Chicken Orzo Stew

The healthy, one-pan meal boasts fluffy orzo pasta, tender chicken, tomatoes, aromatics, herbs, and parmesan cheese.

Course Appetizer, Main Course, Soup

Cuisine American

Diet Dairy Free Diet

Keyword chicken stew, dinner, easy, healthy, quick,, stew

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 437kcal

1 tablespoon olive oil
1 pound boneless skinless chicken breasts tender, or thighs, cut into bite-size pieces
1/2 cup chopped onion
2 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
3 cups chicken broth
2 cups water or more as needed
8 ounces orzo pasta
15- ounce can petite diced tomatoes or tomatoes of choice, undrained
2 tablespoons grated or shredded parmesan cheese plus more for serving
Chopped fresh basil or parsley for serving

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the chicken and cook until no longer pink. Add the onion and garlic and cook for 3 to 5 minutes, until soft. Add the dried basil, dried parsley, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth and water and bring to a boil (increase the temperature to high if needed). Add the pasta and cook for 5 minutes. Add the tomatoes and 2 tablespoons of parmesan cheese and cook for 2 to 4 more minutes, until the pasta is tender, lowering the temperature as needed to keep the mixture at a gentle boil (add additional water if needed to keep the stew "saucy"). Season to taste with salt and black pepper
Ladle the stew into bowls and top with basil or parsley (if using). Serve with extra parmesan cheese on the side.