Get ready to fall in love with this incredible One Pot Chicken and Orzo dish! It’s a game-changer for busy weeknights, combining juicy chicken thighs, tender orzo, and a creamy, flavorful sauce all in one skillet. This recipe is a true lifesaver when you’re craving a comforting, restaurant-quality meal but don’t want to spend hours in the kitchen or deal with a sink full of dishes.
Why You’ll Love This Recipe
- Effortless Cooking: Everything comes together in one pot, minimizing cleanup and maximizing flavor.
- Rich and Creamy: The combination of heavy cream and Parmesan cheese creates a luscious sauce that coats every bite.
- Customizable: Easy to adapt with different herbs or vegetables to suit your taste.
- Perfect for Any Occasion: Impressive enough for guests, yet simple enough for a family dinner.
Ingredients You’ll Need
- Chicken Thighs: Skin-on and bone-in for maximum flavor and juiciness.
- Olive Oil: For searing the chicken and building a flavorful base.
- Butter: Adds richness and helps create a silky sauce.
- Onion and Garlic: The aromatic foundation of our dish.
- Sun-Dried Tomatoes: Brings a burst of intense, sweet-tart flavor.
- Red Pepper Flakes: For a subtle kick of heat.
- Orzo: This tiny pasta absorbs flavors beautifully and cooks right in the sauce.
- Heavy Cream: Creates a luxurious, velvety texture.
- Chicken Broth: Infuses the orzo with savory goodness as it cooks.
- Parmesan Cheese: Adds a nutty, salty depth to the sauce.
- Fresh Basil: For a bright, herbaceous finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Boost: Add spinach, kale, or roasted red peppers for extra nutrition and color.
- Herb Swap: Try thyme or rosemary instead of basil for a different flavor profile.
- Protein Change: Substitute the chicken thighs with boneless chicken breast or even shrimp.
- Cheese Please: Experiment with different cheeses like Asiago or Pecorino Romano.
How to Make One Pot Chicken and Orzo
Step 1: Sear the Chicken
Heat olive oil in a large skillet and season chicken thighs with seasoning salt. Sear until golden and cooked through, about 5 minutes per side.
Step 2: Build the Flavor Base
Remove chicken and set aside. In the same skillet, melt butter and sauté onion, garlic, sun-dried tomatoes, and red pepper flakes until fragrant.
Step 3: Create the Creamy Sauce
Add orzo, heavy cream, chicken broth, and Parmesan cheese. Bring to a boil, stirring to combine.
Step 4: Simmer to Perfection
Return chicken to the skillet, reduce heat, cover, and simmer for 15 minutes, stirring occasionally until orzo is tender and sauce has thickened.
Step 5: Finish and Serve
Remove from heat, sprinkle with fresh basil, and serve hot.
Pro Tips for Making the Recipe
- Don’t skip searing the chicken – it adds depth to the final dish.
- Stir the orzo frequently to prevent sticking and ensure even cooking.
- Let the dish rest for a few minutes before serving to allow the sauce to thicken.
How to Serve
This One Pot Chicken and Orzo is a meal in itself, but you can elevate it further:
Sides:
Pair with a crisp green salad or roasted vegetables for a balanced meal.
Bread:
Serve with crusty bread to soak up every last bit of the delicious sauce.
Wine Pairing:
A crisp Chardonnay or light Pinot Noir complements the creamy flavors beautifully.
Make Ahead and Storage
Storing Leftovers:
Keep in an airtight container in the refrigerator for up to 3-5 days.
Freezing:
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheating:
Warm gently on the stovetop or microwave, adding a splash of broth or cream if needed to revive the sauce.
FAQs
Can I use boneless chicken instead?
Absolutely! Boneless chicken thighs or breasts work well, just adjust cooking time accordingly.
Is there a way to make this dish lighter?
You can substitute half-and-half for the heavy cream and use less cheese for a lighter version, though it won’t be quite as creamy.
Can I use a different type of pasta?
While orzo is ideal, small pasta shapes like small shells or ditalini can be substituted. Keep an eye on cooking times as they may vary.
How can I add more vegetables to this dish?
Feel free to stir in some baby spinach or frozen peas in the last few minutes of cooking for an extra veggie boost.
This One Pot Chicken and Orzo is more than just a meal – it’s a comforting hug in a bowl. With its creamy texture, savory flavors, and ease of preparation, it’s bound to become a regular in your dinner rotation. So grab your skillet and get ready to impress yourself and your loved ones with this delicious, fuss-free dish!
Print
One Pot Chicken and Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: italian-inspired
Description
One Pot Chicken and Orzo is a delicious and comforting meal that combines tender chicken thighs with creamy orzo pasta. This flavorful dish is enhanced with sun-dried tomatoes, Parmesan cheese, and fresh basil, creating a perfect balance of textures and tastes. It’s an easy weeknight dinner that’s sure to please the whole family.
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs with skin and bone in
- 1 teaspoon seasoning salt or to taste
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 teaspoon red pepper flakes
- 1 cup orzo, uncooked
- 1 cup heavy cream
- 2 cups chicken broth, low sodium
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- 1/4 cup basil, chopped
Instructions
- Prepare the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 minutes per side. Remove the chicken from the skillet and set aside. Drain the leftover oil from the skillet but do not scrape the brown bits.
- Sauté the aromatics: Add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, garlic, sun-dried tomatoes, and red pepper flakes. Cook for about 5 minutes, just until the onion is soft and translucent. Make sure to scrape the bottom of the pan to loosen all the brown bits.
- Cook the orzo: Add the orzo, heavy cream, chicken broth, and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning, and adjust with salt and pepper as necessary.
- Combine and simmer: Add the chicken back to the skillet, reduce heat to low, cover the skillet with a lid, and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo. Stir every few minutes to ensure orzo doesn’t stick to the bottom of the pan.
- Finish and serve: Remove from heat and sprinkle with fresh basil. Serve hot and enjoy your delicious One Pot Chicken and Orzo.
Notes
- Scrape the bottom of the pan when adding butter and onions to loosen all the flavorful brown bits.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) before serving.
- Leftovers can be refrigerated in an airtight container for 3 to 5 days.
- The dish can be frozen in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 450 mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28
- Cholesterol: 60mg
