One pot chicken orzo
A simple one-pan meal with tender chicken and vegetables in a creamy sauce.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 6g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 500g | 3 × £2.75210g · £1.31 per 100g | 2 × £3.75480g · £0.78 per 100g |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 2 carrots | £0.691kg · £0.07 per 100g | £0.44500g |
| Chopped tomatoespack 400g · use 1 tin | £0.47£0.12 per 100g | £0.45 |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Spinachuse 2 large handfuls | £1.77500g · £0.35 per 100g | £1.35250g · £0.52 per 100g |
| Chicken stock cubesuse 2 cubes | £1.001kg · £0.10 per 100g | £1.10100g · £1.10 per 100g |
| Basket total (full packs) | £15.63 | £14.64 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the ingredients by slicing the 500g chicken breast into 2cm bite-sized pieces. Finely dice the red onion and peel and slice the 2 carrots into thin rounds; grate the 100g cheddar cheese and set aside.
- Heat 2 tablespoons of vegetable oil in a large deep pan or casserole over medium heat. Add the chicken pieces and fry for 5-6 minutes until they are lightly golden brown on all sides and just cooked through; remove the chicken from the pan and set aside.
- Lower the heat to medium and add the diced onion and carrots to the same pan. Sauté for 8 minutes, stirring occasionally, until the onion is translucent and the carrots have started to soften.
- Add 300g of dry orzo (standard amount for this recipe) to the pan with the vegetables. Stir well for 2 minutes to toast the grains slightly until the edges look translucent and smell fragrant.
- Pour in the entire tin of chopped tomatoes and 700ml of hot water dissolved with the 2 chicken stock cubes. Bring the mixture to a boil over high heat, then turn down to a simmer.
- Cover with a lid and simmer for 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The pasta should absorb most of the liquid and be tender but firm.
- Stir the cooked chicken back into the pan along with the 2 large handfuls of spinach. Stir for 2 minutes until the spinach has wilted into the sauce and everything is steaming hot.
- Remove from the heat and stir in half of the grated cheese until melted to create a creamy sauce. Taste and season with salt and black pepper as needed, then serve immediately in bowls topped with the remaining cheese.
Tips
- To make this cheaper, use chicken thighs instead of breasts for more moisture and deeper flavour at a lower price point.
- To batch-cook, portion into containers and cool quickly within 2 hours; store in the fridge for 2 days or freeze immediately.
- When reheating, microwave with a splash of water until steaming hot throughout; do only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 150g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Chicken stock cubes · about 80g left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).