One Pot Italian Chicken Orzo
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
493 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Italian Chicken Orzo
Description
One Pot Italian Chicken Orzo combines bite-sized chicken breast pieces and sliced mushrooms sautéed with olive oil and seasoned with salt, garlic powder, and black pepper. The addition of chicken broth, Italian seasoning, and orzo pasta allows the orzo to cook until al dente, absorbing the broth's flavor. Heavy cream enriches the dish's texture, while baby spinach and sun-dried tomatoes add freshness and a subtle tanginess. Parmesan cheese sprinkled at the end adds a savory finish. This recipe provides a creamy, comforting one-pot meal with balanced textures from tender chicken, delicate orzo, and softened vegetables.
The cooking method involves sautéing protein and mushrooms first, then simmering with broth and pasta until cooked through. The final addition of cream, spinach, sun-dried tomatoes, and cheese rounds out the flavors and adds layers of richness and brightness typical of Italian-inspired dishes.
Ingredients
- 1 pound chicken breast cubed into 1-inch pieces, boneless skinless
- 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 mushrooms sliced, or cremini mushrooms
- 1 cup baby spinach
- 1/4 cup sun-dried tomatoes finely chopped
- 1 cup Parmesan Cheese or grated, shredded
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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