Umami Recipes
Umami Recipes

Main Dishes

One Pot Chicken and Orzo

4 servings


5 minutes

active time

40 minutes

total time


2 Tablespoons extra virgin olive oil

1 pound boneless (skinless chicken breasts or small thighs)

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Kosher salt to taste

Black pepper to taste

2 Tablespoons unsalted butter

1 small onion (finely chopped)

2 cloves garlic (minced or grated)

1 cup dry orzo pasta

2 cups broth (chicken or vegetable)

1/2 cup heavy cream

1/3 cup Parmesan cheese (grated)

4 cups fresh baby spinach

1/3 cup oil-packed sun-dried tomatoes (drained)

Juice of 1 lemon

Fresh parsley for garnish



In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil. Rub the chicken with the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Once the oil is hot, add the chicken and sear on both sides until golden, approximately 3-5 minutes per side. Remove the chicken from the skillet.


In the same skillet, add the butter and finely chopped onion. Cook until fragrant for about 3 minutes. Add the minced garlic and orzo, cooking until lightly golden for 2-3 minutes.


Pour in the broth. Bring it to a boil and cook for 3-5 minutes.


Afterward, add the cream, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach wilts. Place the seared chicken and any accumulated juices back into the skillet. Cook covered for 8-10 min or Transfer the skillet to the oven and cook, uncovered, for 400 for 10-15 minutes or until the chicken is fully cooked.


Serve the chicken topped with lemon juice, and garnish with fresh parsley if desired.


Serving Size



566 kcal

Total Fat

31 g

Saturated Fat

14 g

Unsaturated Fat

14 g

Trans Fat

0.2 g


127 mg


797 mg

Total Carbohydrate

38 g

Dietary Fiber

3 g

Total Sugars

4 g


35 g

4 servings


5 minutes

active time

40 minutes

total time
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