Chicken Orzo Recipe
I love a one-pan dinner so much that my cookbook Skinnytaste One and Done features 120 one-pot dinner recipes. It’s a fan favorite! So, this one pot chicken orzo bake doesn’t disappoint! The skin is crispy and delicious, and the orzo and sauce are so flavorful! I serve it with a simple arugula salad on the side, but roasted vegetables, like broccoli or roasted asparagus, would also be great.
Chicken Thighs with Orzo Ingredients
Here’s what you’ll need to make this easy one-pot chicken and orzo recipe:
Convenient: Cooking everything in one pot keeps this recipe easy and makes cleanup a breeze. Perfect for busy weeknights! Delicious: Although the ingredients may be simple, this meal is anything but bland. Bone-in, skin-on thighs infuse the orzo and broth with rich flavor, and garlic, onion, and tomato paste enhance the dish. Quick Prep: The only prep you have to do is salt the chicken and cut the onion and garlic.
Chicken Thighs: You want bone-in, skin-on chicken thighs for this meal because we are going to get the skin super crispy. Salt seasons the chicken and draws out the skin’s moisture so it can get crispy. Olive Oil coats the skillet before cooking the chicken. Onion: Dice a half cup of white or yellow onion. Orzo is a small rice-shaped pasta. Garlic: Mince 2 to 3 garlic cloves, depending on how much garlic you prefer. Tomato Paste gives this pasta dish a complex tomato taste. Broth: The orzo cooks in chicken broth instead of water for more flavor. You may need more than 3 cups if the pasta soaks up the broth too fast. Pecorino Romano is optional, but I recommend adding it for a richer flavor. Basil: Garnish with a chiffonade of fresh basil. What’s chiffonade? It’s just a fancy French word for thinly slicing herbs or leafy greens into strips.
How to Make Chicken and Orzo
Variations
Chicken: Substitute chicken thighs for any chicken on the bone, such as chicken drumsticks and chicken breasts, and adjust the cooking time as needed. Crispier Chicken: Salt the chicken the night before cooking and leave it uncovered in the refrigerator overnight for even crispier skin. Pasta: Swap the orzo for another small pasta, like acini di pepe. Make it gluten-free with gluten-free orzo. Onion: Use a red onion, Vidalia onion, shallot, or leeks. Dairy-Free: Omit the Pecorino Romano. Herbs and spices: Sub basil for fresh parsley, add black pepper or crushed red pepper flakes.
Serving Suggestions
Below are some vegetable side dishes that would be great with this healthy chicken orzo recipe.
Roasted Broccoli and Cauliflower Arugula Side Salad Sauteed Spinach Roasted Asparagus
Storage
The leftover chicken and orzo pasta will keep in the refrigerator for up to 4 days in an airtight container. You can also freeze it for 3 months. To eat, thaw it in the fridge and microwave it until warm.
More One-Pot Meals You’ll Love
One-Pot Chicken and Artichoke Cavatappi Chicken Pot Pie Soup Turmeric Roasted Chicken and Sweet Potatoes Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies Southwest Chicken Skillet
