One-Pot Chicken and Orzo Recipe

In this one-pot chicken and orzo recipe, bone-in, skin-on chicken thighs become crisp while cooking right on top of orzo in a fragrant garlic-tomato sauce with fresh basil. It’s an easy, satisfying weeknight dinner: everything cooks in a single ovenproof skillet and can be served straight from the pan alongside a simple salad or roasted vegetables.

Chicken Orzo Recipe

If you enjoy one-pan meals, this baked chicken and orzo is a great addition to your repertoire. The chicken skin crisps up beautifully on the stovetop before the pan goes into the oven, and the orzo soaks up a rich, garlicky tomato broth. Serve it with a peppery arugula salad, roasted broccoli, or simple sautéed greens for a complete meal.

Chicken Thighs with Orzo Ingredients

Gather these simple ingredients to make the dish:

• 4 chicken thighs: bone-in, skin-on for best flavor and crispy skin.
• Salt: used to season the chicken and draw moisture from the skin so it crisps.
• Olive oil: a small amount to heat the pan before browning the chicken.
• 1/2 cup diced onion: white or yellow work well; any mild onion or shallot is fine.
• 1 cup uncooked orzo: a rice-shaped pasta that cooks quickly.
• 2–3 cloves garlic: minced, adjust to taste.
• 1/2 cup tomato paste: caramelized briefly to deepen its flavor.
• 3 cups chicken broth: the orzo cooks in broth rather than water for better flavor; keep extra broth on hand if needed.
• 2–4 tablespoons grated Pecorino Romano or Parmesan: optional, for finishing.
• 1/4 cup fresh basil: chiffonade (thinly sliced) for garnish and brightness.

How to Make Chicken and Orzo

1. Preheat: Set your oven to 375°F (190°C).
2. Prep the chicken: Sprinkle the thighs with about 3/4 teaspoon of kosher salt, let them come to room temperature, and pat the skin very dry with paper towels. Dry skin is key to getting it crispy.
3. Brown the chicken: Heat 1/2 tablespoon olive oil in a large oven-safe skillet over medium-low heat. Place the thighs skin-side down and render until the skin is golden and crisp, about 12–15 minutes. Remove the chicken and set aside, leaving the fond (browned bits) in the pan.
4. Sauté the aromatics: Add the diced onion and remaining salt to the pan and sauté for 4–5 minutes until fragrant and softened.
5. Toast the orzo: Stir in the orzo and toast it for 4–5 minutes, stirring occasionally, until most pieces are lightly golden and you notice a nutty aroma.
6. Add garlic and tomato paste: Add the minced garlic and cook briefly, then stir in the tomato paste and cook 2–3 minutes until it darkens and caramelizes slightly.
7. Simmer and nestle chicken: Pour in the chicken broth and bring to a boil. Nestle the chicken thighs flesh-side down into the orzo, making sure the skin remains above the liquid so it stays crisp. Transfer the skillet to the preheated oven and bake 20–25 minutes, until the orzo is tender and the chicken reaches a safe internal temperature. If the orzo absorbs the liquid too quickly, add extra warm broth in 1/3-cup increments.
8. Finish and serve: Remove from the oven, sprinkle grated cheese and fresh basil over the top, and serve directly from the pan.

Variations and Tips

• Swap the chicken: Use other bone-in cuts, like drumsticks or bone-in breasts; adjust cooking time to ensure the meat cooks through.
• Extra-crispy skin: Salt the chicken and refrigerate uncovered overnight to dry the skin further before cooking.
• Pasta options: Substitute a small pasta such as acini di pepe or gluten-free orzo if needed.
• Onion choices: Yellow, red, Vidalia, shallot, or even leeks will all work.
• Dairy-free: Omit the cheese for a dairy-free version.
• Seasoning: Add freshly ground black pepper, red pepper flakes for heat, or swap basil for parsley to change the flavor profile.

Serving Suggestions

This chicken and orzo pairs well with simple vegetable sides. Consider:

• Roasted broccoli and cauliflower
• A peppery arugula side salad with a lemon vinaigrette
• Sautéed or wilted spinach with garlic
• Roasted asparagus

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. You can also freeze portions for up to three months; thaw in the fridge before reheating. Reheat gently in the microwave or oven, and add a splash of broth if the orzo has dried out.

Recipe Details

• Yield: 4 servings
• Serving size: 1 thigh and about 3/4 cup cooked orzo
• Prep time: 15 minutes
• Cook time: About 50 minutes (including stovetop browning and oven time)
• Total time: Approximately 1 hour

Equipment

• Large oven-safe skillet or Dutch oven

Ingredients (concise list)

• 4 chicken thighs, bone-in, skin-on
• 1 tsp kosher salt, divided
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup onion, diced
• 1 cup uncooked orzo
• 2–3 cloves garlic, minced
• 1/2 cup tomato paste
• 3 cups chicken broth (plus extra if needed)
• 2–4 tablespoons grated Pecorino Romano or Parmesan (optional)
• 1/4 cup fresh basil, sliced into thin strips (chiffonade)

Instructions (concise)

1. Preheat oven to 375°F (190°C).
2. Season chicken with 3/4 tsp salt and let come to room temperature; pat skin very dry.
3. Heat oil in a large ovenproof skillet over medium-low and brown chicken skin-side down until crisp, 12–15 minutes. Remove chicken.
4. Sauté onion with remaining salt until soft, 4–5 minutes. Add orzo and toast 4–5 minutes.
5. Add garlic, then tomato paste and cook 2–3 minutes to caramelize.
6. Pour in broth and bring to a boil. Nestle chicken flesh-side down into the orzo, keeping the skin out of the liquid. Transfer to oven and bake 20–25 minutes until orzo is tender.
7. Top with grated cheese and basil and serve straight from the pan.

Notes

• If the orzo soaks up the broth too quickly, add more hot broth in 1/3-cup increments while baking.
• For even crispier skin, salt the chicken the night before and leave it uncovered in the refrigerator to dry.
• A typical 7 oz jar of tomato paste yields roughly 3/4 cup.