5 from 12 votes
One Pot Italian Chicken Orzo
This One Pot Italian Chicken Orzo brings together tender cubed chicken and sliced mushrooms cooked in a savory chicken broth with Italian seasoning and orzo pasta. The dish finishes with creamy heavy cream, wilted baby spinach, chopped sun-dried tomatoes, and Parmesan cheese, creating a comforting meal with a blend of rich and tangy flavors. Cooking everything in one pot simplifies preparation and cleanup, making it suitable for home cooks seeking a flavorful, hearty dish with minimal fuss.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
493 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 493
% 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.