One-Pot Garlic Parmesan Chicken Orzo

• 12 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup water
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned.
2. 2 Remove chicken and set aside. In the same skillet, sauté onion and garlic until softened.
3. 3 Add orzo to the skillet and toast for 1-2 minutes. Stir in oregano.
4. 4 Pour in chicken broth and water. Bring to a simmer, then reduce heat to low.
5. 5 Return chicken to the skillet, cover, and cook for 15 minutes, or until pasta is tender and liquid is absorbed.
6. 6 Stir in Parmesan cheese and butter until creamy. Season with additional salt and pepper if needed.
7. 7 Garnish with chopped parsley before serving.

Equipment

• Large skillet or Dutch oven with lid

Variations

• Add sun-dried tomatoes or sautéed mushrooms for extra flavor.

Substitutions

• Substitute chicken with shrimp for a quicker cooking time or turkey for a leaner option.

Pairings

• Pairs well with a crisp Chardonnay or a light lager.

Nutrition

Tips

• For extra flavor, add a splash of lemon juice before serving.
• If you like a saucier dish, add a bit more broth or water.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with added broth.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.

FAQ