Looking for a delicious, fuss-free dinner that comes together in one pot? This One Pot Chicken Ozro Recipe is your answer to a stress-free weeknight meal that doesn't compromise on flavor. This Mediterranean-inspired dish combines tender chicken, pasta-like Ozro, and vegetables in a savory broth that transforms into a creamy, satisfying meal your whole family will love.
Why You'll Love This One Pot Chicken Ozro Recipe
This recipe has become a favorite among home cooks for its simplicity and incredible flavor. The beauty of this One Pot Chicken Ozro lies in its versatility and ease – everything cooks together, allowing the flavors to meld perfectly while saving you from washing multiple pots and pans. It's the perfect solution for busy weeknights when you want something comforting but don't want to spend hours in the kitchen.
Jump to:
- Why You'll Love This One Pot Chicken Ozro Recipe
- Ingredients
- Instructions
- Pro Tips for Perfect One Pot Chicken Ozro Recipe
- Variations and Substitutions
- Storage and Reheating
- Equipment For One Pot Chicken Ozro Recipe
- FAQ
- HOW DID YOUR ONE POT CHICKEN OZRO RECIPE TURN OUT?
- Related
- Pairing
- One Pot Chicken Ozro Recipe
Ingredients
the Chicken and Ozro:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups Ozro pasta
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 1 lemon, zested and juiced
the Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
Prepare and Season the Chicken
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat olive oil in your large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
- Remove chicken to a plate and set aside.
Build the Base Flavors
- In the same pot, add diced onions and cook for 3-4 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in dried oregano and basil, allowing the herbs to bloom in the oil.
Cook the Ozro
- Add the Ozro to the pot and toast for 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 10 minutes.
Finish the Dish
- Return the chicken to the pot and stir in cherry tomatoes.
- Cook for an additional 5-7 minutes until the Ozro is tender and the chicken is cooked through.
- Add spinach and stir until wilted.
- Remove from heat and stir in Parmesan cheese, lemon zest, and juice.
- Garnish with fresh parsley before serving.
Pro Tips for Perfect One Pot Chicken Ozro Recipe
- Toast the Ozro before adding liquid to enhance its nutty flavor
- Don't overcook the Ozro – check it at the minimum cooking time
- Stir occasionally to prevent sticking and ensure even cooking
- Reserve some pasta water before draining if needed for additional creaminess
Variations and Substitutions
- Make it vegetarian by replacing chicken with mushrooms or chickpeas
- Swap spinach with kale or Swiss chard for different nutrients
- Add roasted red peppers or artichoke hearts for Mediterranean flair
- Use different cheese like Romano or Asiago instead of Parmesan
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to restore the creamy consistency. This dish can be frozen for up to 2 months, though the texture of the Ozro may change slightly upon thawing.
Equipment For One Pot Chicken Ozro Recipe
- Large deep skillet or Dutch oven with lid
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or spatula
FAQ
One cup of dry orzo typically yields 2 to 2¼ cups when cooked. This rice-shaped pasta expands significantly during cooking, roughly doubling in size. One cup of dry orzo is generally enough to serve 3-4 people as a side dish or can be used as a base for 2-3 main dish servings when combined with other ingredients.
Mediterranean chicken typically consists of chicken breasts seasoned with herbs like oregano, rosemary, and thyme, combined with ingredients common in Mediterranean cuisine such as olive oil, garlic, lemon, tomatoes, and olives. The dish often includes bell peppers, red onions, and feta cheese, and can be served with orzo, rice, or other grains. Fresh herbs and lemon juice are key to achieving authentic Mediterranean flavor.
Orzo is pasta, not rice, because it's made from wheat flour (semolina) rather than rice grains. Despite its rice-like shape and appearance, orzo is created through pasta-making techniques of mixing and cutting wheat dough. The name "orzo" means "barley" in Italian, referring to its shape rather than its composition, and it's classified as a pastina (small pasta).
The standard ratio for cooking orzo is 2 cups of liquid to 1 cup of dry orzo. When boiling like traditional pasta, use plenty of salted water and drain excess. For pilaf-style cooking, use exactly 2:1 liquid to orzo ratio, similar to rice. Always check package instructions as cooking times and liquid requirements may vary by brand.
HOW DID YOUR ONE POT CHICKEN OZRO RECIPE TURN OUT?
How did your One Pot Chicken Orzo Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of tender chicken and creamy orzo pasta, all infused with Mediterranean herbs and finished with a bright burst of lemon and fresh spinach. If you're a fan of easy one-pot meals, be sure to try our Instant Pot Shredded Chicken Recipe next – another easy-to-make yet delicious treat!
Did you make this One Pot Chicken Orzo Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Some cooks have had great success adding sun-dried tomatoes or artichoke hearts, while others love incorporating different herbs like fresh dill or oregano. Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
Related
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Pairing
These are my favorite dishes to serve with One Pot Chicken Ozro Recipe
One Pot Chicken Ozro Recipe
Equipment
- Large deep skillet or Dutch oven with lid
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or spatula
Ingredients
the Chicken and Ozro:
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups Ozro pasta
- 4 cups chicken broth
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 1 lemon zested and juiced
the Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
Prepare and Season the Chicken
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat olive oil in your large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
- Remove chicken to a plate and set aside.
Build the Base Flavors
- In the same pot, add diced onions and cook for 3-4 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in dried oregano and basil, allowing the herbs to bloom in the oil.
Cook the Ozro
- Add the Ozro to the pot and toast for 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 10 minutes.
Finish the Dish
- Return the chicken to the pot and stir in cherry tomatoes.
- Cook for an additional 5-7 minutes until the Ozro is tender and the chicken is cooked through.
- Add spinach and stir until wilted.
- Remove from heat and stir in Parmesan cheese, lemon zest, and juice.
- Garnish with fresh parsley before serving.
Notes
- Storage: Refrigerate up to 3 days
- Reheating: Add splash of broth when reheating
- Freezing: Can be frozen up to 2 months
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