Orzo was invented in 1884 as pasta that cooks exactly as fast as rice—explaining why this one-pan method works perfectly.
One-Pan Chicken and Orzo
Experience a delightful culinary adventure with this One-Pan Chicken and Orzo dish! Bursting with juicy chicken, tender orzo, and vibrant veggies, this easy-to-make meal is a flavor-packed winner that comes together in no time. Say goodbye to messy cleanup and hello to a delicious dinner that will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Mediterranean marvel actually traces back to 1960s Greek-American diners in Chicago, where homesick immigrants discovered that Italian orzo could perfectly mimic their beloved kritharaki—suddenly Greek comfort food met Italian convenience in one skillet, creating the ultimate diaspora dish that's neither authentically Greek nor properly Italian, but absolutely brilliant in its bastardized glory.
Regional Twist
In Crete's Chania region, they swap the sun-dried tomatoes for fresh Santorini cherry tomatoes and double the spinach, finishing with mizithra cheese instead of parmesan for that proper Greek tang.
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
- parmesan (to taste)
- 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 to simmer.
- 7
Cook for 5–8 minutes until the orzo is tender, stirring occasionally.
- 8
Toss in spinach, cook until wilted (about 2–3 minutes).
- 9
Add heavy cream, dried basil, and red pepper flakes. Mix well.
- 10
Add chicken back into the pan, let it simmer for 2–5 minutes.
- 11
Finish with parmesan on top.
💡 Pro Tips
- ✓Toast orzo until 30-40% of grains show golden edges before adding liquid - this creates a nutty flavor and prevents mushy texture by partially gelatinizing the outer starch layer.technique30-40% golden edges
- ✓Use a 3:1 ratio of stock to orzo by volume and maintain a gentle simmer at 185-195°F to ensure even absorption without breaking the pasta grains.technique3:1 ratio, 185-195°F
- ✓Sear chicken tenderloins to an internal temperature of 155°F, then rest for 3 minutes - carryover cooking will bring them to 160°F while preventing overcooking in the final dish.timing155°F, 3 minutes rest
- ✓Add heavy cream off heat and stir immediately - temperatures above 180°F will cause the cream to curdle due to protein coagulation.techniqueBelow 180°F
- ✓Reserve 2-3 tablespoons of the starchy orzo cooking liquid before adding cream - this pasta water contains 8-12% starch and helps bind the sauce.technique8-12% starch content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo was invented in 1884 as pasta that cooks exactly as fast as rice—explaining why this one-pan method works perfectly.
One-Pan Chicken and Orzo
Experience a delightful culinary adventure with this One-Pan Chicken and Orzo dish! Bursting with juicy chicken, tender orzo, and vibrant veggies, this easy-to-make meal is a flavor-packed winner that comes together in no time. Say goodbye to messy cleanup and hello to a delicious dinner that will leave everyone asking for seconds!
The Story
This Mediterranean marvel actually traces back to 1960s Greek-American diners in Chicago, where homesick immigrants discovered that Italian orzo could perfectly mimic their beloved kritharaki—suddenly Greek comfort food met Italian convenience in one skillet, creating the ultimate diaspora dish that's neither authentically Greek nor properly Italian, but absolutely brilliant in its bastardized glory.
Regional Twist
In Crete's Chania region, they swap the sun-dried tomatoes for fresh Santorini cherry tomatoes and double the spinach, finishing with mizithra cheese instead of parmesan for that proper Greek tang.
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
- parmesan (to taste)
- 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 to simmer.
- 7
Cook for 5–8 minutes until the orzo is tender, stirring occasionally.
- 8
Toss in spinach, cook until wilted (about 2–3 minutes).
- 9
Add heavy cream, dried basil, and red pepper flakes. Mix well.
- 10
Add chicken back into the pan, let it simmer for 2–5 minutes.
- 11
Finish with parmesan on top.
💡 Pro Tips
- ✓Toast orzo until 30-40% of grains show golden edges before adding liquid - this creates a nutty flavor and prevents mushy texture by partially gelatinizing the outer starch layer.technique30-40% golden edges
- ✓Use a 3:1 ratio of stock to orzo by volume and maintain a gentle simmer at 185-195°F to ensure even absorption without breaking the pasta grains.technique3:1 ratio, 185-195°F
- ✓Sear chicken tenderloins to an internal temperature of 155°F, then rest for 3 minutes - carryover cooking will bring them to 160°F while preventing overcooking in the final dish.timing155°F, 3 minutes rest
- ✓Add heavy cream off heat and stir immediately - temperatures above 180°F will cause the cream to curdle due to protein coagulation.techniqueBelow 180°F
- ✓Reserve 2-3 tablespoons of the starchy orzo cooking liquid before adding cream - this pasta water contains 8-12% starch and helps bind the sauce.technique8-12% starch content