One Pot Creamy Orzo Chicken

an overhead of a skillet with cooked sliced chicken and orzo and spinach and tomatoes.

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5 from 1 vote

Creamy orzo with chicken, spinach, and tomatoes all made in one pan!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 5

Servings people

Calories 379kcal

Author Tracy

Equipment

3 quart saute pan

Ingredients

1 cup orzo 7.3 oz
1 lbs chicken breasts
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 tablespoon olive oil divided
1 cup onion diced
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons lemon juice
1 1/4 cups condensed cream of chicken soup or one 10.5 oz can, room temperature or warmed
3 cups chicken broth room temperature or warmed
2 cups fresh spinach packed, about 3.5 oz
1 cup cherry tomatoes halved, 7 oz

Instructions

Prep Chicken: Slice or gently pound chicken breasts to an even thickness for even cooking. Season both sides of the chicken with salt and pepper.
Sear Chicken: Heat 1 tablespoon of olive oil in a 3 quart saute pan over medium-high heat. Add the chicken breasts and sear, for 1 minute and then turn heat down to medium and cook for 5-6 minutes on each side or until the internal temperature of the chicken reaches at least 165℉. Remove chicken from the pan and set aside and cover to stay warm.
Toast Orzo: Return heat to medium and deglaze the pan with lemon juice and add 1/2 tablespoon of olive oil to the pan. Add onion and garlic with oregano and basil. Saute for 2-3 minutes. Add orzo and stir to toast in the pan for 1 - 2 minutes.
Cook Orzo: Add the warm (or at least room temp) cream of chicken soup and broth. Stir to combine the soup with the broth and turn the heat up to high to bring it all to a boil. Reduce to a simmer and cook for 15 minutes, stirring often.
Finish with Veggies: Add spinach and tomatoes and stir to wilt the spinach for 1 minute.
Add Chicken: Slice chicken and return it to the pan on top of the creamy orzo.
Serve immediately and enjoy!

Video

Notes

Storage

Fridge: Store in an airtight container in the fridge for up to 4 days.

Freezer: Store in a freezer-safe container in the freezer for up to 3 months.

Substitutions

Chicken: Use your favorite boneless cut like breasts or even thighs. Just note that there will be different cooking times based on the size of the cut. If increasing the amount of chicken, increase the salt and pepper to season.

Cream of Chicken Soup: Use homemade or 1 can.

Stock: You can also use vegetable stock.

Use Room Temp / Warm Stock and Soup

If you're using stock or condensed cream of chicken soup that has been stored in the fridge, heat them up in the microwave for 1 minute to bring them up to room temperature or warm. This is important because otherwise, it will take longer for it all to come to a boil when added to the orzo.

Nutrition