One-Pot Italian Chicken and Orzo

Name: One-Pot Italian Chicken and Orzo
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 1 to 1.25 pounds boneless skinless chicken breasts; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1 tablespoon olive oil; ⅓ cup red onion; 1 teaspoon Italian seasoning; 3 to 4 cloves garlic; 1 ½ cups cherry tomatoes; 1 tablespoon all-purpose flour; 3 cups chicken broth; 1 cup orzo pasta; ½ cup fresh basil; ½ cup shredded Parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
443 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Italian

One-Pot Italian Chicken and Orzo

Iris Warren

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🍗🍅🇮🇹 Juicy chicken with tender orzo, cherry tomatoes, basil, and Parmesan cheese create such a FLAVORFUL, Italian-inspired, one skillet recipe! Take the fuss out of busy weeknight meals with this EASY chicken dinner recipe that's ready in 30 minutes!

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Ingredients

Servings

1 to 1.25 pounds boneless skinless chicken breasts (pounded to an even thickness; use cutlets, thin-sliced chicken, or bite-sized pieces of chicken to speed up cooking time)
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 tablespoons unsalted butter
1 tablespoon olive oil or as needed
⅓ cup red onion finely diced (white or yellow onions or shallots may be substituted)
1 teaspoon Italian seasoning or to taste (I use closer to 2 teaspoons)
3 to 4 cloves garlic finely minced
1 ½ cups cherry tomatoes halved (grape tomatoes may be substituted, or use sun dried tomatoes drained from oil and diced if preferred)
1 tablespoon all-purpose flour
3 cups chicken broth (I use reduced sodium, vegetable broth may be substituted)
1 cup orzo pasta (dry, uncooked)
½ cup fresh basil thinly sliced, or as desired for garnishing
½ cup shredded Parmesan cheese or as desired for garnishing

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Instructions

To a large high-sided skillet or Dutch oven, add the butter, oil, and heat over medium-high heat to begin to melt the butter.
Season the chicken generously with salt and pepper on both sides, and add it to the skillet. Cook over medium-high heat for about 5-7 minutes, on the first side, flip, and cook on the second side for about 5-7 minutes, or until done and measuring 165F with an instant read thermometer. When done, remove it and set it aside on a plate.Chicken Cooking Tips - After you add the chicken, resist the urge to fiddle with it in your skillet or pan; let it sear and cook nicely without disturbance until it's time to flip it. Always check the temperature of the chicken with an instant read thermometer and do not guess which likely can result in over/under-cooking it.
If necessary, add a bit more oil to the skillet now that you've removed the chicken, add the onions, and cook for about 3 minutes, or until they've started to soften. Stir frequently.
Add the Italian seasoning, garlic, tomatoes, and cook for about 1 minute or until fragrant; stir constantly.
Evenly sprinkle the flour into the pan and cook for about 1 minute, or until the flour is lightly browned. Tip - The flour will help the texture of the finished dish be not as "loose" so I recommend adding it, but make sure you cook it long enough so that it browns, otherwise the finished dish could have a bit of a raw flour taste which isn't desirable.
Slowly add the broth, and use a wooden spoon to scrape up the browned bits from the bottom of the pan or skillet.
Add the dry, uncooked orzo, bring to a boil, and then reduce the heat to medium low or low (so that you've got it to a simmer), cover, and cook for about 7 minutes, or until most of the liquid has been absorbed and the orzo is tender. Stir occasionally. Orzo Cooking Tips - I've only made this recipe with DeLallo brand orzo. Look for brands which cook in 7-9 minutes. I've never tried with gluten-free orzo, whole-grain orzo, or with rice (see the FAQs for more info). Cooking times will vary from brand to brand, but by 10 minutes, it should be cooked through. If it's not, cook it longer. If it's soupy, remove the lid, and allow it to boil at a faster boil to steam off some of the excess liquid.
When the orzo is done, give it a final fluff and stir. Then add the cooked chicken back in, add the basil, Parmesan, taste, and make any necessary seasoning adjustments. Serve immediately. Seasoning Tips - If it tastes at all flat or like it's missing something, it likely needs more salt (or pepper), so don't be afraid to add more salt, especially if you used reduced sodium broth. You can also add additional Italian seasoning. If you have lemon juice on hand, a tablespoon or two is a nice touch if you like lemon flavored chicken. For a bit of heat, add some red pepper flakes.

Equipments used:

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat in the microwave for about 30 seconds, or as desired.

Nutrition Information

Show Details

Serving 1serving Calories 443kcal (22%) Carbohydrates 37g (12%) Protein 35g (70%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 102mg (34%) Sodium 1596mg (67%) Potassium 742mg (21%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 767IU (15%) Vitamin C 16mg (18%) Calcium 165mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Serving	1serving
Calories	443kcal	22%
Carbohydrates	37g	12%
Protein	35g	70%
Fat	17g	26%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.2g	10%
Cholesterol	102mg	34%
Sodium	1596mg	67%
Potassium	742mg	16%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	767IU	15%
Vitamin C	16mg	18%
Calcium	165mg	17%
Iron	2mg	11%