Introduction
The One Pan Chicken Orzo is the quintessential weeknight hero: flavorful, comforting, and requiring minimal cleanup. This Mediterranean-inspired dish blends tender, seasoned chicken thighs with creamy, rice-shaped orzo pasta, cooked together in a single skillet. Originating from the concept of simplified cooking popularized in modern kitchens, this recipe delivers a hearty meal that tastes like it took hours, but is ready in under 45 minutes. The magic lies in cooking the orzo directly in the chicken broth, allowing it to absorb all the rich pan drippings and seasonings, resulting in a texture far superior to conventionally boiled pasta.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (175g) dried orzo pasta
- 4 cups (950ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- Zest and juice of 1 small lemon
- 1/2 cup (60g) crumbled feta cheese or grated Parmesan
- 1/4 cup fresh parsley or dill, chopped (for garnish)
Step-by-step Preparation
- Prepare and Sear the Chicken (5-7 minutes): Pat the chicken thighs dry and season generously with salt, pepper, and half of the dried oregano. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron or stainless steel) over medium-high heat. Sear the chicken for 3-4 minutes per side until deeply golden brown. The chicken does not need to be cooked through. Remove the chicken from the pan and set it aside.
- Sauté Aromatics (3 minutes): Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and the remaining dried oregano, cooking for 30 seconds until fragrant.
- Toast the Orzo and Add Liquid (2 minutes): Add the dried orzo pasta to the skillet and stir for 1 minute, allowing it to lightly toast. This step enhances the nutty flavor of the pasta. Pour in the chicken broth, salt, and pepper. Bring the liquid to a rolling simmer, scraping up any browned bits from the bottom of the pan.
- Simmer and Finish in the Oven (18-20 minutes): Preheat your oven to 375°F (190°C). Once the broth is simmering, return the seared chicken thighs to the skillet, nesting them slightly into the liquid and orzo. Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the orzo has absorbed most of the liquid.
- Garnish and Serve: Remove the skillet from the oven. Stir in the lemon zest and lemon juice. Sprinkle with the crumbled feta cheese and fresh parsley or dill before serving.
Nutritional Information
This recipe yields 4 satisfying servings. Per serving, the estimated calorie count is approximately 520-550 calories, depending on the cut of chicken used. It is an excellent source of lean protein (from the chicken) and provides complex carbohydrates for sustained energy (from the orzo). Using chicken broth instead of water adds essential minerals and depth of flavor. To boost the health benefits, consider stirring in a handful of fresh spinach during the last five minutes of cooking for added vitamins K and A.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Because the orzo continues to absorb moisture as it cools, the dish will likely thicken significantly upon storage. To reheat, transfer the portion to a saucepan or microwave-safe dish and add 1 to 2 tablespoons of extra chicken broth or water to restore a creamy consistency. Heat gently until warmed through. Freezing is not recommended, as the pasta texture tends to become mushy upon thawing.
Conclusion
One Pan Chicken Orzo is a culinary triumph for busy cooks. Serve this vibrant dish alongside a simple arugula salad dressed with balsamic vinaigrette, or with a side of crusty bread to soak up the flavorful sauce. For variations, try swapping the feta for sun-dried tomatoes and capers for a tangier profile, or adding smoked paprika and chili flakes for a subtle heat. This recipe proves that exceptional flavor doesn’t have to come at the cost of your time or your clean kitchen.