Go Back

One Pot Italian Chicken Orzo

A comforting, flavorful one-pot meal featuring tender chicken and orzo pasta simmered in a savory tomato-herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup orzo pasta
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves for garnish

Equipment

  • Large pot or Dutch oven
  • Spatula
  • Knife

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium-high heat and sear chicken pieces until golden brown, about 7 minutes total.
  2. Remove chicken from the pot and set aside.
  3. Sauté diced onion in the same pot until translucent, then add minced garlic and cook for 30 seconds.
  4. Toast the orzo pasta in the pot for 1 minute until fragrant.
  5. Stir in the diced tomatoes with juices, chicken broth, oregano, basil, and red pepper flakes.
  6. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until orzo is tender.
  7. Return chicken to the pot and heat through for 2 minutes.
  8. Stir in Parmesan cheese until creamy and garnish with fresh basil before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of broth.