Go Back
–+ servings
stovetop orzo
Print

Chicken and Orzo

Chicken and Orzo is a comforting one-pot meal made with tender chicken, creamy orzo pasta, and savory herbs. Perfect for busy weeknights, this easy recipe delivers rich flavor, simple ingredients, and satisfying family-friendly comfort food in every bite.
Course dinner, Main Course
Cuisine American
Keyword chicken
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 604kcal

Ingredients

Prep

  • 5 pounds whole chicken 1 whole, 4–5 pounds
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 lemon halved

Cook

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion large - diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1 cup orzo uncooked
  • 4 cups chicken broth
  • ½ cup dry white wine optional
  • 2 cups spinach - fresh, optional
  • 2 tablespoons parsley - chopped - fresh
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Place the chicken in a large bowl or on a large tray to prep. Pat the chicken dry with a paper towel.
  • Season the chicken with salt, pepper, thyme, oregano, paprika, and garlic powder. Don’t forget inside the cavity.
  • Stuff the lemon halves inside the cavity.
  • Heat olive oil and butter in a large Dutch oven over medium heat.
  • Add the onion, carrots, and celery, and cook for 5–7 minutes until softened.
  • Stir in the garlic and cook for another 30 seconds.
  • Place the seasoned chicken on top of the cooked vegetables.
  • Add the chicken broth and white wine to the pot.
  • Bring to a gentle simmer, then cover and transfer to the oven. Roast for approximately 1 hour.
  • Carefully remove from the oven and sprinkle the orzo around the chicken, stirring it gently into the liquid.
  • Cover and return to the oven for an additional 20–25 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
  • Remove the chicken from the pot and let it rest for 10 minutes.
  • Stir the orzo and vegetables. If using spinach, stir it in now, letting it wilt in the heat.
  • Taste and adjust seasoning if needed.
  • Remove the cooked chicken from the bones and return it to the pot or serve it over the orzo. Sprinkle with fresh parsley before serving.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 26g | Protein: 41g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 592mg | Potassium: 690mg | Fiber: 2g | Sugar: 2g | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg | Net Carbohydrates: 24g