One-Pot Italian Chicken and Orzo – 🍗🍅🇮🇹 Juicy chicken with tender orzo, cherry tomatoes, basil, and Parmesan cheese create such a FLAVORFUL, Italian-inspired, one skillet recipe! Take the fuss out of busy weeknight meals with this EASY chicken dinner recipe that’s ready in 30 minutes!
Table of Contents
Easy One Pot Italian Chicken and Orzo Recipe
I love a good one-pot chicken recipe more than you know! For me, meals are so much easier and less stressful when I can cook everything in one pot! Protein + starch, check-check ✅
You’re going to love this Italian-inspired chicken recipe as much as we do.
- The chicken is tender and juicy while the orzo is perfectly al dente and the combination of the two is a perfect match.
- At 35 grams of protein per serving, if you’re paying attention to your protein stats, this is an easy high protein meal.
- Ready in just about 30 minutes, but you can speed this up by using thin-sliced chicken, chicken cutlets, or dicing the chicken into bite-sized pieces.
- A great family-friendly meal that’s ideal for busy weeknights. One pot to make it is easier on the chef and less cleanup later!
- Everything is flavored with a combo of Italian seasoning, onions, and garlic. Taking advantage of common, everyday spices and ingredients that you already have in your fridge and pantry is a win.
- Fresh basil and freshly grated Parmesan cheese add extra flavor and give this one-skillet chicken a final Italian chef’s kiss.
more easy one skillet chicken recipes
Ingredients in One-Skillet Chicken and Orzo
- Chicken – I use boneless skinless chicken breasts. Make sure to pound them to a uniform thickness if they’re on the thicker side. You can also use chicken cutlets or dice the chicken into pieces if you want it to cook quicker. Wondering about using chicken thighs? See the FAQs below.
- Salt and pepper
- Unsalted butter + olive oil – You can use just butter, or just oil, but I like the combo of the two for flavor and searing.
- Aromatics + Flavor Boosters – I used red onion although white or yellow onions, or shallots, may be subbed. Along with cherry tomatoes, Italian seasoning, and garlic for flavor. If you want to also add dried dill, oregano, or red pepper flakes for heat, go for it. Tip – If tomatoes aren’t in season, you can use sun dried tomatoes drained from the oil.
- All-purpose flour – Used to thicken and bind the liquids and “sauce”.
- Broth + Orzo pasta – I use low-sodium chicken broth but vegetable broth may be used. For the orzo, I used DeLallo Orzo. All orzo will vary slightly in the cooking times but look for one in the 7-9 minute range. Gluten-free as well as whole wheat orzo are two types I haven’t tried or tested.
- Fresh basil + Shredded Parmesan cheese – The finishing touches on this Italian chicken skillet. Fresh parsley is also an option or other fresh herbs you have on hand. Tip – For more of a caprese vibe to this dish, use shredded mozzarella or ciligene (fresh mozzarella “balls”) rather than Parm.
- Lemon juice – Optional but if you have some on hand, I love the extra depth of flavor it adds.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Italian Chicken Orzo in One Pot
- To a Dutch oven or large 3-quart saucepan or high-sided skillet, add the butter and oil, seasoned chicken, and cook for about 10-12 mins over medium-high heat, flipping once halfway through. When the chicken reaches 165F as measured by a thermometer, remove it and set it aside.
- Add the onions and saute them before adding the tomatoes, Italian seasoning, and garlic.
- Whisk in the flour and cook for 1 minute, or until browned.
- Pour the chicken broth into the pan, add the dry orzo, reduce to a simmer, cover, and cook for about 7 mins or until the orzo is tender and the liquid has absorbed.
- Place the chicken back in, stir and fluff the orzo, garnish with basil, Parmesan, and serve immediately.
What to serve with chicken and orzo
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
Yes, chicken thighs may be used but you may need to adjust the cooking time depending on if they’re boneless or bone-in. Always cook chicken to 165F as measured by an instant read thermometer.
Yes you can. Try adding zucchini, bell peppers, sliced mushrooms, or asparagus when you add the tomatoes. All veggies cook at slightly different rates and it’s dependent on the size so just keep an eye on them. Bell peppers, for example, will take more time than asparagus to become crisp-tender.
You can also add a few handfuls of fresh spinach as the end when you’re adding the chicken back in and it will wilt and be a nice source of extra flavor and nutrients.
Perhaps but I tested the recipe with orzo so the amount of broth may vary depending on the type of rice you use, and cooking time will likely be longer than 7-9 mins. You may want to consider a ‘minute rice’. Or simply make my One-Skillet Baked Chicken and Rice – it’s perfect!
You could perhaps add a generous splash of heavy cream at the end of the orzo simmering time, and also cut back a bit on the amount of chicken broth you add initially. I haven’t specifically tested it this way but it’s definitely doable.
One-Pot Italian Chicken and Orzo
Equipment
- Dutch Oven OR
Ingredients
- 1 to 1.25 pounds boneless skinless chicken breasts, (pounded to an even thickness; use cutlets, thin-sliced chicken, or bite-sized pieces of chicken to speed up cooking time)
- 1 teaspoon Kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, or as needed
- ⅓ cup red onion, finely diced (white or yellow onions or shallots may be substituted)
- 1 teaspoon Italian seasoning, or to taste (I use closer to 2 teaspoons)
- 3 to 4 cloves garlic, finely minced
- 1 ½ cups cherry tomatoes, halved (grape tomatoes may be substituted, or use sun dried tomatoes drained from oil and diced if preferred)
- 1 tablespoon all-purpose flour
- 3 cups chicken broth, (I use reduced sodium, vegetable broth may be substituted)
- 1 cup orzo pasta, (dry, uncooked)
- ½ cup fresh basil, thinly sliced, or as desired for garnishing
- ½ cup shredded Parmesan cheese, or as desired for garnishing
Instructions
- To a large high-sided skillet or Dutch oven, add the butter, oil, and heat over medium-high heat to begin to melt the butter.
- Season the chicken generously with salt and pepper on both sides, and add it to the skillet. Cook over medium-high heat for about 5-7 minutes, on the first side, flip, and cook on the second side for about 5-7 minutes, or until done and measuring 165F with an instant read thermometer. When done, remove it and set it aside on a plate.Chicken Cooking Tips – After you add the chicken, resist the urge to fiddle with it in your skillet or pan; let it sear and cook nicely without disturbance until it's time to flip it. Always check the temperature of the chicken with an instant read thermometer and do not guess which likely can result in over/under-cooking it.
- If necessary, add a bit more oil to the skillet now that you've removed the chicken, add the onions, and cook for about 3 minutes, or until they've started to soften. Stir frequently.
- Add the Italian seasoning, garlic, tomatoes, and cook for about 1 minute or until fragrant; stir constantly.
- Evenly sprinkle the flour into the pan and cook for about 1 minute, or until the flour is lightly browned. Tip – The flour will help the texture of the finished dish be not as "loose" so I recommend adding it, but make sure you cook it long enough so that it browns, otherwise the finished dish could have a bit of a raw flour taste which isn't desirable.
- Slowly add the broth, and use a wooden spoon to scrape up the browned bits from the bottom of the pan or skillet.
- Add the dry, uncooked orzo, bring to a boil, and then reduce the heat to medium low or low (so that you've got it to a simmer), cover, and cook for about 7 minutes, or until most of the liquid has been absorbed and the orzo is tender. Stir occasionally. Orzo Cooking Tips – I've only made this recipe with DeLallo brand orzo. Look for brands which cook in 7-9 minutes. I've never tried with gluten-free orzo, whole-grain orzo, or with rice (see the FAQs for more info). Cooking times will vary from brand to brand, but by 10 minutes, it should be cooked through. If it's not, cook it longer. If it's soupy, remove the lid, and allow it to boil at a faster boil to steam off some of the excess liquid.
- When the orzo is done, give it a final fluff and stir. Then add the cooked chicken back in, add the basil, Parmesan, taste, and make any necessary seasoning adjustments. Serve immediately. Seasoning Tips – If it tastes at all flat or like it's missing something, it likely needs more salt (or pepper), so don't be afraid to add more salt, especially if you used reduced sodium broth. You can also add additional Italian seasoning. If you have lemon juice on hand, a tablespoon or two is a nice touch if you like lemon flavored chicken. For a bit of heat, add some red pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I have made this recipe multiple times, We love it! My husband actually requests this recipe, and he doesn’t request chicken recipes
Thanks for the 5 star review Cindy and I love hearing that your husband requests this and not other chicken recipes so that’s lovely to hear!
I made this last night for dinner, it was fabulous. Quick and easy and so very flavorful, WOW! Recipe is a keeper, thank you so much.
Thanks for taking the time to leave a 5 star review, Sharon, and I’m so glad it was fabulous, quick, easy, and flavorful! And a definite keeper for you!
Delicious!! I’ve made it a few times and have shred the recipe with others
Thanks for the 5 star review, Cindi, and that’s wonderful to hear you’ve made this a few times already and have shared the recipe with others!
Fast, easy, very flavourful. I used left over long grain rice instead of orzo, so reduced the amount of homemade chicken stock and added extra onion, few sliced mushrooms, red pepper strips and Swiss Chard instead of spinach.
Thanks for letting me know this was great for you and that you used long grain rice rather than orzo and just reduced the amount of broth! And good thinking on working in some alternate veggies!