One Pot Italian Chicken Orzo
Creamy sun-dried tomato and Parmesan chicken orzo — a rich, cozy one-pot Italian dinner with tender chicken and toasty orzo, ready in 40 minutes.
By Hanan · Salt & Hearth
Published August 1, 2026
🍳 Tested in my kitchen
Prep
10 min
Cook
30 min
Total
40 min
Serves
6
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This one-pot Italian chicken orzo is the creamier, richer cousin of a brothy lemon version — sun-dried tomatoes, garlic, Parmesan, and cream turn simple orzo into a Tuscan-style dream. It's every bit as easy but leans indulgent and cozy.
Tender chicken thighs sear off in the pot first for deep flavor, then everything simmers together until the orzo drinks up all that garlicky, tomatoey broth and finishes silky with Parmesan and spinach. It's a lazy-night dinner that tastes restaurant-worthy.
Why you'll love this recipe
- Creamy, cheesy, sun-dried-tomato richness in every bite
- One pot, ready in 40 minutes
- Restaurant-worthy without the fuss
- Tender chicken thighs stay juicy
- Comfort food that still feels a little fancy
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 1 1/2 cups orzo pasta
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 cups baby spinach
- Chopped fresh basil, to serve
Ingredient notes & substitutions
- Chicken thighs:
- Boneless skinless thighs stay juicy and forgiving. Cut into even bite-sized pieces so they cook uniformly.
- Sun-dried tomatoes:
- Use oil-packed, not the dry kind — softer, sweeter, and more flavorful. A splash of the jar oil in place of some olive oil adds even more depth.
- Orzo:
- Rice-shaped pasta that cooks fast and drinks up all the flavor. Toasting it in oil first adds subtle nutty depth.
- Heavy cream:
- Full-fat cream gives the silkiest sauce and resists splitting. Stir it in over low heat, not a boil.
- Parmesan:
- Freshly grated from a block melts smoothest. The nutty saltiness is the finishing flourish that pulls everything together.
Method
- 1
Season the chicken with salt, pepper, Italian seasoning, and smoked paprika.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken until golden, about 5 minutes. Transfer to a plate.
- 3
Reduce the heat to medium. Add the onion and cook until softened, about 3 minutes.
- 4
Stir in the garlic and sun-dried tomatoes and cook until fragrant, about 1 minute.
- 5
Add the orzo and stir for 1 minute to lightly toast, then pour in the chicken broth and return the chicken to the pot.
- 6
Bring to a simmer, cover, and cook 12 to 15 minutes, stirring occasionally, until the orzo is tender.
- 7
Reduce the heat to low. Stir in the heavy cream and Parmesan until melted and creamy.
- 8
Fold in the spinach until wilted. Taste and adjust seasoning, top with fresh basil, and serve.
Tips
- Use oil-packed sun-dried tomatoes — they're softer and much more flavorful than the dry kind.
- Stir the cream and Parmesan in off high heat so the sauce stays silky and doesn't split.
- Add a squeeze of lemon at the end for a fresh finish.
Variations to try
- Stir in a spoonful of pesto with the cream for extra herby brightness.
- Add a can of drained cannellini beans for more heft.
- Swap spinach for kale (add a few minutes earlier).
- Finish with red pepper flakes if you like heat.
Storage & make-ahead
Store leftovers airtight in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk — cream sauces thicken as they cool and orzo drinks up any spare liquid. Not ideal for freezing (cream can separate on thaw) but leftovers make an incredible next-day lunch.
Frequently asked questions
- Can I use chicken breasts?
- Yes, though thighs stay juicier. If using breasts, cut small and don't overcook — pull the pan when they hit 165°F.
- How do I keep the cream from splitting?
- Lower the heat before adding the cream and Parmesan, and don't boil hard afterward. A gentle simmer keeps it silky.
- Can I make it ahead?
- Best fresh, but you can make it a day ahead. Reheat with extra broth or milk to loosen the sauce.
- What can I use instead of orzo?
- Any small pasta like ditalini or pastina, or short shapes like small shells. Adjust cook time to the pasta package direction.
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