One Pot Chicken Orzo – Easy Recipes with Rotisserie Chicken
Let’s talk about a little dish I call my weeknight lifesaver: One Pot Chicken Orzo. I stumbled on this combo one night when I was staring into the fridge with that all-too-familiar 'what-do-I-make-now' panic. A leftover rotisserie chicken, a half-used box of orzo, and some random veggies turned into something my family now requests *weekly*. I’m not kidding.
This meal checks every box: it's fast, comforting, and doesn’t leave me with a mountain of dishes. I love that the orzo gets all cozy with the broth and soaks up all those lovely savory flavors from the chicken. And the veggies? They're not just tossed in as an afterthought—they really bring everything together.
Whether you're in a rush, need a cozy dinner for a chilly evening, or just want to use up that rotisserie chicken, this recipe is your answer. It’s part of my regular rotation now, and it might just become your new favorite too.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup uncooked orzo pasta
- 2 cups cooked rotisserie chicken, shredded
- 3 cups chicken broth
- 1 cup baby spinach
- 1/4 cup grated parmesan cheese
- Juice of 1 lemon
Instructions
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until softened.
- Stir in the salt, pepper, and thyme.
- Add the orzo, chicken broth, and shredded chicken. Stir well and bring to a gentle boil.
- Reduce the heat and let it simmer uncovered for 10–12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Stir in the spinach, parmesan, and lemon juice. Cook for another 2–3 minutes until the spinach wilts.
- Taste and adjust seasoning if needed. Serve warm!