One-Pot Chicken & Veggie Orzo (Cozy 30-Minute Dinner)

If you’re staring into the fridge at 5:30 p.m. wondering how to turn a few basics into something cozy and satisfying, this One-Pot Chicken & Veggie Orzo is for you. It’s creamy, comforting, and packed with vegetables, but still simple enough to pull off on a busy weeknight.

This recipe was made with tired, multitasking moms in mind, those evenings when homework, bath time, and emails are all happening at once, and you just need dinner to work. Everything cooks in a single pot, which means fewer dishes and more time to actually sit down and eat together.

It’s especially perfect for chilly evenings in January or February, when you’re craving comfort food but also trying to keep things a bit lighter and budget-friendly. With lean chicken, fiber-friendly veggies, and orzo that cooks right in the pan, One-Pot Chicken & Veggie Orzo hits that cozy sweet spot.

Why You’ll Love This Recipe 💛

• Ready in about 30 minutes, start to finish ⏱️

• True one-pot dinner, orzo cooks right in the pan, no extra pot needed 🥣

• Uses simple pantry staples plus a few fresh veggies

• Naturally kid-friendly: creamy, mild, and easy to customise

• Easy to scale up for guests or meal prep

• Budget-friendly: makes use of chicken breasts or thighs and everyday vegetables

• Cozy, comforting texture, like a lighter, fresher twist on creamy chicken pasta 🍝

Ingredients You’ll Need

You probably have most of these in your pantry and fridge already. This is a flexible, forgiving recipe, so don’t stress if you need to swap a veggie or two.

Main Ingredients

• 2 Tbsp olive oil (30 ml)

• 1 lb boneless, skinless chicken breasts or thighs, cut into small bite-size pieces (about 450 g)

• 1 tsp salt, divided (or to taste)

• 1/2 tsp black pepper, divided

• 1 small yellow onion, finely diced

• 2 medium carrots, peeled and diced

• 1 small bell pepper, diced (any color)

• 2 cloves garlic, minced

• 1 cup dry orzo pasta (about 190 g)

• 2 1/2 cups low-sodium chicken or vegetable broth (590 ml)

• 1/2 cup milk or half-and-half (120 ml) – for extra creaminess

• 1 cup frozen peas or mixed vegetables (about 150 g)

• 1/2 cup grated parmesan cheese (45–50 g), plus more for serving

• 1 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)

• Juice of 1/2 lemon (optional, for brightness)

• Fresh parsley, chopped, for garnish (optional)

Optional Add-Ons & Toppings

• Extra veggies: chopped spinach, kale, or broccoli florets

• Protein boost: an extra 1/2 cup cooked chicken or a can of drained chickpeas

• Heat: pinch of red pepper flakes

• Toppings: more parmesan, cracked black pepper, drizzle of olive oil, or a squeeze of lemon

Top-down view of neatly arranged ingredients for One-Pot Chicken & Veggie Orzo on a wooden board in a cozy kitchen.

Step-by-Step Instructions

1. Season and sear the chicken

   • In a large deep skillet or wide pot, heat the olive oil over medium-high heat.

   • Pat the chicken dry and season with half of the salt and pepper.

   • Add chicken to the hot pan in a single layer. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through.

   • Transfer the chicken to a plate and set aside (it will finish in the orzo later).

2. Sauté the veggies

   • In the same pan (don’t wipe it out, you want those browned bits), add the diced onion and carrots. Sauté for 3–4 minutes until they start to soften.

   • Add the bell pepper and cook another 2–3 minutes.

   • Stir in the minced garlic and Italian seasoning and cook for 30 seconds, just until fragrant (don’t let the garlic brown).

3. Toast the orzo

   • Add the dry orzo to the pan and stir to coat it in the oil and veggie mixture.

   • Cook for 1–2 minutes, stirring often, until some of the orzo looks slightly golden. This step adds a nutty flavor and helps the texture.

4. Simmer everything in one pot

   • Pour in the broth and remaining salt and pepper. Scrape the bottom of the pan to release any browned bits.

   • Bring to a gentle boil, then reduce the heat to medium-low.

   • Stir in the cooked chicken and any juices from the plate.

   • Cover and simmer for about 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed. The mixture should look saucy, not dry.

5. Finish with veggies and creaminess

   • Stir in the milk (or half-and-half), frozen peas or mixed vegetables, and grated parmesan.

   • Cook uncovered for 2–3 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.

   • If it looks too thick, splash in a bit more broth or milk. If it’s too loose, let it simmer another minute.

6. Taste and serve

   • Turn off the heat and stir in the lemon juice, if using. Taste and adjust seasoning with more salt, pepper, or parmesan.

   • Garnish with chopped parsley and a sprinkle of extra cheese. Serve hot, straight from the pot.

Tips, Swaps & Make-Ahead Options

H3: Easy Ingredient Swaps

• Chicken: Use leftover rotisserie chicken, just stir it in during the last 5 minutes of cooking.

• Broth: Vegetable broth works perfectly if you want a lighter flavour.

• Dairy-free: Swap the milk for unsweetened oat milk or almond milk and use a dairy-free parmesan-style cheese.

• Gluten-free: Use gluten-free orzo-style pasta, adjusting cook time according to package directions and adding extra broth as needed.

H3: Make-Ahead the One-Pot Chicken & Veggie Orzo & Storage

• Fridge: Store leftovers in an airtight container for up to 3–4 days.

• Reheat: Add a splash of broth or milk before reheating in the microwave or on the stovetop, stirring until creamy again.

• Freezer: This dish can be frozen, but the pasta may soften slightly. Freeze up to 2 months and thaw in the fridge before reheating with extra liquid.

H3: Kid-Friendly Tweaks

• Use mild vegetables your kids already like (corn, peas, finely chopped carrots).

• Skip the lemon juice if your kids prefer a softer flavor.

• Stir in a little extra cheese on top; cheesy pasta is usually a win.

• Cut the chicken into very small pieces so it’s easy to eat with a spoon.

Serving Suggestions

• Serve One-Pot Chicken & Veggie Orzo as a complete meal in a bowl, no sides required.

• Add a simple green salad or sliced cucumbers and cherry tomatoes for extra freshness.

• Pair it with a slice of crusty bread or garlic toast for scooping up the sauce.

• For a cozy night in, serve alongside a warm, alcohol-free drink like a spiced pumpkin hot chocolate or chai latte.

• Make a big batch on Sunday and portion it into containers for Monday–Wednesday dinners or lunches.

Creamy One-Pot Chicken & Veggie Orzo served in a white bowl on a wooden table with herbs and parmesan on top.

FAQ – Quick Answers for Busy Moms

Q: Can I make One-Pot Chicken & Veggie Orzo ahead of time?

Yes! Cook as directed, cool slightly, and refrigerate in airtight containers for up to 3–4 days. Reheat with a splash of broth or milk to bring back the creaminess.

Q: Can I freeze this recipe?

You can. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding extra liquid as needed because the orzo will absorb sauce over time.

Q: How can I make this higher in protein?

Use extra chicken, stir in a can of chickpeas, or add a spoonful of plain Greek yogurt at the end (off the heat) for a little protein and extra creaminess.

Q: What can I use instead of orzo?

Small pasta shapes like ditalini, small shells, or elbow macaroni work well. You may need to adjust the cooking time and add a bit more broth.

When you make this One-Pot Chicken & Veggie Orzo, I’d love to hear how it went. Come back and leave a rating or comment, and don’t forget to save or pin the recipe so you can find it again on your next busy weeknight.