One Pot Italian Chicken Orzo

Name: One Pot Italian Chicken Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 pound boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 4 cups chicken broth; 2 tablespoon Italian seasoning; 16 ounces orzo; 1 cup heavy cream; 8 ounces white or cremini mushrooms; 1 cup baby spinach; 1/4 cup finely chopped sun-dried tomatoes; 1 cup shredded Parmesan cheese

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5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
493 kcal
Course
Main Course
Cuisine
Italian

One Pot Italian Chicken Orzo

Xenia Nelson

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This Italian Chicken Orzo is made in just one pot with juicy chicken, Tuscan-inspired veggies, and a creamy sauce—all ready in 45 minutes.

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Ingredients

Servings

1 pound boneless skinless chicken breasts cubed into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 cups chicken broth
2 tablespoon Italian seasoning
16 ounces orzo
1 cup heavy cream
8 ounces white or cremini mushrooms sliced
1 cup baby spinach
1/4 cup finely chopped sun-dried tomatoes
1 cup shredded Parmesan cheese or grated

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Instructions

Cube 1 pound boneless skinless chicken breasts into 1-inch pieces. Slice 8 ounces white or cremini mushrooms and set them aside.
Heat 2 tablespoons olive oil in a large, deep skillet (12-inch or larger) over medium-high heat. Add in cubed chicken and season with 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken starts to brown.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the mushrooms are softened.
Add 4 cups chicken broth, 2 tablespoon Italian seasoning, and 16 ounces orzo. Turn the heat to high and bring to a boil.
Once boiling, reduce the heat to medium, cover the skillet with a lid, and cook the orzo until it is al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. Cooking time will vary depending on the brand of orzo; refer to package instructions (typically about 9–10 minutes).
Once the orzo is cooked, reduce the heat to a simmer. Add 1 cup heavy cream, 1 cup baby spinach, and 1/4 cup finely chopped sun-dried tomatoes. Stir to combine and cook for 1 minute, or until the spinach wilts.
Remove the skillet from the heat and sprinkle 1 cup shredded Parmesan cheese over the top. Stir until the cheese melts and is fully incorporated. Serve hot.

Nutrition Information

Show Details

Serving 1serving Calories 493kcal (25%) Carbohydrates 54g (18%) Protein 29g (58%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 72mg (24%) Sodium 556mg (23%) Potassium 792mg (23%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 877IU (18%) Vitamin C 4mg (4%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 493 kcal

% Daily Value*

Serving	1serving
Calories	493kcal	25%
Carbohydrates	54g	18%
Protein	29g	58%
Fat	18g	28%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	72mg	24%
Sodium	556mg	23%
Potassium	792mg	17%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	877IU	18%
Vitamin C	4mg	4%
Calcium	168mg	17%
Iron	3mg	17%