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One-Pot Chicken Orzo Recipe

In this One-Pot Chicken and Orzo recipe, crispy chicken thighs cooks right on top of the orzo in a garlicky tomato sauce with basil. It’s simple to make, and you can serve it straight from the oven with your favorite side salad.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 425 kcal
Course: Main Course , Dinner
Cuisine: American , Italian-American Fussion

Ingredients

  • 4 chicken thighs (bone-in, skin-on )
  • 1 tsp kosher salt (divided)
  • ½ tablespoon extra virgin olive oil
  • ½ cup onion (diced)
  • 1 cup uncooked orzo
  • 2-3 cloves garlic (minced)
  • ½ cup tomato paste
  • 3 cups chicken broth
  • 2-4 tablespoons grated Pecorino Romano (or Parmesan cheese, optional)
  • ¼ cup basil (chiffonade)

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Season chicken thighs with ¾ tsp of salt & bring to room temperature; thoroughly dry chicken skin with a paper towel before step 2.
  3. Heat oil in a large oven-safe skillet over medium-low heat, add chicken thighs skin side down. Render until golden and crisp, about 12-15 minutes. Remove chicken from pan.
  4. In the same pan, add onion and remaining salt and saute until aromatic, 4-5 minutes.
  5. Add orzo and toast 4-5 minutes, stirring occasionally, until most pieces are lightly golden and there is a nutty aroma.
  6. Add garlic and mix to combine. Add tomato paste and cook to caramelize, 2-3 minutes.
  7. Add chicken broth & bring to a boil. Nestle chicken thighs, flesh side down, into the orzo (make sure that the skin is NOT in the liquid)  and transfer to the oven Bake for 20-25 minutes, or until orzo is cooked through.*
  8. Serve in cooking vessel and top with grated cheese and basil.

Notes

  • *Have a bit of extra broth on hand in case the orzo soaks up the broth too fast,add more broth in ⅓ cup increments. 
  • For even crispier skin salt chicken the night before and leave in the refrigerator, uncovered, over night
  •  Any type of onion can be used and not affect the composition, we suggestyellow but red, vidalia, shallot or even leek works just as well
  • A 7 oz jar of tomato paste yields about ¾ cup.

Nutrition Information

Serving 1thigh, 3/4 cup orzo Calories 425kcal (21%) Carbohydrates 41.5g (14%) Protein 23.5g (47%) Fat 18g (28%) Saturated Fat 4.5g (23%) Cholesterol 92mg (31%) Sodium 724mg (30%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 425

% Daily Value*

Serving 1thigh, 3/4 cup orzo
Calories 425kcal 21%
Carbohydrates 41.5g 14%
Protein 23.5g 47%
Fat 18g 28%
Saturated Fat 4.5g 23%
Cholesterol 92mg 31%
Sodium 724mg 30%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.