If you’re craving a comforting, creamy dinner that comes together in no time, you’re going to adore this One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe. It’s an all-in-one meal that bursts with fresh veggies, tender chicken, and the nutty goodness of parmesan, all enveloped in delicately cooked orzo that soaks up every flavor. Plus, since everything cooks in one pot, cleanup is a breeze — perfect for busy weeknights when you want delicious food without the fuss.
Ingredients You’ll Need
This One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe relies on simple, pantry-friendly ingredients that each play a vital role in building layers of flavor, texture, and color. From the silky orzo to the vibrant vegetables and rich parmesan, every element contributes to an unforgettable dish.
- Olive oil: Provides a flavorful base and helps sear the chicken perfectly for a golden crust.
- Garlic cloves: Adds warmth and aroma that infuses the entire dish.
- Onion: Brings sweetness and depth when sautéed alongside garlic.
- Chicken thigh or breast: Tender protein cut into bite-size pieces for quick cooking and juicy bites.
- Frozen diced vegetables: A colorful medley (carrots, peas, corn, peppers, or your favorites) that adds nutrition and bright pops of flavor.
- Orzo (Risoni): The star pasta here, its tiny rice-like shape cooks up creamy and soaks up the luscious sauce beautifully.
- Flour: Helps thicken the sauce to the perfect creamy consistency.
- Milk: Any fat percentage works; it enriches the sauce making it luxuriously smooth.
- Chicken or vegetable stock: Adds savory depth and complements the chicken for a full-bodied taste.
- Baby spinach: Wilts down to add a fresh hint of green and subtle earthiness.
- Parmesan cheese: Finely grated for melting into the sauce, offering that essential salty, nutty kick.
- Cooking salt and black pepper: To season perfectly and balance the flavors.
- Parsley or chives (optional): For a fresh herbal garnish that brightens each bite.
How to Make One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe
Step 1: Heat and Prepare Your Pan
Start by heating olive oil in a large, fairly deep pan or pot over high heat. The depth is important because you’ll be adding liquids and ingredients that need room to cook and simmer, so choose one at least 5cm or 2.5 inches deep. The hot oil sets the stage for perfectly seared chicken.
Step 2: Sear the Chicken with Garlic and Onion
Drop in the minced garlic and diced onion and let them cook for about a minute until fragrant. Then add the bite-sized chicken pieces. Sear the chicken for around two minutes, just long enough to get a nice golden crust on the outside while keeping it raw on the inside. This quick sear builds flavor and locks in juices.
Step 3: Add Vegetables and Flour
Next, toss in your frozen diced vegetables straight from the freezer—it’s entirely fine that they’re still frozen. Stir them together with the chicken, then sprinkle the flour over the mixture. Stir continuously so the flour melts into the ingredients, creating a base for your creamy sauce.
Step 4: Incorporate Orzo, Stock, and Milk
Now add the uncooked orzo (also known as risoni), then pour in the chicken or vegetable stock and milk. Stir everything well so the orzo is evenly distributed in the liquid. This is where all the flavor mingles as the orzo begins to absorb the warming broth and milk.
Step 5: Simmer to Perfection
Bring your pot to a gentle simmer, then lower the heat so the mixture bubbles softly. Cook uncovered for about seven minutes, stirring occasionally to prevent sticking. The orzo will start to swell and soften, and the sauce will still be a little soupy—this is key because it thickens up shortly after cooking.
Step 6: Finish with Parmesan and Spinach
Once the orzo is almost tender, stir in the grated parmesan cheese, packed baby spinach, salt, and pepper. Mix gently until the spinach wilts and the parmesan melts perfectly into a creamy, dreamy sauce. This final step is what brings everything together with rich flavor and vibrant color.
Step 7: Serve Your One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe
The dish should have the consistency of a loose risotto—creamy but not dry. Spoon it into bowls and top with extra parmesan and fresh herbs like parsley or chives if you like. Now get ready for comforting, satisfying bites that make you feel like you’ve treated yourself to something special.
How to Serve One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe
Garnishes
Adding a sprinkle of fresh parsley or finely chopped chives not only adds a pop of green but also lifts the flavors with a slight herbal brightness. Don’t skip the extra parmesan either; that final sprinkle is pure magic for parmesan lovers craving one last hit of nuttiness.
Side Dishes
Even though this recipe is a complete meal on its own, pairing it with a crisp green salad with lemon vinaigrette or some buttery garlic bread can round out the dining experience beautifully. Light, crunchy sides balance the creamy orzo perfectly.
Creative Ways to Present
Try serving this dish in warm pasta bowls for an effortless rustic appeal, or spoon portions into hollowed-out bell peppers for a show-stopping presentation. Leftovers can also be reheated and topped with a poached egg for brunch—comfort food for any time of the day!
Make Ahead and Storage
Storing Leftovers
This One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe stores wonderfully in an airtight container in the refrigerator for up to three days. The flavors meld even more after resting overnight, making it a great option for making ahead and enjoying later.
Freezing
While the dish freezes well, the texture of the spinach might change a bit when thawed. For best results, freeze the orzo mixture without the spinach, and add fresh spinach when reheating. Use freezer-safe containers and consume within two months for optimum freshness.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally and adding a splash of milk or stock if the dish seems too thick. Microwaving is fine too but stir halfway through to evenly warm everything up.
FAQs
Can I use other types of pasta instead of orzo (risoni)?
Absolutely! While orzo gives this dish its signature creamy texture and rice-like bite, small pasta shapes like acini di pepe or ditalini can also work well if you don’t have orzo on hand.
Is it possible to make this recipe vegetarian?
Yes, simply swap the chicken for hearty mushrooms or tofu, and use vegetable stock instead of chicken broth. This will still deliver a comforting, flavorful dish with all the creamy richness intact.
What kind of vegetables work best in this recipe?
The beauty of this One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe is its versatility. Frozen mixed vegetables like carrots, peas, corn, and peppers are ideal, but fresh chopped veggies such as zucchini, broccoli, or cherry tomatoes also add lovely texture and color.
Can I use different cheeses instead of parmesan?
Parmesan is preferred for its sharp and nutty flavor that melts nicely, but grana padano or pecorino romano are great substitutes. Avoid cheeses that don’t melt well if you want a creamy sauce.
How do I ensure the orzo doesn’t get mushy?
Be sure to keep an eye on cooking time and stir occasionally to prevent sticking. Orzo cooks quickly, so removing it from heat when it’s just tender and still slightly firm will keep it from becoming mushy.
Final Thoughts
This One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe is fast, fuss-free, and downright delicious—everything you want on a busy day when you still want to sit down to a cozy, satisfying meal. I hope you find as much joy making and eating this dish as I do. Give it a try and watch it become your new weeknight favorite. You’re going to love how simple and rewarding dinner can be!
Print
One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This One Pot Chicken, Vegetable & Parmesan Orzo is a quick and comforting dish perfect for weeknight dinners. Tender chicken pieces seared with garlic and onion combine with nutritious frozen vegetables, creamy milk, and chicken stock to create a flavorful base. Orzo cooks alongside, resulting in a creamy, risotto-like texture enriched with fresh baby spinach and a generous amount of Parmesan cheese. Ready in just 20 minutes, this meal is both hearty and satisfying with minimal cleanup.
Ingredients
Main 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 Parmesan, finely grated (or store-bought sandy type)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Garnish
- More Parmesan, for serving
- Parsley or chives, if desired
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large, deep pan (at least 5cm/2.5 inches deep) over high heat to prepare for sautéing.
- Sear chicken and aromatics: Add minced garlic and diced onion to the hot oil and cook for 1 minute until fragrant. Add the chicken pieces, cooking for about 2 minutes until they are seared on the outside but still raw inside.
- Add vegetables and flour: Stir in the frozen diced vegetables directly from the freezer and the 1 1/2 tablespoons of flour, mixing well to coat and incorporate the flour evenly.
- Add orzo and liquids: Pour in the uncooked orzo along with 2 cups of chicken or vegetable stock and 2 1/4 cups of milk. Stir thoroughly to combine all ingredients.
- Simmer: Bring the mixture to a gentle simmer, then reduce heat to maintain a gentle bubbling without a lid. Cook for 7 minutes, stirring occasionally, until the orzo is nearly tender and the liquid is still slightly soupy.
- Add cheese and spinach: Stir in 3/4 cup of finely grated Parmesan, 3 cups of packed baby spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the spinach wilts and the mixture becomes creamy.
- Serve: Serve the dish hot, garnished with additional Parmesan cheese and fresh parsley or chives if desired. The consistency should be like a loose risotto, creamy and thickened as it cools.
Notes
- Use a deep, large pan or pot to prevent overflow as the liquid bubbles and cooks the orzo.
- Frozen vegetables can be mixed varieties; no need to thaw before adding.
- If you prefer a thicker consistency, allow the dish to sit for a few minutes before serving as it will continue to thicken.
- Adjust seasoning at the end to taste, especially if using salted stock or broth.
- For a lighter option, use low-fat milk or a non-dairy milk alternative suitable for cooking.
