I am a sucker for one-pot dinners. Anything where I can sear, simmer, and serve all from the same pan is a winner in my book. This chicken and orzo is one of the best ones in my rotation. The orzo cooks right in the broth with the tomatoes, soaking up all the chicken-y, tomato-y flavor as it goes. The chicken thighs stay incredibly tender because they braise gently in the liquid. Everything finishes at the same time, and the only dishes to wash are the cutting board, the knife, and the pan. That’s the dream.
Why Chicken Thighs
Chicken thighs are the unsung hero of weeknight cooking. They have more fat than breasts, which means more flavor, and they’re much more forgiving — you can overcook them slightly and they still come out tender and juicy. In this recipe, the thighs braise gently in the tomato-broth mixture while the orzo cooks, and they come out impossibly tender. The dark meat also has more iron and a deeper flavor that pairs beautifully with the tomatoes and parmesan.
If you only have chicken breasts on hand, they’ll work too — just reduce the simmer time by 3 to 4 minutes, and consider pounding them to an even thickness so they cook evenly. Or use a mix of thighs and breasts if you have both.
The Orzo Toasting Trick
Toasting the orzo in the pan for a minute or two before adding the liquid is a small step that makes a big difference. The dry heat gives the pasta a subtle nutty flavor and helps it hold its shape better during cooking. It’s the same principle as toasting rice before making risotto, or toasting spices before grinding them. A little bit of dry heat brings out complexity.
Don’t skip this step, and don’t rush it. You want the orzo to turn just slightly golden and smell toasty, which takes 1 to 2 minutes over medium heat. If you add liquid too soon, the orzo will be pale and bland.
One-Pot Pasta Logistics
One-pot pasta dishes work because the pasta cooks directly in the sauce, absorbing flavor as it absorbs liquid. The ratio of liquid to pasta is crucial — too much and you get soup, too little and the pasta is underdone. For orzo, the standard ratio is about 2.5 cups of liquid per 1 cup of dry orzo. The canned diced tomatoes count as part of the liquid, so the recipe accounts for that.
Resist the urge to stir the orzo too much while it cooks. A few stirs at the beginning to make sure nothing sticks is plenty. Too much stirring releases the starch from the orzo and makes the dish gummy. Let it do its thing with the lid on, and you’ll be rewarded with perfectly creamy, tender pasta.
What to Serve With It
This is a complete one-dish meal — protein, starch, and vegetables all in one pan. If you want to round it out, a simple green salad with a bright vinaigrette is all you need. A glass of crisp white wine, like a pinot grigio or sauvignon blanc, is a perfect pairing. Crusty bread on the side is never wrong, especially for mopping up the last bits of sauce in the bowl.
Leftovers reheat beautifully the next day. Add a splash of chicken broth when reheating to loosen the orzo, which will have absorbed all the liquid overnight. A sprinkle of fresh parsley and a squeeze of lemon brightens everything back up.
Tender chicken thighs and toasted orzo simmer together with tomatoes, chicken broth, parmesan, and fresh herbs for an easy one-pot weeknight dinner.
Ingredients
Instructions
Season the chicken thighs on both sides with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 4 to 5 minutes per side, until golden brown. Transfer to a plate and set aside.
Reduce heat to medium. Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.
Add the dry orzo to the pan and stir for 1 to 2 minutes until lightly toasted. Add the diced tomatoes with their juices and the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, nestling them into the orzo. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes, until the orzo is tender and has absorbed most of the liquid, and the chicken is cooked through to an internal temperature of 165°F.
Stir in the parmesan, fresh parsley, and lemon juice. Taste and adjust seasoning. Serve immediately with extra parmesan on top.
Notes
For extra vegetables, stir in 2 cups of baby spinach during the last 2 minutes of cooking. Substitute chicken breasts for thighs if preferred, but reduce the simmer time by 3 to 4 minutes as they cook faster.
Keywords:one pot chicken orzo, orzo pasta, easy chicken dinner
