One Pot Chicken and Orzo

Total Time:

40 minutes

Serves:

4 Servings

Category:

20-45 mins, Chicken

Level:

Share this Recipe:

Easy

Recipe Description

This cozy one-pot meal brings together tender chicken, hearty whole wheat orzo, and fresh vegetables in a creamy pesto-Parmesan sauce. It’s a complete dinner that’s comforting, flavorful, and ready in under 30 minutes—perfect for busy weeknights.

Ingredients

1 pound chicken breasts
1 cup whole wheat orzo
1½ cups chicken broth
1 zucchini
1 pint cherry tomatoes
1 can chickpeas (drained)
2 heaping tablespoons basil pesto
¼ cup milk (whole, skim, or your choice)
½ cup shredded Parmesan cheese
Olive oil
Salt, pepper
1 teaspoon Italian seasoning
Pinch of red pepper flakes

Preparation

Place a large pot over medium heat and drizzle with olive oil. Cut one pound of chicken breasts into bite-sized pieces and add them to the pot.
Season with salt, pepper, one teaspoon of Italian seasoning, and a pinch of red pepper flakes. Cook until the chicken is just beginning to brown on all sides, about 8 minutes.
Add one cup of whole wheat orzo to the pot and stir with the chicken, letting it toast lightly until golden.
Pour in one and a half cups of chicken broth and bring to a boil. Once boiling, add two heaping tablespoons of basil pesto, one sliced zucchini, one pint of cherry tomatoes cut in half, and one can of drained chickpeas. Stir to combine and let cook at a gentle boil for 8–10 minutes, until the orzo is tender.
Turn off the heat and stir in ¼ cup of milk and ½ cup of shredded Parmesan cheese until creamy.
Serve warm, with extra Parmesan and fresh basil on top if desired.