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Easy One Pot Chicken Orzo Recipe with golden-seared chicken breast pieces over tender orzo pasta, garnished with fresh parsley. A simple and flavorful one-pan meal perfect for busy weeknights.

Easy One Pot Chicken Ozro Recipe

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A creamy, comforting one-pot meal combining tender chicken, Ozro pasta, and vegetables in a flavorful broth.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

the Chicken and Ozro:
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups Ozro pasta
  • 4 cups chicken broth
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach
  • 1 cup grated Parmesan cheese
  • 1 lemon zested and juiced
the Seasoning:
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • ¼ cup fresh parsley chopped

Equipment

  • Large deep skillet or Dutch oven with lid
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Wooden spoon or spatula

Method
 

Prepare and Season the Chicken
  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in your large skillet or Dutch oven over medium-high heat.
  3. Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
  4. Remove chicken to a plate and set aside.
Build the Base Flavors
  1. In the same pot, add diced onions and cook for 3-4 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in dried oregano and basil, allowing the herbs to bloom in the oil.
Cook the Ozro
  1. Add the Ozro to the pot and toast for 2 minutes, stirring frequently.
  2. Pour in the chicken broth and bring to a gentle boil.
  3. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Finish the Dish
  1. Return the chicken to the pot and stir in cherry tomatoes.
  2. Cook for an additional 5-7 minutes until the Ozro is tender and the chicken is cooked through.
  3. Add spinach and stir until wilted.
  4. Remove from heat and stir in Parmesan cheese, lemon zest, and juice.
  5. Garnish with fresh parsley before serving.

Nutrition

Calories: 425kcalCarbohydrates: 35gProtein: 38gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 580mgPotassium: 722mgFiber: 3gSugar: 4gVitamin C: 15mgCalcium: 245mgIron: 3mg

Notes

  • Storage: Refrigerate up to 3 days
  • Reheating: Add splash of broth when reheating
  • Freezing: Can be frozen up to 2 months

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