Name: ONE-POT Creamy Chicken Orzo with Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast or thighs, diced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cloves garlic, minced; 1 small onion, diced; 1 cup orzo pasta; 2 1/2 cups chicken broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach; 1/4 teaspoon red pepper flakes (optional)

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This one-pot creamy chicken orzo with spinach is one of my favorite meals when I want something comforting, filling, and easy to clean up. I love how the orzo turns rich and creamy as it cooks, soaking up all the flavor from the chicken and broth. The spinach adds freshness and balance, making this dish feel cozy but not heavy.

Why You’ll Love This Recipe

I love this recipe because everything cooks in a single pot, which makes dinner feel effortless. I like how the chicken stays tender while the orzo becomes perfectly creamy without needing a separate sauce. It’s a great weeknight meal that feels special while still being simple and reliable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighs
olive oil
salt
black pepper
garlic, minced
onion, diced
orzo pasta
chicken broth
heavy cream
parmesan cheese, grated
fresh spinach
red pepper flakes (optional)

Directions

I start by heating olive oil in a large pot or deep skillet. I season the chicken with salt and pepper, then cook it until lightly browned and cooked through. I remove the chicken and set it aside. In the same pot, I sauté the onion until soft, then add the garlic and cook briefly until fragrant. I stir in the orzo and let it toast slightly before pouring in the chicken broth. I let it simmer, stirring often, until the orzo is tender and most of the liquid is absorbed. I stir in the heavy cream, parmesan cheese, spinach, and the cooked chicken. I cook everything together until the spinach wilts and the dish becomes creamy and well combined.

Servings and timing

I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 25 minutes
Total time: approximately 35 minutes

Variations

I sometimes add mushrooms or sun-dried tomatoes for extra depth of flavor. When I want a lighter version, I replace the heavy cream with half-and-half. I also enjoy using kale instead of spinach or adding a squeeze of lemon juice at the end for brightness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk to bring back the creamy texture.

FAQs

Can I make this dish ahead of time?

I can, but I prefer it fresh since the orzo thickens as it sits. Reheating with extra liquid helps restore the texture.

Can I use rotisserie chicken?

I do this sometimes and stir it in at the end to save time.

What can I use instead of heavy cream?

I use half-and-half or whole milk, knowing the sauce will be slightly less rich.

Does orzo need constant stirring?

I stir it often to prevent sticking and to help release starch for creaminess.

Can I make this gluten-free?

I substitute gluten-free orzo or small gluten-free pasta and adjust the liquid as needed.

Conclusion

ONE-POT creamy chicken orzo with spinach is a comforting, flavorful meal I love making when I want something easy and satisfying. The creamy texture, tender chicken, and fresh spinach come together beautifully in one pot, making this a recipe I return to again and again.

ONE-POT Creamy Chicken Orzo with Spinach

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A comforting one-pot dinner made with tender chicken, creamy orzo, and fresh spinach, all cooked together for an easy, rich, and satisfying meal with minimal cleanup.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: One-Pot
Cuisine: American
Diet: Low Fat

Ingredients

1 lb boneless, skinless chicken breast or thighs, diced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 small onion, diced
1 cup orzo pasta
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups fresh spinach
1/4 teaspoon red pepper flakes (optional)

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Instructions

Heat olive oil in a large pot or deep skillet over medium heat.
Season the chicken with salt and black pepper, then cook until lightly browned and cooked through. Remove and set aside.
In the same pot, sauté the diced onion until soft, about 3–4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in the orzo and toast for 1–2 minutes.
Pour in the chicken broth and bring to a gentle simmer.
Cook, stirring often, for 8–10 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream, Parmesan cheese, spinach, red pepper flakes (if using), and the cooked chicken.
Cook for 2–3 minutes until the spinach wilts and the dish becomes creamy.
Taste and adjust seasoning before serving.