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
Units
Scale
- 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
