One-Pot Chicken and Orzo
Looking for a meal that combines comfort, convenience, and irresistible flavor? This One-Pot Chicken and Orzo is your answer. Tender chicken thighs, golden orzo, and a medley of savory ingredients come together for a dish that’s hearty and satisfying.
The beauty of this recipe lies in its versatility. Whether you opt for bone-in, skin-on chicken for richness or prefer boneless cuts for quicker prep, the results are consistently delicious. A touch of butter, garlic, and tomatoes elevates the flavors into something truly special.
Perfect for busy weeknights or cozy dinners, this dish minimizes cleanup while maximizing taste. It’s a warm, inviting recipe that effortlessly balances simplicity and sophistication, making it a favorite for cooks and food lovers alike.
One-Pot Chicken and Orzo: Ingredients That Make the Dish
- Bone-In, Skin-On Chicken Thighs: The star of the dish, these provide tender, juicy bites and infuse the orzo with rich, savory flavors during cooking.
- Orzo Pasta: A delightful base, this golden-hued pasta soaks up the flavorful broth, creating a luscious, satisfying texture.
- Chicken Stock: The heart of the dish, lending depth and warmth while tying all the ingredients together in harmony.
- Canned Crushed Tomatoes: Adds a subtle tanginess and vibrant color, enhancing the dish’s balance and visual appeal.
- Garlic and Onion: A classic duo that lays a fragrant foundation, elevating every bite with their aromatic charm.
Recipe Tips for One-Pot Chicken and Orzo
- Choose the Right Chicken Cut
For the richest flavor, opt for bone-in, skin-on chicken thighs as they release juices that enhance the orzo’s taste. If using boneless, skinless cuts, reduce the browning time to prevent overcooking and maintain tenderness. - Brown the Orzo for Depth
Don’t skip browning the orzo! This crucial step brings out a nutty, toasted flavor that elevates the dish. Stir the pasta frequently during this process to prevent burning and ensure even golden coloring. - Monitor Liquid Levels
Orzo absorbs liquid quickly, so keep an eye on the pan while simmering. If the mixture looks too dry before the chicken is fully cooked, add small amounts of warm chicken stock or water to keep it moist and flavorful.
What to Serve with One-Pot Chicken and Orzo
- Fresh Green Salad
A crisp green salad with a tangy vinaigrette balances the richness of the chicken and orzo. Toss mixed greens, cucumbers, and cherry tomatoes with lemon juice and olive oil for a refreshing side. - Garlic Bread
Serve warm garlic bread on the side to soak up the delicious tomato and chicken-infused broth. The combination of buttery, garlicky bread with this hearty dish is irresistible. - Steamed Vegetables
Lightly steamed vegetables like broccoli or green beans add a nutritious, vibrant complement to the meal, providing texture and a pop of color to your plate.
FAQ
1. Can I use a different type of pasta?
While orzo is ideal for this recipe, you can substitute it with other small pasta shapes like pearl couscous or ditalini. Adjust the liquid ratio and cooking time accordingly.
2. How can I make this recipe gluten-free?
Replace orzo with a gluten-free pasta alternative or rice. Ensure to monitor the cooking time, as gluten-free options may require less liquid or cook faster.
3. Can I prepare this recipe in advance?
Yes! Prepare and refrigerate it for up to 2 days. Reheat gently on the stove with a splash of chicken stock to refresh the dish’s consistency.
4. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a bit of stock or water to prevent drying out.
One-Pot Chicken and Orzo
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 teaspoon butter
- 1 medium onion finely chopped (approximately 1 1/2 cups)
- 2 cloves garlic minced
- 2 cups 12 ounces or 340g orzo pasta
- 2 1/4 cups chicken stock
- 3/4 cup canned crushed tomatoes with juices
- 1 teaspoon salt plus additional for seasoning chicken
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 to 3 pounds bone-in skin-on chicken thighs, trimmed of excess fat
- 2 tablespoons fresh parsley finely chopped
Instructions
- Prepare the Chicken
- Trim any excess skin and fat from the chicken thighs. Lightly sprinkle both sides with salt and set aside.
- Brown the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat, ensuring the bottom is fully coated. Once the mixture is hot, pat the chicken thighs dry with paper towels and place them skin-side down in the pan. Sear until the skin becomes golden and crisp, approximately 5 minutes. Flip the pieces and cook for another 4 minutes to brown the other side. Remove the chicken from the pan and set aside.
- Toast the Orzo and Sauté Aromatics
- Add the orzo pasta to the same skillet, stirring to evenly coat it with the remaining fat. Allow the pasta to toast until it turns lightly golden. Incorporate the chopped onions and cook over medium heat, stirring frequently for 2–3 minutes, or until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Combine Stock, Tomatoes, and Seasoning
- In a large measuring cup, mix the chicken stock, crushed tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Stir well to combine.
- Reintroduce Chicken and Simmer
- Return the chicken thighs to the skillet, placing them skin-side up atop the orzo mixture. Pour the stock and tomato mixture evenly over the chicken and pasta. Increase the heat to medium-high until the liquid reaches a full boil.
- Cover and Cook
- Reduce the heat to maintain a gentle simmer, cover the skillet, and cook for 10–12 minutes, or until the orzo has absorbed the liquid and the chicken is fully cooked. Check that the chicken’s internal temperature has reached 165°F by using a meat thermometer inserted into the thickest part of the meat without touching the bone.
- Garnish and Serve
- Once cooked, sprinkle the dish with freshly chopped parsley before serving. Enjoy warm for a comforting, flavorful meal.
