One-Pot Chicken, Vegetable & Parmesan Orzo

This creamy one-pot Chicken, Vegetable, and Parmesan Orzo is a weeknight hero that tastes like a decadent risotto but comes together in just 20 minutes! Juicy chicken, tender rice-shaped orzo, and a medley of colorful vegetables are enveloped in a luscious, cheesy sauce. Packed with hidden veggies and kid-friendly flavors, it’s a complete meal that’s as easy as it is delicious. Perfect for busy evenings when you want comfort food without the fuss!

Instructions

1. 1

   Heat olive oil in a deep 5cm/2.5" skillet or large pot over high heat.

2. 2

   Add garlic and onion, cooking for 1 minute until fragrant. Add chicken and cook for 2 minutes until seared on the outside but still raw inside.

3. 3

   Add frozen vegetables and flour. Stir until the flour is fully incorporated, coating the vegetables and chicken.

4. 4

   Stir in orzo, chicken stock, and milk. Bring to a gentle simmer, then reduce heat to maintain a soft bubble. Cook for 7 minutes, stirring occasionally, until the orzo is almost tender and the mixture is still soupy.

5. 5

   Add parmesan, baby spinach, salt, and black pepper. Stir until the spinach wilts and the sauce thickens to a creamy, loose risotto-like consistency.

6. 6

   Remove from heat. Serve immediately, garnished with extra parmesan and parsley or chives, if desired.

Recipe Notes

• Vegetables – Frozen diced vegetables (carrots, peas, corn, bell peppers) are convenient, but fresh vegetables work just as well. Use 2 1/2 cups of any diced vegetables like zucchini, mushrooms, or broccoli.

• Orzo – Also called risoni, this rice-shaped pasta cooks quickly in about 8 minutes, making it perfect for speedy meals. Ensure it’s cooked just to al dente to avoid mushiness.

• Pan size – Use a deep skillet (at least 5cm/2.5" deep) or a large pot to accommodate the volume of ingredients and ensure even cooking.

• Consistency – The final dish should be creamy and loose, like a risotto. It thickens quickly upon serving as the orzo absorbs liquid. If too thick, add a splash of milk or stock to adjust.

• Substitutions – Swap chicken for shrimp or tofu for variety. Use other greens like kale or arugula instead of spinach. Vegetable stock can replace chicken stock for a vegetarian option (omit chicken).

• Storage – Leftovers keep in the fridge for 2-3 days. Reheat gently with a splash of milk or stock to restore creaminess. Alternatively, transform leftovers into Muffin Tin Spaghetti Nests for a fun kid-friendly meal.

• Nutrition – Per serving, assuming 4 large servings.