4.7 from 153 votes
One Pot Chicken and Orzo
Perfectly seasoned and cooked chicken thighs atop this creamy orzo with sun dried tomatoes come together to make this delicious One Pot Chicken and Orzo. All in one pot, easy, quick and prefect for a weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 467 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs with skin and bone in
- 1 teaspoon seasoning salt or to taste
- 2 tablespoons unsalted butter
- 1 onion chopped
- 3 cloves garlic minced
- ¼ cup sun dried tomatoes chopped
- ¼ teaspoon red pepper flakes
- 1 cup orzo uncooked
- 1 cup heavy cream
- 2 cups chicken broth low sodium
- ¼ cup Parmesan Cheese
- salt and pepper to taste
- ¼ cup basil chopped
Instructions
- Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.
- Remove the chicken from the skillet and set aside. Drain the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
- Add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent. Make sure to scrape the bottom of the pan to loosen all the brown bits.
- Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.
- Add the chicken back to the skillet, reduce heat to low, cover the skillet with a lid and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo. Make sure to stir every few minutes or so to ensure orzo doesn't stick to bottom of pan.
- Remove from heat and sprinkle with fresh basil.
Cup of Yum
Notes
- Once adding the butter and onions, make sure to scrape the bottom of the pan to loosen all the brown bits full of amazing flavor. This is the key to getting a lot of great flavor into our orzo.
- It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
- Once adding the butter and onions, make sure to scrape the bottom of the pan to loosen all the brown bits full of amazing flavor. This is the key to getting a lot of great flavor into our orzo.
- Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Transfer the chicken and orzo to an airtight container and freeze up to 3 months.
Nutrition Information
Serving
1serving
Calories
467kcal
(23%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
165mg
(55%)
Sodium
599mg
(25%)
Potassium
638mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
877IU
(18%)
Vitamin C
4mg
(4%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467
% Daily Value*
| Serving | 1serving | |
| Calories | 467kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 165mg | 55% |
| Sodium | 599mg | 25% |
| Potassium | 638mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.