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
Scale
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.
