One Pot Italian Chicken and Orzo Recipe

One-pot meals have become a weeknight staple in our household, and this One Pot Italian Chicken and Orzo recipe is a true champion among them. There’s something incredibly satisfying about tossing everything into a single pot and watching it transform into a flavorful and comforting dish. From the moment the aroma of garlic and herbs starts to fill the kitchen, you know you’re in for a treat. My family, especially my kids who are notoriously picky eaters, absolutely devour this meal. The tender chicken, perfectly cooked orzo, and vibrant Italian flavors make it a guaranteed crowd-pleaser. It’s become our go-to when time is short but we crave a wholesome, home-cooked dinner that feels both special and effortless. The minimal cleanup is just the cherry on top!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (Chicken breasts can also be used, but thighs tend to stay more moist in this recipe)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional, for a touch of heat)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel, optional for extra flavor)
• 1 cup orzo pasta, uncooked
• 2 cups chicken broth
• ½ cup dry white wine (optional, adds depth of flavor, can substitute with more chicken broth)
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Chicken: Begin by preparing your chicken thighs. Pat them dry with paper towels. This step is crucial as it helps the chicken to brown nicely. Cut the chicken thighs into 1-inch pieces. Uniform pieces will ensure even cooking. Season the chicken pieces generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of the flavor.
2. Sauté Aromatics: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Make sure your pan is large enough to accommodate all the ingredients comfortably. Once the oil is shimmering hot, add the chopped onion and cook for about 3-5 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Next, add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant. This step is essential for blooming the spices and releasing their aromatic oils, which will infuse the entire dish with flavor. Be careful not to burn the garlic; fragrant is good, burnt is bitter.
3. Brown the Chicken: Increase the heat slightly to medium-high. Add the seasoned chicken pieces to the skillet. Work in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of browning it. Sear the chicken on all sides until nicely browned, about 5-7 minutes total. Browning the chicken adds a depth of flavor and texture to the dish that is well worth the extra step. It creates flavorful browned bits at the bottom of the pan, which we’ll deglaze later. Don’t worry about cooking the chicken all the way through at this point, as it will finish cooking in the sauce.
4. Deglaze the Pan: If using white wine, pour it into the skillet. Scrape the bottom of the pan with a wooden spoon or spatula to loosen any browned bits (fond) that have stuck to the bottom. This process is called deglazing, and it adds a tremendous amount of flavor to the sauce. The wine will evaporate slightly and pick up all those delicious browned flavors. If you’re not using wine, simply use a splash of chicken broth to deglaze.
5. Add Tomatoes and Orzo: Pour in both cans of diced tomatoes (undrained) and the uncooked orzo pasta. The liquid from the tomatoes and the chicken broth will cook the orzo. Stir everything well to combine, ensuring the orzo is submerged in the liquid. Even distribution of orzo is important for even cooking.
6. Simmer and Cook: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet or Dutch oven, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally during cooking to prevent the orzo from sticking to the bottom of the pan and to ensure even cooking. The orzo should be tender and slightly creamy when done. Check for doneness by tasting a few strands of orzo. If it’s still too firm, cook for a few minutes longer, adding a little more broth if the pan seems dry.
7. Finish with Parmesan and Parsley: Once the orzo is cooked and most of the liquid is absorbed, remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and creamy. The Parmesan adds richness and a lovely cheesy flavor to the dish. Finally, stir in the fresh chopped parsley for a burst of freshness and color.
8. Serve Immediately: Serve the One Pot Italian Chicken and Orzo immediately while it’s hot and flavorful. Garnish with extra Parmesan cheese and fresh parsley, if desired. This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition Facts (per serving, approximate)

• Servings: 6
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on specific ingredients and portion sizes. Factors like the type of chicken, amount of olive oil, and specific brands of canned tomatoes can influence calorie count. For a more precise calculation, use a nutrition calculator app with the exact ingredients you use.)

Preparation Time

• Prep time: 15 minutes (This includes chopping vegetables, measuring spices, and cutting chicken. Efficient knife skills can reduce prep time even further. Having ingredients prepped and ready to go, known as “mise en place,” streamlines the cooking process.)
• Cook time: 30 minutes (This includes the time to sauté, brown the chicken, simmer, and finish the dish. The actual cook time might vary slightly depending on your stovetop and the size of your pan.)
• Total time: 45 minutes (From start to finish, this dish is ready in under an hour, making it perfect for busy weeknights.)

How to Serve

This One Pot Italian Chicken and Orzo is a complete meal on its own, but you can enhance your dining experience with some complementary side dishes and serving suggestions:

• Side Salad:
  • A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the orzo dish.
  • A Caprese salad with fresh mozzarella, tomatoes, and basil would complement the Italian flavors beautifully.
  • Consider a Caesar salad for a classic and satisfying side.
• Crusty Bread:
  • Serve with warm, crusty bread or garlic bread for soaking up the delicious sauce.
  • Focaccia or ciabatta bread are excellent choices for Italian-inspired meals.
  • Breadsticks are another kid-friendly option.
• Roasted Vegetables:
  • Roasted broccoli, asparagus, or zucchini add extra nutrients and fiber to the meal.
  • Roasted bell peppers or eggplant would also pair well with the Italian flavors.
  • Toss vegetables with olive oil, salt, pepper, and Italian herbs before roasting for extra flavor.
• Garnish:
  • Freshly grated Parmesan cheese is a must for serving.
  • A sprinkle of fresh parsley or basil adds visual appeal and freshness.
  • A drizzle of high-quality olive oil over the finished dish can enhance the flavor.
• Wine Pairing (for adults):
  • A light-bodied Italian white wine like Pinot Grigio or Vermentino would complement the dish.
  • A dry rosé wine is also a good option.
  • For red wine lovers, a light-bodied red like Chianti or Sangiovese would work well.

Additional Tips for Perfect One Pot Italian Chicken and Orzo

1. Don’t Overcook the Orzo: Orzo cooks quickly, so be sure to check it for doneness around the 15-minute mark. Overcooked orzo can become mushy. You want it to be al dente, meaning slightly firm to the bite. If it seems to be absorbing the liquid too quickly and is still not cooked, add a little more chicken broth, ¼ cup at a time, until it reaches the desired consistency.
2. Adjust Seasoning to Taste: Taste and adjust the seasoning throughout the cooking process. Salt and pepper are crucial for bringing out the flavors. You might need to add more salt depending on the saltiness of your chicken broth and Parmesan cheese. Don’t be afraid to taste and adjust as you go.
3. Add More Vegetables: Feel free to add other vegetables to this dish to increase its nutritional value and flavor. Diced bell peppers, zucchini, spinach, or mushrooms can be added along with the tomatoes and orzo. If using spinach, add it towards the end of cooking as it wilts quickly. Adding vegetables makes it an even more complete and balanced meal.
4. Use Fresh Herbs When Possible: While dried herbs are convenient and work well in this recipe, fresh herbs will elevate the flavor even further. If you have fresh oregano, basil, or thyme available, use about 1 tablespoon of each, chopped, instead of the dried versions. Add fresh herbs towards the end of cooking to preserve their bright flavor.
5. Make it Ahead for Meal Prep: This One Pot Italian Chicken and Orzo is great for meal prepping. You can make a large batch on the weekend and portion it out for lunches or dinners throughout the week. The flavors actually meld together even more as it sits. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed to loosen it up. Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ Section

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can substitute chicken breasts for chicken thighs. However, chicken breasts tend to be leaner and can dry out more easily. If using chicken breasts, be sure not to overcook them. Cut them into 1-inch pieces as well and follow the same browning instructions. You might want to reduce the cooking time slightly to prevent them from becoming dry. Chicken thighs are generally more forgiving and stay moister in this type of one-pot dish.

Q2: Can I use a different type of pasta instead of orzo?

A: While orzo works particularly well in this recipe because of its rice-like shape and ability to cook quickly, you can experiment with other small pasta shapes. Ditalini, small shells, or even broken spaghetti or penne could work. Keep in mind that different pasta shapes may have slightly different cooking times. Monitor the pasta closely and adjust cooking time and liquid amount as needed to ensure it’s cooked through but not mushy.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the chicken. You can add more vegetables like mushrooms, eggplant, or artichoke hearts to make it more substantial. To make it vegan, omit the chicken and Parmesan cheese. You can use nutritional yeast to add a cheesy flavor or use a vegan Parmesan alternative. Ensure your broth is vegetable broth instead of chicken broth.

Q4: Can I freeze leftovers of this One Pot Italian Chicken and Orzo?

A: Freezing orzo pasta dishes can sometimes result in a slightly softer texture upon thawing. However, you can freeze leftovers of this dish if desired. Allow it to cool completely before transferring it to freezer-safe containers. When thawing, defrost in the refrigerator overnight and reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or water when reheating to restore some moisture.

Q5: How can I make this dish spicier?

A: If you like a spicier dish, there are several ways to add heat. You can increase the amount of red pepper flakes in the recipe. You can also add a pinch of cayenne pepper or a dash of hot sauce to the dish. Another option is to use spicy Italian sausage instead of chicken, or in addition to chicken, for an extra kick. You can also garnish with a drizzle of chili oil at the end for a final touch of heat.

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