This post may contain affiliate links. Read my disclosure policy. In this One-Pot Chicken and Orzo recipe, crispy chicken thighs cook right on top of the orzo in a garlicky tomato sauce with basil. It’s simple to make, serve it straight from the oven with your favorite side salad.
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.
Why This One-Pan Chicken Orzo Recipe Works
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 with Orzo Ingredients
Here’s what you’ll need to make this easy one-pot chicken and orzo recipe:
– Chicken Thighs
– Salt
– Olive Oil
– Onion
– Orzo
– Garlic
– Tomato Paste
– Broth
– Pecorino Romano
– Basil
How to Make Chicken and Orzo
1. Prep the Chicken: Season the thighs with salt and bring them to room temperature. Thoroughly dry the chicken skin with paper towels before cooking.
2. Cook the Chicken: Cook the chicken thighs in an oven-safe skillet until golden and crisp, then remove.
3. Remaining Ingredients: Sauté the onion, add the orzo and tomato paste, then add the garlic.
4. Bake: Pour in the broth, nestle the chicken thighs into the orzo, and bake.
5. Garnish: Top with grated cheese and basil before serving.
Variations
– Substitute chicken thighs for any chicken on the bone.
– Salt the chicken the night before for crispier skin.
– Swap the orzo for another small pasta.
– Use a different type of onion.
– Omit the Pecorino Romano or try different herbs and spices.
Serving Suggestions
Serve with a side salad, roasted vegetables, or crusty bread.
Storage
Leftovers can be kept in the refrigerator for up to 4 days or frozen for 3 months. Thaw in the fridge and reheat when ready to eat.
Enjoy this delicious and easy one-pot chicken and orzo dinner!
