Description
A comforting one-pot Chicken Vegetable Orzo featuring tender chicken, colorful vegetables, and hearty orzo pasta simmered in a flavorful broth, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Season the chicken pieces with salt, pepper, and half of the dried oregano and thyme.
- In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and set aside, covering it with foil to keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Scrape up any browned bits from the bottom of the pan.
- Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
- Add the diced carrots and bell peppers, sautéing for about 5 minutes until they start to soften.
- Add the diced zucchini and cherry tomatoes, cooking for another 3-4 minutes until all vegetables are tender but vibrant.
- Add the orzo pasta to the skillet, stirring to combine with the vegetables.
- Pour in the chicken broth and bring to a boil, scraping the bottom of the skillet.
- Once boiling, reduce heat to low, cover, and let simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Return the cooked chicken to the skillet, stirring to combine.
- Season with the remaining dried oregano, thyme, and additional salt and pepper to taste. Optionally, add a splash of lemon juice.
- Remove the skillet from heat and garnish with freshly chopped parsley and grated Parmesan cheese, if using.
- Let sit for a few minutes before serving to allow flavors to meld.
Notes
- This dish can be served warm in bowls or on plates, and pairs well with a side salad or crusty bread.
- For added flavor, drizzle with extra virgin olive oil or a squeeze of fresh lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes