One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) is a comforting and delicious recipe that brings together tender chicken, nutritious vegetables, and creamy orzo cooked all in one pot. This dish is perfect for busy weeknights when you want a wholesome meal without the hassle of multiple pots and pans. With its rich flavors and creamy texture, it’s sure to become a family favorite.
Why Make This Recipe
This recipe is great for several reasons. First, it simplifies your cooking process by using just one pot, which means less cleanup afterward. Second, you can customize it with various vegetables based on what you have on hand or prefer. Third, it’s nourishing, combining protein from the chicken with the goodness of vegetables and the comforting texture of orzo. Finally, the addition of parmesan cheese adds a deliciously creamy flavor that ties everything together.
How to Make One Pot Chicken, Vegetable & Parmesan Orzo
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 250g / 8oz chicken thigh or breast, cut into bite-size pieces
- 2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, anything!)
- 1 1/2 cups orzo / risoni, uncooked
- 1 1/2 tbsp flour
- 2 1/4 cups milk (any fat %)
- 2 cups chicken or vegetable stock / broth (low sodium)
- 3 cups baby spinach (packed)
- 3/4 cup (tightly packed) parmesan, finely grated (or store-bought sandy type)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- More parmesan, parsley, or chives, if desired
Directions:
- Heat oil in a large pan over high heat. Make sure your pan is deep enough—around 5cm / 2.5″ or more. If not, use a large pot.
- Sear chicken: Add garlic and onion, cooking for 1 minute. Then add chicken, cooking for about 2 minutes until seared on the outside but still raw inside.
- Add vegetables and flour: Toss in the frozen vegetables (they can go in still frozen) and the flour, stirring until the flour is fully mixed in.
- Add uncooked risoni: Pour in the risoni/orzo, stock, and milk, then stir well.
- Cook: Bring it to a simmer, adjusting the heat so it bubbles gently. Cook for 7 minutes (without a lid), stirring occasionally. The orzo should be almost tender but still a bit soupy.
- Add parmesan, spinach, salt, and pepper: Stir until the spinach wilts and the cheese melts in, giving a creamy consistency.
- Serve: The dish should have a loose risotto feel. Serve hot, garnished with parsley and extra parmesan if desired!
How to Serve One Pot Chicken, Vegetable & Parmesan Orzo
Serve this dish warm in bowls. You can garnish it with extra parmesan and chopped herbs like parsley or chives for added freshness. A side of crusty bread also goes perfectly with this creamy orzo to soak up any leftover sauce.
How to Store One Pot Chicken, Vegetable & Parmesan Orzo
If you have leftovers, let the dish cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in a pan on the stove with a splash of milk or water to loosen it up, as it may thicken when stored.
Tips to Make One Pot Chicken, Vegetable & Parmesan Orzo
- Use any frozen vegetables you have—it’s a great way to clean out your freezer and add nutrients.
- You can mix up the protein by using shrimp or even a plant-based option if you prefer.
- For a bit of spice, consider adding red pepper flakes or a splash of hot sauce to the mix.
Variation
You can easily swap orzo for other small pasta types like ditalini or mini shells. Also, feel free to experiment with different cheeses, such as mozzarella or cheddar, for a different flavor profile.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just chop them into small pieces and add them at the same time as the frozen ones.
2. Can this dish be made ahead of time?
Yes, you can make it ahead, but keep in mind that the orzo may soak up more liquid as it sits. You can add a bit of milk or broth when reheating to get the creamy consistency back.
3. Is it possible to make it vegetarian?
Absolutely! You can use vegetable broth, and replace the chicken with your choice of plant-based protein or keep it just vegetable-based with extra greens.
One Pot Chicken, Vegetable & Parmesan Orzo
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup onion, diced
- 250 g chicken thigh or breast, cut into bite-size pieces
- 2 ½ cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers) Can use any frozen vegetables
- 1 ½ cups orzo / risoni, uncooked
- 1 ½ tbsp flour
- 2 ¼ cups milk (any fat %)
- 2 cups chicken or vegetable stock / broth (low sodium)
- 3 cups baby spinach (packed)
- ¾ cup parmesan, finely grated Or store-bought sandy type
- ¼ tsp cooking salt / kosher salt
- ¼ tsp black pepper
Instructions
Preparation
- Heat oil in a large pan over high heat. Make sure your pan is deep enough—around 5cm / 2.5″ or more. If not, use a large pot.
- Add garlic and onion, cooking for 1 minute. Then add chicken, cooking for about 2 minutes until seared on the outside but still raw inside.
- Toss in the frozen vegetables (they can go in still frozen) and the flour, stirring until the flour is fully mixed in.
- Pour in the risoni/orzo, stock, and milk, then stir well.
- Bring it to a simmer, adjusting the heat so it bubbles gently. Cook for 7 minutes (without a lid), stirring occasionally.
- Stir until the spinach wilts and the cheese melts in, giving a creamy consistency.
Serving
- Serve hot, garnished with parsley and extra parmesan if desired!
