Italian
Parmesan Chicken Orzo
Chicken and orzo cook in one pot, and the orzo simmers in broth until the liquid thickens into a starchy sauce. Spinach wilts in at the end, and parmesan is stirred off the heat so it melts without seizing.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Orzo simmers in the broth, so it releases starch and thickens the pot without a flour roux.
- Searing the chicken first leaves browned bits for the sauce.
- Spinach goes in late and stays green instead of turning gray.
- Parmesan off the heat melts into the starch without splitting.
Ingredients
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Instructions
- 1
Cut the chicken into 1-inch pieces and season with salt and pepper. Heat the oil in a wide pot over medium-high heat.
- 2
Sear the chicken until browned, about 3 minutes, turning once. It will not be done yet. Move it to a plate.
- 3
Lower the heat to medium. Melt the butter, then cook the diced onion until soft, about 4 minutes. Stir in the garlic for 30 seconds.
- 4
Pour in the broth and scrape up the browned bits. Stir in the orzo and simmer, uncovered, stirring often, until the orzo is tender and the liquid has thickened into a sauce, 10 to 12 minutes.
- 5
Return the chicken and any juices. Simmer until the thickest piece registers 165°F, about 4 minutes.
- 6
Stir in the spinach until just wilted. Take the pot off the heat, then stir in the parmesan and lemon juice until the sauce looks glossy.
Pro tips
- Stir the orzo often near the end so it does not stick to the bottom of the pot.
- Pull the pot off the heat before the parmesan goes in, or the cheese can clump.
- Cut the chicken into even pieces so the batch reaches 165°F together.
Easy substitutions
- Chicken breast
- Boneless chicken thighs, still cooked to 165°F
- Parmesan
- Pecorino, grated, in the same amount
- Baby spinach
- Chopped kale, simmered 2 extra minutes before the cheese
Storage and reheating
Storage
Cool, cover, and refrigerate for up to 3 days; the orzo will keep drinking liquid.
Reheating
Reheat in a skillet over medium heat with a splash of broth, stirring until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 536
- Protein
- 51 g
- Carbs
- 47 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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