Go Back
–+ servings
Overhead view of one pan chicken and orzo pasta in a white cast iron skillet.

One Pan Creamy Chicken and Orzo

Author: Marsha McDougal
This creamy one pan chicken and orzo pasta is made with tender chicken, flavorful orzo, and spinach that’s easy to make any day of the week!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Equipment

Ingredients
  

Seasoning

  • 2 teaspoons Italian seasoning
  • 1 teaspoon Adobo all-purpose seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Chicken and Orzo

  • 6 boneless, skinless chicken thighs
  • 2 Tablespoons extra virgin olive oil
  • ½ yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • 3 cups baby spinach, roughly chopped
  • ¼ cup grated parmesan
  • ¼ cup heavy cream* (optional)

Instructions
 

  • Start by mixing all of the chicken seasoning ingredients together in a small bowl. Reserve 1 teaspoon of the seasoning to season the orzo.
  • In a large bowl or on a cutting board, spread ½ tablespoon of the olive oil over the chicken thighs. Add the rest of the seasoning to the chicken and rub it into both sides of the chicken thoroughly.
  • Now heat a large 12-inch deep skillet over medium heat. Add the remaining olive oil and swirl to coat the bottom of the pan. Add the chicken thighs (smooth side down) to the hot skillet and cook for 3-4 minutes on both sides until golden brown. Remove the chicken to a separate plate and set aside.
  • In the same skillet, add the diced onion. Sauté the onions for 3 minutes, then add the minced garlic and sauté for another 30 seconds.
  • Now add the orzo pasta to the skillet along with the 1 teaspoon or reserved seasoning. Stir to combine with the onions and garlic.
  • Next, pour in the chicken broth and stir. Scrape up any brown bits that may be stuck to the bottom of the pan. Place the chicken thighs back in the skillet on top of the orzo. Bring the skillet up to a boil. As soon as it starts to boil, immediately reduce the heat to medium-low and place a lid on top. Simmer the chicken and orzo for 12 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pan.
  • After 12 minutes, remove the chicken again to a separate plate, and add the chopped spinach, parmesan cheese, and heavy cream. Remember the heavy cream is optional if you want a creamy pasta. Stir everything together for 1-2 minutes until the spinach wilts down.
  • Now add the chicken back in the skillet and let the skillet simmer for 1-2 more minutes. Remove the pan from the heat and serve warm. Enjoy!

Notes

  1. The heavy cream is optional. It gives the orzo pasta a delicious creamy texture, but I’ve also made this recipe several times without it. Trust me, it’s good both ways!

Nutrition

Serving: 1servingCalories: 338kcalCarbohydrates: 23gProtein: 28gFat: 15gCholesterol: 124mgSodium: 869mgFiber: 2gSugar: 2g
Course Dinner, Lunch
Cuisine American
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!