Chicken and Vegetable Orzo Recipe

Chicken and Vegetable Orzo is a delightful, comforting dish that blends tender chicken, colorful vegetables, and the rich, hearty flavors of orzo pasta. This one-pot wonder is perfect for busy weeknights or family dinners, offering a healthy and satisfying meal with minimal cleanup. Packed with nutrients, this dish combines lean protein, vibrant vegetables, and the unique texture of orzo to create a balanced, flavorful plate that everyone will love.

This recipe showcases versatility, as it can be customized with your favorite vegetables, herbs, or seasonings. Whether you’re looking for a quick dinner idea or a comforting meal to warm you up on cooler evenings, this Chicken and Vegetable Orzo recipe is sure to become a staple in your kitchen.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Cut the Chicken:
   Cube the chicken breasts or thighs into bite-sized pieces. Pat them dry with a paper towel and season lightly with salt, pepper, and smoked paprika.
2. Chop the Vegetables:
   Dice the onion, carrots, zucchini, and halve the cherry tomatoes. Mince the garlic and set aside the baby spinach and peas for later.

Step 2: Sear the Chicken

1. Heat the Skillet:
   Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Cook the Chicken:
   Add the cubed chicken in a single layer and cook for 3–4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.

Step 3: Sauté the Vegetables

1. Add More Oil:
   Heat the remaining olive oil in the skillet.
2. Cook the Aromatics:
   Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant.
3. Add the Hard Vegetables:
   Stir in the diced carrots and cook for 3–4 minutes, allowing them to soften slightly.
4. Add Zucchini and Tomatoes:
   Mix in the zucchini and cherry tomatoes. Cook for another 3 minutes, stirring occasionally.

Step 4: Toast the Orzo

1. Add the Orzo:
   Stir the orzo into the skillet with the vegetables. Cook for 2–3 minutes, stirring frequently, to toast the orzo slightly.
2. Incorporate the Seasonings:
   Sprinkle oregano, thyme, smoked paprika, and a pinch of salt and pepper over the mixture. Stir well to combine.

Step 5: Simmer with Broth

1. Pour in the Chicken Broth:
   Slowly add the chicken broth to the skillet, scraping the bottom to deglaze any browned bits.
2. Return the Chicken:
   Nestle the seared chicken pieces back into the skillet.
3. Simmer:
   Reduce the heat to medium-low, cover the skillet, and let the mixture simmer for 10–12 minutes, or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.

Step 6: Add the Finishing Touches

1. Incorporate Spinach and Peas:
   Stir in the baby spinach and frozen peas, cooking for 2–3 minutes until the spinach wilts and the peas are heated through.
2. Add Lemon and Herbs:
   Mix in the lemon juice, zest, and fresh parsley. Taste and adjust the seasoning with more salt or pepper if needed.
3. Optional Creaminess:
   For a creamy version, stir in heavy cream and Parmesan cheese until melted and well combined.

Serving Suggestions

1. Family-Style:
   Serve the skillet directly at the table for a cozy, family-style meal.
2. With a Side Salad:
   Pair with a crisp green salad or a simple cucumber and tomato salad for a refreshing contrast.
3. As a Lunch Option:
   Pack leftovers for a flavorful lunch that reheats beautifully.
4. Topped with Cheese:
   Garnish with extra Parmesan or crumbled feta for added flavor.

Tips for Success

1. Consistent Chicken Cubes:
   Cut the chicken into evenly sized pieces to ensure uniform cooking.
2. Toast the Orzo:
   Don’t skip toasting the orzo—it enhances the nutty flavor and prevents it from becoming mushy.
3. Stir Occasionally:
   Keep an eye on the skillet and stir frequently to prevent sticking.
4. Customize Vegetables:
   Feel free to substitute vegetables based on seasonality or preference, such as bell peppers, mushrooms, or asparagus.
5. Adjust Liquid as Needed:
   If the orzo absorbs the broth too quickly, add a splash of water or extra broth.

Variations

1. Vegetarian Option:
   Skip the chicken and add extra vegetables or chickpeas for a plant-based version.
2. Seafood Twist:
   Replace chicken with shrimp or scallops for a seafood-inspired dish.
3. Spicy Kick:
   Add red pepper flakes or diced jalapeños for a spicy version.
4. Cheesy Bake:
   Transfer the cooked mixture to a baking dish, top with cheese, and bake at 375°F until golden and bubbly.

Conclusion

Chicken and Vegetable Orzo is a delicious and versatile dish that’s easy to make and packed with flavor. Whether you’re serving it for a casual family dinner or preparing it for meal prep, this one-pan recipe is a winner. The tender chicken, vibrant vegetables, and creamy orzo create a harmonious blend of textures and tastes. Try it today and enjoy a wholesome, comforting meal that’s sure to become a favorite in your household!

Yield: 4

Chicken and Vegetable Orzo Recipe

Print

Chicken and Vegetable Orzo is a delightful, comforting dish that blends tender chicken, colorful vegetables, and the rich, hearty flavors of orzo pasta. This one-pot wonder is perfect for busy weeknights or family dinners, offering a healthy and satisfying meal with minimal cleanup. Packed with nutrients, this dish combines lean protein, vibrant vegetables, and the unique texture of orzo to create a balanced, flavorful plate that everyone will love.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 1 lb chicken breast or thighs, diced into bite-sized pieces
• 1 cup uncooked orzo pasta
• 2 cups chicken broth
• 1 cup water
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup baby spinach
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet over medium heat.
   Add the diced chicken, season with salt, pepper, smoked paprika, and oregano, and cook for 6-8 minutes, or until golden and cooked through. Remove the chicken from the skillet and set aside.
   
2. Sauté the Vegetables:
   In the same skillet, add the onion, carrot, and zucchini. Sauté for 3-4 minutes until slightly softened. Add the garlic and cook for an additional minute.
   
3. Cook the Orzo:
   Stir the uncooked orzo into the skillet with the vegetables. Toast the orzo for 1-2 minutes until lightly golden.
   Pour in the chicken broth and water. Bring to a simmer, stirring occasionally, and cook for 8-10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
   
4. Combine and Cook:
   Return the cooked chicken to the skillet. Stir in the cherry tomatoes and spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
   
5. Season to Taste:
   Adjust the seasoning with salt, pepper, and a pinch of dried basil, if desired.
   
6. Serve:
   Divide the orzo mixture into bowls. Garnish with grated Parmesan cheese and fresh parsley. Serve warm.

Notes

• Vegetable Variations: Feel free to add bell peppers, mushrooms, or peas for more variety.
• Creamy Option: Stir in 2-3 tablespoons of cream or a dollop of ricotta for a creamier texture.
• Make It Gluten-Free: Substitute the orzo with a gluten-free pasta option.