There’s something quietly satisfying about a meal that comes together in a single pot. Like the evening I first made this chicken orzo with zucchini: the kitchen smelled like a warm hug, with garlic and thyme weaving through the air. I was juggling a few other things — distracted by a ringing phone and a dog pawing at my leg — but this dish didn’t mind. It simmered gently, coaxing flavors to blend without demanding constant attention. The orzo softened just right, soaking up the broth while the zucchini added a subtle freshness that balanced the richness of the Parmesan. It’s the kind of dinner that feels like it took more effort than it did, which is honestly a win in my book.
– All cooked in one pot, which means less cleanup and more time to relax.
– The fresh zucchini adds a lightness that keeps the dish from feeling heavy, though the Parmesan brings in that creamy comfort.
– It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients, just straightforward cooking that works.
– A great way to sneak veggies into the meal without making it feel like a chore.
– While it’s quick to prepare, it might not be the right pick if you’re after something super crispy or charred — it’s soft, cozy, and tender.
If you’re wondering whether this will feel too plain, trust me, the herbs and the Parmesan pull it all together in a way that’s anything but boring. It’s a quiet, satisfying kind of delicious that fits right into a busy week.
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One Pot Chicken Orzo with Zucchini
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and flavorful one pot meal featuring tender chicken, tender orzo pasta, and fresh zucchini all cooked together in a savory broth for an easy weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 cup orzo pasta
3 cups low-sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot or deep skillet over medium-high heat.
Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and cook for 2-3 minutes until slightly tender.
Stir in the orzo pasta, dried oregano, and dried thyme. Cook for 1 minute, stirring to coat the orzo with the oil and vegetables.
Pour in the chicken broth and season with salt and freshly ground black pepper to taste.
Bring the mixture to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Return the cooked chicken to the pot and stir to combine. Cook for an additional 2 minutes to heat through.
Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually use a heavy-bottomed pot to keep the heat even, but honestly, any deep skillet or Dutch oven can handle this. When serving, a simple green salad or some crusty bread rounds it out nicely — nothing too fancy needed. If zucchini isn’t your thing, I’ve swapped in yellow squash or even some chopped spinach with decent results, though the texture shifts a bit. Sometimes I add a squeeze of lemon at the end for a little brightness, but that’s a personal thing I haven’t tested on everyone. Also, if leftovers are in play, reheating gently with a splash of broth helps keep the orzo from sticking.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work well and add a bit more richness, though cooking times might vary slightly.
Q: What if I don’t have orzo?
A: Small pasta shapes like acini di pepe or even couscous could work, but keep an eye on the cooking liquid since absorption rates differ.
Q: Is this freezer-friendly?
A: I haven’t tried freezing it, but because of the pasta and zucchini, the texture might change after thawing.
Q: Can I make this vegetarian?
A: You could skip the chicken and use vegetable broth instead, but it won’t have quite the same heartiness.
If you’re looking for a no-fuss dinner that feels like a gentle pat on the back after a long day, this one pot chicken orzo with zucchini deserves a spot on your menu. Give it a try tonight and see how quickly it becomes a go-to.