One-Pot Chicken and Orzo
One-Pot Chicken and Orzo brings together tender, juicy chicken thighs and golden, perfectly cooked orzo in a single skillet, creating a comforting meal that’s as convenient as it is flavorful. Every bite is rich with savory aromas and satisfying textures.
Toasting the orzo with onions and garlic enhances its nutty flavor, while simmering it in a blend of chicken stock and crushed tomatoes infuses the dish with depth and warmth. This combination ensures a one-pot dinner that feels both elegant and effortless.
Finished with a sprinkle of fresh parsley, this dish delivers a vibrant, inviting presentation. Ideal for busy weeknights or casual gatherings, it balances wholesome ingredients and bold flavors, making it a versatile favorite for any home-cooked meal.
One-Pot Chicken and Orzo Ingredients
Chicken Thighs – The star of the dish, offering tender, juicy meat with rich flavor and a satisfying texture that anchors the meal.
Orzo Pasta – Golden, delicate grains that soak up the savory broth, creating a comforting, cohesive base for the chicken.
Onion & Garlic – Aromatic essentials that build depth, infusing the dish with warmth and subtle sweetness.
Chicken Stock – A savory liquid foundation that enhances the flavor of every ingredient and keeps the orzo perfectly tender.
Crushed Tomatoes – Adding brightness and a gentle tang, balancing the richness of the chicken and elevating the overall taste.
Extra Virgin Olive Oil & Butter – Provide a luscious, silky base for browning and toasting, enriching every bite with subtle richness.
Fresh Parsley – A finishing touch that adds color, freshness, and a hint of herbal vibrancy to complete the dish.
Recipe Tips for One-Pot Chicken and Orzo
1. Achieve Crispy Chicken Skin – Patting the chicken thighs dry before searing is key. Moisture prevents browning, so use paper towels to remove excess water. Sear skin-side down first over medium-high heat until golden for a crisp, flavorful exterior.
2. Toast the Orzo for Extra Flavor – Before adding the stock, lightly toast the orzo in the pan with the aromatics. This enhances its nutty flavor and prevents the pasta from sticking, ensuring each grain absorbs the rich tomato and chicken stock mixture.
3. Balance Seasoning and Timing – Taste the broth before adding the chicken back into the skillet to adjust salt and pepper. Simmer gently to avoid overcooking the orzo, which should remain tender but not mushy. Cover the pan to lock in moisture.
What to Serve with One-Pot Chicken and Orzo
1. Fresh Green Salad – A crisp, lightly dressed salad with arugula, spinach, or mixed greens provides a refreshing contrast to the rich, savory chicken and orzo. A squeeze of lemon or a drizzle of vinaigrette brightens the meal.
2. Garlic Bread or Crusty Baguette – Serve warm, crusty bread to soak up the flavorful broth. Garlic butter adds an indulgent touch, complementing the tomato and herb notes of the dish while keeping the meal comforting and satisfying.
3. Roasted or Steamed Vegetables – Simple roasted carrots, zucchini, or asparagus bring color, texture, and natural sweetness to the plate. Lightly seasoned with olive oil, salt, and pepper, these vegetables balance the richness of the chicken and orzo.
FAQ About One-Pot Chicken and Orzo
Q1: Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but cooking time may be shorter. Keep a close eye on internal temperature to prevent overcooking.
Q2: Can I make this recipe in advance?
Absolutely. Cook the dish, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of chicken stock to refresh the orzo.
Q3: Can I substitute orzo with another pasta?
Yes, small pasta shapes like ditalini or acini di pepe work well. Keep cooking times in mind, as different pasta may absorb liquid differently.
Q4: How can I make this recipe creamier?
Stir in a bit of cream, cream cheese, or grated Parmesan at the end of cooking for a rich, creamy finish that complements the tomato and chicken flavors.
One-Pot Chicken and Orzo
Ingredients
Method
- Prepare the Chicken
- Trim any excess fat and skin from the chicken thighs. Lightly season both sides with salt and set aside to rest.
- Brown the Chicken
- In a large skillet, heat the olive oil and butter over medium-high heat, ensuring the entire surface is coated. Pat the chicken dry with paper towels and arrange the thighs skin-side down. Sear until the skin achieves a golden, crisp texture, approximately 5 minutes. Turn the pieces over and cook for an additional 4 minutes. Remove the chicken from the skillet and set aside.
- Toast the Orzo and Sauté Aromatics
- Add the orzo to the skillet, stirring to evenly coat it with the residual fat. Allow the pasta to lightly toast until golden. Incorporate the chopped onion and cook for 2–3 minutes over medium heat, stirring frequently, until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Combine Stock, Tomatoes, and Seasoning
- In a measuring cup, blend the chicken stock, crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- Reintroduce Chicken and Simmer
- Return the chicken thighs to the skillet, placing them skin-side up atop the orzo. Pour the stock and tomato mixture evenly over the chicken and pasta. Bring the liquid to a vigorous boil over medium-high heat.
- Cover and Cook
- Reduce the heat to a gentle simmer, cover the skillet, and cook for 10–12 minutes, or until the orzo has absorbed the liquid and the chicken reaches full doneness. Confirm that the internal temperature of the chicken attains 165°F by inserting a meat thermometer into the thickest portion, avoiding contact with the bone.
- Garnish and Serve
- Sprinkle the finished dish with freshly chopped parsley before serving. Serve warm to enjoy a comforting and flavorful meal.
