This one pot Chicken Kale Orzo is a weeknight hero that combines tender chicken, hearty orzo, and fresh baby kale in a creamy, cheesy sauce. With sun-dried tomatoes adding a burst of flavor and a sprinkle of Parmesan and pine nuts for the perfect finish, it’s a meal that feels fancy but comes together in under an hour.

A skillet with chicken orzo and kale along with a wooden spoon.

Here is Why This Orzo and Chicken Recipe Works

One pot, less mess: Who wants to wash a pile of dishes after dinner? This chicken orzo recipe keeps things simple with just one skillet.

Quick-cooking orzo magic: Orzo cooks in minutes which means you’ll have dinner on the table faster, with all those creamy, cheesy flavors perfectly soaked into every bite.

Customizable to a fault: No chicken? No problem. Swap it out for sausage, turkey, or even pork. It’s an easy, adaptable recipe that works with whatever you have on hand, so dinner is always doable without a last-minute grocery run.

Kale you can actually get behind: Baby kale wilts beautifully into the creamy sauce, making it the kind of greens you’ll actually want seconds of.

If you love this recipe, try our Italian skillet chicken recipe.

The Ingredients

Meat: Boneless chicken breasts
Produce: Yellow onion, garlic, baby kale, sun-dried tomatoes
Pantry: Orzo pasta, chicken or vegetable broth, olive oil, pine nuts
Spices and seasonings: Salt, pepper
Dairy and cheese: Heavy cream, Asiago cheese, Parmesan cheese
Other: White wine

Variations

Tuscan-Inspired Chicken Orzo: Add ½ cup of chopped artichoke hearts and ¼ cup of olives.

Spicy Chicken Kale Orzo: Stir in ½ teaspoon of red pepper flakes and garnish with a drizzle of chili oil.

Mushroom and Spinach Chicken Orzo: Replace the kale with baby spinach and toss in 1 cup of sautéed mushrooms. You can also replace the cream with coconut milk.

Tips for Success

Sauté in batches so the chicken browns evenly instead of steaming.
For extra flavor, lightly toast the orzo in the pan before adding the liquid.
Keep the heat on medium-low when adding garlic. It burns quickly and can turn bitter.
If the orzo pasta starts sticking before it’s fully cooked, add a splash of broth or water.
Grate your Asiago and Parmesan fresh for the creamiest, dreamiest sauce.
Swap the kale for spinach or arugula, or use broccoli if you’re feeling adventurous.

A chicken orzo bowl with kale and parmesan cheese.

Storage

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Freeze: Allow the dish to cool completely, then store in a freezer-safe container for up to 3 months. Note that the kale may lose some of its texture after freezing.

Reheat: Warm leftovers on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Stir occasionally until heated through. Optionally, zap it in the microwave.

Skillet Chicken Kale Orzo

This Chicken Kale Orzo is what happens when comfort food meets convenience. Creamy, cheesy, and totally adaptable, it’s your go-to one-pot solution for busy nights. Less mess, more flavor—what’s not to love?

This recipe is a large one pot dinner that is enough for four to six servings. A simple tossed green salad or our bacon and blue cheese salad complete your dinner.

We have more one pot meals to try as well.

More Recipes to Try

French Onion Soup Casserole: This savory French Onion Soup Casserole has all the goodness and flavors of your favorite French onion soup.
Spanish Chorizo and Shrimp Pasta: This is another quick, 30-minute weeknight dinner. Thick fettuccine topped with spicy sausage, plump shrimp and salty olives in a lightly spicy flavorful sauce.
Lemon Chicken Piccata: A classic Italian dish of lemon chicken piccata chicken that is perfectly cooked, tender, delicious and coated in a tangy lemon-caper sauce.

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One Pot Chicken Orzo

This One Pot Chicken Orzo is an easy week night dinner option. Chicken, rice shaped orzo pasta, flavorful sun-dried tomatoes and fresh kale. All ready in 30-minutes.

4.80 from 5 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 515kcal

Author: Pat Nyswonger

Ingredients

3 tablespoons olive oil divided
1 pound boneless chicken breasts cut in 1/4-inch strips
½ teaspoon table salt
¼ teaspoon pepper
½ cup yellow onion finely chopped
2 garlic cloves grated or minced
4 oz. sun-dried tomatoes dry-packed
8 oz. orzo pasta
½ cup dry white wine
2 cups chicken or vegetable broth
½ cup heavy cream
4 ounces Asiago cheese grated
2 cups baby kale
½ cup grated Parmesan Cheese
4 tablespoons pine nuts optional

Instructions

Heat 2 tablespoons olive oil in a large skillet set over medium heat.
Season the chicken with the salt and pepper then working in batches, sauté until lightly browned transferring each batch to a plate and reserve.
Add the remaining 1 tablespoon of oil to the skillet along with the onion and cook until soft, then add the garlic and sauté until fragrant, about 30 seconds. Do not let the garlic brown.
Add the sun-dried tomatoes, orzo pasta, wine, broth, cream and the reserved chicken.
Stir to combine, bring to a boil then reduce the heat to low, cover and simmer for 10-12 minutes or until the pasta is al dente.
Add the Asiago cheese and the kale and toss until the kale is wilted.
Divide the orzo pasta into dishes or plates, sprinkle grated Parmesan on each serving along with a tablespoon of pine nuts. Serve hot.

Notes

Other pasta options are Rigatoni, Orecchiette, Cavatelli, Fusilli and Tortellini. But keep in mind that orzo cooks quicker than the others.
Sun-dried, oil-packed tomatoes can be substituted. To remove excess oil from the dried tomatoes, place them in a fine-mesh strainer, with the back of a spoon press as much oil out as possible, then rinse with warm tap water and blot well with paper towels.
Baby kale can be swapped with spinach or arugula