Go Back
–+ servings
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

A creamy, comforting one-pot meal combining tender chicken, Ozro pasta, and vegetables in a flavorful broth.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Keyword: One Pot Chicken Ozro Recipe
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 425kcal
Cost: $22

Equipment

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

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

Instructions

Prepare and Season the Chicken

  • Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  • Heat olive oil in your large skillet or Dutch oven over medium-high heat.
  • Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
  • Remove chicken to a plate and set aside.

Build the Base Flavors

  • In the same pot, add diced onions and cook for 3-4 minutes until softened.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Stir in dried oregano and basil, allowing the herbs to bloom in the oil.

Cook the Ozro

  • Add the Ozro to the pot and toast for 2 minutes, stirring frequently.
  • Pour in the chicken broth and bring to a gentle boil.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes.

Finish the Dish

  • Return the chicken to the pot and stir in cherry tomatoes.
  • Cook for an additional 5-7 minutes until the Ozro is tender and the chicken is cooked through.
  • Add spinach and stir until wilted.
  • Remove from heat and stir in Parmesan cheese, lemon zest, and juice.
  • Garnish with fresh parsley before serving.

Notes

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

Nutrition

Calories: 425kcal | Carbohydrates: 35g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 580mg | Potassium: 722mg | Fiber: 3g | Sugar: 4g | Vitamin C: 15mg | Calcium: 245mg | Iron: 3mg