One-Pan Chicken & Orzo Pasta
A cozy, weeknight-friendly meal where everything cooks in one pan. Tender chicken, creamy orzo, and simple seasonings come together with very little cleanup.
Ingredients
- 1 lb boneless, skinless chicken thighs or breast, cut into bite-size pieces
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 ½ cup chicken broth
- ½ cup cherry tomatoes, halved
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- ¼ cup grated parmesan cheese
- 2 tbsp fresh parsley or basil, chopped
- optional red pepper flakes or a squeeze of lemon juice
Instructions
- Heat olive oil in a large deep skillet or sauté pan over medium heat. Add the chicken, season with salt, pepper, and paprika, and cook until lightly golden on all slides. Remove and set aside.
- In the same pan, add the onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the orzo and toast it for about 1 minute, stirring constantly.
- Pour in the chicken broth and add oregano and tomatoes. Bring to a gentle simmer.
- Return the chicken to the pan, reduce heat to medium-low, cover and cook for 12 to 15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in parmesan cheese and adjust seasoning. Add a splash of broth if you prefer a creamier texture.
- Finish with fresh herbs and optional lemon juice or red pepper flakes.
Serving Suggestion:
- Serve straight from the pan with a simple green salad or garlic bread. It also pairs well with roasted vegetables or steamed greens.
Tips
- Chicken thighs stay extra juicy, but breasts work well too.
- For a richer flavor, swap half the broth with milk or cream.
- Leftovers keep well in the fridge for up to 3 days.
Notes
View these Cookware Sets for One-Pan Chicken & Orzo Pasta Recipe....
