We all love one pot dinner recipe and this easy spring vegetable chicken orzo is the perfect simple family meal.
Table of Contents
- Chicken. I used boneless skinless chicken breasts. Boneless chicken thighs can be used but will need longer cooking.
- Olive oil.
- Orzo pasta. Any pasta rice can be substituted.
- Shallot. Red onion can be used instead.
- Fresh garlic cloves.
- Frozen peas.
- Fresh asparagus.
- Heavy cream.
- Chicken stock/chicken broth.
- Lemon zest and juice.
- Parmesan cheese. Feta cheese is also a great option.
- Salt and black pepper.
- Fresh basil, to serve. Other fresh herbs like oregano, thyme, parsley, fresh dill or chives can also be used.
How to make chicken orzo
This chicken orzo recipe happens all in one pan so use a large skillet or deep pan. Over medium-high heat, sear the seasoned chicken until golden brown on both sides then remove and set aside. Sauté the shallot and garlic in a tablespoon of oil or butter then add the vegetables into the pan along with the uncooked orzo pasta, lemon juice, stock and cream. Cover, bring to a boil and simmer until the orzo has absorbed most of the liquid. Stir in the finely grated parmesan cheese then top with the seared chicken, cover and cook for another 5 minutes or until the chicken and orzo are cooked through and tender.
Remove from the heat, garnish with fresh basil and serve.
Can I make this ahead?
This dish comes together quickly and is definitely best served immediately but leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated with a splash of stock over medium-low heat until hot throughout.
What to serve with chicken orzo
This recipe is a great one-dish dinner that is perfect served on its own as a complete meal. A crisp salad or loaf of crusty bread would be a nice addition if you prefer adding side dishes.
Orzo pasta recipes
- Creamy tomato mozzarella baked orzo
- Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
- Easy lemon orzo salad
Easy Spring Vegetable Chicken Orzo
- 500 g (1lb) chicken breasts I used boneless skinless chicken breasts. Boneless chicken thighs can be used but will need longer cooking.
- 2 tbsp olive oil
- 500 g (1lb) orzo pasta
- 1 shallot
- 3 fresh garlic cloves crushed
- 2 cups frozen peas
- 200 g (7 oz) fresh asparagus stalks chopped
- 1 cup heavy cream
- 4 cups chicken stock/chicken broth
- 1 lemon zest and juice
- 1 cup grated Parmesan cheese
- 2 tsp salt
- 1 tsp pepper
- fresh basil to serve
- Heat a large, deep pan or skillet over medium-high heat.
- Slice the chicken breasts in half horizontally, resulting in two thin cutlets.
- Drizzle over a tablespoon of olive oil and season with salt and pepper.
- Sear the chicken in the hot pan until golden brown on both sides then remove from the pan and set aside.
- In the same pan, add another tablespoon of olive oil or a knob of butter and allow to melt.
- Add the shallots and garlic and cook for 30 seconds then add all the vegetables. I like to add the asparagus tops later on to prevent over-cooking.
- Add the orzo, lemon juice, stock and cream and season with salt and pepper.
- Cover and allow to simmer for 7-8 minutes until the orzo has absorbed most of the liquid.
- Stir in the Parmesan cheese.
- Add the seared chicken and asparagus tops then cover and cook for another 5 minutes until the orzo is tender and the chicken is fully cooked.
- Remove from the heat, garnish with fresh basil and serve.