There’s a reason Chicken and Orzo shows up in weeknight dinner rotations and weekend meal preps alike: it’s comforting, quick, and impossibly satisfying. This one-pan recipe blends tender pieces of chicken with nutty orzo, juicy cherry tomatoes, bright basil, and a kiss of Parmesan for a meal that feels special without demanding hours in the kitchen. It’s the kind of dinner you’ll want to jot down, double, and tuck into your regular lineup.

Why you’ll love this Chicken and Orzo

Speed: The orzo cooks right in the same pan as the chicken, which means less time standing over the stove and fewer dishes to wash.
Balanced flavors: Italian seasoning, paprika, garlic, and fresh basil play off the sweet burst of cherry tomatoes and salty Parmesan to create a well-rounded plate.
Family-friendly: Tender chicken and small pasta shapes are almost universally loved, and this recipe is easy to scale up for company.

Ingredients

Use the exact ingredient names and amounts listed here to match the directions below.

2 tablespoons extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 teaspoons Italian seasoning, divided
2 teaspoons paprika, divided
1 ¼ teaspoons kosher salt, divided
1 shallot, diced
6 cloves garlic, minced, about 2 tablespoons
½ teaspoon ground black pepper
8 ounces orzo pasta, about 1 ¼ cups
1 pint cherry tomatoes
3 to 4 cups low sodium chicken broth
3 ounces baby spinach, coarsely chopped (about 3 cups)
¼ teaspoon red pepper flakes
¾ cup freshly grated Parmesan cheese, plus additional for serving
¼ cup loosely packed fresh basil leaves, thinly sliced, divided

Prep work

Measure and prepare all ingredients so everything is ready when you start cooking: cut the chicken into 1-inch pieces, dice the shallot, mince the garlic, and coarsely chop the spinach.
Divide the Italian seasoning, paprika, and salt as the recipe indicates: part will be used to season the chicken before searing and part will be added later.
Grate the Parmesan and thinly slice the basil leaves. Rinse the cherry tomatoes and pat them dry.

Step-by-step directions

Follow these clear, ordered steps to make the Chicken and Orzo. The directions preserve the ingredient amounts and sequence from the source while clarifying technique and timing.

Heat 2 tablespoons extra virgin olive oil in a large, wide skillet over medium-high heat until the oil shimmers but isn’t smoking.
Place the 1 ½ pounds of chicken pieces in a bowl and season them with 1 teaspoon Italian seasoning, 1 teaspoon paprika, and ¾ teaspoon kosher salt (these are half of the divided amounts). Toss so the chicken is evenly coated.
Add the seasoned chicken to the hot skillet in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 5 to 7 minutes depending on the size of your pieces. Work in batches if your skillet is crowded so the chicken browns rather than steams.
Once the chicken is cooked, transfer it to a plate and set aside. Leave any browned bits in the skillet; they’ll add flavor to the sauce.
Reduce the heat to medium and add the diced shallot to the skillet. Cook, stirring, until the shallot is translucent and slightly softened, about 2 to 3 minutes.
Add the 6 cloves minced garlic (about 2 tablespoons), ½ teaspoon ground black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and ½ teaspoon kosher salt to the skillet with the shallot. Stir and cook the mixture for 30 to 45 seconds until fragrant—be careful not to burn the garlic.
Pour in the 8 ounces orzo pasta (about 1 ¼ cups) and stir to coat the orzo with the oil, shallot, and garlic mixture. Toast the orzo for 1 to 2 minutes, stirring frequently; this brings out a nutty flavor and helps it cook evenly.
Add the 1 pint cherry tomatoes to the skillet and pour in 3 cups low sodium chicken broth to start. Stir to combine, scraping up any browned bits from the bottom of the pan. If after a few minutes the orzo looks too dry or isn’t fully submerged, add the remaining cup of broth (use 3 to 4 cups total as needed). Bring the mixture to a gentle simmer.
Cover the skillet and let the orzo cook at a gentle simmer for about 8 to 10 minutes, stirring once or twice to prevent sticking. Check for doneness: the orzo should be tender but slightly al dente and the liquid mostly absorbed. If the pan dries before the orzo is cooked, add a splash more broth.
When the orzo is nearly cooked, stir in the reserved cooked chicken, 3 ounces coarsely chopped baby spinach (about 3 cups before chopping), ¼ teaspoon red pepper flakes, and ¾ cup freshly grated Parmesan cheese. Stir gently until the spinach wilts and the cheese melts into a creamy sauce, roughly 1 to 2 minutes.
Taste and adjust seasoning as needed. If you prefer a touch more salt, add small pinches until it suits your preference. The Parmesan contributes saltiness, so taste before adding more.
Remove the skillet from the heat and stir in half of the thinly sliced fresh basil leaves (reserve the other half for garnish). Let the dish rest for a minute to allow the flavors to meld.
Serve the Chicken and Orzo warm, topped with additional grated Parmesan and the remaining sliced basil.

Tips for success

Don’t crowd the pan when browning the chicken. If necessary, brown in two batches to ensure a good sear and better flavor.
To make the dish creamier, reserve a small ladle of the hot broth before adding the chicken and orzo; stir that starchy liquid back in at the end.
Adjust the red pepper flakes to suit your heat preference. Start with ¼ teaspoon and increase if you want more of a kick.
If you prefer a brighter tomato flavor, gently smash a few of the cherry tomatoes while the orzo simmers so they release some juices into the sauce.

Make-ahead and storage

This Chicken and Orzo reheats very well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat with a splash of chicken broth to loosen the sauce, or microwave in 30-second intervals, stirring between each until warmed through. Fresh basil is best added just before serving to preserve its color and fragrance.

Variations and swaps

Protein swap: You can use the same method with turkey breast pieces or a firm white fish (adjust cooking time accordingly for fish).
Cheese: For a bolder flavor, try swapping half of the Parmesan for Pecorino Romano.
Vegetables: Stir in sliced mushrooms or diced zucchini with the shallot for extra vegetables. Add them early so they have time to soften.

Serving suggestions

Pair this dish with a crisp green salad and a simple vinaigrette to cut through the richness, or serve alongside roasted vegetables for an extra-vegetable plate. A slice of crusty bread is perfect for mopping up any leftover sauce on your plate.

Notes on ingredients

The recipe calls for low sodium chicken broth so you can control the final salt level. If you only have regular broth, taste before adding any additional salt at the end.
Orzo cooks quickly and can absorb a lot of liquid; keep an eye on the skillet during simmering and add extra broth as needed to reach your desired consistency.
Freshly grated Parmesan melts more smoothly into the pasta than pre-grated varieties and gives a better texture to the finished dish.

Final thoughts

Chicken and Orzo is a versatile, comforting meal that comes together fast and feels like something you’d get at a neighborhood bistro. With minimal prep, pantry-friendly ingredients, and a one-skillet finish, this is the kind of recipe that earns a permanent spot in the weekly rotation. Make it tonight and enjoy the perfect balance of tender chicken, al dente orzo, and bright basil—simple, satisfying, and reliably delicious.

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Chicken and Orzo

A comforting one-pot skillet of seasoned chicken, toasted orzo, spinach, cherry tomatoes, and Parmesan that cooks up quickly.

Prep Time5

Cook Time25

Total Time30

Servings: 4 servings

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
2 teaspoons Italian seasoning divided
2 teaspoons paprika divided
1 1/4 teaspoons kosher salt divided
1 shallot diced
6 cloves garlic minced (about 2 tablespoons)
1/2 teaspoon ground black pepper
8 ounces orzo pasta about 1 1/4 cups
1 pint cherry tomatoes
3 to 4 cups low-sodium chicken broth
3 ounces baby spinach coarsely chopped (about 3 cups)
1/4 teaspoon red pepper flakes
3/4 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup fresh basil leaves loosely packed, thinly sliced, divided

Instructions

Heat a large deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of the olive oil.
Toss the cut chicken with 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon kosher salt. Add the chicken to the hot skillet and sauté, stirring occasionally, until golden and cooked through, 4 to 6 minutes; transfer to a plate.
Reduce heat to low, add the remaining 1 tablespoon oil to the pan, then add the diced shallot and cook, stirring often, until softened, about 3 minutes.
Add the minced garlic, ground black pepper, the remaining 1 teaspoon Italian seasoning, remaining 1 teaspoon paprika, and remaining 3/4 teaspoon kosher salt and cook, stirring, for about 30 seconds until fragrant.
Stir in the orzo and the cherry tomatoes and cook, stirring constantly, for 1 minute to coat and lightly toast the orzo.
Pour in the chicken broth and increase heat to bring to a gentle boil, stirring frequently and scraping the bottom to prevent sticking. Cover, reduce heat to medium, and cook until most liquid is absorbed and orzo is al dente, about 12 to 14 minutes, stirring and scraping the bottom occasionally. Add splashes of broth if the orzo becomes too dry.
Stir in the Parmesan, chopped spinach, red pepper flakes, half of the sliced basil, and the reserved chicken. Cook, stirring, until the spinach just wilts, about 1 minute. Taste and adjust seasoning if needed.
Serve hot, sprinkled with the remaining basil and additional Parmesan if desired.

Equipment

large deep skillet or Dutch oven with lid
Wooden Spoon
Knife
Cutting Board
Measuring Spoons
Measuring Cups

Notes

Refrigerate leftovers in an airtight container for up to 3 days.
Rewarm gently in the microwave or in a skillet with a splash of broth.
Freeze in a freezer-safe container for up to 3 months and thaw overnight before reheating.