One Pot Parmesan Chicken and Orzo
User Reviews
4.4
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Prep Time
8 mins
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Cook Time
25 mins
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Total Time
33 mins
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Servings
4 -5 servings
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Calories
539 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
One Pot Parmesan Chicken and Orzo
Description
This recipe starts by sautéing chicken chunks seasoned with Italian herbs, salt, and pepper in olive oil until cooked through. Removed briefly, chicken gives way to cooking diced onions, fresh baby spinach, and garlic powder, softening and releasing their flavors. A combination of marinara sauce, water, optional balsamic vinegar, and chopped basil is added and brought to a boil as a flavor-packed liquid base.
Orzo is stirred in and simmered gently, absorbing the sauce and becoming tender over about 15–20 minutes while stirring regularly to prevent sticking. If the sauce thickens too fast, additional water is incorporated in small amounts to achieve a silky consistency. The chicken is returned to the pot along with half the shredded cheeses mixed in for melt and flavor.
The remaining cheese is sprinkled on top before briefly covering the pot to warm and slightly melt the cheese, creating a creamy, cheesy finish. This dish serves as a hearty main course that marries tomato, cheese, and herbs in a comforting, one-pot meal.
Adjust seasonings to taste and serve warm, optionally garnished with fresh basil or extra Parmesan.
Batches can be reheated gently with added moisture if needed to retain texture.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1 inch chunks
- 2 teaspoons Italian seasoning
- salt I used approximately 3/4 teaspoon salt, kosher salt and freshly ground, to taste
- black pepper I used approximately 3/4 teaspoon salt, kosher salt and freshly ground, to taste
- 1/2 cup yellow onion diced
- 3/4 teaspoon garlic powder or 2 cloves minced garlic
- 5 ounces baby spinach
- 24 ounce marinara sauce jar
- 2 1/2 cups water
- 1 tablespoon balsamic vinegar optional
- 2 tablespoons basil leaves chopped
- 12 ounces orzo
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese shredded
Instructions
- To a large pot, dutch oven or deep skillet, add the olive oil and heat it over medium-high heat. Add in the chicken and season with the Italian seasoning, salt and pepper. Cook until chicken is cooked through then remove it onto a plate.
- Add the onion, baby spinach, and garlic powder to the pot and cook 2-3 minutes or until the spinach is wilted an onion is soft. Pour in the marinara sauce, water, balsamic vinegar, and chopped basil. Stir and bring it to a boil.
- Stir in the orzo and lower the heat to medium-low, so it's gently simmering. Cook for 15-20 minutes or until the orzo is tender. Stir every couple minutes to prevent the orzo from sticking to the bottom of the pot. If the sauce gets too thick before the orzo has finished cooking, stir in 1/4 cup of additional water at a time.
- Add the chicken back into the pot and stir in half of the cheese and taste for seasoning. Sprinkle the remaining cheese on top of the dish, cover with a lid and cook another minute or until the cheese has melted. Garnish with fresh chopped basil or Italian seasoning if desired.
Notes
- If the sauce thickens before the orzo is fully cooked, stir in additional water in 1/4 cup increments to maintain a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 63g | 21% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 1085mg | 45% |
| Potassium | 1118mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3518IU | 70% |
| Vitamin C | 20mg | 22% |
| Calcium | 319mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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