One Pot Chicken, Vegetable & Parmesan Orzo
A comforting and delicious one-pot dish featuring tender chicken, nutritious vegetables, and creamy orzo, perfect for busy weeknights.
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!
Notes
If using leftovers, let the dish cool down before transferring it to an airtight container. Can be stored in the refrigerator for up to 3 days. Add a bit of milk or broth when reheating for optimal consistency.