One-pot orzo meals are the ultimate lifesaver for busy weeknights, offering creamy, flavorful dishes with minimal cleanup. This versatile rice-shaped pasta cooks quickly, absorbing all the delicious flavors from broths, veggies, proteins, and seasonings in a single pan. Whether you're in the mood for creamy chicken comforts, zesty seafood, hearty sausage creations, or vibrant vegetarian options, these 30 recipes cover every craving and come together in under an hour, making dinner effortless and satisfying.
1. Creamy One-Pot Chicken Orzo
To prepare this comforting creamy one-pot chicken orzo that serves four, you will need 1.5 pounds of boneless skinless chicken thighs cut into bite-sized pieces, 1 cup of uncooked orzo pasta, 1 medium onion finely diced, 3 cloves of garlic minced, 8 ounces of sliced cremini mushrooms, 3 cups of chicken broth, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 cups of fresh baby spinach, 2 tablespoons of olive oil, 1 teaspoon of dried Italian seasoning, salt and freshly ground black pepper to taste, and a handful of chopped fresh parsley for garnish.
Begin by heating the olive oil in a large skillet or Dutch oven over medium-high heat, season the chicken pieces with salt and pepper, then add them to the pot and cook until browned on all sides and mostly cooked through, about five to seven minutes, before removing them to a plate. In the same pot, add the diced onion and sauté until softened, around four minutes, then stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and have released their moisture. Add the uncooked orzo and toast it for a minute or two, stirring constantly, then pour in the chicken broth, heavy cream, and Italian seasoning, scraping up any browned bits from the bottom. Bring to a gentle boil, return the chicken and any juices to the pot, reduce heat to medium-low, cover, and simmer for ten to twelve minutes, stirring occasionally, until the orzo is tender and creamy. Stir in the Parmesan and spinach until the cheese melts and spinach wilts, adjust seasoning, and serve garnished with parsley.
For a lighter version, use half-and-half instead of cream; add sun-dried tomatoes or artichokes for extra flavor.
2. Lemon Garlic Shrimp Orzo
This refreshing lemon garlic shrimp orzo serves four and requires 1 pound of large shrimp peeled and deveined, 1 cup of uncooked orzo pasta, 4 cloves of garlic minced, zest and juice of 2 lemons, 3 cups of chicken or vegetable broth, 1 cup of cherry tomatoes halved, 2 cups of baby spinach, 2 tablespoons of olive oil, 2 tablespoons of butter, 1/4 cup of dry white wine optional, 1/2 teaspoon of red pepper flakes, salt and pepper to taste, and fresh parsley or basil chopped for garnish.
Heat the olive oil and butter in a large skillet over medium heat, add the minced garlic and red pepper flakes, sautéing briefly until fragrant, then stir in the orzo and toast for a minute. If using, pour in the wine to deglaze, then add the broth, lemon zest, and lemon juice, bringing to a boil before reducing to a simmer for about eight minutes until orzo is almost tender. Add the shrimp and cherry tomatoes, cover, and cook for four to five more minutes until shrimp are pink and orzo is done. Remove from heat, stir in the spinach until wilted, season with salt and pepper, and garnish with fresh herbs.
Add crumbled feta for tang or asparagus for more veggies; serve with crusty bread.
3. Creamy Mushroom Orzo (Vegetarian)
For this earthy vegetarian creamy mushroom orzo serving four, gather 1 pound of mixed mushrooms sliced, 1 cup of uncooked orzo, 1 medium shallot or onion finely chopped, 3 cloves of garlic minced, 4 cups of vegetable broth, 1/2 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, 1 tablespoon of olive oil, fresh thyme leaves from several sprigs, salt and pepper to taste, and optional squeeze of lemon juice.
Melt the butter with olive oil in a large pot over medium heat, add the shallot and cook until soft, then add mushrooms and thyme, seasoning with salt and pepper, sautéing until golden, about eight minutes. Stir in garlic briefly, add orzo and toast, then pour in broth, bring to a simmer, and cook uncovered for ten to twelve minutes, stirring often, until orzo is al dente. Stir in cream and Parmesan until silky, add lemon if desired, and serve with extra cheese.
Use plant-based alternatives for vegan; add peas or asparagus for freshness.
4. One-Pot Ground Beef Orzo
This family-friendly ground beef orzo serves four and includes 1 pound of lean ground beef, 1 cup of uncooked orzo, 1 large onion diced, 3 cloves of garlic minced, 1 (15-ounce) can of diced tomatoes, 3 cups of beef broth, 1/2 cup of heavy cream or sour cream, 1 cup of shredded cheddar cheese, 2 teaspoons of smoked paprika, 1 teaspoon of oregano, 2 tablespoons of olive oil, salt and pepper to taste.
Heat olive oil in a deep skillet, brown the ground beef with paprika, oregano, salt, and pepper, breaking it up, then add onion and cook until softened, followed by garlic. Toast the orzo briefly, add tomatoes and broth, bring to a boil, reduce to simmer, cover, and cook twelve to fifteen minutes until tender. Off heat, stir in cream and cheese until melted and creamy, rest a few minutes, and serve.
Add bell peppers or corn for veggies; it's like upgraded hamburger helper.
5. Tomato Basil Spinach Orzo
This simple vegan tomato basil spinach orzo for four requires 1 cup of uncooked orzo, 1 pint of cherry tomatoes halved, 4 cups of vegetable broth, a large handful of fresh basil chopped, 4 cups of fresh spinach, 1 medium onion diced, 3 cloves of garlic minced, 2 tablespoons of olive oil, pinch of red pepper flakes, salt and pepper, and optional vegan Parmesan.
Warm olive oil in a pot, sauté onion until translucent, add garlic and flakes briefly, then tomatoes until softened. Coat orzo in the juices, add broth, bring to boil, simmer uncovered ten minutes until saucy, fold in spinach and most basil until wilted, season, and serve with remaining basil and cheese.
Add olives, artichokes, or chickpeas for Mediterranean flair.
6. Creamy Tuscan Sausage Orzo
For this restaurant-style Tuscan sausage orzo serving four, use 1 pound of Italian sausage casings removed, 1 cup of uncooked orzo, 1/2 cup of chopped sun-dried tomatoes, 3 cloves of garlic minced, 4 cups of chicken broth, 1 cup of heavy cream, 2 cups of spinach, 1/2 cup of Parmesan cheese, 2 tablespoons of olive oil, and 1 teaspoon of Italian seasoning.
Brown sausage in a large pot, breaking it up, add garlic and sun-dried tomatoes briefly, toast orzo, add broth and seasoning, simmer twelve minutes until tender, stir in cream, cheese, and spinach until creamy.
Swap kale for spinach or use spicy sausage.
7. Marry Me Chicken Orzo
This viral-inspired marry me chicken orzo for four needs 1.5 pounds of chicken thighs or breasts cut up, 1 cup of orzo, 1/2 cup of sun-dried tomatoes chopped, 4 cloves of garlic minced, 3 cups of chicken broth, 1 cup of heavy cream, 2 cups of spinach, 1/2 cup of Parmesan, 2 tablespoons of olive oil, and Italian herbs.
Brown chicken, sauté garlic and tomatoes, add orzo and liquids, simmer with chicken returned, finish with cream, cheese, and spinach.
Add extra herbs or chili flakes for heat.
8. One-Pot Sausage and Peppers Orzo
This colorful sausage orzo serves four with 1 pound of Italian sausage, 1 cup of orzo, 1 onion sliced, 2 bell peppers sliced, 3 cloves of garlic, 3 cups of broth, 1 can of diced tomatoes, 1/2 cup of cream, and Parmesan.
Brown sausage, add veggies and garlic, toast orzo, add broth and tomatoes, simmer until tender, finish creamy with cream and cheese.
Use sweet or hot sausage.
9. Lemon Peas Parmesan Orzo
This light spring orzo for four includes 1 cup of orzo, 1 cup of frozen peas, zest and juice of 1 lemon, 4 cups of broth, 1 onion diced, 3 cloves of garlic, 2 tablespoons of butter, and 1/2 cup of Parmesan.
Sauté onion and garlic in butter, toast orzo, add broth and lemon, simmer, add peas and cheese near end.
Top with a fried egg.
10. Creamy Cherry Tomato Orzo
Creamy cherry tomato orzo for four needs 2 pints of cherry tomatoes, 1 cup of orzo, 3 cups of broth, 1 cup of cream, 1 onion, 4 cloves of garlic, fresh basil, and burrata for serving.
Burst tomatoes with onion and garlic, add orzo and broth, simmer creamy, top with burrata and basil.
Keep vegetarian with veg broth.
11. One-Pot Spinach Parmesan Orzo
This quick spinach Parmesan orzo serves four using 1 cup of orzo, 4 cups of spinach, 1/2 cup of Parmesan, 3 cups of broth, 1 cup of milk, 1 onion, 3 cloves of garlic, and 2 tablespoons of butter.
Sauté aromatics in butter, add orzo and liquids, simmer stirring frequently, wilt spinach in the last minutes, melt in cheese until creamy, and season to taste.
Add cooked shrimp or chicken for extra protein.
12. Sun-Dried Tomato Pesto Orzo
Sun-dried tomato pesto orzo for four includes 1 cup of orzo, 1/2 cup of sun-dried tomatoes chopped, 1/4 cup of basil pesto, 3 cups of vegetable or chicken broth, 1 cup of heavy cream, 4 cloves of garlic minced, 1 onion diced, and 1/2 cup of Parmesan cheese.
Sauté onion and garlic, add sun-dried tomatoes and pesto, toast orzo in the mixture, pour in broth, simmer until tender, stir in cream and Parmesan for a silky finish.
Add grilled chicken or keep it vegetarian.
13. Simple One-Pot Tomato Orzo
This basic yet flavorful tomato orzo serves four with 1 cup of uncooked orzo, two 14-ounce cans of diced tomatoes with juices, 4 cups of vegetable stock, 1 large onion finely diced, 4 cloves of garlic minced, a handful of fresh herbs like oregano or basil, 2 tablespoons of olive oil, salt, pepper, and grated Parmesan for serving.
Heat olive oil, sauté onion until soft, add garlic and herbs briefly, stir in orzo to toast, add tomatoes and stock, bring to boil then simmer uncovered stirring often until orzo is tender and sauce thickens, season well, and top with Parmesan.
Stir in fresh spinach at the end for added greens.
14. Chicken and Spinach Orzo
This comforting chicken spinach orzo for four requires 1 pound of boneless chicken cut into pieces, 1 cup of orzo, 4 cups of fresh spinach, 1 can of diced tomatoes, 1 cup of heavy cream, 3 cups of chicken broth, 1 onion diced, 3 cloves of garlic, 1/2 cup of Parmesan, and Italian seasoning.
Brown seasoned chicken in oil, remove, sauté onion and garlic, add orzo and tomatoes, pour in broth, return chicken, simmer until orzo is cooked, stir in cream, spinach, and cheese until wilted and creamy.
Substitute broccoli florets for spinach if preferred.
15. Vegetable Orzo with Chickpeas
This hearty vegetarian vegetable orzo with chickpeas serves four and includes 1 cup of uncooked orzo, one 15-ounce can of chickpeas drained, assorted vegetables such as 1 zucchini diced, 1 bell pepper chopped, 1 onion, 3 cloves of garlic, 4 cups of vegetable broth, fresh herbs, and crumbled feta for topping.
Sauté onion, garlic, and vegetables until softened, add orzo and toast, pour in broth and chickpeas, simmer until orzo is tender and liquid reduces, stir in herbs, season, and top with feta.
Add a squeeze of lemon for bright acidity.
16. Lemony Peas and Asparagus Orzo
This vibrant spring-inspired lemony peas and asparagus orzo serves four and calls for 1 cup of uncooked orzo pasta, 1 bunch of asparagus trimmed and cut into pieces, 1 cup of frozen or fresh peas, zest and juice of 2 lemons, 4 cups of vegetable broth, 1 small onion finely diced, 3 cloves of garlic minced, 2 tablespoons of butter or olive oil, 1/2 cup of grated Parmesan cheese, salt, pepper, and fresh herbs like mint or parsley for garnish.
Melt butter in a large pot over medium heat, sauté the onion until translucent, add garlic for a minute until fragrant, then stir in the orzo and toast lightly for two minutes. Pour in the vegetable broth, lemon zest, and juice, bring to a gentle boil, reduce heat, and simmer uncovered for about eight minutes. Add the asparagus pieces and peas, continuing to cook for another four to five minutes until the vegetables are tender-crisp and the orzo is al dente, absorbing most of the liquid into a light sauce. Remove from heat, stir in the Parmesan until melted and creamy, season generously with salt and pepper, and garnish with fresh herbs before serving warm.
This dish is perfect for showcasing spring produce; feel free to add a poached egg on top for extra richness or keep it vegan by omitting the cheese.
17. Sausage Spinach and Corn Orzo
This summery yet comforting sausage spinach and corn orzo serves four with 1 pound of Italian chicken or pork sausage removed from casings, 1 cup of uncooked orzo, 2 cups of fresh or frozen corn kernels, 4 cups of baby spinach, 1 onion diced, 3 cloves of garlic minced, 3 cups of chicken broth, 1/2 cup of grated Parmesan, 2 tablespoons of olive oil, salt, pepper, and optional red pepper flakes.
Heat olive oil in a skillet, brown the sausage breaking it up into crumbles, add onion and garlic cooking until softened, then stir in orzo to toast briefly. Pour in the broth and corn, bring to a simmer, cook uncovered for ten to twelve minutes stirring occasionally until orzo is tender, fold in spinach until wilted, stir in Parmesan, season to taste, and serve hot.
Use fresh summer corn for the best flavor; add a squeeze of lime for brightness.
18. Greek-Style Orzo with Chickpeas
This Mediterranean-inspired Greek-style orzo with chickpeas for four requires 1 cup of uncooked orzo, one 15-ounce can of chickpeas drained and rinsed, 1 cup of cherry tomatoes halved, 1 cucumber diced, 1/2 cup of kalamata olives pitted, 1/2 cup of crumbled feta cheese, 1 red onion finely chopped, 3 cloves of garlic minced, 4 cups of vegetable broth, fresh dill and oregano, juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper.
Sauté onion and garlic in olive oil until soft, add orzo and toast, pour in broth, lemon juice, and herbs, simmer until orzo is nearly tender, stir in chickpeas, tomatoes, cucumber, and olives, cook briefly to warm through, remove from heat, mix in feta and more fresh herbs, season well.
Add artichoke hearts or bell peppers for more veggies; serve warm or at room temperature.
19. Cheesy Broccoli Cheddar Orzo
This kid-approved cheesy broccoli cheddar orzo serves four and includes 1 cup of uncooked orzo, 4 cups of broccoli florets chopped small, 2 cups of shredded sharp cheddar cheese, 3 cups of vegetable or chicken broth, 1 cup of milk, 1 onion diced, 3 cloves of garlic minced, 2 tablespoons of butter, salt, pepper, and a pinch of nutmeg optional.
Melt butter, sauté onion and garlic, add orzo and toast, pour in broth and milk, bring to simmer, add broccoli, cook covered for ten to twelve minutes stirring often until orzo and broccoli are tender, stir in cheddar until melted and creamy, season, and let rest to thicken.
It's like broccoli cheddar soup meets pasta; add cooked chicken for protein.
20. Creamy Tuscan Chicken Orzo
This indulgent creamy Tuscan chicken orzo for four uses 1.5 pounds of chicken breasts or thighs cut into pieces, 1 cup of orzo, 1/2 cup of sun-dried tomatoes chopped, 4 cups of spinach, 1 cup of heavy cream, 3 cups of chicken broth, 1/2 cup of Parmesan, 4 cloves of garlic minced, 1 onion diced, olive oil, and Italian seasoning.
Brown seasoned chicken in oil, remove, sauté onion, garlic, and sun-dried tomatoes, toast orzo, add broth and seasoning, return chicken, simmer until orzo is tender, stir in cream, spinach, and Parmesan until creamy and wilted.
This dish rivals restaurant versions; add mushrooms for extra earthiness.
21. Bright Lemon Chicken Orzo
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This fresh bright lemon chicken orzo serves four with 1 pound of chicken cut into bite-sized pieces, 1 cup of orzo, zest and juice of 2 lemons, 4 cups of chicken broth, 1 onion diced, 4 cloves of garlic minced, 2 cups of spinach or kale, 1/2 cup of Parmesan, 2 tablespoons of olive oil, fresh herbs like thyme, salt, and pepper.
Brown chicken, sauté onion and garlic, toast orzo with lemon zest, add broth and juice, return chicken, simmer until cooked through, stir in greens and cheese, garnish with herbs.
It's light yet satisfying; add peas for sweetness.
22. Creamy Mushroom and Spinach Orzo
This cozy vegetarian creamy mushroom and spinach orzo for four needs 1 pound of mushrooms sliced, 1 cup of orzo, 4 cups of spinach, 1 cup of heavy cream or cashew cream, 4 cups of vegetable broth, 1/2 cup of Parmesan or nutritional yeast, 1 onion, 4 cloves of garlic, butter or oil, thyme, salt, and pepper.
Sauté mushrooms until golden, add onion and garlic, toast orzo, pour broth, simmer, stir in cream and spinach until wilted, finish with cheese.
Add white wine for depth or chorizo for a non-veg twist.
23. One-Pot Tuna and Zucchini Orzo
This quick pantry-friendly tuna and zucchini orzo serves four using two 5-ounce cans of tuna drained, 1 cup of orzo, 2 zucchinis diced, 1 can of diced tomatoes, 3 cups of broth, 1 onion, 3 cloves of garlic, olive oil, herbs like basil or oregano, lemon zest, salt, and pepper.
Sauté onion, garlic, and zucchini, add orzo and tomatoes, pour broth, simmer until tender, flake in tuna to warm through, season with lemon and herbs.
Perfect weeknight staple; add capers for briny pop.
24. Garlic Butter Sweetcorn and Spinach Orzo
This simple yet delicious garlic butter sweetcorn and spinach orzo for four includes 1 cup of orzo, 2 cups of sweetcorn kernels, 4 cups of spinach, 4 tablespoons of butter, 4 cloves of garlic minced, 3 cups of vegetable broth, plenty of black pepper, salt, and optional Parmesan.
Sauté corn in half the butter until charred lightly, add garlic and remaining butter, toast orzo, add broth, simmer until tender, stir in spinach to wilt, season generously with pepper.
Minimal ingredients, maximum flavor; great as a side too.
25. Marry Me Chicken Orzo
This crowd-pleasing marry me chicken orzo serves four with 1.5 pounds of chicken cut into strips, 1 cup of orzo, 1/2 cup of sun-dried tomatoes, 1 cup of heavy cream, 3 cups of broth, 4 cups of spinach, 1/2 cup of Parmesan, garlic, onion, paprika, oregano, and olive oil.
Brown chicken with spices, add onion, garlic, and tomatoes, toast orzo, add broth, simmer, stir in cream, spinach, and cheese until luxurious.
It's famously delicious; serve with bread to soak up the sauce.
26. Creamy Garlic Parmesan Orzo
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This versatile creamy garlic Parmesan orzo for four as a side or main uses 1 cup of orzo, 6 cloves of garlic minced, 1/2 cup of Parmesan, 1 cup of heavy cream, 3 cups of broth, 2 tablespoons of butter, salt, and pepper.
Sauté garlic in butter carefully, toast orzo, add broth, simmer until tender, stir in cream and cheese for ultimate creaminess.
Great base; add proteins or veggies as desired.
27. Italian Chicken Orzo
This flavorful Italian chicken orzo serves four with 1 pound of chicken, 1 cup of orzo, 1 can of diced tomatoes, fresh basil and oregano, 3 cups of broth, mozzarella or Parmesan, garlic, onion, olive oil, and balsamic vinegar optional.
Brown chicken, sauté aromatics, add tomatoes and herbs, toast orzo, simmer in broth with chicken until done, top with cheese.
Timeless comfort food; add pesto for extra flavor.
28. Cheesy Loaded Vegetable Orzo
This veggie-packed cheesy loaded vegetable orzo for four includes 1 cup of orzo, assorted veggies like zucchini, mushrooms, broccoli, spinach, tomatoes, 1 cup of cheese blend, 4 cups of broth, garlic, onion, herbs, and olive oil.
Sauté harder veggies first, add softer ones, toast orzo, add broth, simmer until tender, melt in cheese for gooey goodness.
Healthy and satisfying; customize with your favorite vegetables.
29. Fresh Basil Tomato Orzo
This summery fresh basil tomato orzo serves four with 1 cup of orzo, 2 pints of cherry tomatoes, large bunch of fresh basil, 4 cups of vegetable broth, 4 cloves of garlic sliced, 1 onion, olive oil, balsamic optional, salt, pepper, and Parmesan or feta.
Burst tomatoes with garlic and onion, add orzo and broth, simmer to saucy consistency, stir in torn basil, finish with cheese.
Celebrate tomato season; add mozzarella for caprese vibes.
30. Creamy Carrot Spinach Chicken Orzo
This nutritious creamy carrot spinach chicken orzo for four requires 1 pound of chicken diced, 1 cup of orzo, 3 carrots diced, 4 cups of spinach, 1 cup of heavy cream, 3 cups of chicken broth, 1 onion, 3 cloves of garlic, olive oil, thyme, salt, and pepper.
Brown chicken, sauté carrots and onion until tender, add garlic and orzo, pour broth, simmer until orzo and carrots are soft, stir in spinach to wilt and cream for richness, season well.
Balanced and cozy; great way to sneak in veggies.