Braised Chicken with Orzo and Arugula

This has to be dinner!  Braised Chicken with Orzo

When I first saw the recipe for Braised Chicken with Orzo on one of my favorite blogs, The Fountain Avenue Kitchen, I knew I wanted to make it.  Even though Ann made hers with rice which is clearly stated in the title, I saw Orzo!  It’s just the way my mind works.  Ann was talking about this recipe being part of a Greek cookbook.  In my mind, Greek food and orzo are automatically linked.  I really have no idea if orzo is very popular in Greece or not.  When I was a child, we went to Greece and I had a fabulous rice like side dish.  For the longest time, I had no idea what it was but have come to think it was orzo.  So Greek food and orzo are forever linked in my mind.

When my Mom was coming over for dinner, I decided to make Braised Chicken with Orzo and Arugula for dinner.  I knew it was something she would love.  It has simple clean flavors, which is what she prefers.  My husband on the other hand, prefers “knock-you out” spice and heat.  This also happens to be a one pot meal.  Oh yes, for those of us who hate to wash dishes, this is a one pot meal.  Woo hoo!  Even the orzo cooks in the pot with the braising chicken.  That makes it a perfect week night meal.

This has to be dinner!  Braised Chicken with Orzo
If you have picky eaters, this is a recipe that is for you. My Mom is actually the picky eater in the family. Although we find that she isn’t that picky when she eats at our house. I don’t know if she just says she likes dinner to be nice; or if she really does like more food then she thinks she does. My husband is convinced she really isn’t that picky but my Dad thinks she is. Got to love the funny family dynamics at work. I cannot complain, my parents are very supportive.

Try Braised Chicken with Orzo and Arugula on your picky eaters. It’s a healthy, one-pot meal that is perfect for a week night.

This has to be dinner!  Braised Chicken with Orzo

Yields 4 servings

Braised Chicken with Orzo

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 tsp. olive oil
  • 1 ½ lbs boneless, skinless chicken breast
  • 2 cups chopped onion
  • 1 (28-ounce) can whole San Marzano tomatoes*
  • ½ cup water
  • 4 cups chicken broth, divided
  • 1 tsp. dried thyme
  • 1tsp. dried oregano
  • 1 1/2 tsp. kosher salt
  • ¼ tsp. fresh ground black pepper
  • ¼ tsp. sugar
  • 2/3 cup orzo, raw
  • 5 ounces (about 4 cups) arugula
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. grated Parmesan or nutritional yeast


  1. Heat oil in a large pot or Dutch oven over medium high heat. When hot, add chicken browning for 3 minutes per side. Place chicken on a plate.
  2. Add onion to the Dutch oven and cook until translucent, about 5 minutes.
  3. Add chicken back to the pan along with tomatoes with their juice, water, ½ cup chicken broth, thyme, sugar, salt & pepper
  4. Bring to a boil, and then reduce to a simmer. Simmer for about 20 minutes, or until chicken is done.
  5. Place the chicken on a cutting board and shred with a fork or chop into small bite size pieces. Return the chicken to the pot.
  6. Add the remaining chicken broth and bring to a boil.
  7. Add orzo and cook for about 20 minutes or until orzo is cooked through.
  8. Stir in arugula and balsamic vinegar.
  9. Spoon into bowls and sprinkle with cheese.


Nutritional value per serving with nutritional yeast: Cal 404/Fat 4 grams/Carbs 43 grams/Fiber 5 grams/Protein 48 grams

Nutritional value per serving with cheese: Cal 409/Fat 5 grams/Carbs 43 grams/Fiber 5 grams/Protein 48 grams



  1. This looks like such a comforting dish!
  2. This chicken looks amazing!
  3. Lynn Palmatier says
    I am Christie's Mom. This dish is absolutely delicious whether you are a picky eater or not! I loved it!

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