Weeknight dinners often require balancing flavor with cleanup time, which is where a reliable one pan meal comes in handy. This One Pan Chicken and Orzo combines tender chicken thighs and tiny pasta simmered together in a savory broth, absorbing all the flavors as it cooks. Everything happens in a single skillet or Dutch oven, meaning fewer dishes to wash at the end of the night.
Why You’ll Love This Recipe
- Minimal cleanup since the chicken and the pasta cook in the same skillet.
- Orzo absorbs the rich chicken broth and aromatics, resulting in a creamy, risotto-like texture without the constant stirring.
- Easily customizable with pantry staples and fresh herbs you likely already have on hand . Looking for another easy chicken dinner? Try our Moroccan Chicken Tagine.
Ingredients
- 1.5 pounds bone-in, skin-in chicken thighs (about 4 thighs)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
How to Make One Pan Chicken and Orzo
- Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt, black pepper, garlic powder, and dried oregano.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear undisturbed for 6 to 8 minutes until the skin is golden brown and crisp. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set it aside on a plate. The chicken will finish cooking later in the broth.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet with the rendered chicken fat. Add the diced yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for about 1 minute until fragrant, making sure not to let it burn.
- Pour in the dry white wine, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, which takes about 2 minutes.
- Add the uncooked orzo pasta directly to the skillet, stirring to coat the grains in the onion and garlic mixture for about 1 minute.
- Pour in the low-sodium chicken broth and stir well. Bring the liquid to a gentle boil.
- Nestle the seared chicken thighs back into the skillet on top of the orzo, skin-side up, along with any juices accumulated on the plate.
- Cover the skillet with a lid, reduce the heat to low, and simmer for 15 to 18 minutes. Stir the orzo halfway through to prevent sticking. The dish is done when the orzo is tender and the chicken reaches a safe internal cooking temperature of 165 degrees Fahrenheit (74 degrees Celsius) on a meat thermometer.
- Remove the skillet from the heat. Carefully remove the chicken thighs. Stir the grated Parmesan cheese and fresh lemon juice directly into the orzo until creamy.
- Return the chicken thighs to the skillet over the orzo, garnish with chopped fresh parsley, and serve warm.
Tips for the Best One Pan Chicken and Orzo
- Use bone-in, skin-in chicken thighs because they render fat that flavors the onions and orzo, and they stay juicier than chicken breasts during the simmering process.
- Scrape the bottom of the pan thoroughly when adding the wine or broth. Those browned bits add deep, savory flavor to the final dish.
- Keep an eye on the orzo as it simmers. Because pasta can absorb liquid quickly, stirring halfway through ensures it cooks evenly without sticking to the bottom of the pan.
Easy Variations
- If you prefer not to cook with wine, substitute it with an extra 1/2 cup of chicken broth and an extra splash of lemon juice for brightness.
- Stir in two cups of fresh baby spinach at the same time you add the Parmesan cheese for a pop of color and extra vegetables.
- Swap the dried oregano for fresh thyme leaves or chopped fresh rosemary depending on your preference.
Serving Suggestions
- Pair this hearty skillet meal with a crisp green salad dressed in a bright vinaigrette to balance the rich orzo.
- Serve with warm crusty French bread or garlic bread to soak up the savory pan juices.
Storage and Reheating
- Store leftover chicken and orzo in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in a skillet over medium-low heat with a splash of chicken broth or water to restore the creamy texture, as the orzo will continue to absorb liquid as it sits. Alternatively, microwave individual portions in 30-second increments until warm.
- Freezing is not recommended because the texture of cooked orzo can become mushy after thawing.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind they dry out faster than thighs. Sear them for about 4 to 5 minutes per side, remove them from the pan, and return them to the simmering orzo for the last 10 minutes of cooking so they do not overcook.
Why is my orzo sticking to the bottom of the pan?
Orzo releases starch as it cooks, which can cause it to stick to the skillet if the heat is too high or if it is not stirred occasionally. Make sure to cook on low heat with the lid on and stir the orzo once or twice during the simmering time.
Can I make this recipe ahead of time?
This dish is best served immediately after cooking while the orzo is creamy and the chicken skin is crisp. If you need to prep ahead, you can chop the onions, measure the liquids, and season the chicken earlier in the day.