stirring occasionally.
- 8
Toss in spinach and cook until wilted (about 2–3 minutes).
- 9
Add heavy cream, dried basil, and red pepper flakes, and mix.
- 10
Add chicken back into the pan and let it simmer for 2–5 minutes.
- 11
Finish with parmesan on top.
💡 Pro Tips
- ✓Toast orzo until 20-30% of grains turn golden brown to develop nutty flavor through Maillard reaction and create better texture that won't turn mushy.technique20-30% golden brown
- ✓Use a 3:1 ratio of hot chicken stock to orzo by volume because orzo absorbs liquid differently than rice and needs extra moisture for proper hydration.ingredient3:1 ratio
- ✓Sear chicken to internal temperature of 155°F then rest off-heat because carryover cooking will bring it to safe 165°F while preventing overcooking.timing155°F to 165°F
- ✓Add spinach in final 90 seconds and turn off heat immediately when wilted to retain 80% more nutrients compared to prolonged cooking.timing90 seconds
- ✓Finish with heavy cream off the heat to prevent curdling since dairy proteins denature at 180°F and your pan will be around 200°F+.technique180°F protein denaturation